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.
The menu changes at the start of every season. A sample of what you might experience with us is below:
venison tartare, caramelised cauliflower, fermented mushroom and YEAST
morton bay bug, finger lime, jerusalem artichoke and LEMON THYME marinated scallops, daikon, pumpkin consomme and KOMBU OIL
beef shortrib, chestnut, onion and MUNTRIES
flathead, lemon aspen, broccolini and SMOKED CRAB
sweet potato, cashew and miso, buckwheat and SPRING ONION
dark chocolate parfait, strawberry and ROSELLA
pavlova, white chocolate, parsnip and QUINCE
marscapone sorbet, lime, dried mandarin and RICE CREAM
roasted pear souffle, artichoke ice-cream and BLACK SESAME
We are fully licensed and offer wine pairings with every dish.
We also offer a 5 COURSE SAVOUR MENU that features a la carte dishes as well as specialty dishes created by our head chef each day. This is $85 per person or $140 per person with matching wines.
For the complete Birch experience our 9 COURSE CHEF’S MENU is created each day by head chef, Lachlan Houghton. 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 $125 per person or $195 per person with matching wines.
- Fully licensed
- Seasonal menu
- Al la carte
- Special events