In 2008 Onred was established with a vision to provide best culinary fine dining experience and had various talented head-chefs over number of years including our current Executive-Chef Mr. Pradeep Manupriya.
Group menus apply for groups of 14 or more guests. Reservations are recommended.
5 Course Truffle Menu $139 | Wine Pairing $55
5 Course $109 | Wine Pairing $55
7 Course $149 | Wine Pairing: $65
Specials: EXPRESS LUNCH SPECIALS: Wed to Sat / 2 course $50 and 3 course $60
Chef Pradeep Manupriya, brings 25+ years of extensive international experience with innovative energy to
With a vast experience in kitchens across Germany, UK and the Dubai, he has always followed
his passion for fresh produce and creative culinary challenges. His passion to continuously learn
and explore his craft has resulted in an impressive career with previous work experiences that
include working for Gordon Ramsay at Powerscourt as well as 5-star hotels such as the Burj Al
Arab, Jumeriah, One and Only Royal Mirage, Dubai, Four Seasons Dublin. Pradeep brings un
paralleled knowledge of Modern European and Australian cuisine, and love to procure and
utilize quality local seasonal produce.
Chef Pradeep has cooked for distinguished personalities working with Ashford Castle, Ireland.
He believes that food can have a deeper meaning than just to consume; it can be evocative,
emotional and thought provoking, appealing to all of the senses.
When not behind the stove, this French-trained chef can be found in doing food tours in
different parts of the world, spending time with the local farmers as his moto of cooking is
“fresh is best”
Tassie natural oysters (5.5) | Tassie oysters w champagne vinaigrette & Salmon caviar (6)
Bowl of winter vegetable | Bowl of roasted potato (slow roasted in duck fat)
Chef’s Choice Course to start your night w homemade butter and bread
Hamachi Kingfish tartare, passion fruit chilli and coriander foam, roasted coconut, and Sesame seed (GF)
Three spices pan seared quail breast, pickle cabbage puree, pancetta maple syrup jus and red radish (GF)
Grilled vegetable terrine, candid tomato and basil oil, Balsamic and apple reduction, brioche croutons (V)
Pan seared kangaroo fillet, parsnip and grany smith apple puree, cognac pickled black berry jus (GF)
Sous vide & grilled octopus, chives potato mash, red wine jus, Australian baby greens (GF)
Beetroot risotto cake, goat cheese foam, roasted walnut, parmesan, and rocket salad (V)
Pan seared Medium rare beef fillet, potato and sweet potato cake, red wine braised shallot, confit cherry tomatoes, marrow jus (GF)
Three hours show cooked duck leg, confit beetroot marmalade, roasted pumpkin mash, red radish, orange, and cardamom jus (GF)
Homemade wild mushroom pappardelle pasta, poach egg, truffle butter grapes tomatoes, parmesan cheese (V)
Vanilla creme brulee, raspberry compote, hibiscus crumble
Malibu coconut panna cotta, spiced caramelised pineapple (GF)
Chef's selection of 3 cheese, homemade lavosh, fig paste, nuts ($5 extra)
PLEASE SPEAK TO ONE OF OUR FRIENDLY STAFF MEMBER FOR ANY SPECIAL DIETARY REQUIREMENTS.