Red Ochre Grill

Red Ochre Grill has a great city location with river views and wonderful night time city views from every seat in the restaurant. The restaurant is a spacious, stylish and contemporary room and the approach to service is professional and informed without being stuffy.

At Red Ochre Grill, the emphasis is on fresh, seasonal and mainly local produce. It might be marron from Kangaroo Island; rock lobster from Robe; beef from the Coonawarra; oysters from Pristine Bay; baby abalone, line caught snapper and sardines from Port Lincoln. In most instances, they can boast 24 hours from water to plate! To this, they add unique Australian indigenous produce that includes kangaroo, emu, crocodile and other uniquely Australian ingredients.

Owner and executive chef Ray Mauger is passionate about the food at Red Ochre Grill and is backed by a young but enthusiastic kitchen team who share their love of fresh, seasonal local food.

The Red Ochre Grill is an excellent venue for corporate or private functions, including trade shows, product launches and small conferences. The Park View Room works extremely well for small groups and can be set up in a number of configurations. At Red Ochre Grill, they also specialise in weddings.

Connoisseur Club Members are welcome for a complimentary main course.

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