Restaurant Menu

12 – 3pm and 5.30pm until late.

Small Share + Entree

  • Garlic Bread (v)
    7.5
  • Warm Australian Olives (gf/v)
    8.5
    garlic, cumin seed & burnt lemon
  • Fremantle Sardine Rillettes (gfo)
    16.5
    fennel pickle, smoked crème fraiche, bottarga, apple
  • Almond & White Bean Hummus (gfo)
    16.5
    dukkah, onion butter, radishes, rosemary focaccia
  • Roasted Nectarines (v/gf)
    15.5
    pickled onion, goats curd, buckwheat, pea & rocket dressing
  • Pork, Chipotle & Mozzarella Croquettes
    16.5
    horseradish, salted lemon aioli
  • Beef Tartare (gfo)
    22.0
    toasted broccoli, whipped eggplant, cured egg yolk, beef fat sourdough

Mains

  • Buttermilk Roast Chicken (gfo)
    38.0
    parmesan potato crème, bull horn peppers, anchovy, lentil salad, almond tapenade
  • Slow Cooked Duck Leg
    38.0
    roast plum, black quinoa, ginger & burnt carrot puree, warm duck dressing
  • Seafood Spaghetti
    39.0
    prawns, fish, squid & clams, seaweed butter, roast garlic & chilli, basil pangrattato
  • Linley Valley Pork Belly (gf)
    42.0
    roast cabbage, peach jam, mustard seeds, horseradish, sherry vinegar caramel
  • Spinach & Ricotta Gnocchi (v)
    36.0
    pine nut caponata, salted lemon whipped ricotta, sunflower shoots, pumpkin oil
  • Narrogin Lamb Shoulder (gf)
    42.0
    purple carrots, smoked yoghurt, eggplant romesco, pomegranate, wild rice

Seafood

  • Oysters Natural (gf)
    3.5ea
    served on ice, apple & shallot vinaigrette, lemon
  • Oysters Tempura
    4.5ea
    togarashi, sea salt, green chilli mayonnaise
  • Oysters Baked
    4.5ea
    seaweed & bacon butter, garlic crumbs
  • Baked Shark Bay Scallops
    7.5ea
    shaved radish, roast garlic butter, black sesame
  • Cured Haramasa Kingfish (gf)
    22.5 / 39.0
    pickled blood plum, poppy seeds, red cabbage, saffron vinegar
  • Mussels (gfo)
    24.0 / 39.0
    seaweed garlic butter, potato, charred corn, basil, sourdough baguette
  • Salt + Pepper Squid
    17.5 / 30.0
    pickled cucumber, curry leaf, crispy chickpeas, green chilli mayonnaise
  • Roast Garlic Prawns (gfo)
    24.0 / 45.0
    white bean hummus, chilli oil, shaved zucchini, mint, puffed rice
  • Local Octopus (gf)
    25.0 / 45.0
    roast onion & nduja dressing, sweet & sour eggplant, apple, dukkah
  • Today’s Market Fish (gfo)
    MP
    caramelised fennel, capers, pickled mussels, spinach, ligurian olive vinaigrette

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 300g (gf)
    43.0
    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)
    46.0
    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)
    59.0
    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)
    40.0
    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
  • T-Bone To Share 1kg (gf)
    110.0
    Recommended to share between 2-3 people, served with two sauces of your choice.
    The T-Bone steak combines the best of both worlds with the Eye fillet and Sirloin on the bone. Please allow 30 minutes for medium

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 Butter $3.0  |  Red wine jus $4.0  |

Chimichurri sauce $3.0 | Creamy garlic prawns $12.0

Sides

  • Miso Pumpkin (gf)
    10.5
    yoghurt, brown butter, black sesame, coriander & mint dressing
  • Pan Roasted Broccoli (gfo)
    9.5
    whipped ricotta, anchovy vinaigrette, sunflower seeds
  • Skinny Fries (gf)
    9.5
    oregano & garlic salt, salted lemon aioli
  • Caesar salad (gfo)
    10.5
    cos lettuce, aged parmesan, smoked bacon, white anchovies
  • Roast Royal Blue Potatoes (gf/v)
    9.5
    seaweed butter, fried garlic, cracked pepper
  • Rocket & Cos Salad (gfo/v)
    9.5
    plums, marinated feta, crushed peas, green dressing

Dessert

  • Dark Chocolate Delice (gfo)
    16.0
    poached peach, rosemary shortbread, miso vanilla fudge

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

  • Passionfruit & Lemon Cheesecake
    16.5
    yoghurt coconut cake, pretzel dust, praline ice cream

    Suggested Wine: Fraser Gallop Iced Pressed Chardonnay $11

  • Roasted Banana Semi-freddo (gf)
    16.5
    broken meringue, whipped chocolate, hazelnuts, verjus roast strawberries

    Suggested Wine: Trentham Noble Taminga $8

  • Sticky Date Pudding
    16.0
    golden raisin & oat crumble, salted toffee sauce, mascarpone ice cream

    Suggested drink: Turkey Flat Pedro Ximenes $14

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.

  • Igor Taleggio
    14.5
    Country of Region: Italy

     Tasting Notes: Taleggio is a semi-soft, washed rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang.

  • 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 baked pear, walnuts, quince paste, baguette + fruit toast

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

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