The cellar menu how to#

Served with your choice of fries, caesar salad, or soup Vegan Italian Sausage Penne *GF Available*Д«eyond Meat sausage, sauteed mushrooms, mixed peppers, spinach, in a rich marinara sauce, served with a piece of grilled baguette White Basa fish in our crispy beer batter served with fries and our famous tartar sauce.Д«lack tiger shrimp, grape tomatoes, mushrooms, and spinach in a rich creamy alfredo sauce, served with a piece of garlic baguette Topped with Parmesan cheese, baked and served with grilled flatbread.Д¬rispy french fries, served with our signature gravy and real Quebec cheese curdsД¬rispy fries, served with our signature gravy and real Quebec cheese curds, sirloin burger crumbled, onion, tomato, pickle.Д¬rispy fries, served with our signature gravy and real Quebec cheese curds, freshly shaved prime rib, with sauteed mushrooms and onions.

Topped with green onions and parmesan cheese SautГ©ed wild mushrooms in a delicious cream sauce served over sliced toasted baguette. Lightly dusted with herbs and spices and served with a lemon basil aioli Three pieces of grilled baguette topped with fresh diced tomato, red onion, garlic and a Parmesan cheese, finished with a balsamic drizzle Three pieces of grilled baguette, brushed with a house made garlic butter. Served on a bed of basmati or ricotta garlic mash and seasonal vegetables. (gf)Д«readed pork schnitzel topped with a house made creamy mushroom sauce. Served with our delicious ricotta garlic mash and seasonal vegetables. Served with three pieces of toasted French baguette.ДЄAA oven roasted Black Angus Prime Rib, topped with our house made Au Jus.

Steamed Mussels tossed in a White Wine Cream sauce. Slowly braised pork shoulder on a fresh brioche bun, topped with homemade creamy coleslaw, and served with your choice of side. Grilled marinated chicken breast, sautГ©ed mushrooms, cherry tomatoes, and spinach tossed our house made wild mushroom Alfredo and baked with mozzarella and parmesan cheeses. Served with three pieces of toasted French baguette. 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.Steamed Mussels tossed in a Pad Thai sauce. Breads are made in house, cheese, olives and oils are all local - our farming network is wide and our backyard is abundant. Straight from the field to our kitchen, our team of highly skilled chefs create all elements of their dishes in house - so you can enjoy the fresh taste of the Barossa. We believe that nothing should go to waste, using all local ingredients down to the last morsel.

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. We are inspired by our farmers, by the ingredients growing wild around us, by the seasons and what the harvest will bring. Our food philosophy at The Cellar Kitchen is to showcase ingredients from the farms, fields and homes of our fellow BarossanвЂ™s and South Australians. We welcome all guests and local Barossans to come and enjoy a meal here, anytime!

And you don't need to be a guest to eat here. With exquisite views and tasty dishes, created all from local produce, The Cellar Kitchen is a hidden gem you can't afford to miss. Looking for one of the best restaurants in the Barossa? Come to the Cellar Kitchen.

The cellar menu how to#