Autumn trading hours 2017

This Friday, Saturday and Sunday will be the last of our Summer 7am opening time, and we will be moving back to our regular trading hours come Autumn next week 🙂 x

We are HIRING!

With dinners kicking off at Same Same next month and also the recommencement of dinners on Friday and Saturday nights at Bare Bones, we’re now expanding our kitchen and front of house teams. If any of these roles sound like you, we’d love to hear from you 🙂

Click here for the full job description (for kitchen) https://www.seek.com.au/Job/32849393?cid=advfb

(for floor) https://www.seek.com.au/Job/32836830?cid=advfb

Spring has sprung!

We are continuing with our Spring theme for this Friday night and next, and I must say I’m feeling hungry just typing it out… Very excited about this menu!! As usual, we are always happy to cater any dietary requests, just let us know when you book in 🙂 Jade x

Entrées
~ Butter poached Slipper Lobster, carrot purée, salmon roe, preserved lemon labne and fried onions
~ Cured kingfish and scallops, shaved daikon and cucumber, wasabi peas, chive oil and burnt garlic cream
~ Zucchini flower, goats cheese, salt cod, crushed green peas and fermented chilli dressing

Mains
~ Supreme of Spring chicken, Parisian gnocchi, field mushroom, asparagus and truffle salsa
~ Crisp confit pork belly with a salad of local crab meat, lychees, fresh coconut and Asian herbs, chilli, lime, palm sugar caramel
~ Pan roast salmon, lemon potato, fennel, spring beans, speck and pea vinaigrette

Desserts
~ ‘Mango fool’: Mango purée, fresh and sorbet, vanilla custard and almond bread
~ ‘PB&J’: Peanut butter and caramel parfait, rice bubble and peanut crisp, caramel feuilletine and vanilla sponge, with raspberry jelly

Entrée/Main for $46 per person
Main/Dessert or Entrée/Dessert for $40 per person
Entrée/Main/Dessert for $58 per person

Week 3 means it’s time for a mid-month menu change!

It’s Week 3 this Friday night for our Latin-themed menu which means time for a mid-month menu change! New menu now as follows 🙂

Entrées
~ Baked tart of sopressata and slow roast peppers, rocket, black olive aioli
~ Tiradito ocean trout, smoked tomatoes, black sesame, pickles and purple corn tortilla
~ Pulled lamb and green olive tostada, soft boiled egg, salsa criolla

Mains
~ Braised short rib of beef, creamed polenta, confit shallot and tomato, Malbec jus
~ Cumin and garlic chicken, plancha potatoes, agave roast carrots, chipotle and corn salsa
~ Caramelised pumpkin gnocchi, tomato and roast chilli sugo, basil, blue cheese pangrattato

Desserts
~ Tre leche cake, poached quince, pecan praline, vanilla sorbet
~ Short bread, dulce de leche, strawberries, toasted coconut ice cream

Entrée/Main for $46 per person
Main/Dessert or Entrée/Dessert for $40 per person
Entrée/Main/Dessert for $58 per person

Closed for Ekka Day

Just a heads up we will be CLOSED next Wednesday (10th Aug) for the Ekka Public holiday – see you again from 8am Thursday 🙂

Latin American Dinner theme for Friday nights in August!

This Friday night will be a FIRST for BBS as we embark on a Latin-themed month for our Friday night dinners 🙂 For those who don’t already know, our new head chef Simon previously headed up former South Bank Argentinian restaurant – Che Asado – so this menu is destined to be an AWESOME month for those of you in the Western suburbs keen for a local Latin hit!
See below for the full menu:

Entrées
~ Ceviche of white fish, watermelon, white corn, sweet potato and tiger milk
~ Pickled baby corn, avocado, queso fresco, fried blue tortilla and green mole
~ Locro-Argentinian soup of smoked pork, chorizo, pumpkin, white beans and corn

Mains
~Grilled grassfed beef steak, handcut organic chips, burnt tomatoes, chimmichurri sauce
~ Peruvian roasted Chicken, plancha potato, sweet corn puree, pebre salsa
~ Twice cooked pork belly, caramelised morcilla, apple puree, charred onion, smoked pepper and parsley mojo

Desserts
~ Flan, toasted almonds, honeycomb, dulce de leche, cocoa sorbet
~ Helados sundae, macadamia nuts, toffee, shortbread, double cream

Entrée/Main for $46 per person
Main/Dessert or Entrée/Dessert for $40 per person
Entrée/Main/Dessert for $58 per person

We’re hiring!

Chefs and cafe all-rounders and supervisor, for immediate start in Jindalee!

WE’RE EXPANDING OUR TEAM AT BARE BONES SOCIETY, ALONG WITH A NEW VENUE IN THE NEXT FEW MONTHS!

Chefs, cafe all-rounders and a shift supervisor are required for immediate start. Great working hours working with a great team!

Applications are currently open for staff to join a young, dynamic team in our Jindalee-based cafe.

In order to meet our high expectations the successful applicant must show initiative, drive and be passionate about the food industry, along with a minimum of TWO years experience in a similar role.

For the chef, this little cafe is busy and fast paced and the successful applicant will have to be able to produce well presented, executed dishes under pressure.

As a floor staff member, you will work alongside our manager and will possess a friendly nature, have excellent standards of hygiene & cleanliness and be able to maintain safe working practices no matter how busy it gets, as your skills will be on display.

Chef duties will include but not be restricted to:
* Preparing produce for breakfast/lunch service, Friday night dinners and occasional functions.
* Ability to work unsupervised as required.
* Set up station with predetermined mise en place.
* Work to OH&S and safety standards.
* Follow closing procedures to leave kitchen ready for next days service.

Floor duties will include but not be restricted to:
* Building strong relationships with our customers
* Possess a friendly and approachable manner to other staff and guests
* Training less experienced team members
* Barista skills would be advantageous.
* Reporting to the management team.
* Follow closing procedures to leave the cafe ready for next days service.

We expect all staff to have:
• Full availability (including weekends) and a genuine passion for the industry.
• Flair and a professional presence.
• Friendliness and the ability to get along with other staff members.
* Ability to work in a team or unsupervised.

Please note that applicants will be strictly screened and only those with demonstrated ability to meet the above criteria will be considered for interview.

For the applicant with the right experience, we would consider work visa applicants, however those with student visas will not be considered.

**Please note you MUST be available to work weekends and MUST have TWO YEARS genuine fast-paced cafe or restaurant experience.**

If this sounds like you, please contact Kym on 0414 313980.

Treat Mum this Mother’s Day!

We’ll be taking limited bookings for groups of 6 or more this Mother’s Day for the following times:

8am (off by 9.45am), 10am (off by 11.45am), 12pm (off by 1.45pm) and 2pm.

All of our tables do turn over quite quickly so if we don’t have one straight away, you’ll often only be waiting 5 or 10 minutes, so we encourage you to take a seat at the counter around the edge and enjoy a coffee while we wait to seat you.

Please note we will be offering a reduced menu of all your favourites on the day, which you can find below or by clicking the following link: Mothers Day 2016

Mother’s Day – 8 May 2016

 

French toast with maple and bacon $16

Vanilla crepes with orange blossom scented ricotta, caramel poached

banana, and a lime, coconut and palm sugar sauce $16

‘Bare Bones Eggs’ on sourdough with bacon: Fried or poached $14.5 or scrambled $16.50

Smashed avocado on sourdough toast with Danish feta and aged balsamic $14

‘The Big Brekky’: Bacon, tomato, two fried eggs, avocado, hashbrowns, mushrooms, chorizo, Wellauer’s English sausage, on sourdough $24

Breakfast burger with double smoked bacon, chorizo, fried egg, hashbrown, mayo, smokey BBQ sauce and cos on a brioche bun $16.50

Corn and chive fritter, smashed avo, bacon, haloumi and tomato relish $19

Roasted and pickled baby heirloom carrot and beetroot salad, baby shoots, salad hearts and cranberries with activated seeds and nuts, pomegranite and lemon oil dressing (vegan & GF) $18

Coconut juice poached chicken breast with tea-smoked ocean trout salad, lychee and green mango, and a kaffir lime, roasted shallot and chilli dressing  (GF & dairy free) $18

200g Byron Bay grass-fed free range beef burger with smokey bacon, caramelised onion, American cheddar and dijonnaise, served on a sesame seed brioche bun and pickles $16

Roasted pumpkin and chickpea burger with beetroot relish, tzatziki and haloumi, served with sweet potato chips $18.5

‘Cheesy fries’: Bowl of beer battered chips with crispy bacon and grated Parmesan $10

Bowl of beer battered chip: Side $2.5 / Bowl 6.5

Bowl of sweet potato chips (GF): Side $5 / Bowl $10

Sides ($4.5 each)

Hasbrowns, avocado, sauteed mushrooms, Nindigully free range eggs (2), Wellauer’s house-smoked bacon or sausage, roasted heirloom cherry tomatoes