HELlO
Well Mrs F and her team have settled into
the P/A now we are enjoying the challenges
that we are faced with on a daily basis.
Since opening the doors we have met some
lovely people from the surrounding area and
some not from around these parts.
The 100 mile radius experiment has proven
to be popular and has helped mould what
the venue is becoming. Organically the P/A
is taking shape and there is still plenty of
things we want to do.
We hope you enjoy our new menu. Some
things have carried over like no chips with
meals but there are some new things to
excite the taste buds.
Menu dietary legend
(vg) - vegetarian
(vn) - vegan
(gf) - gluten free
(df) - dairy free
A HEAD START
ON A PLATtER
The house bread (vg) (df without butter)
House made garlic and herb damper served
with garlic butter.
5
Pitter platter
This plate is fit for sharing and in the spirit
of keeping it fresh the elements of it will
change on a regular basis. You can expect to
see morsels like cheeses from the Barossa
Cheese Co., Barossa ham, Barossa mettwurst
house made pickled onions & pickles, olives,
hommus and house made chutney.
21
Olives (vg) (vn) (gf) (df)
Roasted marinated olives with tyhme and
lemon.
3
Triple threat (vg)
Three cheese flat bread (parmesan, vintage
cheddar & Barossa brie) served with basil
pesto aioli.
8
Arrancini three ways (vg)
This dish sees one of each of a mushroom &
brie, spinach & fetta and pea, mint & lemon
arrancini ball on your plate complemented
by 3 versions of aoili.
15
Loaded potato skins (gf)
Finger on the trigger, these halved potatoes
are filled bacon, spring onion and cheddar
cheese. Baked and served with sour cream.
Kapow!
13
The Chester
A simple cheese plate for the carnivore that
consists of local cheddar, blue & brie
cheeses, Barossa mettwurst, pickled onions
and crisp breads.
17
The Chelsea
A lighter style cheese plate that consists of
local cheddar, blue & brie cheeses, Barossa
quince paste, dried fruits and crisp breads.
16
BURGERBAR
FROM THE PASTURE
Mrs F’s Wagyu Burger
200 gram minced Wagyu beef pattie with
vintage cheddar cheese, Barossa bacon, Mrs
F’s chutney, aioli, fresh salad on a custom
baked toasted brioche roll. Complemented
with onion rings.
19
Schnitzel Mrs F style
The hotel staple has been given the
Fairweather twist. A succulent schnitzel is
complemented by a crisp garden salad
drizzled with honey mustard dressing and a
couple of lemon wedges to give the schnitzel
a bit of zing. Choice of pork or chicken.
14
Coaster Chicken Burger
Free range chicken breast burger that is
served with Barossa Brie, Barossa bacon and
mustard aoili. Pedal hard then tuck into a
bit of poultry goodness. Onion rings on the
side finish the meal nicely.
19
The Swine
A pork mince burger is served on a toasted
brioche bun with dried apple, confit garlic,
thyme, cheese, house made chutney, Barossa
bacon and mustard aoili.
19
Vegetaburger (vg)
Grilled Mediterranean vegetable stack with
aioli, vintage cheddar cheese, fresh salad
and hommus on a custom baked toasted
bun. Onion rings on the side.
16
Rickety 3 Speed
Straight from the back shed comes a bike
once forgotten but runs as true as the first
day it was ridden. Mrs F is serving up three
slider burgers to satisfy the hunger on the
go. Essentially the three slider burgers are
mini me versions of the Mrs F Wagyu,
Coaster Chicken and The Swine burgers.
The burgers served on custom brioche buns
with a whack of onion rings on the side.
18
Schnitzel Millwright style
Parmigiana never looked so good. Take the
succulent schnitzel, top it with smoked
Barossa ham, Mrs F’s tomato sauce &
vintage cheddar cheese and you have the
Millwright style parmigiana. It is
complemented by a crisp garden salad
drizzled with honey mustard dressing.
Choice of pork or chicken.
17
The Pannier Rump (gf)
Something the we don’t lack in Oz is decent
red meat. This 300g MSA Rump is
chargrilled to your fancy and accompanied
by a selection of Mrs F’s chutney and house
made mustard. It is served with a pear,
rocket and parmesan salad.
25
Bang bang
Our version of bangers and mash. Our own
sausage recipe made with Wagyu beef, Vale
Brewing ale and Barossa Valley Cheese Co.
fetta. Served with mash and onion gravy.
19
Freewheel Chicken (gf)
A free range chicken breast is chargrilled
and served with garlic & rosemary fried
potatoes, grilled pancetta and a creamy
white wine sauce. Greens come in the form
of broccolini.
23
FROM THE OCEAN
ON THE SIDE
S&P squid
Salt and Szechuan pepper fried squid served
with a salad of coriander, bean shoots, rice
noodles and chilli. Complemented with a
lime and black pepper aoili.
E 18 / M 23
Pear and rocket salad. 8
Prawns in a row (df)
Coconut encrusted prawns are arranged in a
straight line on a bamboo skewer and served
with steamed coconut rice and a spicy green
nam jim.
E 18 / M 23
FOD
Fish fresh from the market is coated in a
Hills Cider Co. apple cider batter and served
with slaw of fennel, cabbage, apple, parsley
and lemon aoili. Hand cut chips on the side.
See specials board for price.
FROM THE PATCH
Crisp garden salad with honey mustard
dressing. 7
Steamed greens with garlic & herb butter. 7
Crinkle cut fries with Mrs F’s secret
seasoning. S 5 / L 8
Onion Rings with Mrs F’s secret seasoning.
8
House made sweet potato wedges with
coriander yoghurt abd dukkah. 9
Fried potato chunks with confit garlic &
rosemary oil and aoili. 9
SAUCY
Plain jus 2.5
Mushroom & mustard gravy 2.5
Black pepper and thyme jus 2.5
Corn fritters (vg) (df)
Fried sweet corn fritters served with a salad
of shaved coconut, fried peanuts and Asian
herbs. Complemented with palm sugar chilli
caramel sauce.
E 14 / M 19
The veggie patch risotto (vg) (vn) (gf) (df)
Seasonal vegetables served in a risotto.
Hearty and healthy.
16
Pasta vegetariana (vg)
House made pasta with seasonal vegetables,
olives and cherry tomatoes in a creamy
pesto sauce.
17 / with prawns 23
Portion of aoili 2.5
Blue cheese sauce 2.5
WHAT ABOUT THE
KIDS?
SWEeT, MATE
Little F Burger
Beef pattie served with bacon, cheese,
tomato and sauce. Served with onion rings.
9
Eton mess
Get your laughing gear around layers of
pavlova, whipped cream, berry compote and
Golden North vanilla ice cream. It goes
allright.
12
Benito the Burrito
Get your sombrero out with the mexican
style mince in a soft burrito with cheese,
lettuce and tomato.
9
Basgetti
Spaghetti served just the way mum makes it.
A bowl of pasta with a tomato/cream sauce.
9
Basgetti Bog
A rich beef mince with tomato sauce is
served on top of spaghetti pasta.
9
Feesh
Battered flathead with hand cut potato
chunks & garden salad.
9
Finger lickin’
Free range chicken breast cut in strips then
lightly battered and fried until golden and
served with hand cut potato chunks.
9
Mudflap brownie
Rich chocolate brownie served with
chocolate sauce and Golden North ice
cream.
8
Affogato piccolo
A generous scoop of Golden North vanilla
ice cream is served with an espresso shot of
our own Fairweather blend coffee on the
side.
9
Affogato grande
A generous scoop of Golden North vanilla
ice cream is served with an espresso shot of
our own Fairweather blend coffee and a shot
of Frangelico on the side.
16
Sundae too far away
Golden North ice cream is served with
optional nuts, wafers and a choice of
chocolate, strawberry, caramel, lime or blue
moon toppings.
2 scoop $6 / 3 scoop $8