Restaurant Menu

12 – 3pm and 5.30pm until late.

Bites to Share

  • Garlic Bread (v)
    8.0
  • Local Olives (gf)
    8.0
    chilli, citrus + herbs
  • Whipped Chicken Liver Pate (gfo)
    16.0
    five spice salt, citrus jam, walnut bread
  • Cured Meats Plate (gfo)
    20.0
    pickled grapes, sourdough baguette, apple chutney
  • Fried Squid
    14.5
    togarashi pepper, crispy basil, ginger + miso aioli

Oysters

  • Natural (gf)
    3.5 ea
    fresh lime, lemon
  • Granita (gf)
    3.5 ea
    grapefruit + mint, salmon caviar
  • Baked (gfo)
    4.5 ea
    barbeque bacon butter, garlic crumbs
  • Crispy Tempura
    4.5 ea
    lime salt, smoked chilli mayonnaise

Small Share + Entree

  • Smoked Beetroot + OX Heart Tomatoes (gfo/v)
    18.5
    Jersey milk ricotta, basil, shallot, hazelnut cracker, sherry vinaigrette
  • Lamb Neck (gf)
    19.5
    Black quinoa, mint, buffalo mozzarella, roasted pepper, caper dressing
  • Geraldton Octopus (gfo)
    21.0
    Burnt carrot hummus, ‘Nduja’ sausage, smoked almonds, broccoli pesto
  • Linley Valley Pork Belly (gf)
    19.5
    Local peaches, pickled fennel, burnt onion cream, horseradish + honey
  • Beef Carpaccio (gfo)
    19.5
    Sweet + sour beetroot, shaved pecorino, bone marrow aioli, pretzel crumb
  • Steamed Local Mussels (gfo)
    19.5
    roast chilli, garlic, chickpeas + herbs, lemon, grilled sourdough
  • Market Fish Tartare (gf)
    20.0
    Moroccan eggplant, herb salad, soused cucumber, potato crisp, bottarga

Mains

  • Local Market Fish (gfo)
    MP
    Smoked mussels, tomato + basil fregola, brown butter, zucchini + olive
  • Blue Swimmer Crab + Squid Ink Spaghetti
    38.5
    Clams, roast chilli, garlic, saffron shellfish sauce, pangratatto
  • Marinated Chicken Breast (gfo)
    38.0
    White bean, parsley + lemon, chorizo, charred carrots, parmesan custard
  • Native Pepper Kangaroo (gfo)
    38.0
    Beetroots, salt bush, caraway roasted plum, macadamia, spiced labne
  • Linley Valley Pork Rib-eye (gf)
    40.0
    Grilled radicchio, apple, oyster mushrooms, pork hock, buckwheat
  • Goldband Snapper Fillet (gf)
    42.0
    Eggplant caponata, spinach, kipfler potato, fennel cream, aged balsamic
  • Hillside Lamb Rump (Narrogin, W.A) (gf)
    40.0
    Lamb belly, black barley, verjuice onion, watercress, smoked goats curd
  • Seafood Cavatielli Pasta
    39.0
    Local prawns, mussels, squid + fish, caper lemon sauce, white anchovies
  • Spinach + Lemon Ricotta Ravioli (v)
    36.0
    local mushrooms, red wine butter, black cabbage, hazelnuts, ricotta

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 |  Bone marrow aioli $3.0 | Red wine jus $3.0  |  Chimichurri sauce $3.0|  Miso + basil Hollandaise $4.0 | Creamy garlic prawns $12.0

Kids Menu Available

ask you waitperson on arrival

Sides

  • Pan-fried Broccoli (gfo/v)
    9.5
    Green chilli, anchovy dressing, sunflower seeds, pangratatto
  • Caramelised Nectarines + Melon (gfo/v)
    9.5
    Buffalo mozzarella, garlic croutons, rocket, basil, sherry vinaigrette
  • Burnt Butter Pumpkin (gf/v)
    9.5
    Black sesame, burnt onion cream, nori, basil dressing
  • Bowl of Chips (v)
    7.5
    Oregano salt, preserved lemon mayonnaise
  • Beef Fat Roast Kipflers (gf)
    9.5
    Smoked bacon, garlic + rosemary
  • Mixed Grain Salad (v)
    10.0
    Cucumber, dill, broccoli, soft egg, pine nuts, chilli 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
    barbeque bacon butter, garlic crumbs
  • Crispy Tempura
    4.5 ea
    lime salt, smoked chilli mayonnaise
  • Cured Meats Plate (gfo)
    20.0
    Warm sourdough baguette, pickled grapes, apple chutney
  • Tempura Barramundi Tacos
    17.0
    Pickled corn, avocado, coriander, roast green chilli + lime aioli
  • Whipped Chicken Liver Pate (gfo)
    16.0
    Five spiced salt, citrus jam, walnut bread
  • Spiced Pulled Duck (gf)
    21.5
    Caramelised nectarine, buffalo mozzarella, hazelnuts, sherry vinaigrette
  • 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
  • Marinated Chicken Caesar Salad (gfo)
    25.0
    Crispy prosciutto, white anchovies, croutons, soft egg, parmesan
  • Chargrilled 90 day Grain-fed Sirloin (gf)
    36.0
    Burnt onion cream, black quinoa salad, kipflers, chimichurri
  • Kent Pumpkin, Seeds + Grains (V)
    16.5
    Smoked goats curd, soused cucumber, chilli vinaigrette

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

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