The prestigious d’Arry’s Verandah Restaurant has officially unveiled its new winter menu, with creations that draw deeply from the rich bounty of the Fleurieu Peninsula. Led by Head Chef Peter Reschke, the refined offerings are designed to provide warmth and culinary indulgence during the colder months.
Peter Reschke’s latest menu is an eloquent celebration of local produce, skilfully combining ingredients to create dishes that promise not only to tantalise the taste buds but also to offer comfort. Guests at the McLaren Vale favourite can choose from an array of à la carte options or indulge in an extensive eight-course degustation menu priced at $125 per person. This indulgent option is perfectly paired with selections from d’Arenberg’s renowned wine portfolio.
The à la carte menu begins at $88 for two courses, with a three-course option available for $105 per person. Appetisers include an array of unique offerings such as d’Arry’s bread paired with Diana E.V. olive oil, or level it up with toasted seeds and a saltbush mix. For those seeking a gourmet start, there is Amuse bouche of cream of potato and leek soup with caraway foam.
Entrées showcase the kitchen’s intricate techniques and creative flair. Highlights include the Australian Lobster medallion with Shark Bay blue swimmer crab and Australian prawn ravioli in a rich lobster bisque. Another standout is the Beetroot crepe froide, which combines beetroot confit with a watercress salad and dill tofu whip.
The main courses offer something for every palate, ranging from S.E. Australian beef fillet with baked bone marrow and hasselback potatoes, to more exotic choices like Seared Paroo kangaroo fillet with braised roo tail pithivier. Seafood lovers are catered to with dishes such as Cone Bay barramundi fillet, accompanied by pickled fennel and carrot, edamame puree, and a miso lime beurre blanc.
Sides to complement these dishes include baby cos with crisp prosciutto, green beans and broccoli tops with gow choy pesto, and rosemary and garlic potatoes with aioli, each adding a unique touch to the dining experience.
The desserts at d’Arry’s Verandah are not to be overlooked, with signature offerings like the Passionfruit soufflé with passionfruit sorbet and pouring cream, and the Soft-centred chocolate pudding with Dead Arm curd chocolate ice cream. Additionally, a diverse cheese selection is available to round off the meal, featuring options such as Buche d’Affinois Brie and Shadows of Blue, which can be enhanced with delightful accompaniments like candied wild figs and spiced pear.
Peter Reschke shared the culinary philosophy behind the winter menu, saying “With the amazing artist’s palate of d’Arenberg wines as our muse and the seasons as our companions, we create food which is both an expression of our terroir as well as our love for the flavours of the globe.”
This winter, d’Arry’s Verandah invites diners to experience a journey through expertly crafted dishes, each echoing the essence of the region’s terroir and the chef’s passion for global flavours, creating a compelling reason to venture out into the chill and enjoy the warmth of exceptional cuisine.
WHAT: Try the new Winter menu
WHERE: d’Arry’s Verandah Restaurant, McLaren Vale
Open for lunch daily.
(08) 8329 4848
[email protected]
MORE INFO: https://www.darenberg.com.au/darrys-verandah-restaurant/