Committed to delivering a unique al la carte or degustation dining ‘experience’ without pretentiousness or expectation – every gesture we make, every ingredient we place on a plate, every drop of wine we pour comes from a genuine and honest place.
The innovative and contemporary modern Australian menu is created and crafted to reflect time and place to deliver dishes that utilise what is premium right now; driven by produce and technique.
Enhanced by our creativity and delivered with the comfort that you would experience if you were eating with us in our own homes.
Our menu changes frequently – this should be used as a guide only
SOMETHING TO START…
daily baked bread and housemade whipped butter – 3 per person
freshly shucked oysters with seasonal housemade dressing – 18 half dozen 32 full dozen
macleay valley white rabbit terrine, heirloom carrots, port jelly and pickles – 27
recommended with 2017 goon tycoons red headed step-child riesling, frankland river, wa
tartare of beef, carpaccio, sippets, caper, truffle and crisp yolk – 25
recommended with 2017 far ago hill reserve syrosa, canyonleigh, nsw
braised pork ravioli, mushrooms, masterstock consommé and crackle – 25
recommended with 2015 tractorless vineyard pinot noir, sutton forest, nsw
black tiger prawn, wasabi greens, finger lime, tomato and cucumber – 27
recommended with 2017 gaia notios white moschofilero roditis pelponnese, greece
carrot tarté tatin, crisp pastry, cappacino, truffle mascarpone and coconut – 22
recommended with 2018 ross hill ‘pinnacle’ pinot gris, orange, nsw
blue eye cod, cracked green wheat, baby vegetables and prawn bisque – 38
recommended with 2013 freeman ‘fortuna’ pinot grigio, prunevale, nsw
braised duck pappardelle, porcini, zucchini, baby spinach and basil – 38
recommended with 2017 julien sunier, réginié, avenas, france
fillet of black angus, roast eschallot soubissé, black barley, beetroot and truffled peas – 40
recommended with 2013 mr mundy cabernet sauvignon, heathcote, vic
noisette of lamb, buttered turnips, smoked celeriac, rosemary, mint and spinach – 39
recommended with 2017 amato vino ‘the brad’ cabernet merlot, margaret river, wa
sweet potato fondant, charred asparagus, kipfler and celery – 35
recommended with 2015 cherry tree hill chardonnay, sutton forest, nsw
SOMETHING ON THE SIDE…
green beans, mustard, pancetta and burnt butter – 12
green leaves and microherbs with vinegar dressing – 10
earl grey tea cake, lavendar cream, rose jelly and honey – 16
baked apple, crisp pastry, cinnamon anglaise and vanilla ice-cream [freshly baked to order] – 16
white chocolate parfait, iced butterscotch and passionfruit canoli – 16
dark chocolate, orange and beetroot bombé with solerno syrup – 16
three cheese selection, lavosh and crisps, fruit chutney and apple – 16
We are fully licensed and offer wine pairings with every dish.
A limited menu is available for lunch. This features the flavours and dishes from our al a carte menu and you can select either 2 courses for $45 per person or 3 courses for $55 per person. (Groups of 8 or more please contact Birch as there are set menu options applicable at lunch for larger dining groups.)
For the complete Birch experience our 7 COURSE CHEF’S MENU is created each day by their head chef. The chef's menu includes a selection of dishes from our a la carte menu as well as dishes that chef creates each day based on produce sourced and foraged each day. This is $95 per person or $150 per person with matching wines.
- Fully licensed
- Seasonal menu
- Al la carte
- Special events
What better way to welcome the weekend during the coldest month in the Highlands than by enjoying a series of BEER+WINE+CIDER dinners being held throughout July at Birch on Friday nights? Come along to all three or choose which you fancy the most!