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.

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GROWER’S DINNER MENU

Our menu changes frequently – this should be used as a guide only.

Please note: currently demand is very high, we are booking out a number of weeks in advance and currently only open for dinner on Friday and Saturday nights, intermittent Thursday nights plus one lunch service each month [see whats happening page]. We have some strict conditions of entry, ensure you review these at the time of booking to ensure we remain operating as safely as possible.

 

SOMETHING TO START…
daily baked flavoured foccacia + housemade butter – 3 per person

fresh oysters
// fresh [shucked to order] with dressing – 18 half dozen  32 full dozen
// kilpatrick – 20 half dozen  34 full dozen

deep fried school prawns with spiced tomato tartare – 18

ENTRÉE…

all about pumpkin // gel, roast, soup, custard, crisp,
powder, puree – 25
recommended with 2018 quin wines riesling, eden valley, sa 

scallop, pork belly, local bacon + black pudding crumble
with apple + feijoa puree – 28
recommended with 2019 philip shaw  ‘gardener’ pinot gris, orange, nsw  

salmon chowder, leek, potato, bacon + housemade crouton – 27
recommended with 2018 centennial vineyards reserve albarino,
southern highlands, nsw

slow braised beef shin ravioli, tomato consomme + basil – 25
recommended with 2020 terra do rio touriga nacional, riverland, sa

MAINS…

black angus beef, thyme, garlic, potato fondant, heirloom carrots, scorched eschalots + jus – 42
recommended with 2017 warramate syrah, yarra valley, vic

barramundi fillet, celeriac, citrus salsa with warm kipfler salad – 40
recommended with 2019 mada nebbiolo rosé, canberra, act
or 2019 tonic chardonnay, adelaide hills, sa

duck wellington, cassoulet [with taluka park bacon + fennel seed salami] + truffle peas– 40
recommended with 2015 leconfield cabernet sauvignon, coonawarra, sa

beetroot gnocchi, rosemary, pine nuts, sage + burnt butter – 38
recommended with 2016 cherry tree hill ‘halle’ merlot, southern highlands, nsw

chateaubriand [for 2] // black angus beef fillet, truffle mash, cafe de paris, bordelaise sauce with beans, eschalot + prosciutto – 98
recommended with 2019 clonakilla shiraz viognier, nsw [BOTTLE ONLY]

SOMETHING ON THE SIDE…

side salad from the farm [created daily from local farm produce] – 10
beans, prosciutto + eschalot – 10
truffle mash – 10

FINALLY, DESSERT…

porcini churros, mushroom butterscotch + passionfruit ice cream – 16
recommended with joadja distillery pedro ximenez

dark chocolate cheesecake, baileys + white chocolate mousse, beetroot ice cream + dust – 16
recommended with 2015 sfera by wirrega vineyards dolcetto, limestone coast, sa

iced st clements [lemon, lime, orange], raspberry crumble + powder with tuille – 16
recommended with NV RIESLING FREAK no. 7 fortified riesling, clare valley, sa

artisanal cheese selection, lavosh, crisps and fruit chutney – 20

 

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. $110 per person and wine pairing is available for an additional $60 per person or non-alcoholic pairing for $55 per person [please note whilst the restaurant is subject to covid-related restricted capacity non-alcoholic pairings are unavailable].

[this menu currently is (but please note this does change frequently)]
AMUSE  //  PUMPKIN  //  SCALLOP  //  RAVIOLI  //  BARRAMUNDI  //  PRE-DESSERT  //  CHURROS

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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.