The Cellar Kitchen Restaurant and Bar has opened in the Novotel Barossa Valley Resort, following an extensive refurbishment.
Previously Harrys Restaurant and Bar, the restaurant’s new name and redesign follow’s the hotel’s announcement of its collaboration with food producer Saskia Beer.
Beer’s company, Saskia Beer Farm Produce, has engaged local providores, growers and farmers as suppliers, enabling the restaurant to serve up seasonal and local ingredients.
The restaurant’s dcor creates a market-like ambience, boasting natural materials including exposed steel edgings, stone bench tops and timber furnishings. Key features include a charcuterie section, fresh vegetable and herb displays, a central fireplace and a terrace lounge offering views over the Barossa Valley hillside.
Working alongside Novotel’s chefs and kitchen team, Beer developed a winter menu comprising local cheeses from Victoria McGlurg, Beer’s smallgoods, and vegetables and herbs by Aldna Farms and Barossa Famers Market. Beer’s free range chicken, mushroom and bacon pie and suckling free range Berkshire pork scaloppine are on offer as mains, along with Suffolk Lamb from produce partner Hutton Vale Lamb and Ducks. Desserts include a gingerbread souffl; lemon meringue tart; and a cheese plate with Maggie Beer Quince paste and Barossa Bark.
“All my dishes will be produce driven not chef driven with ingredients as the hero. For me it’s really important to pass on our Barossa food heritage to visitors, which in turn helps us to maintain and build that heritage for the next generations,” Beer said.
The restaurant is also offering tailored food experiences hosted by Beer and her team. Guests will be able to experience the Barossa Valley food scene by visiting local farms, producers and Barossa identities who will share their food and wine philosophies.
“This isn’t just about a regional restaurant; it’s about sharing our community and inviting guests to our tables. That is what makes us different,” said Beer.
The Cellar Kitchen serves buffet breakfast daily followed by an a la carte menu for lunch and dinner.