I managed to take a few days off between Christmas and New Year and particularly savoured time spent catching up on hundreds of bookmarked articles I’d gathered in an email folder over the last 9 months or so. I squirrel away all these shiny little gems like a bowerbird, and to extend the metaphor, a few of my treasures turn out to be as exciting as milk bottle lids and bread tags.
One article that provided some food for thought was this short paper from the Social Issues Research Centre on ‘Food and Eating: An Anthropological Perspective‘. It touches lightly on eating at restaurants and how their role has adapted to societal changes over time. My own relationship with restaurants has gone from a strange and foreign world I found myself working in to a ‘third place’ where I find myself much too frequently. A wardrobe full of size-too-small clothes testifies to this transformation.
As it’s a short walk from my office and home, Bar Barossa is one of a small group of restaurants I visit regularly. Sometimes for a chat with Darren Davis, one of the proprietors, sometimes for a wine dinner, sometimes because I’m exhausted beyond cooking and my partner wants a good steak. I’ve never had a bad meal here, but the extensive Barossa led wine list has always shone brighter than the rest of the restaurant experience. It’s been comfortably good, without being dazzling. But this has all changed.
The menu has had a bit of a rework, something that was long overdue. Bar Barossa divides their menu into light plates, grazing plates and hearty plates, and servings are generous. There’s now a lot more colour and shade on the menu, without moving too far from the wine friendly fare that is their stock in trade. Flavours are simple and direct, with good quality beef, lamb and pork and fresh briney oysters. I’m more likely to order fish when I eat out as I rarely cook it at home, and the NT barramundi with potato cake, asparagus and beurre blanc I had on Friday night was fantastic. I’d have liked a bit more sauce, but then I mostly eat for sauces. My entrée of Cape Grim beef carpaccio with white anchovies was also excellent, with the beef seared and then sliced into glistening, translucent sheets and dressed with a just right mix of olive oil and lemony acid. A glass of Rockford Alicante Bouchet is a great match for this dish. Desserts aren’t really the strong suit of the kitchen, but the choose your own adventure cheese plate is worth a look, dressed with Barossa preserves and crispbread, as is the broad selection of stickies and fortifieds.
But the food is not the reason why I’d recommend you pay a visit to Bar Barossa. It’s the floor staff. A group of properly enthusiastic professionals, who love what they do and where they work is what elevated our meal at Bar Barossa. They’re hooked into what’s good on the menu, what works from the wine list and what’s happening around town. As Bar Barossa attracts plenty of business and tourist patronage, it’s great to see good ambassadors for our city and our dining scene. Darren was nowhere in sight, and yet service hummed along and the diners around us seemed to be enjoying themselves even more than we did.
Now in its second year of operation, Bar Barossa has hit its straps. Now if they can just squeeze in that mezzanine floor to make room for twice as many tables…..
545 Queen Street
Phone: 07 3832 3530
Tuesday to Friday: Lunch and Dinner
Saturday: Dinner until late
Regular winemaker events