spring - Novotel Barossa Valley Resort

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SPRING. SPRING. “If more of us valued food and cheer and song above hoarded gold, it would be a merrier world”. J. R
SPRING “If more of us valued food and cheer and song above hoarded gold, it would be a merrier world” J. R. R. Tolkien

SPRING

OUR PHILOSOPHY Saskia Beer is an artisan food producer, cook and food educator. She has partnered with the Novotel to provide an authentic Barossa Valley food and wine experience. “Our food philosophy at The Cellar Kitchen is to showcase ingredients from the farms, fields and homes of our fellow Barossan and South Australians We are inspired by our farmers, by the ingredients growing wild around us, by the seasons and what the harvest will bring Our food is driven by the land and the people around us, grown with love and hard work, presented with care and thought to the innate characteristics of the ingredients and how to utilise them fully. At The Cellar Kitchen we believe in using the whole animal, all of the crop, we preserve, cure and pickle ingredients in house. We butcher and process our meats and produce in house charcuterie and a myriad of dishes. Breads are made in house, cheese, olives and oils are all local- our farming network is wide and our backyard is abundant. We want to produce heart-warming food that is not only enjoyable, but gives our guests a real insight to the region they are staying in and the craft and skill of the food producers that inhabit it.” Saskia Beer 2017

OUR LOCAL PARTNERS Alnda Farm, AMJ Produce, Apex Bakery, Barossa Valley Cheese Company Fenton Farms, Hutton Vale Farm, International Oyster & Seafood, Maggie, Beer Najobe Beef, Richard Gunner Fine Meats, Rohdes Free Range Eggs, San Jose Small Goods, Saskia Beer, Say Cheese, The Black Pig, Thornby Meats, Udder Delight

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CHEESES, SALUMI, ANTIPASTO, CHARCUTERIE Warm marinated olives $6 House pickled Vegetables (V, GF) $6 Garlic rubbed tarragon bread (v) $6 Aged Cacciatore Spicy or Mild (GF) $12 Aged Cassalinga Spicy or Mild (GF) $12 Aged Sopressa Spicy or Mild (GF) $12 Berkshire Pork Rillete, cornichons, wafer $16 Farm house terrine, house made pickled vegetables, mustard leaf salad (GF) $16 Onkaparinga creamery goat’s curd (v) $9 Barossa Valley Cheese Company Baby Bert (v) $12 Alexandrina red wax Cheddar served with pickled quince and lavosh (v) $10 Onkaparinga Creamery Blue served with pickled quince and lavosh (v) $10 Section 28 Mont Pricilla served with quince and lavosh (v) $10

DIETARY GUIDE (V) Vegetarian (GF) Gluten Free Please inform wait staff of any dietary requirement Due to food being cooked to order, there may be a short wait during the busy periods

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VEGETABLE & SALAD Soup of the day with crusty bread $14 Saffron Potato Confit, dill, frisee, pancetta, poached egg, cider vinegar dressing (GF) $18 Zucchini, pea, mint and ricotta salad with lemon dressing $18/ $32 Smoked chicken salad with remoulade, Alnda radishes, Fenton mustard leaf salad and rye toast. $18 / $36 Carpaccio of beetroot, walnut and whipped goat curd $18 Vegetable risotto with Parmigianino and cellar kitchen olive oil $18 / $36

FROM THE SEA Ocean trout rillete, cornichons, rye toast, sour cream, salmon roe, chives $18 Crab, asparagus and avocado tian with Alnda farm tomato consommé $22 Fillet of mulloway with caper beurre blanc (GF) $38 Traditional Fish Pie $38 House made pasta with Spencer Gulf Prawns, chili, garlic and saffron $22 / $40

DIETARY GUIDE (V) Vegetarian (GF) Gluten Free Please inform wait staff of any dietary requirement Due to food being cooked to order, there may be a short wait during the busy periods

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MEAT, POULTRY & GAME Smoked Ham Broth with spring vegetable and waxy potato (GF) $18 Spiced duck breast, citrus and witlof salad (GF) $20 / $39 Seared chicken livers salad with bitter leaves and cider dressing $19 / $38 Spring free range chicken, juniper, tarragon and celery top and mustard leaf salad (GF) $39 Hutton vale aged lamb with pickled red onion, fennel, and pearl barley risotto $39 Pot au Feu Najobe beef, baby carrot, micro turnip, beef broth, horseradish (GF) $39 Pork, baby onions, cavelo Nero, kellermeister cider chutney $39 House made pasta, Confit duck sage and parmesan $39

STEAKS Clare Valley Gold Sirloin 250g (GF) $40 Najobe Rib of Beef 350g (GF) $55 Sirloin cut to size (minimum 300g) market price All our steaks are served with Hand cut chips, and a choice of Tarragon Butter or Mushroom Jus

DIETARY GUIDE (V) Vegetarian (GF) Gluten Free Please inform wait staff of any dietary requirement Due to food being cooked to order, there may be a short wait during the busy periods

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SIDES Buttered carrots with caraway (V, GF) $12 Green beans with lemon dressing (V, GF) $12 Green Salad (V, GF) $9 Rosemary roasted cocktail potatoes (V, GF) $12 Garlic buttered kale (V, GF) $12 Fries with Aioli (v) $9 Charred Broccolini with vincotto $12

DESSERT Pavlova with seasonal fruit and jersey cream (v) $16 Yoghurt panna cotta, blueberry compote and granola (v) $16 Chocolate seduction, (v) $18 Lemon meringue pie with vanilla bean ice cream (v) $16 Rhubarb, ginger and apple crumble with Jersey cream and custard (to share) (v) $24

DIETARY GUIDE (V) Vegetarian (GF) Gluten Free Please inform wait staff of any dietary requirement Due to food being cooked to order, there may be a short wait during the busy periods

SPRING