DAY MENU - EVENING MENU

Evening Menu
Entrees - Mains - Specialty Dishes - Desserts

ENTREES

Oven toasted pita $10
with hummus and pesto

Ciabatta $9
with oven roasted garlic and herb butter (GF available)

Soup of the day $10
with toasted ciabatta and butter

Marinated olives $10
served with parmesan shortbread

Antipasto platter $25
with marinated olives, salami, chorizo, smoked salmon, grilled breads, hummus, pesto & brie

Grilled Haloumi cheese $15
Dusted with sumac served on roasted tomato pumpkin salad, finished with pomegranate molasses

Palm Sugar cured Beef $16
served on a caramelised onion & blue cheese tartlet with rocket

Salt & Pepper Prawns $20
Barista’s original –keep to yourself
or share if you dare!

Small Fries with aioli $6
Large Fries with aioli $8

MAINS

Calamari Sala $17
belted around a hot pan with garlic, sweet chilli, served on greens with cashews, chorizo, cherry tomatoes & finished with a tropical lime dressing

BBQ chicken linguine $18
chicken breast pieces in a spice rub tossed through with bacon, sun-dried tomatoes & spinach in a cream reduction

Sautéed prawns and smoky bacon $18
tossed through with garlic, olive oil, cherry tomato, rocket & fresh pasta (GF available)

Fresh fish $19
served on a salad with smoked salmon, pistachios, cherry tomatoes & drizzled with honey dressing

Grilled Portobello Mushrooms $17.50
with pecan butter, roasted tomatoes and served on pumpkin puree topped with camembert

Sirloin Steak $23
cooked to your liking, served on mash, with crispy onion rings, béarnaise and a red wine jus

SPECIALTY DISHES

Duck Confit $31
served on duck fat potatoes with bacon, spinach and red wine jus

Aged Eye Fillet $32
served on roasted garlic mash with grilled prawns, jus & hollandaise

Lamb Rack $30
served on vanilla pumpkin mash, with rocket, feta & lemon salad finished with a pomegranate jus

Crispy Skin Salmon $30
served on a potato & herb cake, topped with a crispy onion herb salad

Sides
Small Fries with aioli $6
Large Fries with aioli $8
Green beans with pecan butter $6
Green Salad $7

Barista’s Head Chef:
Shane Flanagan

THE FINALE:
DESSERTS $11.oo

Barista Brownie
back by popular demand, warmed brownie with hot chocolate sauce, vanilla ice-cream

Creme Brulee
served with apple risotto and vanilla ice-cream

Ice-cream Sundae
with your choice of chocolate, caramel or berry sauce served with marshmallows & whipped cream

Seasonal fresh fruit
served with sticky vanilla syrup and sorbet

Pannacotta Barista’s
Vanilla bean Pannacotta with braised rhubarb

Cheeseboard - To share............ $18 or $29
a selection of brie, aged cheddar & blue cheese, served with crackers and dried fruit

Affogato $7
a shot of hot espresso poured over ice-cream

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