CONTACT: 07 46841 326
“We believe in keeping our food mileage low, utilising the abundant produce in the area and working with both local farmers and the seasons to showcase what the Granite Belt has to offer. We support free range and sustainable farming practices, as well as organic where possible, and have given ourselves a strict three hour radius in which to source our produce – if we cannot get something within this radius, we simply do not use it. We allowed three hours so we were able to reach Ballina for seafood, however most things are coming from much closer to home. Currently our pork, tomatoes and garlic come from within minutes of the restaurant.
Because we use such local produce, for the most part we are unable to order in cuts of meat, so meat comes to us as whole beasts, if not delivered by the farmer who raised and slaughtered it, then by the butcher who did. For this reason, you will notice our mains will often feature a cut of meat as well as a braise so we can utilise and pay homage to the whole animal.
Everything possible is produced in house including the bread, cultured cream and butter and we like to feature wild foraged ingredients on our menu.
We welcome you warmly to The Barrelroom and hope you can appreciate the effort we put into designing a menu that is not only delicious, but mindful, clever and above all, respectful of the produce we utilise”