Yardbird Restaurant and Bar features a bold flavoured menu inspired by the European tradition of cooking over fire. Find Wagyu bavette steak, blue cheese butter and shallots alongside roast farmed…
Yardbird Restaurant and Bar features a bold flavoured menu inspired by the European tradition of cooking over fire. Find Wagyu bavette steak, blue cheese butter and shallots alongside roast farmed rabbit, wrapped in jamon, Dijon mustard, bacon and broad-bean sauce. For dessert the Valrhona chocolate fondant with orange and cardamom ice cream is a must.
To drink, there is a beautiful collection of wines from near and far. The list features over a hundred wines plus craft beers on tap, and traditional cocktails highlighting local distilleries.
The interior is inspired by the surrounding regions with materials that are raw and unfinished from concrete and blackbutt, to steel and raw terracotta. Blackwood tables and hand poured concrete are bespoke finishes from local artisans. Colours of oxblood, olive and mustard are layered with wicker and plaid, celebrating the natural palette of the Australian landscape and regional homesteads.
Before dinner, the best spot at Yardbird is the courtyard garden, perfect for relaxing, drinking and watching life on Townsend St pass by.
Adhere to The Food Authority requirements for allergy management in food preparation
Caters for people who use a wheelchair.
Caters for people with allergies and intolerances.
Caters for people with sufficient mobility to climb a few steps but who would benefit from fixtures to aid balance. (This includes people using walking frames and mobility aids)
Have a step free main entrance to the building and/or reception area (includes ramps or slopes with a maximum gradient of 1:14, otherwise are too steep for wheelchairs)
Have a wheelchair accessible toilet / shower and change room
Have grab rails in the bathroom
Have step free access to restaurant, lounge and bar
Have step free access to the conference or function room
Have step free outdoor pathways (includes picnic areas, barbecues and shelters)
Modify your cooking and cleaning practices to cater for people with food allergies or chemical intolerances (could include menus with meals free from: nuts, dairy, seafood, eggs, gluten etc)
Offer a range of contact methods for receiving complaints
Offer multiple options for booking - web, email, phone
Train your staff to respond to allergic reactions
Use floors/coverings which are slip resistant, firm and smooth
Use non-slip tiles in the bathroom or slip resistant matting
Welcomes and assists people who have challenges with learning, communication, understanding and behaviour. (includes people with autism, intellectual disability, Down syndrome, acquired brain injury (ABI), dyslexia and dementia)
