Ramox Café features seasonal menus, with quality produce sourced from the surrounding Shoalhaven region.
Opening Hours:
Wednesday–Sunday, 10am–3pm
Enquiries: email: cafe@bundanon.com.au, phone: +612 4422 2100
Socials: Instagram & Facebook
Ramox Café Menu
Please note this menu is subject to change
Plates
Baharat carrot, sunflower hummus, zucchini pickle, chermoula (DF, GF, VV, N) | 19
Cauliflower and chickpea vadouvan curry, eggplant chutney (GF, DF, V) | 22
Duro fussiloni pasta, adjika lamb, chevre, fine herbs | 24
Salad of sheep’s feta, beetroot, pomegranate, grapefruit marmalade (GF, V, N) | 22
Turkish roll, cured meat, provolone cheese, spinach, olive | 18
Iceberg salad, white anchovies, ajo blanco, parmesan, dill (GF, N) | 18
Honey mustard ham and cheese sandwich | 16
Roast eggplant, sobrasada dressing, labneh, guindilla | 22
Tilba Dairy haloumi, asparagus, broad beans, lemon marmalade, green olive (GF, V) | 21
Sake steamed market fish, cashew cream, marigold, fried radish (DF, N) | 24
Crispy soy chicken, ginger, orange, shallot (DF) | 24
Otway pork katsu, snake beans, pickle daikon, soy butter | 22
Artist picnic for two – charcuterie, cheese, accoutrements | 40
Chips and aioli (GF, DF, V) | 10
This menu is subject to change regularly due to the availability of locally sourced produce. All sandwiches have a gluten free bread option on request.
A selection of local wines & beers are available
Desserts
Please see our selection of desserts from the display cabinet inside the cafe (GF options available).
GF = Gluten Free option
DF = Dairy Free
V = Vegetarian
Shared Lunch
Enjoy a Shared Lunch at Ramox Café with our Chef’s selection of seasonal dishes from the new Summer menu.
Bookings are $25 per person for four or more guests, or $35 including a glass of wine or beer.
Contact us on cafe@bundanon.com.au or call +612 4422 2100 to book.
Executive Chef Douglas Innes-Will brings his local eye and longstanding knowledge of South Coast produce to Bundanon, working with local purveyors to source sustainable ingredients for signature dishes.
Citing the South Coast as one of his main inspirations, Innes-Will will bring a paddock-to-plate culinary philosophy to the gallery with a simple style of cooking that will be a continuation of Bundanon’s sustainability charge and radical solution to climate change.
The Ramox is a mythological creature invented by Arthur Boyd. He began incorporating the motif in his works from the 1940s onwards.
The creature is part ram, part ox, and represents a presence in his works that is sometimes protective, sometimes fearsome.
