The BarkHut Restaurant

Winter Menu

To Start
Bush-etta – BarkHut’s own bush tomato baked bread topped with bush tomato dip, tomato, parsley, Spanish onion and thai basil tossed through local Lighthouse extra virgin olive oil $14.50
Roasted garlic, feta and rosemary baked flatbread $10.50 Hand cut forest anise chunky chips served with horseradish creme fraiche $12.50 Pumpkin soup served with a side of cream and freshly baked herbed damper $10.50
S.A Oysters – shucked daily at The BarkHut ~ served natural with lemon wedge 1/2 doz $16.50 doz $26.50 ~ wrapped in prosciutto and baked with sweet balsamic reduction 1/2 doz $19.50 doz $29.50
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 seeds and syrup $19.50
Trio of house made dips & local lighthouse extra virgin olive oil with our bush tomato bread, herbed damper & croutons $16.50
Canadian scallops pan seared in lemon myrtle garlic butter resting on pea puree $16.50

Prawn cutlets in creamy garlic and pepperberry sauce with jasmine rice $16.50
Main
Lamb shank (/s) served with creamy mash and roasted pumpkin tossed with roquette, ash chevre, fresh dates and balsamic $29.50 (additional shank $6.00)
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
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
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
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 to med-rare $34.50
Open lamb flatbread – tender lamb fillets grilled and served with a trail cous cous, fresh herb and roasted nut salad drizzled with sweet chilli dressing. Served on a pan seared flatbread with native lime yoghurt $31.50
Reef and Red Centre Paella – prawn cutlets, calamari, salmon and scallops tossed through a delicious blend of paprika & chilli infused rice $29.50
Veggie Patch Paella – as above, omitting the seafood with the addition of seasonal vegetables $22.50
Warm Pumpkin Salad – a trio of roasted pumpkin, red onion, roquette, fresh dates and onion jam. Tossed together with Meredith ash rolled chevre and balsamic reduction $24.50
Dessert
Sticky Date Tower drizzled with a delicious caramel sauce and a dollop of double cream $12.50 Dark chocolate panna cotta with berry coulis and Wattleseed cream (perfect ‘light’ dessert) $10.50
Baileys, white chocolate and native currant bread and butter pudding served with malibu white chocolate sauce $14.00
Chocolate “Lava” Pudding (the centre oozing with chocolate sauce.YUM) with homemade vanilla bean custard. $12.50 (please allow approx 20 mins. You are welcome to place your order at the time of your ‘main’ to speed up your dessert)
Vanilla Bean Creme Brulee with coconut snaps $14.00
‘Baby’ Vanilla bean creme brulee with coconut snaps (a smaller serve for those wanting a lighter dessert $11.50
Ports - by the glass
Morris Liqueur Tawny Port Galway Pipe Grand Tawny
Baileys of Glenrowan Muscat
$5.50 $7.00 $5.50
“Stickys” and Liquers by the glass - $7.00
Kahlua Galliano Black Sambuca Galliano White Sambuca Cointreau Dom Benedictine Frangelico Baileys Drambuie