summer - Novotel Barossa Valley Resort

SUMMER “One cannot think well, love well, and sleep well, if one has not dined well.” Virginia Woolf

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

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 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

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 $12 Aged Cassalinga Spicy or Mild $12 Aged Soppressa Spicy or Mild $12 Onkaparinga creamery goat’s curd (v) $9 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 Barossa Valley Cheese Company Baby Bert (v) $12 Berkshire Pork Rillete, cornichons and tarragon wafer $16 Farm house terrine, house made pickled vegetables, mustard leaf salad $16


VEGETABLE & SALAD Soup of the day with crusty bread $14 Pancetta and confit potato salad with poached egg and croutons with cider vinegar dressing) $18 Zucchini, pea, mint and ricotta salad with lemon dressing (V, GF) $18/ $32 Smoked chicken salad with remoulade, Alnda radishes, Fenton mustard leaf salad. $18 Caprese salad of Alnda farm tomatoes, basil and mozzarella (V, GF) $18 Vegetable risotto with Parmigianino and cellar kitchen olive oil (V, GF) $18 / $36

FROM THE SEA Port Lincoln king fish ceviche with lime and chili dressing and avocado (GF) $21 Crab, asparagus and avocado tian with Alnda farm tomato consommé (GF) $22 Olive crusted Ocean trout with potato, bean and tomato salad with sauce gribiche $38 House made pasta with Spencer Gulf Prawns, chili, garlic and saffron $22 / $40


MEAT, POULTRY & GAME Spiced duck breast, citrus, witlof, beetroot and candied walnut salad (GF) $20 / $39 (GF) 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 (GF) $39

STEAKS Najobe 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


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 Fries with Aioli (v) $9 Charred Broccolini with vincotto (V, GF) $12

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