Restaurant Menu

12 – 3pm and 5.30pm until late.

Small Share + Entree

  • Garlic Bread (v)
    7.5
    chives + parmesan
  • Warm Australian Olives (gf/v)
    8.5
    garlic, cumin seed & roast lemon
  • Toasted Sourdough (gfo/v)
    17.0
    charred zucchini hummus, macadamia dukkah, lemon oil
  • Caramelized Onion Tart (gfo/v)
    16.5
    parmesan custard, sweet & sour plum, salted roe
  • Cold Cuts Plate (v/gf)
    23.0
    pork rillettes, salami, coppa, mustard & onion jam, smoked feta, sea salt crostini
  • Beef Tartare (gfo)
    22.0
    nori potato crisps, koji egg yolk, pickled onion, horseradish crème
  • Nectarines (gfo/v)
    18.0
    burnt capsicum, black quinoa, whipped almond, saffron honey

Mains

  • Boneless Half Chicken (gf)
    38.0
    Whey roasted fennel, radish & eggplant tabouli, smoked yoghurt, chicken fat vinaigrette
  • Prawn, Clam & Fish Linguine
    39.0
    Tomatoes, garlic, chilli, seaweed & shellfish butter, basil, bottarga
  • Pumpkin & Saffron Gnocchi (v)
    36.0
    Baby kale, asparagus, courgette, baked ricotta, lemon butter
  • Glazed Free Range Pork Belly (gfo)
    42.0
    Grilled broccoli, pickled & roasted nectarines, whipped almond, mushroom XO
  • Tea Brined Duck (gf)
    40.0
    Poached local plum, white bean crème, hazelnut, sherry & date dressing
  • Hillside Lamb (gf)
    42.0
    Herb crust neck & rump, coffee carrots, smoked feta, lentils, golden raisin dressing

Seafood

  • Oysters Natural (gf)
    4.5ea
    ginger & shallot vinegar, cucumber, poppy seed
  • Oysters Crispy (gf)
    5.0ea
    soda battered, spiced salt, burnt spring onion aioli
  • Baked (gf)
    5.0ea
    smoked bacon butter, crispy buckwheat
  • Oven Baked Shark Bay Scallops (gfo)
    8.5ea
    roasted peach, garlic butter, sourdough
  • Mussels (gfo)
    26.0 / 42.0
    Tomato sugo, chorizo, lemon, roast garlic, basil, grilled sourdough baguette
  • Classic Salt & Pepper Squid
    18.0 / 32.0
    Sumac pickled onion, whipped zucchini hummus, spring onion aioli
  • Lightly Cured Esperance Kingfish (gf)
    22.0 / 44.0
    Compressed plum, buttermilk, green sorrel, nigella seeds, horseradish
  • Roast Tiger Prawns (gf)
    31.5 / 47.0
    Fennel skordalia, grilled peach, salted capers, herbs, shellfish chilli butter
  • Local Octopus (gf)
    29.0
    Burnt corn crème, salt bush & vinegar potato, ‘nduja, smoked yoghurt, lemon oil
  • Fresh Market Fish (gfo)
    MP
    Ox tomato, native spinach, mussel escabeche, white bean crème, fennel pangrattato
  • WA Rock Lobster & Fries (gf)
    MP
    Seaweed & shellfish butter, peach salad, burnt lemon (Subject to availability)

From the Grill

All of our Beef is handpicked from Western Australian farms. Depending on the time of year our Beef comes from Down South in summer up to and around Gin Gin in the winter.  We work very hard with our butcher to maintain the consistent quality of our Beef.  All our WA beef is finished on grain for 100 days and then aged for a minimum of six weeks to increase flavour and tenderness.

  • Sirloin 250g (gf)
    39.0
    cut from the rib section, with good fat marbling and flavour, recommended medium or medium rare
  • Eye Fillet 200g (gf)
    44.0
    the tender part of the animal, with mild flavour and marbling, recommended rare or bleu
  • Scotch Fillet 300g (gf)
    48.0
    the most popular cut with good fat marbling, this is an exceptionally flavoured cut, recommended any way, this is the best cut for well done
  • Rib-Eye on the bone 500g (GF)
    64.0
    cut from the rib-section with good fat marbling, with the rib bone intensifying the flavour, recommended medium or medium rare
  • Kangaroo Loin 250g (gf)
    38.0
    Lemon myrtle & pepper crust, cooked rare to medium rare
  • Chef’s Butchers Cut
    MP
    please ask your waitperson for today’s steak cut, sourced from all over Australia

All grill items served with buttermilk potato puree, baby gem lettuce, smoked bacon, egg yolk and lemon dressing

Choice of Sauces

Sherry mushroom sauce $4.0 | Peppercorn + whiskey cream $4.0 |  Seaweed Salsa Verde $4.0  |  Red wine jus $4.0  |

Roast Chilli Butter $3.0 | Creamy garlic prawns $12.0

Sides

  • Heirloom Tomatoes (gf/v)
    13.0
    eggplant, lentils, smoked yoghurt, toasted cumin olive oil
  • Skinny Fries (gf/v)
    9.5
    celery salt, burnt spring onion aioli (not suitable for coeliac)
  • Gem Lettuce (gf/v)
    12.0
    peach, crispy buckwheat, horseradish, pickled cucumber, buttermilk
  • Steamed Broccoli (gf/v)
    12.0
    zucchini hummus, pickled onion, brown butter, wild rice
  • Lemon Roast Pumpkin (gf/v)
    12.0
    sherry & date dressing, whipped almond, soft herbs

Dessert

  • Milk Chocolate Brownie & Cookies (gfo)
    16.0
    Roast chocolate cookie, passionfruit crèmeux, yoghurt sorbet

    Suggested drink: Vasse Felix “Cane Cut” Semillon $12

  • Basque Cheesecake
    16.5
    Spiced rhubarb & strawberries, poppy seed crème fraiche, brown butter biscuit

    Suggested Wine: De Bortoli “Noble Botrytis” Semillon $16

  • Dulce de Leche Pannacotta (gf)
    16.5
    Roasted quince, macadamia crumble, rosemary popcorn

    Suggested Wine: Fraser Gallop Iced Pressed Chardonnay $11

  • Sticky Date Pudding
    16.0
    Miso caramel, banana honeycomb, sesame ice cream

    Suggested drink: Turkey Flat Pedro Ximenes $14

  • Selection of 3 Sorbets (gf)
    16.0
    Candied citrus

    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

GLUTEN FREE (GF) | GLUTEN FREE OPTION AVAILABLE (GFO) | VEGETARIAN (V)

© Copyright - Char Char Restaurant + Bar
X