d'Arry's Verandah Restaurant

McLaren Vale is an attractive region of South Australia and particularly so in winter when the bare vines are contrasted against a grey sky and green hills.

d’Arenberg Winery is located in the heart of McLaren Vale and the vineyard’s charming 19th century homestead is the setting for d’Arry’s Verandah Restaurant. Situated on a hilltop, the view from the restaurant stretches for kilometres across rolling vineyards down to Sellicks Hill.

Fortunately, our party of three had arrived early for lunch and so were compelled to spend some time sampling the d’Arenberg range at the cellar door, located next to the restaurant. This provided the ideal opportunity to plan which wines to drink with lunch.

When our table was ready we settled down to watch the weather roll in with an appetiser plate of fried crumbed green olives stuffed with almonds ($5) and a bottle of Hermit Crab Marsanne Viognier ($25).

For entrée, I ordered the vibrantly purple Beetroot Tarte and Robert ordered the Scallops Special served with soba noodles.  Robert delighted in the beautiful presentation and subtle flavours of this dish.

Peter’s entrée was the Gorgonzola Panna Cotta with Walnut Toast.  After proclaiming this subtle and perfectly understated dish to be “divine” he was obliged to share it with us. Entrees were priced around $17.50.

Between courses we cleansed our palate with a lychee and lime sorbet ($3).  Served in a Chinese soup spoon with a dash of saffron gin, our cheeks puckered in chilly delight.

For main course, I ordered the Beef Fillet Steak with King Oyster Mushroom ($32).  The meaty flavour of the mushroom complemented the tender beef perfectly.  Robert selected the Chicken with Grapes and Parsnip Puree ($28.50).   The combination of chicken and grapes sounded odd, but on the plate was a match made in heaven.  Peter’s main was the Confit of Duck Leg served on a Daikon pattie ($29.50).  A noble sacrifice worthy of any duck.  The presentation and sophisticated flavours of the main courses exceeded all expectations.  Too often beef is beef and chicken is chicken.  Not so at d’Arry’s.  With our mains we shared a bottle of 2005 d’Arry’s Original Shiraz Grenache at $28.

After lunch I chatted to co-head chef, Nigel Rich, who explained the restaurant’s regional focus on the Fleurieu.  The chefs live locally and seek out local produce that is in season.  The team also travels to keep abreast of trends and to inspire creativity.

Their approach is complemented by the attentive and gracious waiting staff who demonstrated good product knowledge.

d’Arry’s Verandah is a destination for lovers of exquisite food and wine.  Every plate is presented as a work of art.  The dining experience was one that I will look forward to repeating soon.

d’Arry’s Verandah Restaurant is open for lunch 7 days from midday and evening functions are available by prior arrangement.  Bookings are recommended.

d’Arry’s Verandah Restaurant

Osborn Road, McLaren Vale

Phone: 8329-4848.