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 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 & Saffron Broth with Soy Custard 
17.00
Lobster Medallion with Blue Swimmer Crab, Prawn Ravioli & Lobster Bisque 
28.00
Dukkah Crumbed Haloumi with Pickled Fennel, Caramelised Lemon & Water Cress Salad 
20.00
Pecorino Crumbed Hokkaido Scallops with Chorizo & Cauliflower Puree 
24.00
Beetroot Tarte Tartin with Goat Curd Dumpling 
20.00
Sugar Cured Salmon & Kipfler Potato Tian with Keta Caviar 
23.00
Gorgonzola Panna Cotta with Pear Relish & Walnut Bread 
20.00
Bresola of Dorper Lamb with White Anchovy & Parsley Salad
 19.00
Seared Turkey Livers with Daikon Cake & Satsuma Plum Chutney 
19.50
Duck Neck Sausage with Beluga Lentils
23.00

Venison Pie with Seared Peppered Loin, Celeriac Mash & The Wild Pixie Glaze 
36.00
Slow Braised Tomato & Rosemary Dorper Lamb with Soft Polenta & Blistered Truss Tomatoes 
33.00
Beef Fillet Steak with Onion Roesti, Cepe Sauce & King Oyster Mushroom 
34.00
Grain Fed Chicken Rolled with Pancetta & Sage on Wilted Silverbeet, Gorgonzola & Walnut 
30.00
Slow Roast Pork Belly with Citrus Jam & The Feral Fox Pinot Noir Jus 
31.00
Melanzana with Parmesan Crisp 
29.50
Confit Duck Leg & Seared Breast with Parsnip & Jerusalem Artichoke Smash 
32.00
Baked Fish Fillet 
34.00

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 
4.00
Spiced Berry Sorbet with a Splash of The Peppermint Paddock Chambourcin 
5.00
Amuse Bouche of Duck Broth with Parmesan Foam 
5.00
Bitter Leaf, Apple, Parmesan & Pine Nut Salad with Cabernet Dressing 
9.00
Three Bean Mix with Salsa Verde 
9.00
Truffled Potato Mash 
9.00