Restaurant Menu

12 – 3pm and 5.30pm until late.

Bites to Share

  • Garlic Bread (v)
    8.0
  • Local Olives (gf)
    8.0
    chilli, orange + oregano
  • Chicken Liver Pate (gfo)
    16.0
    five spice salt, citrus jam, walnut bread
  • Cured Meats Plate (gfo)
    22.0
    pickled onion, buffalo mozzarella, baguette
  • Fried Squid
    14.5
    togarashi pepper, ginger + miso aioli

Oysters

  • Natural (gf)
    3.5 ea
    fresh lime, lemon
  • Granita (gf)
    4.0 ea
    apple + basil granita
  • Baked (gfo)
    4.5 ea
    gruyere mornay, prosciutto crumb, spinach puree
  • Crispy Tempura
    4.5 ea
    seaweed salt, roasted prawn shell mayonnaise

Small Share + Entree

  • Beetroot + Caramelised Shallot Tart Tatin (v)
    17.5
    Buffalo mozzarella, eggplant puree, beetroot vinegar, crushed walnuts
  • Confit Chicken Gnocchi
    19.5
    Parsnip gnocchi, cavolo nero, bacon broth, salted egg yolk, pecorino
  • Geraldton Octopus (gf)
    21.5
    Cured pork, kohlrabi puree, pickled onion, preserved orange dressing
  • Roasted Pork Cheeks (gf)
    18.5
    Burnt onion cream, rhubarb, salt bush, nduja, px vinegar
  • Beef Carpaccio (gfo)
    19.5
    smoked cauliflower, anchovy aioli, ricotta, pine nuts, dripping croutons
  • Kingfish Crudo (gf)
    22.0
    green chilli oil, grapefruit, pea salad, bottarga, potato crisp
  • Steamed Local Mussels (gfo)
    22.0
    Braised leek, bacon veloute, celeriac, fine herbs, grilled baguette

Mains

  • Local Market Fish (gfo)
    MP
    Braised puy lentils + radicchio, clams, white bean, pancetta
  • Blue Swimmer Crab + Squid Ink Spaghetti
    38.5
    Roast chilli, garlic, zucchini, saffron shellfish sauce, pangratatto
  • Slow Cooked Chicken Maryland (gf)
    38.0
    Borlotti beans, sweet + sour eggplant, spinach, warm leek vinaigrette
  • Native Pepper Kangaroo (gfo)
    38.0
    Winter beets, PX pear, smoked carrot, gorgonzola + macadamias
  • Linley Valley Pork Ribeye (gf)
    40.0
    Broccoli salsa verde, charred enoki mushroom, pork fat potato, baked apple
  • Lamb Rack + Shoulder (gf)
    42.0
    Pressed celeriac, smoked date, salt bush, buckwheat cream, lamb jus
  • Mushroom Pappardelle (v)
    36.0
    Braised shallots, local mushrooms, pecorino, beetroot crisps, onion oil
  • Seafood Board to Share
    89.0
    Try our new seafood board to share, suggested to share for two people
    Chilled king prawns, salt + pepper squid, kingfish crudo, grilled barramundi, steamed mussels, natural oysters, tempura whiting, rocket salad, chips, house sauces

From the Char Grill

  • Rump 300g (gf)
    38.0
    cut from the hind quarter, this cut has great marbling and flavour
  • Sirloin 300g (gf)
    42.0
    cut from the rib section, with good fat marbling and flavour
  • Eye Fillet 200g (gf)
    43.0
    the tender part of the animal, with mild flavour and marbling
  • Scotch Fillet 300g (gf)
    45.0
    the most popular cut with good fat marbling, this is an exceptionally flavoured cut
  • Rib-Eye on the bone 500g (gf)
    58.0
    this steak is cut from the rib-section with good fat marbling, with the rib bone intensifying the flavour
  • The Butchers Cut (gf)
    MP
    Please ask your waitperson for today’s steak cut. Sourced from all over Australia
  • T-Bone To Share 1kg (gf)
    110.0
    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.

 Choice of Sauces

Sherry mushroom sauce $4.0 | Peppercorn + whiskey cream $4.0 |  Red wine jus $3.0  |  Chimichurri sauce $3.0|  Salt bush Hollandaise $4.0 | Creamy garlic prawns $12.0

Kids Menu Available

ask you waitperson on arrival

Sides

  • Pan-fried Broccoli (gfo/v)
    9.5
    Anchovy dressing, green chilli, sunflower seeds, pangratatto
  • Rocket, Radicchio + Cabbage Salad (gf/v)
    9.5
    Buffalo mozzarella, spiced walnuts, pickled cucumber, cured yolk, orange
  • Roasted Kent Pumpkin (gf/v)
    9.5
    Buckwheat cream, toasted pepitas, basil dressing, burnt butter
  • Bowl of Chips
    7.5
    Celery salt, roasted chilli mayonnaise
  • Pork Fat Kipflers (gf)
    8.5
    Caramelised onion, capers, parmesan cream
  • Grain Salad (v)
    10.5
    Haloumi, shaved broccoli, soft egg, dill, sherry vinaigrette

Dessert

  • Vanilla Crème Caramel (gfo)
    16.0
    Salted peanut praline, dulce de leche, saffron cake
  • Lemon Yuzu Tart
    16.5
    Torched meringue, ginger bread biscuit, raspberry mascarpone
  • Chocolate + Rhubarb (gf)
    16.5
    Burnt honey parfait, brownie, yoghurt mousse, roast rhubarb
  • Caramelised Apple Pie
    16.0
    Spiced tea custard, golden raisins, macadamia crumble
  • Classic Sticky Date Pudding
    16.0
    Baked apple puree, salted toffee sauce, walnuts, crème fraiche ice cream
  • Selection of 3 Sorbets (gf)
    12.0
    candied citrus

Cheeseboard

  • Thomas Hoe Blue Stilton
    14.5
  • Maffra Farmhouse Ash Aged Cheddar
    14.5
  • Tarrago River Jensen Red Washed Rind
    14.5
  • Blue Cow “French Style” Brie
    14.0
  • Cheeses are served with quince paste, caramelised apple chutney, baguette wafers, olive crackers + fruit toast

Bar + Lunch Menu

11am – 5.30pm

  • Natural Oyster (gf)
    3.5 ea
    lemon + lime
  • Baked Oyster (gfo)
    4.5 ea
    gruyere mornay, prosciutto crumb, spinach puree
  • Crispy Tempura
    4.5 ea
    seaweed salt, roast prawn shell mayonnaise
  • Cured Meats Plate (gfo)
    16.0
    Five spiced salt, citrus jam, walnut bread
  • Buttermilk Fried Chicken
    22.0
    Kohlrabi + brussel sprout slaw, shaved apple, yoghurt dressing
  • Slow-Cooked Lamb (gf)
    20.0
    Grain salad, smoked cauliflower, pine nuts, ricotta, leek dressing
  • Chargrilled Beef Burger
    22.5
    Smoked cheddar, zucchini mustard pickle, roast onion, cos, brioche bun
  • Harbour Fish + Chips
    26.0
    beer battered local fish, pickled onion, feta and crushed pea salad, sauce tartare
  • Spiced Pulled Duck (gf)
    21.5
    Caramelised nectarine, buffalo mozzarella, hazelnuts, sherry vinaigrette
  • Chicken Caesar Salad (gfo)
    25.0
    Crispy prosciutto, white anchovies, croutons, soft egg, parmesan
  • Chargrilled Grain-fed Sirloin (gf)
    36.0
    Broccoli salsa verde, onion cream, beetroots, red wine jus
  • Roasted Broccoli Salad (v/gf)
    16.5
    Golden raisins, dill, quinoa, spinach puree, toasted almonds

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

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