Restaurant Menu

12 – 3pm and 5.30pm until late.

Looking for our lunch specials?  Click here.

Small Share + Entree

  • Oysters Natural (gf)
    5.5

    nectarine & pink pepper mignonette, lemon

  • Baked Oysters - each (min 3) (gfo)
    6.5

    yuzu & ponzu sabayon, black sesame

  • Abrolhos Island Scallops - each (gfo)
    11.0

    burnt orange butter, crispy kombu

  • Garlic Flatbread (gfo/v)
    18.0

    capsicum & pistachio pesto, lemon ricotta, extra virgin olive oil

  • Smoked Cod Croquettes (3)
    20.0

    salted caper crème fraiche, bottarga

  • Blue Swimmer Crab Bun (min of 2) (ea)
    12.0

    lemon mayo, apple, herbs, sesame brioche

  • Chicken Liver Parfait Toast (GFO)
    17.0

    Savoury honey, Davidson plum & beetroot compote

  • Roasted Tiger Prawns (GFO)
    36.0

    Nduja & fennel dressing, sweetcorn puree, basil, finger lime

  • Salt & Pepper Squid
    24.0

    Szechuan daikon radish, furikake, seaweed tartare

  • Lightly Cured Kingfish (GF)
    29.5

    Compressed cucumber, smoked caviar, poppyseed crème, jalapeno vinegar

  • Ox Tomato & Ricotta Tart (V)
    24.0

    Vanilla roasted peach, asparagus, saffron oil, fennel infused honey

  • Steak Tartare (GFO)
    29.0

    Salted egg yolk, black garlic aioli, shimeji mushroom, beetroot cracker.  (this is a raw dish)

  • La Delizia Burrata (GFO/V)
    28.0

    Grilled nectarine, vinegar roasted peppers, crostini, pepita dressing

Mains

  • Lamb Rump (GF)
    43.0

    Eggplant caponata, olive, heirloom capsicum pickle, basil labne

  • Barramundi Fillet (GF)
    45.0

    Chermoula roasted cauliflower, pickled grapes, burnt orange butter

  • Blue Swimmer Crab & Prawn Linguine (gfo)
    40.0

    Kombu garlic butter, jalapeno, white wine, lemon & parsley

  • 12-hour O’Connor Beef Short Rib (GF)
    52.0

    Sherry barbeque glaze, enoki mushroom, smoked onion, chimichurri

  • Spinach & Ricotta Ravioli (v)
    36.0

    Olive butter, semi-dried tomato, zucchini & hazelnut crème, salted ricotta

  • Lemon Roasted Chicken (gf)
    39.0

    Parmesan potato crème, maple bacon slaw, capers, black garlic verde

  • Steamed Mussels (gfo)
    38.0

    Port Lincoln mussels a la Mariniere, grilled garlic flatbread

  • Rolled Pork Belly (gfo)
    43.0

    Miso roasted cabbage, sweet & sour plum, macadamia, nduja

Carnivore Feasting Plate

Our carnivore sharing plates have a limited availability each day and are designed to be shared between two – three guests.

$150

Each feasting plate contains

BBQ Glazed Short Rib – Rolled Pork Belly – Grain-fed Sirloin – Danny’s Peri Peri Chicken – Pork Bratwurst – Pulled Chipotle Lamb Shoulder

served with a selection of sauces, chips & maple bacon slaw

1.2kg Tomahawk Steak

O’Connor grain-fed beef, maple bacon slaw, pecorino & lemon

served with a choice of 2 sauces

$160

Please note all above items take at least 30 minutes to cook.

From the Grill

All our beef sourced & selected from farms across Australia. The beef is aged for 4-6 weeks to maximize tenderness & develop a deep, rich beef flavour

Steaks are served with beef fat potato, roasted onion, grilled english spinach

* Steaks cooked on the bone may have some unevenness in cooking and be more rare close to the bone.

Eye Fillet 200g  $48 (gf)

Grain Fed

Scotch Fillet 300g  $56 (gf)

Grass Fed

Rib-Eye* 500g $79 (gf)

Grass Fed

Butchers Cut MP (gf)

Grass Fed

The above are served with maple bacon slaw, pecorino & lemon

Sauces ($4.0 ea) all GF

Red Wine Jus, Whiskey & Peppercorn Sauce, Chimichurri, Truffle Mushroom Cream

Garlic Prawn Sauce (+$12 GF)

Sides

  • Chips
    13.0

    paprika & garlic salt, smoked chilli mayo

  • Gem Lettuce & Radicchio Salad (gf/v)
    17.0

    peach, green bean, pickled shallot, balsamic

  • Charred Asparagus (gf/v)
    19.0

    pepita seed dressing, salted egg yolk, pecorino

  • Whipped Potato Puree (gfo/vgo)
    15.0

    parmesan, brown butter, chives

  • Roasted Broccoli (gfo/vo)
    16.0

    hazelnut & zucchini puree, brown butter, ricotta salata

  • Cabbage & Fennel Salad (gfo)
    16.0

    maple bacon, herbs, jalapeno vinegar

Dessert

  • Tiramisu
    18.0

    mascarpone, cocoa nibs, pistachio praline

    Suggested Wine: Fraser Gallop Iced Pressed Chardonnay $12

  • Sticky Date Pudding
    17.0

    Salted toffee sauce, tea custard, candied pecans

    Suggested drink: Turkey Flat Pedro Ximenes $14

  • Mille Feuille
    18.0

    Roasted strawberries, yuzu lemon curd, basil

    Suggested drink: Domaine de Canton French Ginger Liqueur  $11

  • Milk Chocolate Delice
    19.0

    toasted marshmallow, miso fudge, macadamia, rhubard jam

    Suggested drink: Vasse Felix “Cane Cut” Semillon $11

  • Selection of 3 Sorbets (gf/v)
    12.0
    citrus praline

    Suggested drink: Domaine de Canton French Ginger Liqueur $11

Cheeseboard

  • Thomas Hoe Blue Stilton
    14.5
    Country of Region: Long Clawson, Leicestershire, England

    Tasting Notes: Thomas Hoe Stilton is matured for longer; it has a soft, rich and creamy texture, but still has that distinctive Stilton tang. It is made using local Leicestershire cows’ milk. Long Clawson is one of only six dairies in the world licensed to make Blue Stilton.

  • Ford Farm Cave Aged Cheddar
    14.5
    Country of Region: Dorset, England

    Tasting Notes:  The texture is firm and the cheese is cream-coloured. The aroma is a complex mix of sweet, creamy and earthy. The flavours are big, robust and well rounded, with competing notes such as sweet and salty, or earthy and tangy. The Caves’ atmosphere bestows the cheddar with an additional, highly-distinctive, earthy and nutty flavour.

  • Mt Lofty Triple Cream Brie
    14.5
    Country of Region: Mount Lofty Ranges, South Australia

    Tasting Notes:  Made from cow’s milk in the traditional manner of classic French Brie this cheese is matured for six to eight weeks. When ripe, the paste will exhibit a smooth, luscious texture with a rich and creamy flavour.

  • Cheeses are served with pickled pear, walnuts, quince paste, crackers & fruit loaf

gf – Gluten Free |  gfo – Gluten Free Option available | v – Vegetarian | vg – Vegan

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