At The Barker, we pride ourselves on providing friendly and efficient service for all of our diners. Our Bistro is warm and welcoming with a beautifully vaulted ceiling, large floor space and exquisite French doors opening to the Al Fresco space overlooking the leafy and charismatic Gawler Street. Seating up to 110 people, The Bistro is open for lunch and dinner, 7 days a week.
Our Chef’s philosophy is to start with the highest quality ingredients, not to overcomplicate them and present delicious dishes where the produce speaks for itself. The Barker delivers delicious pub classics alongside dishes that represent current trends in the global industry; catering to pub-grub lovers and foodies alike. Our meals are described simply and exactly on the menu, with vegetarian, vegan and gluten free dishes clearly labelled. Take advantage of our weekly specials including Pie Day, Schnitzel Day, Bump-day Burgers and our ‘High Steaks’ day.
Matthew Michael Hemming
Head Chef
Born into a family of Chefs, with both my late father and uncle being highly accomplished cooks, I have very early memories of food, cooking and kitchens. It wasn’t until the age of 20 however, that I decided to forge my own path into the world of cooking professionally.
I was lucky enough to learn and hone my craft under the tutelage of my Dad, Micheal Hemming, where I worked under and alongside him to complete my apprenticeship. A few years down the track I find myself fortunate enough to be the Head Chef at The Barker Hotel.
Without question the biggest influence on my cooking are my childhood memories and things I learned from my Dad. Dad taught me how to cut the perfect steak, the secrets to making a flavourful soup, how to infuse spices into curries and even the secret to making the world’s best sausage rolls. I am also inspired by our amazing local suppliers and their high quality produce, my own dining experiences both at home and abroad, as well as the wealth of knowledge from my unhealthy cookbook addiction.
Chefs’ Selections
Spiced roasted cauliflower
dirt(y) lentil dahl, puffed rice, finger lime, fried curry leaves, roti (v)
23Butter roasted free range chicken breast
thyme + garlic potatoes, carrot puree, chicken fat brussels, chicken jus (gf)
27Hay smoked duck breast
brown butter celeriac, miso turnips, pickled blackberries, duck glaze (gf)
2912 hour slow cooked lamb shoulder ragu
hand rolled gnocchi, green olives, anchovy pangrattato, goats cheese
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