OUR MENU AT BIRCH

Our menu features primarily locally grown produce and changes to suit what what our growers and producers are excelling in at any given time. 

Head chef Ben Bamford creates every dish to highlight taste, feature local produce where possible and demonstrate creativity.
[please note: for our weekly takeaway menu please click here, the below menu is for dining-in only]

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GROWER’S DINNER MENU

Our menu changes frequently – this should be used as a guide only.
[please note each dish includes a wine pairing recommendation, this changes frequently and is subject to change from the below frequently]

MENU

something to start… 

daily baked pumpkin bread with garlic + pepita butter – 3 per person

fresh oysters  //  [shucked to order] 
with kaffir + renegade limechello granita – 18 half dozen  32 full dozen

zeppole with parmesan + rosemary powder [3 balls] – 14

ENTRÉE…

all about leek // puree, truffle baby leek terrine with goats cheese, roast, soup – 23
recommended with 2020 MONTALTO pennon hill pinot gris, mornington peninsula, vic 

perch + prawn ravioli in shellfish bisque with crouton + roullie – 30
recommended with 2021 EDEN ROAD riesling, canberra district, act

beef carpaccio, tuna mayonnaise, rosemary oil with pickled + fresh tomatoes,
basil + extra virgin olive oil – 28
recommended with 2021 RIKARD pinot noir, orange, nsw

trio of tuna // den miso nigiri, tartare, sesame crusted seared loin – 31
recommended with 2021 MERCER WINES vermentino bianco, hunter valley, nsw

MAINS…

butternut pumpkin + sage gnocchi with thyme, macadamia + crisp cavolo nero – 38
recommended with 2018 IN PRAISE OF SHADOWS  grenache mataro shiraz, mclaren vale, sa

en papillote blue eye cod, joadja distillery anise + fennel with baby autumn vege, 
mash, lemon + pepper – 42
recommended with 2021 DREADED FRIEND BY CHALOU viognier, central ranges, nsw

black angus fillet with snow gem [noisette], dutch cream [puree], pontiac [gratin] + kipfler [crisps] – 44
recommended with 2017 WARRAMATE syrah, yarra valley, vic

pork loin, smoked plum puree, charred plum, crackle crumb + peas – 41
recommended with 2020 TREDIBERRI barbera d’alba, italy 

chateaubriand [for 2] // black angus beef fillet, truffle mash, cafe de paris,
bordelaise sauce with beans, eschalot + prosciutto – 98
recommended with 2014 Clos Cantenac merlot grand cru, saint emilion, france [BOTTLE ONLY]

SOMETHING ON THE SIDE…
truffle mash – 14
panzanella salad – 12
maple bacon sprouts – 13

FINALLY, DESSERT… 

walnut + date with coconut, cashew , apple + passionfruit [cheesecake] – 17

choc indulge // nemesis, truffle, dulce de leche, white choc ganache, shards + baileys sauce – 18

port parfait, poached pear bombe with stilton mousse – 16

cheese selection [ 1 cheese $14  //  2 cheese $20  //  3 cheese $26 ]
with lavosh, croutes, truffle honey + apple or pear

 

BIRCH SIGNATURE DEGUSTATION
Our signature degustation is available each night we are open.
The courses change frequently and focus on highlighting the most seasonal and freshest produce we can secure. $125 per person and wine pairing is available for an additional $65 per person or non-alcoholic pairing for $55 per person [please note the  non-alcoholic pairings are currently unavailable].

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LUNCH DINING 

We are no longer offering lunch time dining service. We do feature a once a month long lazy Sunday lunch … see our events page for details.