The Kitchen

Everything served at The BarnYard comes out of one kitchen: the wedding breakfasts, the restaurant plates and the event menus alike. This collection is a look at what leaves the pass. Each dish is cooked fresh on site by our own team, using locally sourced ingredients and produce we grow ourselves, including fruit from our own orchards, and the plates show it.

You will see risotto finished with a crisp tuile, pan-fried fish, stacked mains with seasonal vegetables, and a chef adding a squeeze of citrus just before service. If you are planning a wedding menu, treat these plates as the standard to expect from the team who will cook yours. The same cooking is on the tables of The Rooster from Wednesday to Sunday, so you can come and taste it long before the big day.