Sample a’la carte menu Kitchen 11:00 – 15:00

Barnyard1978 Kitchen   11:00 – 15:00

Please notify wait staff of all allergies and questions concerning our menu

Barnyard made Focaccia, miso butter 8.             

Warm marinated olives     14.                                                                                                    

Eyre Peninsula Oysters HALF DOZEN 24.            

King Fish Crudo, salt-baked celeriac, white peppercorn, wulura olive oil                                  28.

Wedge Island octopus, causa, rocoto chilli, tapioca cracker       30.                                               

Kangaroo tartare, shallots, capers, Dijon mustard, beetroot, crispy sourdough                       32.                                                  

Local cheese selection             One / Two / Three Cheese (s)                 18. / 28. / 38.

Barnyard Charcuterie selection 32.  

Barnyard beetroot casarece, pecorino, sunflower seeds, pine nuts, sorrel                        38.                  

Ruby Snapper, burnt butter, celeriac purée, autumn vegetables,salmon roe, smoked paprika oil   46.             

Pork Rib-Eye, apple chutney, jus                                 42.                                                                           

Crispy duck breast, baby vegetables, courgettes purée, jus        46.                                                                               

Lamb backstrap, pumpkin, brussels sprouts                         48.                                                    

Steamed spring vegetables, burnt butter, thym, lemon, nuts crumb  16.                                       

Watermelon, cucumber, feta, mint, lime dressing                   16.                                               

Leafy greens, balsamic vinaigrette                                14