Restaurant Menu

12 – 3pm and 5.30pm until late.

Bites to Share

  • Bread + Butter (v)
    6.0
    sourdough, sea salt and chives
  • Garlic Ciabatta Bread (v)
    7.5
  • Chicken Liver Parfait (gfo)
    16.0
    blood plum relish, sourdough wafers
  • Pork Cheek, Smoked Cheddar + Spinach Croquettes (v)
    13.5
    lemon aioli
  • Salt + Pepper Squid
    13.0
    togarashi pepper, miso and lime aioli

Oysters

  • Natural (gf)
    3.5 ea
    shallot and cucumber vinaigrette, salmon roe
  • Baked
    4.5 ea
    parsley sourdough crumb, citrus butter
  • Crispy Tempura
    4.5 ea
    miso and lime aioli

Small Share + Entree

  • Linley Valley Pork Belly (gf)
    19.0
    pickled onion, morcilla sausage, preserved lemon cauliflower, crispy sage
  • Local Grilled Octopus (gfo)
    18.5
    smoked chorizo, almonds, blood orange, basil, romesco
  • Shark Bay King Prawns (gf)
    22.0
    green asparagus, farro, shaved fennel, peas, brown butter
  • Lime Cured Kingfish (gf)
    21.0
    wasabi cream, green apple, parsley oil, red radish, black sesame
  • Beef Carpaccio (gfo)
    20.0
    crushed macadamias, salt bush, pickled beetroot, croutons, parmesan
  • Steamed Mussels (gfo)
    19.5
    roasted bell peppers, chilli, garlic, risoni and lemon, grilled sourdough
  • Baked Kent Pumpkin + Zucchini Tart (v)
    18.5
    Wild rice, honey goats curd, pumpkin puree, spiced poached pear, vincotto

Mains

  • Blue Swimmer Crab + Clam Linguine
    38.5
    roast chilli, saffron, citrus garlic butter, bottarga
  • Chargrilled Chicken Breast (gf)
    38.0
    charred onions, harissa sweet potato, buckwheat salad, lime yoghurt
  • Local Fresh Fish Fillet (gf)
    MP
    slow cooked leeks, almond cream, pancetta, pickled grapes, shellfish butter
  • Hillside Lamb Neck (gf)
    37.0
    salt-roast carrots, broad beans, house ricotta, garlic anchovy dressing
  • Seafood Risotto (gf)
    39.0
    king prawns, baby squid, poached fish, herbs, red pepper, salsa verde
  • Native Pepper Kangaroo (gf)
    38.0
    beetroot puree, native greens, toasted seeds, horseradish, beetroot jus
  • Linley Valley Pork Rib-Eye (gf)
    42.0
    shaved cabbage and plum salad, pumpkin, walnuts, bacon vinaigrette
  • Goats Cheese Tortellini (v)
    36.0
    broccoli, silverbeet, olives, burnt onion cream, cured egg yolk, hazelnuts

From the Char Grill

  • Rump 300g (gf)
    38.0
    Cut from the rump section, this cut has great flavour and marbling
  • Sirloin 300g (gf)
    42.0
    cut from the rib section, with good fat marbling and flavour
  • Eye Fillet 200g (gf)
    42.0
    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)
    55.0
    This steak is cut from the rib-section with good fat marbling, with the rib bone intensifying the flavour
  • Hillside Lamb Ribs (gf)
    44.0
    pickled coleslaw and honey barbecue sauce
  • Add Creamy Garlic Prawns to any Steak
    12.0
  • Rib-Eye on the bone 1kg (gf)
    120.0
    to share between 2-3 people – served with a choice of two sauces

    this steak is cut from the rib-section with good fat marbling, with the rib bone intensifying the flavour

 Choice of Sauces

 Sherry mushroom sauce $4 | Whiskey peppercorn cream $4 | Horseradish crème fraiche $3 | Red wine jus $3 | Béarnaise sauce $4

Kids Menu Available

ask you waitperson on arrival

Sides

  • Roast Nectarine + Rocket Salad (gfo/v)
    6.95
    sourdough croutons, shaved parmesan, fennel, basil vinaigrette
  • Chermoula Roast Cauliflower (gf/v)
    3.5
    hummus, toasted sunflower seeds, roast lemon dressing
  • Baby Cos + Kale Salad (gf/v)
    6.5
    crushed walnuts, cucumber, red radish, yoghurt dressing
  • Bowl of Chips (v)
    5.75
    spiced sea salt, herb aioli
  • Buttermilk Potato Purée (gf/v)
    3.5
    shaved parmesan, roast onion oil
  • Pan-fried Baby Zucchini (gf/v)
    7.5
    preserved lemon feta, hazelnuts, quinoa, parsley oil

Dessert

  • Caramelised Pineapple Tart
    16.5
    Yoghurt sorbet, dulce de leche, almonds, blueberries
  • Sticky Date Pudding
    16.0
    mascarpone ice cream, oat crumble, salted toffee sauce
  • Eton Mess
    15.0
    Coconut merinque, raspberry curd, poached strawberries, crème fraiche
  • Salted Honey and Walnut Parfait
    16.5
    Flourless chocolate cake, burnt mandarin, coffee cream
  • Selection of 3 Sorbets
    12.0
    candied citrus

Cheeseboard

  • Heritage Double Cream Brie
    14.0
  • Long Clawston English Stilton
    14.0
  • King island red wax cheddar
    12.0
  • Served with quince paste, carrot marmalade, water crackers and fruit toast

Bar + Lunch Menu

11am – 5.30pm

  • Natural Oyster (gf)
    3.5 ea
    shallot and cucumber vinaigrette, salmon roe
  • Baked Oyster
    4.5 ea
    parsley sourdough crumb, citrus butter
  • Crispy Tempura Oyster
    4.5 ea
    miso and lime aioli
  • Mixed Olives + Chorizo (gfo)
    17.5
    roast garlic hummus, herb sheep’s feta, bread crisps
  • Bowl of Chips (v)
    6.5
    spiced sea salt, herb aioli
  • 6hr Beef Brisket Tacos
    16.0
    charred corn salsa, coriander, pickled cucumber, chipotle
  • Crispy Whiting Fillets
    21.0
    roast cauliflower and chickpea salad, romesco sauce
  • Chargrilled Beef Burger
    22.0
    brioche bun, dill pickles, roast onions, smoked cheddar, cos
  • Harbour Fish + Chips
    25.0
    beer battered snapper, pickled onion, feta and crushed pea salad, sauce tartare
  • Lamb Neck Salad (gf)
    24.0
    crushed broad beans, golden beetroot, almonds, fresh mint
  • Chargrilled 90 day Grain-fed Sirloin (gf)
    36.0
    harissa sweet potato, charred onion, mustard leaf, red wine jus
  • Salt + Pepper Squid
    13.0
    togarashi pepper, black sesame, lime and miso aioli
  • Roast Nectarine + Wild Rocket (gfo/v)
    8.5
    shaved parmesan, sourdough croutons, fennel, basil dressing

Breakfast Menu

8am – 10.30am Saturday + Sunday

  • Sourdough Toast
    6.0
    salted butter, preserves
  • House Made Granola
    15.0
    passionfruit jelly, toasted coconut, and blueberry mascarpone
  • Confit Cherry Tomatoes
    14.0
    chickpea + shallot salad, haloumi, poached egg, basil
  • Smashed Avocado
    18.0
    poached eggs, peas, dukkah, wild rocket, chilli vinaigrette + sourdough
  • Yellow Peaches
    16.0
    caramelised pineapple, crème anglaise, brioche loaf
  • Eggs Benedict
    20.0
    smoked leg ham, native spinach, organic muffin, hollandaise
  • Buttermilk + Banana Pancakes
    16.0
    dulce de leche, almonds, double cream
  • Eggs The Way You Like
    12.0
    scrambled, poached or fried on sourdough
  • Add
    smoked bacon 4.0, smoked salmon 6.0, mushrooms 4.0, two eggs 4.0, pork sausage 4.0,
    spinach 3.5, hash brown 3.5, grilled tomato 3.0, toast (one slice) 2.5, hollandaise 2.5

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

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