Food Drink

d‘Arry’s degustation of earthly delights: A culinary tale of plant based pleasure

Calling all vegos! d’Arry’s Verandah Restaurant offers a decadent plant based degustation and it’s enough to make your mouth water.

d’Arry’s Verandah Restaurant – located just a hop, skip and a jump from the spectacular d’Arenberg Cube – is housed in the restored 19th century Osborn family homestead. Alongside sweeping views of the d’Arenberg vineyards to the gently rippling Willunga cliffside, it is this homestead that sets the scene for a culinary experience guests keep coming back for.

With the richness and abundance of local Fleurieu produce, the cuisines of the globe as his palate and the extraordinary portfolio of d’Arenberg wines as his muse, Head Chef Peter Reschke creates dishes with heart and a real sense of place.

Each season, guests have the option to dine on either the a la carte menu or one of the degustation menus. From the very first menu Peter designed over 18 years ago, vegetarian options featured strongly and as a happy coincidence, some of them just happened to be vegan. The idea to devote a degustation for d’Arry’s plant based clientele followed closely behind. Peter’s approach to his plant based dishes is as focused as any other dish on the menu.

“The key to each d’Arry’s dish is balance: balance of texture, of flavour (sweet, sour, salt and umami), and of visual appeal. Each plate must enliven the senses and whet the appetite by sight, smell, and taste,” says Peter.

This Winter’s plant based degustation opens with d’Arry’s daily baked bread, accompanied by almond and native pepper leaf butter along with tumble of glossy garlic and lemon marinated Willunga olives and smoked Willunga almonds. A glass of The Pollyanna Polly sparkling white sits alongside these first offerings as a perfect partner for the feast which is poised to unfold.

The next wee morsel is an amuse-bouche, which is a stand-alone palate teaser of rich and creamy celeriac soup with toasted hazelnuts and chive cream.

The bright green of the chive cream on the amuse-bouche is a wonderful visual segue to a velvety leek mouse with baby peas, asparagus, and macadamia cream dish, deftly paired with both the current and a back vintage of The Dry Dam Riesling.

A Middle Eastern inspired roasted tahini eggplant dish is next up, followed by a cleansing sorbet adorned with a splash of The Peppermint Paddock sparkling red. Here guests are encouraged to mix the two together as an adult slushy for a bit of fun. Fun and levity are essential elements of the overall experience at d’Arry’s, amply supported by comfortable and assured service.

Each of the 9 courses in d’Arry’s degustation is as finely crafted as the next and of course are paired with renowned d’Arenberg wines and delivered by staff who have a real love of their craft.

The d’Arry’s degustation experience is $115 per person, with the optional wine pairings priced at an additional $65 a head. The “Start the car!” topper is complimentary entry to the d’Arenberg Cube, where guests may enjoy a tasting on the top floor, soak in the views, and take a self-guided tour of The Alternate Realities Museum and renowned Salvador Dali Exhibition.

Some of the most recent awards for d’Arry’s include Best Restaurant in a Winery at the Restaurant and Catering Awards for two years running, as well as Star Cellar Door with Best Food, McLaren Vale at the Gourmet Traveller Wine’s Best Cellar Door Awards from 2014 – 2019 consecutively.

Bookings can be made by calling 8329 4848 or email [email protected].

Please consider d’Arry’s annual closure dates:

  • Tuesday 26 July – Wednesday 27 July
  • Tuesday 2 July – Wednesday 3 August
  • Monday 8 August through to and including Wednesday 17 August

Find d’Arry’s Verandah Restaurant at Osborn Road, McLaren Vale 5171.

For regular updates, check out d’Arenberg’s Facebook and Instagram.

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