Menu - Winter 2008

Soup of the day: Made with fresh seasonal ingredients served with a ciabatta toast.

10

Red Barn Tasting platter for Two: Bruschetta topped with spinach, thinly sliced prosciutto, roasted red capsicums and Red Hill Soft Cheese.  Cajun chicken tenderloin skewers with Tzaiki.  Quesadilla filled with rocket, pecorino, basil pesto, roasted red capsicums and mozzarella.

28

We recommend Enclosure Chardonnay. 

Grazing platter: Pork, apple and walnut terrine, roasted pumpkin dip, char grilled capsicums marinated in basil and garlic, roasted mushrooms, caramelized onion, Red Hill Soft Coolart Cheese, thyme infused Kalamata olives, thinly sliced prosciutto, fruit chutney, marinated artichokes, grissini sticks and toasted ciabatta bread.

28

We recommend Arneis.

Potato gnocchi: Our house made gnocchi sautéed in tomato concasse, with chili, fresh oregano, Kalamata olives and topped with crispy shavings of pancetta.

20

We recommend Red Barn Pinot.

Slow cooked osso bucco: In Red Barn Pinot Noir with vegetables served on a soft herbed polenta and topped with crispy parsnip chips and chive oil.

22

We recommend Shiraz.

Juniper berry encrusted lamb rump: Served on celeriac and artichoke mash, accompanied by wilted spinach, baby beets and Tempranillo reduction.

24

We recommend Enclosure Pinot Noir.

Fish of the day.

Market price.

Ask us for a recommendation.

Grilled zucchini, caramelized leek puff pastry tartlet: Topped with 180 Acre goats cheese and drizzled with capsicum reduction and rocket-basil pesto.

19

We recommend Red Barn Chardonnay.

Crispy skin chicken breast: On rattatouille with sautéed beans, roasted garlic and finished with a white wine butter sauce and fried basil leaves.

22

We recommend Arneis or Rosé.

Pizza of the day: Check with our staff for today’s great toppings served on a crispy base.

From 19.

We recommend Dolcetto.

Also check our ‘Kristi’s Specials Board’ or with our staff for Today’s specials.

Sides & Salads:

Salad greens with mini roma tomatoes, cucumbers and Spanish onion in our mustard dressing.

7

Rocket salad with baby beets and shaved pecorino with a horseradish crème dressing.

8

Pan fried beans with café de Paris butter

6

Kristi’s Spiced fries with house made garlic aioli 7.5                      Extra bread 2.5.

Kids: Ham pineapple pizza 10 / Nachos  9/  Sausage roll ‘n salad  8  / Chips  5.

Desserts:

Baked apple: filled with brown sugar oats and vanilla crumble on Frangelico crème anglaise.

9

Jenny’s Banoffe: Smooth toffee topped with sliced banana and double cream on a chocolate biscuit base, drizzled with raspberry coulis.

9

Cheese platter: With tasty Watsonia, creamy Gippsland Brie & rich Tasmanian Blue with quince paste, dried fruit and crackers.

24

Cake of the day.

8.

We recommend Sweet Harmony Dessert wine with our desserts and it goes particularly well with cheeses. If you want something different try the Moscato for a drier option.

Menu selections are subject to variation according to availability of seasonal ingredients.

Hot and Cold Drinks

Espresso coffee                                  3

Hot chocolate                                     3

Teas                                                  3

Iced coffee                                          4.5

Iced chocolate                                    4.5

Coke, Diet Coke, Orange,

Lemon Squash or Lemonade.               2.5

San Pellegrino mineral water: 

Plain                                                  2.5

Flavoured:                                          3.5

Beers: Cascade Light                          4

Crown                                                6

Red Hill Golden Ale or Scotch Ale        6

Menu selections are subject to variation according to availability of seasonal ingredients.

Executive Chef: Kristi Gladstone.

Assistant Chef: Jenny Morabito.