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The Locavore
49 Mt Barker Rd STIRLING
T: 8339 4416
E:
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TAPAS
Char-grilled Piccadilly pide bread 6
With Locavore “Range Rd” Willunga extra virgin cold-pressed olive oil and candied balsamic
Garlic and herb pita 5.5
Double dips & deer plate 14
Daily dips with pan-fried Hahndorf Venison chorizo, crudités and toasted bread
Australian Olive Co. Langhorne Creek Locavore mix marinated olives 4
Smoked paprika organic Willunga almonds 4
Stoned chicken liver pate 9
House-made chicken liver pate with Stones’ Green Ginger Wine,
Ashton pear jelly and a rhubarb and chilli chutney
Lemon myrtle sorbet palate cleanser 3.5
Green beans tossed with tomato, chilli, garlic and San Jose jamon 9
Salt and pepper lemon myrtle squid with Locavore sweet chilli sauce 11
Mushroom and tarragon fritter with a Beerenberg mustard aioli 11
Spanish style tortilla with Harris Smoke House salmon 10
With Udder Delights goat curd
Gluten free bread available. Extra 3.5
Yaddah Entree $17 p.person (min 2 people)
6 items; olives, almonds, dips, breads and chicken liver pate
Yaddah Yaddah the lot $36 p.person (min 2 people)
All of the tapas items served over 2 courses with a lemon myrtle sorbet palate cleanser in-between
FUN FOOD
Seasonal soup 12
Caesar salad 18
Cos lettuce, bacon, croutons, free range egg, garlic + Auschovies’ Barossa chicken extra 4.0
Wagyu Loca-burger and chips 18
100% Wagyu burger with bacon, salad, cheese, Locavore roast beetroot & horseradish sauce + tomato chutney on a sour dough bun
Salt & pepper lemon myrtle squid 17.5
On a rocket salad with Sterling Stirling Spuds
Hand rolled gnocchi
Herbivore: baby bocconcini with roast tomato and basil 18
Carnivore: Harris smoked trout, grain mustard, dill & crème fraiche 22.5
SLOW FOOD AND BOWL FOOD
Port Lincoln Kinkawooka mussels in bouillabaisse with toasted bread 16/28
Hay Valley lamb shepherds pie floater with
herb mash potato with a pea and mint puree 26.5
Barossa chicken maryland coq au vin with roasted new potato’s 25
8 hour Coorong angus beef slow cooked brisket with
York-Peninsula pudding and broccolini 28.5
St Vincents’ Gulf market fish of the day 28
Roast beetroot and vegetable mille foille with Udder Delights goats curd,
ruby red grape fruit and herb salad with candied balsamic 23.5
CHAR-GRILLED STEAKS
Coorong Angus Beef (RGFM) grain fed 50 day, aged on the bone,
hormone free all served with jenga chips, jus, Béarnaise and salad
400 gm rib-eye on the bone 36
250 gm scotch fillet 36
300 gm sirloin 34
SIDES
Sensational Stirling Spuds 8.5
Leaf salad 8
Roast seasonal root vegetables 9
Garlic & herb crushed potato 9.5
DESSERT
Bakewell tart with Willunga organic almonds and
Tweedvale (Lobethal) double thick cream 10.5
Ficky Stig pudding with butterscotch sauce and vanilla bean ice cream 11
Chocolate crepes with vanilla bean ice cream 12
Affogato 10/15
Bambino vanilla bean ice cream served with an
espresso coffee & Island Sting liquor (optional)
Bambino chocolate or vanilla ice cream with coulis and Willunga almond biscuits
8
Lemon myrtle sorbet, ice confection infused with native lemon myrtle 8
Locavore Petit Fours 6.5
4 x handmade (Piccadilly) dark, light, squishy yummy gooey chockies.
House made warm chocolate almond brownies with cream 6.5
Rustic gourmet friand 4
Willabrand chocolate coated fig 2.5
Lemon and currant slice 4
Biscuits assorted 3.5
CHEESE PLATTER
3 valley cheese plate. 1 cheese = $9.5 2 = $14 3 = $19
Barossa cheese company Little Princess
Alexandrina Mt Jagged Cheddar
Lavera Adel Blue
LITTLE LOCAS
Includes main meal and ice cream 9.5
All served with Sterling Stirling Spuds
Free range popcorn chicken
Mini home made cheese burger with salad
Salt + pepper squidly diddly
Gnocchi with napolitana sauce
Ice-cream with chocolate sauce
FUNCTIONS
Mezzanine floor Ground Floor
Seated 36 Seated 44
Standing 42 Standing 55
Seated events
Yaddah Yaddah Platter 36
Yaddah Yaddah Platter + Dessert Yaddah Platter 46
Entrée Tapas Platter + choice 4 main course 45
Entrée Tapas Platter + choice 4 main course + table cheese platter 55
Entrée Tapas Platter + choice 4 main course + choice dessert 59
Childrens Menu 14
OFF PREMISE CATERING
Our catering menu reflects the seasonality of the region and may be subject to change.
Cold selection
· Spanish style tortilla with Harris smoke salmon
· Stones ginger wine chicken liver pate, pear jelly and rhubarb chutney
· Piccadilly vegetable tart with Udder Delights goats cheese
· Caramalised onion and jamon bruschetta
· Mini choux pastry filled with chicken and coriander mousse
· Smoked trout, crème fraiche & horseradish blinis with crispy onion
· House marinated olives and smoked paprika almonds
Hot selection
· Mini wagyu burgers with bacon and cheese, tomato chutney and beetroot relish
· Roast beetroot tartin candy balsamic and goats curd
· Mushroom fritter with Beerenberg seeded mustard aioli
· Mini ‘Yorke Peninsula’ pudding with braised beef brisket
· Chicken sate with Willunga almond dipping sauce
· Hay valley lamb kofta with pea and mint puree
· Slow roasted Berkshire pork belly spoons with pickled red cabbage
· Lemon myrtle salt and pepper squid
Sweets
· Dark chocolate and almond brownie
· Petit Lenswood apple and custard pie
· Chocolate fudge sandwich
· Mini citrus tart
5 x selections $18 per person 6 x selections $21 per person
7 x selections $24 per person 8 x selections $27 per person
9 x selections $30 per person 10 selections $33 per person
11 selections $36 per person 12 selections $39 per person
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