| Starters | |
| Entree | |
| Main Course : Our Famous Beef | |
| Main Course : Alternative Offerings | |
| Side Orders | |
| Children's Menu | |
| After Dinner | |
| Chargrilled Stuffed Baby Squid | 17.9 |
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| served with a green bean, olive & feta salad | |||
| Garlic Prawns | 17.9 |
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| South Australian king prawns in a garlic cream sauce & served on jasmine rice. | |||
| South Australian Whiting | 17.5 |
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| in Coopers Pale Ale beer batter with tartare & a wedge of lemon. | |||
| Cevapcicis | 14.9 |
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| house made small skinless spicy sausages. | |||
| Fresh Smoky Bay Oysters | ½ doz 15.5 |
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| with ginger & shallot vinaigrette. | doz 26.9 |
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| Oysters Kilpatrick | ½ doz 16.5 |
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doz 28.9 |
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| Pistachio Crumbed Oysters | ½ doz 15.5 |
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doz 27.9 |
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| Prime Aged Rump Steak | 28.9 |
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| Aged for 60 to 90 days, typically 400g. Selected from pasture-fed Western Victorian steers. The rump is the most flavoursome cut of beef and is the steak connoisseurs choice. | |||
| Prime Aged Porterhouse | 29.9 |
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| Aged for 60 to 90 days, thick cut sirloin of 400g plus, much sought after for it's flavour & tenderness. We select local grass-fed steers that are finished for two weeks on grain. | |||
| Large Grass-Fed Rump Steak | 36.9 |
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| Large full cut rump, aged for at least 60 days, approx 800g of the finest – for the hearty eater! | |||
| New York Sirloin | 34.9 |
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| Thick cut porterhouse (approx 1kg) for lovers of rare meat. Can only be cooked to medium rare. | |||
| Tender Eye Fillet | 32.9 |
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| The ultimate cut, from the centre of the tenderloin. approximately 300g. We select from 2 year old pasture fed steers & age on the premises for at least six weeks. | |||
| Gorgonzola pocketed Eye Fillet | 33.9 |
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| Tail of the eye fillet pocketed with a creamy blue cheese & topped with garlic butter. | |||
| Fillet Mignon | 34.9 |
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| Eye fillet wrapped in bacon on a crouton & finished with a mushroom, bacon & shiraz sauce. |
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| Peppered Steak | 29.9 |
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| Prime aged rump, coated in cracked black pepper & finished with a brandied green peppercorn sauce. | |||
| Steak Dianne | 29.9 |
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| Prime aged rump served with a garlic cream sauce. | |||
| Surf & Turf | 36.9 |
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| Prime aged rump topped with three king prawns and a garlic, parsley cream sauce - this steak is served with fat boy chips & a garden salad. | |||
| Famous Mayura Station Wagyu Sirloin | 45 |
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| served with horseradish mash & snow peas | |||
| South Australian Whiting | 2 fill 30.9 |
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| In a crisp coopers pale ale batter with our house tartare and a wedge of lemon served with a garden salad & baked potato. | 3 fill 35.9 | ||
| Garlic Prawns | 32.9 |
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| South Australian king prawns in a garlic cream sauce, served on jasmine rice with a garden salad. |
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| Chargrilled Stuffed Baby Squid | 29.9 |
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| served with a green bean, olive & fetta salad | |||
| Prosciutto Wrapped Chicken Breast | 29.9 |
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| spinach & fetta pocketed chicken breast wrapped with prosciutto and finished with a white wine and dijon mustard sauce, served with a herbed smashed potato and asparagus | |||
| Panfried Mushrooms | 8.9 |
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| Seasonal Garden Vegetables | 7.9 |
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| Fresh from our garden & served with a herbed butter. | |||
| Fat Boy Chips | 6.5 |
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| With sea salt, cracked black pepper & a garlic aioli. | |||
| Wilted Baby Spinach | 7.9 |
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| With toasted pine nuts. | |||
| Garden Salad | 6.5 |
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| With balsamic vinaigrette. | |||
| Affagato | 13.9 |
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| French vanilla ice cream & an Amaretto biscuit, with side shots of Frangelico hazelnut liqueur & espresso to blend as you please. | |||
| Liquered Strawberry Meringue Sandwich | 12.9 |
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| with whipped cream | |||
| Nougat Semifreddo | 12.9 |
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| frozen cream slices enriched with soft honey nougat and finished with a berry compote | |||
| Orange Liqueur Ice Cream | 12.9 |
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| Our home made ice cream is served in the orange skin - a genuine Barn classic. | |||
| Cinnamon Doughnuts | 12.9 |
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| Spanish styled baby doughnuts served with a hot chocolate & Pedro Ximinez sauce & macadamia ice cream. | |||
| Gooey Chocolate Pudding | 12.9 |
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| Served with ice cream & drizzled with a hazelnut liqueur syrup. | |||
| Cheese Plate | for one 14.9 |
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| Brique d’Affinois (France) a creamy white mould cheese, Wine Glass Bay vintage cheddar (Tasmania) and Fourme d’Ambert (France) a blue cheese with a creamy texture & traditional strong blue flavour- served with crisp bread & pinot noir citrus poached figs | share 24.9 |
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