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d’Arry’s Verandah

Wine inspires the menu – self-evident, as d’Arenberg Winery’s cellar door is beside the enclosed dining terrace, and vineyards cascade beyond the restaurant windows. Intelligent use of local produce defines the dishes, however, from Dorper lamb presented three ways (brain and lamb jerky, breaded brisket cube and bresaola of loin with white anchovy salad) to a vibrant salad of shaved purple carrots from the abundant kitchen garden. Inventiveness abounds: take abalone and cockle dumplings in snapper broth, or silken tofu brik pastry with soy bean and wasabi salsa. Lush extravagance defines blue swimmer crab and prawn ravioli with lobster medallion and bisque. Generous serves characterise the eight options for entrée and mains, three cheeses and seven desserts – many spiked with d’Arenberg wines, the mainstays of a list augmented by several classy imports.