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
Hokkaido Scallop Ceviche & Abalone Sashimi, Stone Fruit Salad & Wasabi Flying Fish Roe 
24.00
Roast Tomato Tart with Goat Curd Dumpling & Ratatouille Vinaigrette 
20.00
Beetroot Cured Kingfish & Kipfler Tian with Pomegranate Jelly 
23.00
B.L.T Terrine – Braised Beef Brisket, Duck Liver & Veal Tongue
with Caper & Cornichon Relish 
19.50
Bresola of Dorper Lamb with White Anchovy & Parsley Salad 19.00
Salt & Pepper Fleurieu Squid with Tatsoi, Jelly Fish Salad & Wasabi Mayonnaise 
23.00

Slow Roasted Rabbit with Pear, Parsnip & Warm Freekah Parsley Salad 
30.00
Braised Roo Tail Brik & Seared Roo Fillet with Beetroot Confit & Horseradish Cream 
33.00
Beef Fillet Steak with King Oyster Mushroom, Onion Roesti & Peter’s Duck Liver Pate 
34.00
Grain Fed Chicken Rolled with Pancetta & Sage on Wilted Silver beet, Gorgonzola & Walnut 
30.00
Slow Roast Pork Belly with Quandong, Witlof Salad & The Feral Fox Pinot Noir Jus 
31.00
Willunga Almond Crumbed Eggplant, Spanish Green Olive & Buffalo Mozzarella Bake 
29.50
Confit Duck Leg & Seared Breast with Glazed Figs & Truffled White Polenta 
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
Lime & Lychee Sorbet with a Splash of the Broken Fish Plate Sauvignon Blanc 
5.00
Amuse Bouche of Duck Broth with Parmesan Foam 
5.00
Rocket, Pear, Parmesan & Pine Nut Salad with Cabernet Dressing 
9.00
Freshly Podded Peas with Artichoke Hearts & Provolone 
9.00
Warm Potato Salad with Fresh Herbs, Fried Baby Capers & Yoghurt Dressing 
9.00