D'arry's Verandah (Speisekarte)

Entrees

Australian lobster medallion with blue swimmer crab and prawn ravioli lobster bisque and chilli sambal

Coconut, ginger and lemongrass broth with silken tofu, Chinese broccoli, grilled baby corn, coriander and mint

Roasted tomato, eggplant and capsicum tart with tomato consommé jel and basil oil

Kingfish ceviche with leche de tigre sweet potato chips and charred sweet corn

Extras

d’Arry’s bread with spiced Willunga almonds, local marinated olives and Diana EV olive oil

Almond stuffed, crumbed and fried local green olives with lime aioli

d’Arry’s bread with Murray River pink salt crusted house churned butter

White peach and pineapple sorbet with a splash of The Witches Berry Chardonnay

Mains

Nature’s sage infused chicken breast with black barley, local stone fruit and rocket salad and vanilla cauliflower custard

Beef fillet with potato gruyere gratin fresh asparagus, red wine roasted shallot and tarragon moutarde ancienne

Baked barramundi fillet with fried potato thread fresh peas, pea tendrils, cresses and herbed pea veloute

Cashew and tofu dumplings with jamur tumis new ginger, mint, bamboo shoot, beetle leaf salad and aromatic sambal

Baked squash timbale and Gorgonzola stuffed zucchini flower with zucchini, parmesan sponge and almond sugo

Sides

Baked ricotta, heirloom cherry tomato, rocket and basil salad with d’ Arry’s Original vino cotto and olive pangrattato

Broccolini and broad beans with cracked wheat, dukkah and preserved lemon labne

Potatas paprika with machego crema and ajo frito

Mixed green salad with cabernet dressing

Dessert

Passionfruit and Noble Wrinkled Riesling soufflé with pouring cream

Soft centred chocolate pudding with Dead Arm curd chocolate ice cream, d’Arry’s aero and cocoa nibs

Gin and tonic bombe with lemon curd, fresh blueberries and candied bergamot

Chocolate and cherry mousse with hazelnut cocoa crumb, cherry brandy gel and cherry sorbet

Cheese selection

Buche d’Affinois Brie with McCarthy’s Orchard apple d’Arry’s quince paste, Willunga almonds and knackebrod

Cropwell Bishop Shropshire blue with Laird cake and sasennach relish

Heidi Gruyere with fresh, candied and pickled celery and rye thins

All three cheeses

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