Following an extensive refurbishment last year, Novotel Barossa Valley Resort's The Cellar Kitchen Restaurant and Bar have launched a new seasonal menu incorporating the best of the Barossa, in collaboration with Saskia Beer.   

As an artisan food producer, cook and food educator, Saskia Beer has been a pivotal part of the restaurant's transformation. Her company, Saskia Beer Farm Produce, has successfully engaged local provedores, growers and farmers as produce partners, enabling The Cellar Kitchen to serve up an authentic Barossa Valley experience that is seasonal and references the long standing food traditions of the region.

Working alongside Novotel's chefs and kitchen team, Saskia has developed a new seasonal menu embracing ingredients true to Autumn that allows guests a true taste of the Barossa Valley. Each dish has a story and represents the quality customers have come to expect from Saskia.

The new menu features local cheeses from Udder Delights and The Barossa Valley Cheese Company, smallgoods selected and aged by Saskia Beer's Farm Produce and San Jose Smallgoods, fresh vegetables and herbs by ALNDA Farms and the Barossa Farmers Market. Saskia's free range chicken and venison loin are a must try, along with the lamb hot pot from produce partner Hutton Vale Lamb. Guests are invited to finish their meal with an Adelaide Hills Honey Parfait or a selection of local cheeses complete with Barossa Bark and Maggie Beer's famous quince paste.

General Manager of Novotel Barossa Valley Resort, Sarah Goldfinch, said “The Cellar Kitchen isn't just a regional restaurant, it's all about sharing the best of our local Barossa community and inviting guests to our table. Saskia's dishes are all produce driven not chef driven with local seasonal Barossa ingredients featured as the hero.”

Saskia Beer said, “For me it's really important to pass on our Barossa food heritage to visitors, which in turn helps us to maintain and build that heritage for the next generations.”

Upholding its name, The Cellar Kitchen's Sommelier has designed a detailed wine list comprised of Barossa Valley's finest drops and local favourites to complement the new menu. A skilled team of wine enthusiasts are on hand to assist with wine parings and educate guests on the origins of each bottle.

The Cellar Kitchen serves a full buffet breakfast daily followed by an a la carte menu for lunch and dinner.

For more information visit, accorhotels.com.au