The BarkHut Restaurant

"Pepperberry Garlic Prawns"

Prawn cutlets in creamy garlic and pepperberry sauce with jasmine rice $16.50 

"Taste Plate"

Taste plate - thin sliced kangaroo on potato aioli & native salsa in a short crust pastry cup, chilled paperbark smoked beetroot with creme fraiche. BarkHuts herbed damper with ‘citrus outback’ butter and pan fried haloumi with pomegranate

"Hickory Kangaroo"

Hickory flavoured kangaroo fillet, cooked rare with sweet potato/desiree mash with cheese and coriander, roasted cherry tomatoes and a warmed mixed berry compote $29.50 

Slow roasted lamb shanks

"Beef Wellington"

Beef Wellington – tender eye fillet seared & topped with creamy bush tomato dip & mushrooms, encased & baked in filo pastry. Served with sweet potato puree, hand cut forest anise chunky chips and mushroom pepperberry jus. Served medium t

"Stuffed Chicken - Lava Pudding - Seafood Paella"

Chicken breast fillet stuffed with jensons washed rind cheese and Davidson plums. Served with creamy mash. Prosciutto wrapped asparagus spears and riberry & garlic cream sauce $29.50 

Chocolate “Lava” Pudding (the centre oo

Chocolate Panna Cotta

Dark chocolate panna cotta with berry coulis and Wattleseed cream (perfect ‘light’ dessert) $10.50 

The BarkHut Restaurant

"Bushmans Pepperberry Curry"

Bushmans Curry – unique beef curry with the taste and texture of native pepperberries, together with traditional Indian flavours. Served with pepperberry bush tomato chutney, native lime yoghurt and spiced baked flat bread $29.50 

"Stuffed Chicken"

Chicken breast fillet stuffed with jensons washed rind cheese and Davidson plums. Served with creamy mash. Prosciutto wrapped asparagus spears and riberry & garlic cream sauce $29.50