Menus

At d'Arry's Verandah Restaurant we change our menu with the seasons to ensure we are serving the freshest offerings of the local region when they are at their mouth-watering best. 

In spring, when we see the first shoots appearing on the vines, we know it is time for the sweetest peas, tender spring lamb and new releases of local olive oils.  While in autumn, as the leaves turn golden and red, we're inspired by warming dishes like home-made Apple pie and rich pork belly with citrus jam.

Our current Summer menu is featured below. You can also view our current wine list that features all of the d'Arenberg range by the bottle or glass, some interesting wine flights for those who can't decide and even a few gems from the cellar and abroad. 

Please note vintages are subject to change. 

Snapper Broth with Sea Urchin Roe & Cockle Dumpling
22.00
Lobster Medallion with Blue Swimmer Crab & Prawn Ravioli & Lobster Bisque
30.00
Seared Tuna with Caramelised Lime, Shallot & Fish Sauce, Citrus & Pork Scratching’s
25.00
Heirloom Tomato & Buffalo Bocconcini Carpaccio
23.00
Hokkaido Scallops: Seared on Radish Cake & Ceviche with White Peach, Wasabi Flying Fish Roe & Cauliflower Parfait with Sake Jelly
25.00
Grilled Quail with Morcilla Crumbs, Manchego & Pickled Rhubarb Salad
25.00
Course Cut Beef Tartare with Crisp Sweetbreads, Wasabi Mayonnaise & Raw Quail Egg
25.00
White Leek Panna Cotta with Roasted Shallots & Onion Roesti
23.00

d’Arry’s Dorper Lamb Lolly Pops & Slow Braised Cube with Boudin Blanc & Minted Pea Smash
37.00
King Salmon Fillet with Green Mango, Coconut, Mint & Coriander Salad
38.00
Beef Fillet Steak with Braised Beef Cheek Mac & Cheese With Smoked Tomato
37.00
Rolled Inman Valley Chicken with Grapes, Tarragon & Waldorf Salad
34.00
Slow Roast Pork Belly & Pork Mignon with Fresh Peach Pickle, Kohlrabi & Radish Slaw
34.00
Eggplant, Zucchini, Tomato & Basil Terrine with Hindmarsh Valley Goat Curd Dumpling
33.00
Sri Lankan Duck Leg Curry & Seared Breast with Coconut Curd, Soy Sago & Cucumber Pickle
37.00
Baked Fish Fillet
38.00

SIDES
Mixed Green Salad with Cabernet Dressing
9.00
Peach, Bocconcini & Rocket Salad
9.00
Local Organic Grilled Baby Zucchini & Broccolini with Mint & Buffalo Fetta
9.00
Warm Potato Salad with Cornichons, Grainy Mustard & Dill, Chive & Spring Onion Dressing
9.00


EXTRAS
House Made Dukkah & Bread with Diana EV Olive Oil & Brian’s Marinated Olives
8.00
Hot Stuffed Spanish Queen Olives with Lime Aioli
6.00
House Made Bread with Salt Crusted House Made Butter
5.00
Watermelon Sorbet with a Splash of Stephanie The Gnome Rosé
6.00
Bocadillo of Gazpacho Granita & Basil Jelly with Green Olive, White Anchovy & Pickled Garlic
6.00