Mains

Mexican sautéed prawns with avocado,
lemon and cilantro salsa with fragrant jasmine rice $29.00
Creamy mushroom and shallot risotto with parmesan sail
and warm tomato bread $20.00
Pan fried barramundi fillet in lime, pepper and salt crust
on orange coriander couscous and sweet peppered tomato relish $29.00
Garlic, rosemary and lemon grilled chicken supreme
on roast pumpkin mash, with seeded mustard cream $28.00
Grain fed beef scotch fillet oven finished with duo potato bake,
with Dianne, green pepper, roast garlic or mushroom glaze $31
Grilled grain fed rump with garlic prawn and dill cream sauce on
roast garlic potato mash $34.00
Slow roasted side of duck marinated in apple cider,
orange and palm sugar with creamy mushroom risotto $32.00
Whole roasted kangaroo loin fillet mustard encased cooked medium
on butternut pumpkin mash and roast garlic jus $28.00

*All mains served with vegetables
*The Barn Restaurant uses a vast variety of ingredients, Please inform staff of any allergies when ordering

Sides
Garlic, Herb, Tomato, Olive and mixed bread $4.00
Sautéed buttered vegetables $6.50
Wedges with sweet chilli and sour cream $6.50
Bowl of chips $5.50

Desserts
Passionfruit and vanilla bean brulee with
vanilla ice cream and honey tuile $12.00
Baked alaska with toasted meringue crust on a macadamia nut biscuit base,
filled with ice cream and caramel fudge $13.00
Vanilla and dark chocolate ice cream sundae with whipped cream,
warm chocolate fudge and roasted almonds $12.00
Fresh waffles with ice cream or whipped cream warm chocolate,
warm caramel or warm berry sauce $12.00
Hot chocolate fondant soft centred pudding with vanilla crème anglaise,
chocolate shard and vanilla ice cream $12.00
Combination dessert to share for those
who can’t decide $30.00 (sundae, brulee, waffles)
Cheese plate of Tasmanian brie and Tilba sun dried tomato
with nuts, water crackers and lavosh $16.00