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.
4 Course $79 | 5 Course $89 | Wine Pairing: 4 Course $40 & 5 Course $50 .
LUNCH SPECIALS: Wed to Fri / 3 course $45 and 4 course $55
*Hearts Day every Wednesday's @ Onred w 5 course chefs's choice degustation menu and a artisan cheese platter to share & complimentary glass of sparkle to kick off your night($188 per couple).
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)
wrapped w prosciutto, chocolate sauce, sweet potato mousse, & pickled berry
w/ brick pastry, curried pumpkin, feta, green peas, mint, & bush tomato chutney (v )
Pan-seared “Corowa” lamb cutlet w/ bush spiced, ratatouille & salsa verde
fig glazed, jamón serrano, basil & heirloom tomato carpaccio
w/ nduja & prawn, saffron cream sauce & pine nuts
w/ walnut, crispy turmeric spinach & honey sumac dressing (v )
w/ roasted cauliflower puree, wild mushroom, speck, pickled onion & jus
w/ pomegranate glazed, poached pear, asparagus, & herb potato croquette
w/ asparagus, spinach, squash, pine nuts, parmesan, & lemon butter (v)
w/ laksa sauce, Asian greens, shitake mushroom & crispy rice noodle
w/ coconut pearl sago & mango mousse (gf)
w/ candied orange filling, pistachio cream, berry compote, & mixed berry coulis
w/ charcoal ice cream, wild berry coulis & caramel popcorn
w/ house made lavosh & fig paste