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Traditions & Flavours

Barra Menu

73 Little Collins Street, Melbourne 3000

Barra Menu

Raw

PER

Market fish, fried calamari, citrus leche de tigre

29
PER.
Ora King Salmon tiradito, nikkei dressing, cabbage, chilli oil
29
MEX.
Poached Banana prawn, smoked aguachile, cucumber, avocado
28
CHI.

Jerusalem artichokes, toasted almond dressing *contains nuts

25

Snack

COL.
Buñuelos, fried cassava bread, sofrito butter
14
VEN.
Spanner crab arepa, Yarra Valley trout roe
12 ea

PER.

Baked Abrolhos Island scallop, parmesan cream

13 ea

VEN.

Fried fresh cheese rolls, guava and quince chutney

10 ea

PER.

Braised Ox tongue skewer, Peruvian dried chilli

14 ea

MEX.

Yellow mole tostada, pickled cauliflower, baby corn, avocado

12 ea

Main

VEN.
Country style 1/2 Free-range chicken, white corn puree
45
PER.
Wok-seared beef eye fillet, red onion, tomato, saltado sauce
55
COL.
Steamed Barramundi, coconut encocado sauce
50
VEN.
Wagyu beef rib, asado negro sauce, potato and plantain puree
48
MEX.
Steamed green corn tamal, oyster mushroom, burnt colorado sauce. Add grilled pork belly +6

38

Del Asador

ARG

220 gms ‘Vintage Beef Co’ Scotch Fillet

55

ARG.

400 gms ‘The Wanderer’ Club Steak

89

ARG

250 gms MB2+ ‘Altair’ Wagyu Flank

45

Condiments +3 ea

Salsa Verde, Smoked chilli sauce, Chimmichurri, sofrito mayonnaise

Sides

COL.
Hand cut potato chips, sofrito mayonnaise
14
COL.
Coconut titote rice, roasted coconut
10
ECU.
Coral lettuce, cucumber, shallots, peanut dressing
14

Desserts

ARG.

Alfajor – cornflour shortbread, dulce de leche

5.5 ea
COL.

Tres leches – three milk soaked sponge cake vanilla mousse, lulo

16
PER.

Suspiro – dulce de leche cream, port jelly, meringue

16
ARG.

Date and apple pudding, cinnamon

16

La Calle 89 pp

Vegetarian and vegan options available

Raw

PER.

Market fish, fried calamari, citrus leche de tigre

MEX.

Poached Banana prawn, smoked aguachile, cucumber, avocado

Snack

VEN.

Spanner crab arepa, Yarra Valley trout roe

MEX.
Yellow mole tostada, pickled cauliflower, baby corn, avocado

Main

VEN.

Country style 1/2 Free-range chicken, white corn puree

PER.

Hand cut potato chips, sofrito mayonnaise

Main

ECU.

Coral lettuce, cucumber, shallots, peanut dressing

Dessert

PER.

Suspiro – dulce de leche cream, port jelly, meringue

Raw

PER.

Market fish, fried calamari, citrus leche de tigre

MEX.

Poached Banana prawn, smoked aguachile, cucumber, avocado

Snack

VEN.

Spanner crab arepa, Yarra Valley trout roe

MEX.
Yellow mole tostada, pickled cauliflower, baby corn, avocado

Main

VEN.

Country style 1/2 Free-range chicken, white corn puree

PER.

Hand cut potato chips, sofrito mayonnaise

ECU.

Coral lettuce, cucumber, shallots, peanut dressing

Dessert

PER.

Suspiro – dulce de leche cream, port jelly, meringue

Barra’s Fiesta 119 pp

Vegetarian and vegan options available

Raw

PER.
Ora King Salmon tiradito, nikkei dressing, cabbage, chilli oil
MEX.
Poached Banana prawn, smoked aguachile, cucumber, avocado

Snack

PER.
Baked Abrolhos Island scallop, parmesan cream
PER.
Ox tongue anticucho, Peruvian dried chilli, carretillera sauce

Main

COL.
Steamed Barramundi, coconut encocado sauce
COL.
Coconut titote rice, roasted coconut

Main

ARG.

MB2+ ‘Bass Strait’ Club Steak

ECU.
Coral lettuce, cucumber, shallots, peanut dressing

Dessert

COL.

Tres leches – three milk soaked sponge cake vanilla mousse, lulo

Raw

PER.
Ora King Salmon tiradito, nikkei dressing, cabbage, chilli oil
MEX.
Poached Banana prawn, smoked aguachile, cucumber, avocado

Snack

PER.
Baked Abrolhos Island scallop, parmesan cream
PER.
Ox tongue anticucho, Peruvian dried chilli, carretillera sauce

Main

COL.
Steamed Barramundi, coconut encocado sauce
ARG.

MB2+ ‘Bass Strait’ Club Steak

COL.
Coconut titote rice, roasted coconut
ECU.
Coral lettuce, cucumber, shallots, peanut dressing

Dessert

COL.

Tres leches – three milk soaked sponge cake vanilla mousse, lulo

BARRA IS BROUGHT TO YOU BY RENASCENCE GROUP

Sister Venues

Victoria

Farmer's Daughters

Morena Sydney

The Renascence Group and Barra acknowledges the traditional owners of the lands that we live, work and eat on and recognise their ongoing connection to land, sea and community.
We pay respect to elders, past, present and emerging.