Restaurant Menu

12 – 3pm and 5.30pm until late.

Small Share + Entree

  • Garlic Bread (v)
    7.5
  • Warm Australian Olives (gf)
    8.0
    chilli, orange & oregano
  • Fremantle Sardine Toast (gfo)
    16.0
    broccoli verde, pickled onion, bottarga
  • Roast Pumpkin Hummus (gfo)
    16.5
    dukkah, roast corn butter, warm rosemary flat bread
  • Smoked Ricotta & Beetroots (v)
    16.5
    pickled carrot, endive, sunflower seeds, basil vinegar
  • Pork, Chipotle & Mozzarella Croquettes
    14.5
    horseradish, salted lemon aioli
  • Classic Beef Tartare (gfo)
    22.0
    caper sour crème, wild rice, beetroot jelly, cured egg, beef fat toast

Mains

  • Buttermilk Roast Chicken (gfo)
    38.0
    Green beans, barley, chorizo, cheddar potato cream, salted caper emulsion
  • Stout Beef Cheek Pappardelle Pasta
    38.0
    Mushrooms, radicchio, thyme, pinenuts, smoked ricotta, pepper oil
  • Seafood Spaghetti
    39.0
    Prawns, fish, squid & clams, seaweed butter, roast garlic & chilli, basil pangrattato
  • Kangaroo Loin 250g
    38.0
    Lemon myrtle & pepper crust, cooked rare to medium rare and served with buttermilk potato puree, caramelised onion, broccoli greens, mustard dressing
  • Linley Valley Pork Belly (gf)
    40.0
    Miso pumpkin, roast quince, cavolo nero, black quinoa, burnt honey dressing
  • Sweet Potato & Sage Gnocchi (v)
    35.0
    Broccoli leaves, crushed peas, salted lemon, smoked almonds, brown butter
  • Slow Cooked Narrogin Lamb (gf)
    40.0
    Buttered parsnip, crushed hazelnuts, purple carrots, soaked raisins, braising sauce

Seafood

  • Oysters Natural
    3.5ea
    served on ice, shallot & white wine vinaigrette, lemon gf
  • Oysters Tempura
    4.5ea
    seaweed salt, smoked paprika aioli
  • Oysters Baked
    4.5ea
    parmesan cream, spinach & garlic crumbs
  • Fennel & Coriander Cured Kingfish (gf)
    22.5 / 39.0
    Pickled kohlrabi, bravo apple jelly, horseradish, buckwheat, olive oil
  • Mussels (gfo)
    24.0 / 39.0
    Braised leek, seaweed butter, confit potato, garlic, sourdough baguette
  • Salt + Pepper Squid
    15.0 / 30.0
    Chickpea & pickled cucumber, togarashi, smoked paprika aioli
  • Roast Garlic Prawns (gfo)
    24.0 / 45.0
    Shaved zucchini salad, miso garlic butter, burnt lime, baguette
  • Esperance Octopus (gf)
    24.0 / 45.0
    Roast onion & nduja dressing, basil eggplant, apple, crushed almonds
  • Barramundi Fillet 200g (gfo)
    39.0
    Caramelised white beans, onion cream, pickled grape & herb salad, capsicum rouille
  • Seafood Platter to Share (gfo)
    110.0
    Suggested to share for two people
    Lemon + herb basted squid skewers, cured kingfish, steamed mussels, grilled barramundi, panko crumbed whiting, natural oysters, garlic prawns, sauces, skinny fries & salad

Beef

  • 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
  • Kerrigan Valley Bone-in Sirloin 450g (gf)
    49.0
    100 day grain-fed, sourced from Hyden, WA
  • 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)
    54.0
    this steak is cut from the rib-section with good fat marbling, with the rib bone intensifying the flavour
  • 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

 Choice of Sauces

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

Sides

  • Pan Roasted Broccoli (gfo)
    9.5
    anchovy crème, green chilli, almonds, pangrattato
  • Chargrilled Eggplant (gf)
    10.5
    ginger chilli sauce, whipped feta, oregano salt, evoo
  • Caesar Salad (gfo)
    10.5
    cos lettuce, aged parmesan, smoked bacon, white anchovies
  • Skinny Fries (gf)
    9.5
    oregano & garlic salt, smoked paprika aioli
  • Roast Royal Blue Potatoes (gf/v)
    9.5
    seaweed butter, fried garlic, cracked pepper
  • Green beans, Cabbage & Beetroot (gfo/v)
    9.5
    toasted seeds & barley, mustard dressing

Dessert

  • Buttermilk Pannacotta (gf)
    16.0
    Strawberry & basil granita, ginger jelly, shaved macadamia
  • Caramelised Banana Tart
    16.5
    Yoghurt mousse, burnt honey, thyme, salty pretzel crumble
  • Dark Chocolate Delice (gf)
    16.5
    Warm caramel cake, baked pear, rhubarb vanilla curd
  • Classic Sticky Date Pudding
    16.0
    Whiskey date puree, salted toffee sauce, mascarpone ice cream
  • Selection of 3 Sorbets (gf)
    12.0
    candied citrus

Cheeseboard

  • Thomas Hoe Blue Stilton
    14.5
  • Igor Taleggio
    14.5
  • Ford Farm Cave Aged Cheddar
    14.0
  • Mt Lofty Triple Cream Brie
    14.0
  • Cheeses are served with quince paste, caramelised apple chutney, baguette wafers, olive crackers + fruit toast

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

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