Horizon at 1837 Restaurant
We invite you to discover Barossa Valley’s pristine views and serene beauty. Only a 50-minute from Adelaide city emerges at our estate to take in breathtaking horizon views.
Our fine dine restaurant on the 1837 Barossa estate elebrates a marriage of contemporary Australian cuisine where Barossa’s local produce enhances the buttery flavour of SA’s phenomenal seasonal produce.
Our ethos is to create a special seasonal menu using the best locally sourced quality products. Our food is adventurous without being expensive, for those pure inspired flavours with an ambience to relax and indulge all the senses.
Please note that the Horizon @ 1837 Barossa restaurant will be closed for renovation of the kitchen and extension work as of January 7th 2025. Book your casual dining at our Cellar Door for bookings after January 8th 2025 here.
Book your table here (until January 7th 2025)
Please note we do not accept BYO food or beverages and drones are not permitted on our estate.
**** **** MENU **** ****
V – Vegetarian, VG – Vegan, GF – Gluten Friendly, DF – Dairy Free, O – Option Available
Lunch
Something to share
( 11am to 3pm )
| Saffron and roast capsicum Arancini | smoked paprika dip ( GF ) | $18 |
| Warm chili lime marinated olives | grilled pita ( GF, VG ) | $12 |
| Karaage chicken | pickled daikon | wasabi dipping sauce ( GF ) | $18 |
| Warm garlic butter baguette | house churned butter ( V ) | $16 |
| Truffle fries with parmesan | sea salt | garlic aioli ( GF, V ) | $14 |
| Saucisson spread | pickled gherkin | warm baguette | $18 |
| Cured meat platter ( serves 2 ) Aged Bresaola |Sopressa | homemade dukkah | pickle vegetable | crackers | sourdough |
$24 |
| Cheese Platter ( serves 2 ) Baby bert | Alexandrina Cheddar | Adel blue | home made quince | muscatel | nuts | lavosh |
$24 |
| Charcuterie Board (serves 4 – 5 ) Aged Bresaola | Sopressa Baby Bert | Alexandrina cheddar | Provolone | Adel blue Hummus | Romesco | homemade dukkah | chili lime olives | vegetable pickles | dried nuts | Grilled sourdough | lavosh and crackers |
$38 |
Let’s do lunch!
( 11am to 3pm )
3 course ( choose one from each course ) – $67
4 course ( Choose one from each course ) – $77
Pair wine with 3 course $104
Pair wine with 4 course $111
Warm welcome – Mini baguette | home churned butter
Appetizer
Coconut and chili lime marinated Kingfish ceviche | Crostini (DF)
Blackened cauliflower steak | garlic panko | hummus | walnut caper salsa (GF,V)
Karaage chicken | Pickled daikon and sprout salad (GF)
Aged prosciutto | goat cheese mousse |Balsamic dressing | honeycomb
Entree
Cider braised Pork belly | pickled kohlrabi | smoked pumpkin | charred broccolini (GF)
Pan seared gnocchi | corn | zucchini | Burnt sage butter | shredded pecorino (V,O)
Kaffir lemongrass grilled prawns | Thai peanut salad | burnt lime (GF)
Beef Carpaccio | Horseradish emulsion | wild rocket | shaved Parmesan (GF)
Mains
Prawns and squid linguini | tomato sugo | fresh chili | confit garlic | warrigal greens (O)
Wild mushroom risotto | porcini dust | Freeken Enokki | pecorino (V)
Salt bush rubbed lamb rump | heirloom carrot | lamb bone | black garlic butter (GF)
Herb marinated chicken | warm Frekkah | sour cream | eschalot jus
Desserts
Warm Triple chocolate and walnut brownie | Whisky Salted Caramel
Passionfruit Panna cotta | Honeycomb | raspberry coulis
Cheese plate – Alexandrina Cheddar | Adel blue | lavosh | dried fruits and nut
Tapas and small plates – NEW!
Tapas Vegetarian
| Patata Bravas – Crispy cocktail potatoes w/ smoked paprika, sea salt and romesco ( GF, DF, VG ) | $9.9 |
| Haloumi chips w/ aioli dip ( DF ) | $9.9 |
| Vegetable spring roll w/ sweet chilli sauce | $12 |
| Home marinated Penfield olives w/ garlic, lemon and chilli ( GF, DF ) | $8 |
| Baked zaatar & cheese pita w/ homemade humus | $10 |
| Saffron and roast capsicum Arancini w/ smoked paprika dip ( GF ) | $10 |
Tapas Seafood
| Calamari fritti- Salt and pepper calamari w/ garlic aioli ( GF ) | $12 |
| Gambas al ajilo – Shrimps cooked in olive oil, garlic & white wine | $12 |
| Fresh SA oysters 6/12 w/ shallot red wine vinaigrette ( GF ) | $19 | $30 |
| Grilled Octopus and chorizo w/ smoked paprika potatoes ( GF ) | $14 |
Tapas Meat
| Peking duck spring roll 3 w/ Sweet dipping sauce | $12 |
| Karaage chicken- soy marinated crispy chicken w/ kimchi and wasabi dip ( GF, DF ) | $12 |
| Crispy pork belly bites w/ honey soy and sesame ( GF, DF ) | $11 |
| Aged prosciutto w/ pickle Guindilla and toasted baguette | $11 |
Dinner Menu
Entree
Warm mini sourdough rolls with butter and Shiraz salt $3 each
| Fire Grilled calamari w/ sofrito, pickled Daikon salad & burnt lemon ( GF ) | $18 |
| Port Lincoln natural oysters 6/12 w/ shallot red wine vinaigrette( GF, DF ) | $19 | $30 |
| Kaffir lemon grass grilled prawns w/ peanut dressing & pickled daikon( GF, DF ) | $24 |
| Cider braised Pork belly w/ charred corn puree & fig onion relish( GF ) | $22 |
| Beef carpaccio w/horseradish emulsion,pickle onion, cornichons & parmesan ( GF ) | $20 |
| Charcoal roasted lemon garlic chicken w/ Tomatilla salsa Verde (gf) | $22 |
| Pumpkin ricotta ravioli w/ sage & brown butter ( V ) | $19 |
| Baked scallops w/ squash caponata, black garlic, bonito ( GF ) | $26 |
Pasta and Rice
| Asparagus, green pea penne w/ manchego sauce & tarragon ( V ) | $32 |
| Wild Mushroom risotto w/ porcini dust and enoki ( GF, V, O ) | $32 |
| Chicken and mushroom risotto w/ truffle oil & pesto ( GF ) | $34 |
| Spring vegetable linguine w/ chilli, onion, garlic & parmesan ( V ) | $28 |
| Prawns, mussels and calamari linguine w/ roast tomato basil ragu & Pecorino | $37 |
Seafood
| Pan seared Snapper w/ potato mouselline, salicornia & leek veloute sauce ( GF, O ) | $44 |
| Dukkah crusted salmon w/ corn puree,ripe olive caper tomato salsa ( GF ) | $42 |
Meat & Poultry
| Salt bush free range chicken w/ pearl cous cous, mint labneh and chilli jam | $39 |
| Butter chicken w/ basmati, pappadum & mango pickle ( GF ) | $37 |
| Char grilled lamb rump w/ mustard mash, baby onion & red wine jus ( GF ) | $38 |
| Lamb rack in house basting w/ romesco & shallot jus ( GF ) | $45 |
| Braised beef Rendang in coconut milk,lemongrass w/ sambal & rice ( GF ) | $37 |
SUPER AGED MEAT cooked on Chargrill
Enhance your steak with our signature sauce and side orders. All of our steaks are cooked in butter and glazed with our unique sauce – please ask our friendly team member for dairy-free options. All meats served with Cafe de Paris butter, potato mash and Bordelaise Jus.
| Black Angus beef fillet 250gm | $49 |
| Rib Eye on bone 400gm | $65 |
| Scotch Fillet 300gm | $52 |
| Sides: Potato chips Grilled broccolini Creamy mash potato Grilled seasonal vegetables Mix green salad w/ lemon vinaigrette |
$12 |
Dessert
| Salted caramel pannacotta w/ popcorn and hazelnut praline | $14 |
| Warm Chocolate fondant w/ Toffee ice cream | $16 |
| Spiced orange and Cointreau cheese cake | $14 |
| Lychee and coconut pannacotta ( VG ) | $14 |
| Chefs cheese plate | $15 |
| Affogato – Vanilla ice cream, Kahlua, coffee shot | $18 |
Kids Menu
| Choice of meal, soft drinks OR juices, vanilla ice cream with cone and chocolate sauce: Chicken tenders w/ chips, salad and aioli Pasta Napoletana w/ parmesan Fish fingers w/ chips, salad and aioli Baked Macaroni and cheese Vegetable spring roll w/ tomato sauce |
$25 |