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 Broth 
15.00 

Seared Aldinga Turkey Livers on Pickled Plums & Orange Brioche
17.50 

Lobster Medallion with Blue Swimmer Crab, Prawn Ravioli & Lobster Bisque 
26.00 

Taleggio, Leek & Walnut Tart with Witlof Salad 
17.50 

Soused Herrings with Celery Heart & Grapefruit Aioli 
18.50 

Seared Sesame Tuna with Pickled Fennel & Cucumber Air 
20.50 

Grilled Romano Artichoke & Radicchio Wrapped Gorgonzola Dolce with Truffle Honey 
17.50 

Fried Quail & Tilsit Dumpling on Pickled Red Cabbage and Quail Broth with Beetroot Foam 
18.50

Lamb Leg & Rolled Loin with Lamb Brain, Eggplant Relish, Moghrabieh & Tapenade 
28.50 

Kangaroo with Pickled Lemon, Parsley & Caper Salad, Potato Smash & Quandong Glaze
31.00

Beef Fillet Steak with Smoked Beetroot Gateaux, Horseradish & Galvo Garage Glaze
32.00

Rolled Grain Fed Chicken with Shallot Pancake & Ginger Greens
28.50

d’Arry’s Original Beef Pie with Pot Roasted Baby Vegetables
28.50

Mushroom Risotto with Porcini Foam & King Oyster Mushroom Confit
27.50

Tomato & Basil Braised Duck Leg with Seared Breast on Fried Parmesan Polenta
29.00

Baked Fish Fillet
32.00

House Made Dukkah & Bread with Diana EV Olive Oil & Brian’s Marinated Olives
7.50 

Hot Stuffed Spanish Queen Olives with Lime Aioli 
5.00 

House Made Bread with Salt Crusted House Made Butter 
3.50 

Sorbet
3.00 

Amuse Bouche 
5.00 

Chick Pea & Baby Spinach Salad with Cabernet Dressing 
8.00 

New Potatoes with d’Arry’s Butter & Garden Plucked Herbs 
8.00 

Mixed Spring Peas with Mint and Provolone Dolce 
8.00