At Red Ochre Grill the emphasis is on fresh, seasonal and mainly local. South Australia is blessed with some of the nations best seafood and meat producers. It might be marron from Kangaroo Island, rocklobster from Robe, beef from the Coonawarra or oysters from Pristine Bay, baby abalone, line caught snapper and sardines from Port Lincoln. In most instances we can boast 24 hours from water to plate and seafood fished from some of the most pristine waters remaining in the world today. Equally, the pedigree of beef, pork and lamb is exceptional. We buy from producers who adhere to traditional farming and supply Australia’s best restaurants with their superior produce. Our menu is an ever changing celebration of the best produce we are able to source. We then treat that produce with the respect it deserves.
To this we add unique Australian indigenous produce that includes, kangaroo, emu and crocodile and other uniquely Australian ingredients. We make our own bread fresh daily, support local extra virgin olive oil producers and have very sexy desserts. Our food is contemporary with some Asian influences and focused on the complete dining experience from start to finish.
complete current menu click here