Restaurant Menu

12 – 3pm and 5.30pm until late.

Looking for our lunch specials?  Click here.

Small Share + Entree

  • Oysters Natural (gf)
    6.0

    rhubarb mignonette, chives

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

    brown butter mornay, spinach, finger lime

  • Abrolhos Island Scallops - each (gfo)
    10.0

    chamomile butter, roasted pear, bottarga

  • Garlic Flatbread (gfo/v)
    22.0

    baked goats cheese, roast onion & white bean dip, parsley oil

  • Steak Tartare (gf)
    29.5

    gentleman’s relish, mustard fraiche, salted yolk, seaweed salt potato

    (this is a raw dish)

  • Salt & Pepper Squid
    24.0

    szechuan pepper cucumber, furikake, seaweed tartare

  • Gin Cured Kingfish Tostadas (3 pieces) (GF)
    29.0

    charred jalapeno crema, avocado, coriander, espelette pepper

  • Smoked Fish & Leek Croquettes
    20.0

    fennel jam, salted egg yolk

  • Kangaroo Loin Skewer (gf)
    26.0

    wattleseed tomato jam, hung yoghurt, soaked golden raisin, pink pepper

  • Roasted Tiger Prawns (GFO)
    34.0

    black garlic butter, burnt capsicum rouille, dill, finger lime

  • Miso Glazed Pork Belly (GFO)
    27.0

    pickled kohlrabi, caramelised apple, toasted rice, ponzu & ginger sauce

  • La Delizia Stracciatella (gfo/v)
    28.0

    burnt honey, vincotto grapes, pearl onion, buckwheat cracker

  • Caramelised Witlof & Potato Tart ( V)
    25.0

    spiced poached pear, watercress, pepitas, sherry caramel

  • Buttermilk Fried Chicken (3 pieces)
    26.0

    cheddar custard, roast cabbage & apple slaw, chipotle sauce

Mains

  • Pressed Lamb Neck
    42.0

    ricotta gnocchi, mint verde, crushed peas, quince, macadamia

  • Barramundi Fillet (GF)
    45.0

    smoked mussels, romesco, grilled caulini, green apple, caper beurre blanc

  • Venus Clam, Prawn & Snapper Tagliatelle (gfo)
    40.0

    tomato, chilli, garlic, shellfish butter, seaweed pangrattato

  • 12-hour O’Connor Beef Short Rib MSB4+ (GF)
    49.0

    miso pickled & roasted carrot, oyster mushroom, black barley, maple beef glaze

  • Pumpkin & Walnut Agnolotti Pasta (v)
    36.0

    cavolo nero, ricotta salata, potato, cured egg, pangrattato

  • Chermoula Roasted Chicken (gf)
    42.0

    smoked goats curd, saffron zucchini, walnuts, roast onion, parsley oil

  • Steamed Mussels (gfo)
    38.0

    white wine, basil, miso & garlic butter sauce, braised fennel, grilled flatbread

Carnivore Feasting Plate

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

$145

Each feasting plate contains

Maple Glazed Short Rib – Miso Pork Belly – Grain-fed Sirloin Danny’s Peri Peri Chicken – Pulled Chipotle Lamb Shoulder

served with a selection of sauces, chips & roasted cabbage slaw

1.2kg Tomahawk Steak

O’Connor grass-fed beef, beef fat potato, grilled spinach, roasted onion

served with a choice of 2 sauces

$150

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  $47 (gf)

Grain Fed

Scotch Fillet 300g  $56 (gf)

Grain Fed

Rib-Eye* 500g $72 (gf)

Grass Fed

Porchetta 200g $45 (gf)

Roasted with anchovy, lemon & oregano,

Linley Valley WA

Sauces ($4.5 ea) all GF

Red Wine Jus, Whiskey & Pepper Sauce, Miso Garlic Butter, Roasted Mushroom Cream

Garlic Prawn Sauce (+$12)

Sides

  • Chips
    13.0

    paprika & garlic salt, smoked chilli mayo

  • Gem Lettuce (gf/v)
    16.0

    pickled radish, apple, smoked almonds, mint, sesame

  • Miso Roasted Root Vegetables (gfo/vgo)
    17.0

    pepitas, yoghurt, burnt honey

  • Roasted Broccoli (gf/v)
    17.0

    romesco, black garlic, shaved pecorino

Dessert

  • Tiramisu
    17.0

    mascarpone, cocoa nibs, pistachio praline

    Suggested Wine: Fraser Gallop Iced Pressed Chardonnay $12

  • Sticky Date Pudding
    17.0

    Pear salted caramel, rum soaked raisins, vanilla gelato

    Suggested drink: Turkey Flat Pedro Ximenes $14

  • Banoffee Pie (gf)
    18.0

    Banana semifreddo, dark chocolate, dulce de leche, shortbread

    Suggested drink: Trentham Noble Taminga $9

  • Milk Chocolate Cake (gf)
    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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