The heart of Barossa hospitality, 1918 Bistro & Grill occupies a 100 year old home boasting roaring open fires.  The charming ambience, hearty fare and friendly service has long been enjoyed by Barossans.  Our iconic restaurant is a must visit for anyone seeking an authentic Barossa experience.

 

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One of our favourite pathways in Tanunda. #barossalife #barossavalley #lutheranchurch #graveyard #salife #pathways #mybarossa #mytown ... See MoreSee Less

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It's a chilly day today, warm up next to our open fires and enjoy a 2 course lunch with wine for $45, phone 8563 0405 to book. ... See MoreSee Less

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The new Winter Menu showcases hearty fare such as the Pork Belly with Pumpkin Coulis or the Lamb Rump with Cous Cous. Save room for a Chocolate Ale Pudding with Salted Butterscotch and Buttermilk Ice-Cream.
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Pork Cutlet, celeriac purée, roast red onion & tomato salsa, candy chilli sauce.
#1918bistroandgrill #barossafood #mybarossa #restaurantaustralia #eatlocal #foodporn #foodies #mybarossalife #barossavalley #safoodie #salife #safood #dinner #restaurant #tanunda
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Chocolate Ganache with Beetroot Coulis and Coconut Sorbet 🍷#1918bistroandgrill #barossafood #eatlocalsa #dessert #foodporn #foodies #safood #salife #mybarossa #mybarossalife #safoodie #adelaidefoodie #tanunda ... See MoreSee Less

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Seppeltsfield Centenary Dinner

Thursday 28th June

Celebrate the 100 year anniversary of the home of Barossan Hospitality with our Centenary Winemakers Dinner. A five course set menu inspired by 100 year old Barossan recipes matched with Seppeltsfield finest wines including a taste of their 1918, 100 year old Para Tawny.

Set over long Barossan tables next to open fire places Seppeltsfield Senior Winemaker, Fiona Donald and 1918 Head Chef, James Lawrie will take you on a once in a life time dining experience.

$150pp including the Seppeltsfield 100yr old Para Tawny

1918 Taste Experience

At 1918 we are passionate about anything that is Barossan produce and we carefully select ingredients incorporating three essential elements; fresh, seasonal and local.

From this foundation our Head Chef, James Lawrie create’s a taste experience to highlight the best the Barossa Valley and the season has to offer.

Our poultry is free range from the Barossa Valley, our eggs are free range from Clare, our pork, butter & cream are from The Dairyman in Lyndoch, we get some more pork from the Blenkiron’s farm in Keynton, our beef is grass fed.

Most of our seafood is from the Spencer Gulf and the fresh fruit & veg is coming from a range of local growers including the kids at Tanunda Lutheran School and our own garden.

4 Course Set Menu $75
with matching Barossa Valley wines $110