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Red Ochre Grill high resolution image library last updated July 10, 2010
images are copyright © Red Ochre Grill, photography Ann Oliver
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- Apple and muntrie tart, with honeycombe ice cream and poached quandongs
- Thai crocodile and watermelon salad
- Gawler River chicken breast
filled with bunya nut stuffing, confit leg, mustard fruits and jus gras
- Crumbed Woodside goats curd noisette
with river mint confit tomato, wild olives, watercress & roast baby beets
- Sunset city view from the restaurant
- Red Ochre Grill head chef Dennis Whetstone
- Red Ochre Grill and River Café executive chef and owner Ray Mauger
- Crisp skin snapper with samphire
- Wattleseed crusted emu fillet
with spiced pear, celeriac, puy lentils & native currant glaze
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