Author: Jade Machin

The food for the next two Saturday dinners takes us to Italy and I hope you’re as excited as I am to see Kym’s gnocchi back on the dinner menu!! Please see below for the menu

As always, bookings are strongly recommended, gf, vegetarian and kids can be catered for, just let us know!

$59pp | 30pp matched wines

First course
~ Heirloom tomatoes, burrata bocconcini, basil, olive oil
~ Salad of broadbeans, broadbean leaves, ricotta, mint and lemon oil, housemade confit garlic and rosemary focaccia
~ Arancini with pea, truffle and parmesan
2020 Gerler Vermentino | McLaren Vale / Adelaide Hills / Langhorne Creek

Second course
~ Housemade panfried gnocchi with @littleacremushrooms , cepe and proscuitto stuffed chicken, sauce soubise
~ Pear and gorgonzola, mixed leaves, polenta crisps2019 Mr Hyde Bliss Riesling, Clare Valley OR Mr Hyde Montepulciano ‘The Full Monty’, Clare Valley

Optional cheese
~ Pears poached in honey, Tallegio, with sliced warm Riser sourdough
2021 Gerler Merlot Rosé Pet Nat (Preservative Free), Adelaide Hills

Third course
Bombolinis with two fillings: limoncello & strawberry; tiramisu
Canaletto Prosecco Prosecco

BARE BONES SOCIETY SATURDAY NIGHT 1 MAY 2021

Chefs table $59pp
Matched wines $30pp

Danny’s Bread with Mount Zero olive oil and fig vincotto
Salumis: Black truffle and squid ink and wild venison and pepper by Saison Salumi with pickled cucumber and radishes by Neighbourhood Farm
Warm marinated olives by Mount Zero with garlic, Isaac’s thyme and rosemary
Mushroom and black garlic parfait by Saison Salumi (vegan) with Danny’s Bread brioche

2018 First Creek Hunter Valley Chardonnay | NSW

Beef cheeks braised in Stout with potato puree and baby Japanese turnips by Neighbourhood Farm
Spicy salad mix with sprouted microgreens from Neighbourhood Farm with vinaigrette
Roasted cauliflower in white sauce and manchego

2018 Silkman Wines Hunter Valley Shiraz | NSW

Lemon curd, vanilla and raspberry roulade with fresh raspberries meringue

De Bortoli Noble One Botrytis Semillon | NSW

Please speak to the team about V and GF options

Additional bread $5pp

Negroni $12
2018 First Creek Hunter Valley Chardonnay | NSW $11
2018 Silkman Wines Hunter Valley Shiraz | NSW $12
De Bortoli Noble One Botrytis Semillon | NSW $14

BARE BONES SOCIETY

Chefs table $59pp

Matched wines $30pp

Danny’s Bread with whipped Meander Valley butter

Salumis of wagyu bresaola and capocollo by Quattro Stelle with pickled local cucumber, pickled guindilla and lavosh crackers

Warm marinated olives in orange zest and garlic, Isaac’s thyme and rosemary

Marinated local heirloom ox heart tomato and basil salad with Vannella Dairy buffalo milk labneh

2020 Two Tonne TMV Chardonnay | TAS

Roast lamb rump with sautéed nettles and cavalo nero, caramelised shallot, romesco, charred broccolini and lemon and olive oil split jus

Mixed leaf salad with figs, vincotto dressing, shaved 3 month aged single origin milk curd by Vannella Dairy

Roast kipfler potatoes with garlic, Isaac’s rosemary and thyme and crispy prosciutto

2020 Two Tonne EST Pinot Noir | TAS

Apple and cinnamon strudel scroll infused with Tasmanian Lark Whiskey and vanilla anglaise

2020 Frogmore Creek Iced Riesling | TAS

Please speak to the team about V and GF options

Additional bread $5pp

2020 Two Tonne TMV Chardonnay $14 | $65

2020 Two Tonne EST Pinot Noir $14 | $65

2020 Frogmore Creek Iced Riesling $13 | $60

Please note our final kitchen service for 2020 is 8am until 1pm on Tuesday 22nd December) and will be open for coffee and cake only on Wednesday 23rd December from 8am to 12pm. Bare Bones Society will be closed from Thursday 24th December until 2nd January 2021, reopening for trade on Sunday 3rd January 2021.

On behalf of the team at Bare Bones Society, we will you a wonderful festive season and we thank you for your support in what has been undoubtedly a tough year for so many. Here’s to leaving 2020 behind and we look forward to a new kind of normal in 2021 with good food, good wine and good company 🙂

Best, Jade & Kym xxx

As COVID-19 ramps up around the globe, we are taking a few precautions to minimise the chance of any spreading not only within our teams at both @barebonessociety and @streets_ahead_cafe but also within our wonderful community.

We are currently trading as usual (and are planning to be!) but please note we are taking extra precautions with the ramping up of additional sanitisation of tables after every use, all food handling and cleaning procedures will be tightly monitored, and staff have been advised to stay home if they are unwell. At this stage, none of our staff have recently travelled to restricted countries and we do not believe anyone has been in contact with a person who has tested positive to COVID-19.

For the moment, we will not be accepting any BYO cups.

We do encourage you to give us a buzz on (07) 37155571 and have your meal prepared for takeaway if dining out isn’t essential. Our whole menu is available for takeaway and our friendly staff will be more than happy to read you out the daily specials from the blackboard too! You can find our menu online at 
https://barebonessociety.com/our-menu

During this time, all small businesses need your support, and a drop in trade effects everyone’s livelihood – including our staff and their families! We plan on riding out this storm and hope we have your support during this challenging time.

Stay safe, keep calm, and wash your hands peeps!

Jade & Kym x

We’ve now started fitout works on our new kiosk in Jindalee Home (in front of Coles) and we’re looking to hire more awesome people to join the Bones team! Both kitchen and front of house positions up for grabs. If you’re passionate, friendly, love customer service and are ready to start work in the next couple of weeks, we’d love to hear from you. Email your CV to [email protected]

As we roll into October and the weather warms up, we’re super chuffed to have a few new items on the All Day Dining menu. Enjoy peeps 🙂 x

Stay tuned for our new Winter Warmers menu kicking off in June 2018! Menu will be posted online, so get ready to put your stretchy pants on :p

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

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