We caught up with a friend over the Summer Seasonal Degustation menu for lunch at d’Arry’s Verandah Restaurant, which is part of the d’Arenberg Winery complex in McLaren Vale in South Australia. We had booked this 3 months in advance as we knew late December would be a busy time.
The meal was wonderful. I tried to take photos of each course but forgot a few! I’ll try and recap to the best of my ability below. The menu comes with a couple of optional extras (STURIA OSCIETRA CAVIAR OPTION 3gm spoon with potato crisps, sour cream and fresh chives for $30 just after the canapés and CHEESE OPTION Tete de Moine with oat cake rounds and candied wild figs for $18 before dessert). You also had to choose between two options for the main (called an entrée in Australia, which I find confusing) and dessert. Wine pairing was $80 per head and taken up by two diners at our table.
CANAPÉS
d’Arry’s bread with truffle butter and Almond-stuffed, crumbed and fried green Willunga olives with lemon verbena aioli
The wine pairing for this was NV POLLYANNA POLLY Chardonnay Pinot Noir Pinot Meunier (I’m a complete numpty when it comes to understanding wine, but I think this was a sparkling white wine, and a more generous pour than the subsequent pairings). French champagne (100ml) for a $20 supplement was the pairing for the caviar option - nobody in our group partook of these options.
I forgot to take a photo of the above, but the bread was slightly warm, a airy white farmhouse loaf type bread. The butter was served at room temperature with finely grated parmesan. It was delicious and gone within seconds. The olives were served hot and that meant we had to take our time with them - moreish salt bombs that went well with the sparkling wine (declaration of interest: my husband was one of the diners who went for the wine pairing, so I took the liberty of sampling all his wine).
AMUSE BOUCHE Salmorejo with picked garlic, basil and roast cherry tomato pintxos
Forgot to take photo of this one as well. A sort of gazpacho served in a tiny crystal glass with a stem, the sort of glass people drink sherry from, with a small skewer of cherry tomato and picked garlic balanced across the rim. The soup was chilled. I could take this or leave this. Was OK.
TUNA
Vitello tonnato and seared tuna with shaved parmesan, caperberries rocket and lemon salad
I didn’t have this. I’m a small person and struggle with tasting menus, and this was the course which appealed least to me, so I donated it to my teenage son, who thought this course was amazing.
The wine pairings with the tuna were:
2018 THE MONEY SPIDER (Roussanne)
2022 THE HERMIT CRAB (Viognier Marsanne)