Committed to delivering a unique al la carte or degustation dining experience without pretentiousness or expectation – every gesture we make, every ingredient we place on a plate, every drop of wine we pour comes from a genuine and honest place.
Committed to delivering a unique al la carte or degustation dining ‘experience’ without pretentiousness or expectation – every gesture we make, every ingredient we place on a plate, every drop of wine we pour comes from a genuine and honest place.
The innovative and contemporary modern Australian menu is created and crafted to reflect time and place to deliver dishes that utilise what is premium right now; driven by produce and technique.
Enhanced by our creativity and delivered with the comfort that you would experience if you were eating with us in our own homes.
COOLER MONTHS DINNER MENU
Our menu changes frequently – this should be used as a guide only
SOMETHING TO START…
daily baked bread and housemade whipped butter – 3 per person
freshly shucked oysters with seasonal housemade dressing – 18 half dozen32 full dozen
calamari, housemade sausage, olive salsa, lemon and chilli – 26 recommended with2018 forrest beach estate sauvignon blanc semillon, margaret river, wa
birch smoked pork hock, black pudding with pea tendrils and foam – 25 recommended with 2018 finnis river pinot noir, finnis, sa
chowder of clams, smoked salmon, mussels, prawn, kipfler, bacon and cornbread – 25 recommended with 2015 domaine barmes buecher pinot blanc “rosenberg”, alsace, france
goat cheese, asparagus, shallot and leek terrine with truffle and pickled radish – 22 recommended with 2018 mount majura chardonnay, canberra, act
porcini risotto, truffle, parmesan crisp and herb salad – 34 recommended with 2017 underground ‘black and white’ pinot noir, mornington, vic
chicken with sage and onion, prosciutto, bread sauce with carrot and swede mash – 37 recommended with 2018 hahndorf hill rosé, adelaide hills, sa
black angus, pommé noisette and puree with garlic scape, edamame, rosemary and pink pepper – 40 recommended with 2018 serere wines syrah, beechworth, vic
seafood and ink lasgane, bouillabaisse and seasonal baby vegetables – 38 recommended with NV stewart & prentice paradise garage methode champenoise (sparkling), vic
36 hour wagyu beef cheek, glazed eschalots, parisienne vegetables and beet gel – 38 recommended with 2018 head “red” gsm, barossa valley, sa
SOMETHING ON THE SIDE…
green beans, mustard, pancetta and burnt butter – 12
green leaves and microherbs with vinegar dressing – 9
‘camp fire’ of chocolate, toasted malt and smoked ice cream– 16
winter meringue with citris powder and sorbet – 16
chocolate fondant, grand marnier and cold brew ganache and cumquat ice cream – 16
apple, rhubarb, flapjack, ginger cream and calvados ice cream – 16
three cheese selection, lavosh, crisps and fruit chutney – 16
BIRCH SIGNATURE DEGUSTATION
Our signature 7 course degustation is available each night we are open.
The courses change frequently and focus on highlighting the most seasonal and freshest produce we can secure. $95 per person and wine pairing is available for an additional $55 per person.
FRIDAY ONLY TASTES…
A tasting plate designed for two to give you extra snacking options for Friday evening drinks, or order the whole lot as a pre-dinner snack for your group. Lots of possibilities!
truffle pea veloute with corn croute – 14
beef carpaccio with radish and mirin dressing – 14
birch cured lamb with pickled heirloom tomatoes – 14
pork belly, paris mash and apple gel – 14
We are fully licensed and offer wine pairings with every dish.
A limited menu is available for lunch.
This features the flavours and dishes from our al a carte menu and you can select either 2 courses for $45 per person or 3 courses for $55 per person.
(Groups of 8 or more please contact Birch as there are set menu options applicable at lunch for larger dining groups.)
For the complete Birch experience our 7 COURSE CHEF’S MENU is created each day by their head chef. The chef's menu includes a selection of dishes from our a la carte menu as well as dishes that chef creates each day based on produce sourced and foraged each day. This is $95 per person or $150 per person with matching wines.
Al la carte
Accommodate dietary requirements
Takeaway menu available
Group bookings accepted
Kids menu available
High chair available
Group bookings and venue hire
Birch can cater for up to 50 guests seated and 70 guests standing. There are various seating and dining options available that can be tailored for each event.
Birch is the ideal venue for an intimate and unique wedding experience.
We will work with you to design, create and tailor a truly bespoke experience for your event.
Head chef, Ben Bamford will create a dynamic and seasonally driven menu for your event.
Birch can custom design and deliver a wedding event to meet the requests, desires and objectives. This includes meeting on-site at the restaurant, discuss event options such as seating, menu ideas and style objectives. They work with their clients to establish an event brief and can provide a complimentary lunch for the bridal couple so they can experience a taste of Birch.
Live music and special events
Be sure to check Bich's social media for regular special events including special dinners, live music and seasonal taste plates.