WINTER 2017 OUR PHILOSOPHY Saskia Beer is an artisan food ...

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

WINTER 2017

CHEESES, SALUMI, ANTIPASTO, CHARCUTERIE Warm marinated olives $6 House pickles (V,GF) $6 Garlic rubbed tarragon bread (v) $6 Udder delights goat’s curd (v) $9 Barossa Valley Cheese Company Vache curd (v) $9 Barossa Valley Cheese Company Baby Bert (v) $12 Aged Cacciatore Spicy or Mild (GF) $12 Aged Cassalinga Spicy or Mild (GF) $12 Aged Soppressa Spicy or Mild (GF) $12 Copocollo Spicy (GF) $14 San Jose Prosciutto (GF) $14 Berkshire Pork Rillete, cornichons, rye toast $16 Farm house terrine, house made pickles, mustard leaf salad (GF) $16 Alexandrina red wax Cheddar served with pickled quince and lavosh (v) $9 Onkaparinga creamery blue served with pickled pears and lavosh (v) $9

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

WINTER 2017

VEGETABLE & SALAD Saffron Potato Confit, dill, frisee, pancetta, poached duck egg, Anchoiade dressing (GF) $18 Polenta with truffle, boletus mushroom and Parmigianino (V, GF) $18 / $36 Spiced duck breast, beetroot, witlof and walnut salad (GF) $20 / $39 Smoked chicken salad with remoulade, Alnda radishes, Fenton mustard leaf salad and rye toast. $18

FROM THE SEA Ocean trout rillete, cornichons, rye toast, sour cream, salmon roe, chives $18 Spencer Gulf Prawns, mint, avocado, verjuice, lime vinaigrette (GF) $22 / $39 Fillet of South Australian snapper with caper beurre blanc (GF) $38 Traditional Fish Pie $38 House made pasta with Spencer Gulf Prawns, herb butter and sorrel $22 / $40


WINTER 2017

MEAT, POULTRY & GAME Smoked Ham Broth with smoked paprika butter, waxy potato (GF) $18 Sweetbreads, caper berry, anchovy, parsley, lemon $19 / $38 Slow roast free range chicken, caramelized onion, Preserved lemon, Jerusalem artichoke (GF) $39 Hutton vale aged lamb with slow roasted red onion, fennel, and pearl barley risotto (GF) $39 Pot au Feu Najobe beef, baby carrot, micro turnip, beef broth, horseradish (GF) $39 Berkshire Pork, baby onions, borlotti beans cooked in Shiraz lees $39 Slow cooked duck house made pasta, sage, parmesan $39

NAJOBE BEEF All our beef is sourced from Najobe park in Wistow in the Adelaide Hills, it is 100% Grass fed and Dry Aged for a minimum of 35 Days

Sirloin 250g (GF) $40 Rib of Beef 350g (GF) $55 Sirloin cut to size (minimum 200g) market price All our steaks are served with Hand cut chips, and Tarragon Butter or Mushroom Jus


WINTER 2017

SIDES $12 Buttered carrots with caraway (V, GF) Brussel sprouts with bacon (GF) Green beans with lemon dressing (V, GF) Green Salad (V, GF) Rosemary roasted cocktail potatoes (V, GF) Garlic buttered kale (V, GF) Fries (v)

DESSERT Kumquat bread and butter pudding (v) $16 Poached pears with pistachio cream (v) $16 Chocolate seduction, dark chocolate mousse (v) $18 Lemon Delicious Pudding (v) $16 Quince and Apple Crumble with Jersey cream and custard (to share) (v) $24


WINTER 2017