ENTREE

 

Seafood Tasting Board* 

Clam, fennel and Summer Weiss chowder with snipped chives Honey Ale
Queensland spanner crab cakes with wasabi aioli and pickled ginger Kristallweizen
Black mussel and dill souffle with tomato confit and chive baton Organic Pale Ale

Pan seared scallop with saffron cream and puff pastry Irish Red Ale

$20

Meat Tasting Board* 

Prosciutto, bocconcini and baby rocquette salad Bitter

Chicken and shitake mushroom croquette with tomato confit  Organic Pale Ale

Pork, duck and walnut terrine with pickled eggplant Irish Red Ale
Baltic Porter and Swiss brown mushroom moussakka Oatmeal Stout

$20

Vegetarian Tasting Board*

Shallot and Organic Pale Ale flatbread with tzatziki Bitter

Mushroom and Spanish onion soup with spinach Oatmeal Stout cream Organic Pale Ale

Roasted pumpkin, sage, feta and pistachio wonton with soy dipping sauce Irish Red Ale
Spiced potato tortilla with olive tapenade and chive baton India Pale Ale

$20 (v)

Cheese Tasting Board
Fromart raclette (QLD) with quince paste Honey Ale

Red wax maffra cheddar (VIC) with almond and raison compote Organic Pale Ale

Trinity Cellars jersey brie (SA) with lavosh Kristallweizen
Berry's Creek Tarwin blue (VIC) with citrus zest confit Oatmeal Stout

$20

* Suggestion - for something different, try one of our unique Redoak tasting boards where we have perfectly matched food and beer!

The canapes and beers served on the tasting board are tasting size.

MAIN

(Brewer & Head Chef’s beer matching suggestions in red)

 

Roast Vegetable Pave

on a braised mushroom with an onion and mushroom broth (v) Bitter

$17

Limestone Coast Lamb Sausages

with Oatmeal Stout, garlic, black pepper and parsley, served on a herb mashed potato with Oatmeal Stout jus 

(served with a complimentary beer) Oatmeal Stout

$21

Pork Belly braised in Honey Ale and soy sauce

withbaby bok choy and a crispy potato disc and pan juices Kristallweizen

$28

Chicken Breast with parsley and bacon farce,

braised baby cos lettuce, crushed potato preserved lemon and a spinach and pear relish Honey Ale

$24

Pan Seared Barramundi

with wild rice, mushroom broth, silver beet and coriander verde  Kolsch

 $25

Rabbit, Prune and Saffron Ragout

with parsley and shallot pappardelle, shaved parmesan cheese and baby rocquette  Organic Pale Ale

$19

BBQ Scotch Fillet*

with roasted vegetable pave, creamy mushroom ragout and wild rocquette pesto Oatmeal Stout

* please note a well done fillet may take up to 30 mins

$33

Duck Leg Confit

on a Manuka smoked pearl barley risotto  Irish Red Ale

$26

Assortment of bread slices and dips $6.50

Mixed leaf salad with balsamic dressing $6

Beans and asparagus with confit orange and cardamon butter $7

Redoak hand-cut chips $8

(v) can be a vegetarian option

DESSERT

(Brewer & Head Chef’s beer matching suggestions in red)

 

Blackberry and Frangipani Tart

with Blackberry Wheat Beer ice cream and coulis Nutter

$9

Redoak's Homemade Ice Cream and Sorbet

a selection made daily from Redoak beers and fruits Kristallweizen

$9

Baltic Porter Sticky Date Pudding

with vanilla bean ice cream and caramel sauce Oatmeal Stout

$10

Milk Chocolate Sponge

with slow roasted rhubarb, apple jelly and cream Chantilly Christmas Cheer

$12

Oatmeal Stout and Truffle Platter

a glass of Redoak's Oatmeal Stout accompanied with a selection of four Redoak beer truffles and raspberry coulis

$14

Dessert Tasting Board
Scottish shortbread with passion fruit honey yoghurt Organic Pale Ale
Blackberry Wheat Beer pannacotta with orange zest confit Kristallweizen
Ricotta and Baltic Porter fritter dusted with icing sugar Irish Red Ale

Belgian Chocolate Stout and strawberry tartlet Oatmeal Stout

$20

Cheese Tasting Board
Fromart raclette (QLD) with quince paste Honey Ale

Red wax maffra cheddar (VIC) with almond and raison compote Organic Pale Ale

Trinity Cellars jersey brie (SA) with lavosh Kristallweizen
Berry's Creek Tarwin blue (VIC) with citrus zest confit Oatmeal Stout

$20

Australian Cheese Plate

Trinity Cellars Jersey brie (SA), Red wax maffra cheddar (Vic), Berry's Creek Tarwin blue (Vic)

with almond and raisin compote, crackers and lavosh Christmas Cheer, St Nicholas or Baltic Porter

(for two) $25

Tea or Coffee

$3.50

BAR MEALS

(Please note that bar meals are only available in the Bar area and not the Restauarant)

Redoak Hand-Cut Chips

with horseradish and Baltic Porter aioli OR salt and malt vinegar or Tomato sauce $8*

Bread Board

with dips, chilli and red wine vinegar olives, extra virgin olive oil and assorted breads $11*

Vegetarian Sandwich  $11

on Turkish roll with bbq'd vegetables, home made beer and tomato relish, caramelised onions, Swiss cheese and hand cut chips

Lamb, Rosemary, Preserved Lemon and Baltic Porter Pie

with chips and salad   $13

Kale, Mushroom and Walnut Pearl Barley Risotto  $11

Steak Sandwich on Turkish roll

with homemade beer and tomato relish, caramelised onions, hand-cut chips and a tomato and Spanish onion salad $15

Redoak Pizza

Trio peppered chicken, semi-dried tomato, caramelised Spanish onion, pesto, Swiss cheese and roquette

9" $15 or 12" $22

Redoak's Ploughmans Platter

with dips, Swiss cheese, Maffra Red Wax cheddar, salami, pork and duck terrine, mixed leaf salad,

crackers, lavosh and Turkish roll (great for two) $25

Australian Cheese Plate

Trinity Cellars Jersey brie (SA), Red wax maffra cheddar (Vic), Berry's Creek Tarwin blue (Vic)

with almond and raisin compote, crackers and lavosh (for two) $25

 

* Meals and snacks available all day and night.

HEAD CHEF - CHRIS BEARD

Click here for our Wine List

Please note if you have limited time and wish to dine, group of five or more can pre-order meals. A minimum spend of $20 per head is required.

If you have a Special Dietary Requirement, please advise us at the time of your booking. We try to cater for most dietary requests. However, please note that seafood, nuts, gluten, etc are used extensively in our kitchen.

Please be aware that dishes and prices can change from time to time but we do endeavour to keep the website updated as quickly and as often as we can.