Kicking off in June, once a month Barrio Eatery & Bar will invite a local chef to collaborate on the BBQ grills in the kitchen to create affordable dishes at fixed prices for the local community to enjoy.

The first event is Wednesday 15 June, with award-winning Scottish-born chef Alastair Waddell from Frida’s Field in Nashua. Alastair is known for his classical training and deft skills in creating delicious, produce-driven cuisine using seasonal crops grown by the farm at Frida’s Field and other local producers.

‘I’m very excited to be representing Frida’s Field at Barrio while cooking over fire with Santiago and the restaurant’s team. Our menu will focus on local beef and pork with some delicious surprises from Frida’s garden too. After working closely with Santiago for many years I am thrilled to be collaborating with him again.’ - says Frida’s Field Chef Alastair Waddell .

And if that’s not enough to lure you out of the house on a Wednesday night, perhaps the prices will: $15 / $25 plates (meat & vegan friendly options). Could Wednesday be the new Friday?

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Menu

Mains

Barbecued oysters, seaweed and champagne butter
Roasted celeriac veloute
Beef rump “char-tar”, beef fat toast, Romano cheese
Wood fired cabbage, parsnip puree, roasted yeast butter
Baby barramundi, parsley and mustard sauce, salted cucamelon
Bangalow pork cutlet, lardo and pear vinaigrette, pickled onion

Sides

Baked potato, smoked cream, chive dressing
Pine mushrooms, garlic vinegar, offir glen
Snake beans, sherry vinaigrette

Dessert

Chocolate’s more, beef fat caramel, lilly pilly jam

There will be two seatings at 5/5.30pm or 7/7.30pm. Booking essential.

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