The Outback Loop. Birdsville and Innamincka Hotel, Outback Australia.

The Outback Loop™ dining experience in Birdsville

Mark Radich aims to make your food at the Birdsville Hotel a "Real Outback Experience".Mark has had extensive experience throughout Australia including the Marriot Group and the Park Royal Sydney.

Miranda Palmer has now joined the Birdsville hotel team, leaving the head chef position at 'Cooks Gluttons & Gourmets' in Stanthorpe. Miranda is looking forward to her first races week and experiencing all the outback has to offer.

The menu will be a pleasant surprise with our chefs offering the best produce available from the Adelaide markets and Channel country OBE organic beef.

Birdsville Hotel Dinner Menu

Starters
Oven Baked Baguette with a duo of dips

Mains

N.T Barramundi Fillet, Potato & Eggplant Gratin,
Vegetable Fritter with Roast Capsicum & Saffron Aioli

Chicken Breast, Prawn Coilcannon,
Tempura Onion Rings & Semi Dried Tomato Jus

Duck Breast, Olive & Kipnier Crush with
New England Larder Sour Cherry Glaze

OBE Tenderloin - Organic Beef Export
"The Channel Country's Best"
Served on Roast Pumpkin & Carraway Mash
Braised Eschallots & Wasabi Butter

Kangaroo Fillet, Parmesan Puree, Rocket Pesto &
New England Larder Beetroot Relish

Choice of sides
Seasonal Salad w Wild Lime Dressing
Stir Fried Vegetables
Fries w Sea Salt

DAILY BLACK BOARD SPECIALS AVAILABLE FOR LUNCH AND DINNER

Menu current 29/8/2008