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Review for 4bars.com.au
Read this review (June 2011)
So this place doesn’t split hairs or sit on fences when it comes to taking sides, and don’t say the name too quickly otherwise people will think you’re talking about Operation Barbarossa in 1942. As far as bastions go it can’t be denied that the Barossa wine region is deserving of its accolades and Darren Davis, Bar Barossa’s Director, makes no apologies for the bar’s underlying direction.
“This extraordinary venue holds the dreams of its creators - passionate people with a vision of promoting one of the world’s greatest wine regions,” Davis states. “We endeavour to source Barossan produce for our menu, and aim to highlight the best of the Barossa in our widely acclaimed wine list.”
The wine list is a compellation of over 250 wines from more than 80 of Barossa’s producers - “The list is unashamedly bias,” Davis states for those that missed it, but if you’ve got it then flaunt it right?
Bar Barossa does just that and how can you argue with something that oozes such passion and drive? And they’re not completely forgetful towards other Australian and international producers. “We also offer over 30 wines by the glass and support a few of our friends from further afield,” states Davis. “Please enjoy our offering. We love what we do!”
So if you hark from the deep south of Adelaide and find yourself in the big smoke of Brisbane it’d be wise for you to drop in and get a feel for home. Alternatively, if you’re a bartender that likes a good glass of vino, then it’d be worth your while heading in to taste one of the world’s celebrated regions.
Review for QANTAS In Flight Magazine by Fiona Donnelly
Read this review (May 2010)
Here you can sample the best of the Barossa including elusive boutique drops such as Glaymond Asif Cabernet Sauvignon or Loan’s Organic Semillon by the glass; sip a host of other tempting South Australians, or select one of the other adroit picks from further afield. The fit-out – contemporary clean lines, undraped tables and funky light fittings – belies the rustic fare.
The dishes are as confident as the region’s famous reds and the menu glories in promoting South Australian produce. Maggie Beer’s quince paste is matched with confit duck on a ridiculously rich triple brie mash. Prue Henschke’s verjus salsa appears with Coffin Bay oysters. Plus there’s a line-up of local cheese.
Review by QWeekend
Read this review (October 2009)
Review by Courier Mail
Read this review (August 2009)
"The news is all good... the wine list is a massive tome sprinkled with little-known finds and superstar labels," wrote Lizzie Loel, of The Courier Mail.
Profiled by De Groots Media
Bar Barossa's superb array of wines and equally appetising food in a well-to-do setting has sprung up causing intrigue and wonder in Brisbane. One cannot help but admire the towering glass cabinets of exquisite wines; timber shelves piled mountain-high with glass bottles of Australia's (and beyond) finest. Offering more than 250 wines, with over 35 different varieties by the glass – including flutes of French champagne – this boutique establishment delivers a fine dining experience while still maintaining an inimitably warm and personal space. The enticing all-day grazing menu certainly has a lot to say with fresh local ingredients mixed with Barossa favourites – from a tasty selection of small goods like dill pickles, Barossa olives, beetroot dip and premium lavish-style Barossa bark to the more indulgent seared scallops and freshly shucked Coffin bay oysters.
You know you're within wisps of wine heaven when large bunches of colourful bauble grapes cascade from the ceiling and an epic panoramic painting of Barossa's picturesque Seppelts Fields Road seemingly runs for miles across a far wall. The wine bar's focus is on variety, quality, decent prices and supporting upcoming winemakers from the rolling hills of the Barossa, while also offering a fine dining experience. The a la carte entices with homemade pasta tossed with scallops, prawns and a salmon saffron cream. The hearty mains include grilled Atlantic salmon with steamed fresh seasonal greens, roasted free-range Barossa chicken breast bathed in a coriander and coconut broth or the tempting confit duck leg which dances in chef Maggie's famous quince paste and Shiraz jus. If you enjoy the elegant things in life, I think you may have found your match!
Katharine Chapman, August 2009