Get 10% off when you try our 5 course degustation menu !
Drawing on inspiration from local, Australian produce and Onred's iconic location, Head Chef Fredy creates a seasonal menu reflecting his interpretation of contemporary cuisine. Group menus apply for groups of 12 or more guests. Reservations are recommended.
Friday lunch specials: 3 course $45 or 4 course $55 per person till 30th November.
4 Natural $ 3 | Tempura wasabi $ 4 | Kilpatrick $ 4
w/ wasabi miso mayo, orange segment, pickled fennel & blood orange coulis (gf)
w/ kumara pure, mild spice curry, beetroot relish & yoghurt curd (gf)
w/ walnut, crispy turmeric spinach & honey sumac dressing (v )
w/ gruyere & sundried tomato, chorizo crumb & potato leek purѐe (gf)
Pan-seared “Corowa” lamb cutlet, ratatouille, salsa verde & curried cous cous (gf)
fig glazed, jamón serrano, basil & heirloom tomato carpaccio
Curried green lentil, shitake & sweet soy glaze (v )
w/ nduja, prawn, saffron cream sauce, pine nuts & parmesan crisp
w/ roast cauliflower puree, chanterelle, pepper berry & chocolate sauce
w/ spinach, roast pine nuts & “pangrattato” (v)
Spiced honey citrus “Chiverton” ham, herb potato croquette, baby carrot & cranberry red wine jus
Confit duck leg w/ laksa sauce, Asian greens, shitake mushroom & crispy rice noodle
w/ coconut pearl sago & mango mousse (gf)
w/ berry compote, chocolate muse w/ candied orange filling & mixed berry coulis
w/ charcoal ice cream, wild berry coulis & caramel popcorn