About The Bistro

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.

Monday | LUNCH 12pm – 2pm | DINNER 5:30 – 8:30pm
Tuesday | LUNCH 12pm – 2pm | DINNER 5:30 – 8:30pm
Wednesday | LUNCH 12pm – 2pm | DINNER 5:30 – 8:30pm
Thursday | LUNCH 12pm – 2pm | DINNER 5:30 – 8:30pm
Friday | LUNCH 12pm – 2pm | DINNER 5:30 – 9pm
Saturday | LUNCH 12pm – 2pm | DINNER 5:30 – 9pm
Sunday | LUNCH 12pm – 2pm | DINNER 5:30 – 8:30pm

 

All Day food Friday, Saturday, Sunday & Public Holidays in the bar.
15% surcharge on food on Public Holidays all areas.

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

  • CHARGRILLED MISO BROCCOLI (vg)

    sunflower seed cream, bio dynamic farro, almonds, green chilli, fresh herbs, lemon

    23
  • HERB GNOCCHI (v)

    parmesan cream, asparagus, broad beans, zucchini flowers, green sauce, goats chevre

    27
  • FREE RANGE CHICKEN BREAST

    chorizo croquettes, sweetcorn, spring onion, romesco

    28
  • 300G BERKSHIRE PORK RIB EYE (gf)

    caramelised fennel, pickled kohlrabi, burnt apple puree, radicchio

    29