Restaurant Menu

12 – 3pm and 5.30pm until late.

Looking for our lunch specials?  Click here.

Small Share + Entree

  • Oysters Natural (gf)

    shallot vinaigrette, peach ice

  • Baked Oysters (min 3) (ea)

    house sambal butter, parsley, pink finger lime

  • Abrolhos Island Scallops - each (gfo)

    chamomile butter, verjus nectarine, bacon crumble

  • Garlic Flatbread (gfo/v)

    whipped feta, roast capsicum & almond dip, oregano, lemon oil

  • Steak Tartare (gf)

    anchovy, ox tomato, mustard crème fraiche, rosemary, potato crisps (served raw)

  • Salt & Pepper Squid

    szechuan & ginger cucumber, toasted nori, smoked chilli mayo

  • Beetroot Carpaccio (gf, v)

    whipped goats curd, asparagus, chicory, wild rice, green olive vinaigrette

  • Esperance Kingfish Tostadas, 3 pieces (gfo)

    jalapeño, avocado, wood smoked sour cream, espelette pepper

  • Korean Glazed Linley Valley Pork Belly

    pineapple & ginger relish, miso roasted corn, black sesame

  • La Delizia Burrata (gfo/v)

    caramelised onion, yellow peach, zucchini, burnt honey vinaigrette, crostini

  • Kangaroo Loin Skewer (gf)

    harissa yoghurt, native pepper, grilled plum, salt bush brown butter

  • Buttermilk Fried Chicken

    mango hot sauce, old bay spice, roasted cabbage slaw


  • Tea Brined Duck (gf)

    blood plum, wattle seed dressing, confit carrot, chicory & toasted wild rice

  • Asparagus & Sweet Pea Tagliatelle (v)

    pecorino, fennel, macadamia, lemon oil, rocket verde

  • Steamed Mussels (gfo)

    leek, cider and smoked bacon broth, herbs, garlic flat bread

  • Western Rock Lobster

    house sambal butter, grilled peach and zucchini salad, fries, lemon (limited availability)

  • Seafood Linguine

    clams, prawns & fish, chilli, garlic, tomato, wine, seaweed butter sauce, bottarga

  • Half Chicken (gf)

    harissa yoghurt, charred eggplant, nectarine, buckwheat, brown butter

  • Roasted Barramundi Fillet (gfo)

    prawn escabeche, potato, ajo blanco, roasted green olive dressing

Carnivore Feasting Plate

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


Each feasting plate contains

Maple Glazed Short Rib – Korean Glazed 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, charred gem lettuce, horseradish & anchovy dressing, choice of 2 sauces

served with a choice of 2 sauces


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, charred gem lettuce, horseradish & anchovy dressing

Eye Fillet 200g  $47 (gf)

Grain Fed

Scotch Fillet 300g  $58 (gf)

Grain Fed

T-Bone 500g  $62 (gf)

Grain Fed

Pork Chop 300g $45 (gf)

Sauces ($4.5 ea) all GF

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

Garlic Prawn Sauce (+$12)


  • Chips

    paprika & garlic salt, smoked chilli mayo

  • Baked Sweet Potatoes (gfo/vgo)

    whipped feta, herbs, bacon crumble

  • Gem Lettuce (gf/v)

    marinated cucumber, blood plum, parmesan, mint vinaigrette

  • Ox Tomatoes (gf/v)

    nectarine, zucchini, buckwheat, aged balsamic


  • Basque Baked Cheesecake

    rhubarb, lemon curd, oat biscuit, strawberry

    Suggested Wine: Fraser Gallop Iced Pressed Chardonnay $12

  • Sticky Date Pudding

    salted toffee sauce, mascarpone gelato, spiced pineapple

    Suggested drink: Turkey Flat Pedro Ximenes $14

  • Mango & Coconut Parfait (gf)

    white chocolate, roast mango, peach granita

    Suggested drink: Trentham Noble Taminga $9

  • Milk Chocolate Cake (gf)

    roasted raspberries, plum, crème fraiche, hazelnut

    Suggested drink: Vasse Felix “Cane Cut” Semillon $11

  • Selection of 3 Sorbets (gf/v)
    citrus praline

    Suggested drink: Domaine de Canton French Ginger Liqueur $11


  • Thomas Hoe Blue Stilton
    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
    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
    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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