Get Adobe Flash playerThis is not our proper web site. The Verandah Restaurant Web Site is filled with streaming media; music, video and hundreds of professional photos of our beautiful estate and menu items. You are seeing this page instead because you do not have the required Adobe Flash plugin installed on your device. If your device supports it you can get it here by clicking the logo on the left.

Otherwise, all of the information currently on our website (without the media) is below. Please contact us on 49987231 or 0416 175 006.
Kind regards.. Matt Dillow chef/owner

&design=Web design by Flashme Web Design and Photography

&intro=Located on the award winning Calais Estate and situated in the heart of wine country, The Verandah Restaurant has something for everyone. Sweeping views over the vineyards, Brokenback range and manicured Estate. With all weather dining on the Verandah or inside by the fire place on those cold winter nights, the verandah restaurant provides a dining experience that encapsulates the essence of the Hunter lifestyle. A modern Tapas style menu showcasing the best local produce ensures your time with us at The Verandah Restaurant will be one to remember. Open for Lunch and Dinner Thursday to Sunday (Group bookings anytime) and extended trading over most long weekends! With seating up to 100 at the verandah restaurant we have other function rooms, marquees and outdoor function venues available.

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&testimonials=Hi Matt,

I can't thank you, Monika and Tony for absolutely amazing job you did for our wedding - everything was so organised and perfect from start to finish. The food was delicious, we had so many guests very impressed and keen to get out to your restaurant.

From the moment we met you we were very impressed with your professionalism and planning and are so glad you were able to cater for our special day.
Thank you for all the extra things you were able to accommodate at the last minute - we really appreciate it.

Again, thank you very much,

Kind Regards

Jason and Trish :)


Hi,

Just wanted to thank you for the excellent day we had yesterday at your restaurant - we were the Todd party of 12 for my 60th birthday.
Look forward to visiting again and would be grateful if you would add us to your newsletter list.
Many thanks


Bob and Val Todd


Hello Verandah Restaurant Staff,


Just like you to all know I came to your establishment and had a wonderful meal with my partner. The service was impeccable and the food was great. We were acknowledge as soon as we walked in the door and the staff were all trained to be polite and friendly (Job well done to you Verandah Restaurant). We enjoy a wonderful meal and you will see us return soon. It was a great experience us we have not had the best of service before at any other Pokolbin Restaurants. We have been before and will come again. 5 courses and a takeaway cheese platter (superb) We have and will recommend your restaurant to all our friends and family.

Regards
Paul Hansen


Hi Matt,

Wow, what a fantastic night last Sunday...just when we thought it couldn't
get any better! Just amazing and everyone's still talking about the food
and really just what a great night it was. You sure know how to put on a
good party!! Compliments to yourself and your Chef, as always, top
notch. Congratulations to your wonderful floor staff...we just wish some of
the other restaurants in the Valley would take a page out of your book!!

Matt, Happy Birthday, and have a wonderful family holiday on the Gold Coast.
We'll look forward to hearing all about it on March 1st.

Would you please put us down for 8 diners for the Emerson/Vintage table for
Sunday 1st March...can't wait to get the menu!

And congratulations again on 2 years of Locals Night...we all consider
ourselves very lucky to have The Verandah Restaurant.

Very Best regards

Robyn & John Emerson


Dear Matt and team,

A group of us lunched with you on the 18th Oct - on the verandah of course. We were on our way to the Opera evening.

My Husband and I are from New Zealand. I have been a wine and food judge in NZ and my husband is the manager of an International Airline. We have travelled extensively and appreciate great food and wine. We both have had some amazing experiences at home and abroad. It is not often I am prompted to pen a note - but the experience at the Verandah was supreme.

Your staff have to be a huge part of the equation and they were all marvelous. Attentive and helpful.

You presentation of the food and the food itself - faultless. All fabulous tastes, each one a complete surprise. We appreciated the BYO as we had some wonderful wines with us. Unfortunately after many courses we could not taste the desserts. no time or room!

I congratulate you all and we are all aware that this is a team effort - so to all of those behind house too, well done - magnifique.

I hope that one day we will return, and again, be able to dine with you all.

Kindest regards.

Ali and Murray Wild


Hi Matt,

Just to say a huge thank you to you and all your staff for a fabulous dinner on Saturday night! Everyone really enjoyed the wonderful food and of course the stunning sunset.
The Tapas idea is a great one and executed perfectly. The service was impeccable and I will be sure to recommend the Verandah to anybody coming to the Hunter.

We look forward to returning!
Kind regards,

Jane Durham


Hi Matt,

Such an enjoyable Locals Night last Sunday....the (Belgian) food was
terrific, as always! Your wonderful chef just excels himself every
month. Hes a real treasure. Thanks also to your table staff...they are
just so helpful and friendly (also treasures).

What a day you must have had at Balmoral Beach, and yet you still got back
to Calais looking relaxed and cheerful as always. how do you do it!!
Anyway, we were all very pleased to see you had survived the day and still
smiling when you finally arrived! Well done!

Please book us in for the Christmas Locals Night on Sunday 7th December,
for the usual 8 diners....cant wait to see the menu, everyones already
excited about about the night.

Thanks again Matt, and keep up the great work youre doing here the Valley.
Best regards

Robyn and John Emerson


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&menus=The Menu
Printable Version

(v) Bruschetta with North African salsa 12/24
Warm fennel seed and orange marinated mixed olives 6/12
House smoked ocean trout pate with charred ciabatta, caper berry and watercress salad with raspberry vinaigrette 17/34
Sydney rock oyster taster plate; tempura with wasabi aioli, Virgin Mary and soy mirin 18/36
(v) Tempura triple cream blue cheese with leatherwood honeycomb, fried sage and star fruit 16/32
(v) Four cheese and oregano arancini 16/32
(v) Spanish potato and saffron tortilla with mint and chilli pesto 14/28
Hunter Valley snails in potato dumpling with lemon and garlic butter sauce 18/36
Crumbed artichoke with white anchovy, nebiollo and rocket salsa 16/32
Seared Californian scallops with dragon fruit, coriander and chilli salsa 18/36
Cumin and cayenne baby calamari with lime aioli 16/32
Chilli, coconut and lime crusted king prawn with mango sauce 18/36
Grilled whiting on zucchini frittata with lemon buttered pine nuts 18/36
Smoked paprika roasted octopus, chorizo and olive tagine 16/32
Jamon with truffle roasted croute and Moorebank's spicy grape sauce 20/40
Roasted king brown mushroom with crisp pancetta and sweet red capsicum dressing 16/32
Basil and macadamia nut filled chicken ballontine with corn puree 17/34
Spanish morcilla sausage on roasted kumera with caramelized onion 15/30
Slow braised Asian style pork belly with green paw paw salsa 17/34
Confit duck with chestnut potato puree and red wine glazed cinnamon pear 18/36
Lamb back strap with honey and mint yoghurt and roasted pumpkin and cous cous salad 18/36
Red wine braised beef oyster blade with carrot puree 17/34

The ultimate finisher

Sorbet - Please ask wait staff for today's flavour 3 per person

Please ask for Ceoliac and Vegetarian menu

After thoughts

Signature Dessert! Soft centered chocolate souffle with baileys and almond ice-cream
Choice of four flavours-
Original Chocolate 15
Grand marnier and pistachio 15
Chilli chocolate 15
Kahlua and hazelnut 15
Dessert TAPAS tasting plate;
Coconut and lime pannacotta with mango sauce, caramelized blood orange tart, chocolate dipped strawberries with pistachio praline and wild berry vanilla vodka shot 22
Affogato with frangelico, biscotti, Vanilla bean ice-cream and espresso 15
Creme brulee - please ask wait staff for today's flavour 13
Cheese plate - Brie- Hunter Valley, Triple cream blue - King Island, Manchego-Spain 18



No B.Y.O for group bookings over 10 people.

If you are a celiac or have dietary requirements please let us know

Tapas 1st price is for enough for 2 to share, 2nd price is enough for 4 to share. We recommend 5-6 dishes which is equivalent to a entree and main, enjoy!

Printable Version


&catering=Yes we do off-site catering for group functions, parties and public events. Our team are experienced and equipped to make your event a roaring success.
View or download our offsite, outdoor catering menus here.
Please contact us via the "Contact Us" button or call us to discuss your needs further.

&christmasDay=Christmas Day Lunch @ The Verandah Restaurant

To start
Bruschetta of roasted capsicum, goat's cheese and rocket with apple balsamic glaze

Seafood antipasti platter
Smoked salmon with Spanish onion and caper berries
Fresh Sydney rock oysters, blue swimmer crab and King prawns
Slow roasted trout salad with witlof, green beans, olives and cherry tomaotoes

Christmas platter
Turkey filled with apple and sage
Honey glazed ham
Potato and egg salad with crisp pancetta
Waldorf salad
Tomato, basil and bocconicini salad
Green bean and almond salad

Refresher

Watermelon and dragon fruit sorbet

Dessert

Soft centered chocolate Christmas style soufflés with baileys and almond ice-cream

To finish

Fresh fruit platter

Cost $130 per person
Kids under 12 $50 kids menu and dessert
Strictly bookings only and NO Byo


Download printable version

&newYearsEve=NYE @ The Verandah Restaurant

To start
Bruschetta of roasted capsicum, goat's cheese and rocket with apple balsamic glaze
Seafood antipasti platter
Smoked salmon with Spanish onion and caper berries
Fresh Sydney rock oysters, blue swimmer crab and King prawns
Slow roasted trout salad with witlof, green beans, olives and cherry tomaotoes

Main
Choose one of the following
Eye fillet of beef on roesti poato with caramelized onion
Confit duck on chestnut potato puree with calvados glazed pear
Salmon on skordallia with red pepper dressing

Refresher
Watermelon and dragon fruit sorbet

Dessert
Chocolate jaffa tart with pistachio praline and cream

To finish
Fresh fruit skewer

Cost $130 per person
Kids under 12 $50 kids menu and dessert
Strictly bookings only and NO Byo


Download printable version

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&newsletter_signup=Our Newsletter is for frequent diners at the Verandah Restaurant. If you sign up, you will be kept informed of all special events and products that are coming up. Members of our news list are eligible to receive discounts on new menu items and the first opportunity to experience the constantly changing wonders of flavour here at The Verandah Restaurant.
Sign Up Now


&the_crew=The Crew
Our team of staff are friendly, professional and fun-loving. We have a great team environment which is one of our secrets to success. When you come and have a special meal, a wonderful event or a magical moment, it is these people that provide the food, the servce, the atmosphere that make it all unique and special.

Our team is comprised of
Matt Dillow - chef and owner of the Verandah Restaurant.
Monika Dillow - owner, administration, managment and waiting.
James Nieuwendijk - chef.
Tony Budden - offsite catering manager.
Nathan Clarke - Offsite catreing chef.
Angie Hooker - offsite catering staff.


&news=As part of the multi award winning Calais Estate, The Verandah Restaurant offers visitors the opportunity to wine and dine in a unique environment.Surrounded by one hundred and twenty five acres of famed Hunter Valley countryside, The Verandah Restaurant delivers a real wine country experience. The restaurant has stayed true to its wine growing heritage, opting not to modernise the historic two storey building, but keep the original sandstone, wood and brick. A striking wooden verandah embraces two sides of the building and creates an exclusive dining area which is the key feature of the restaurant, and its namesake. By utilising the buildings original characteristics visitors are offered a glimpse into the past, to the beginnings of what is now an internationally acclaimed wine growing region. With twenty five acres of working vines and a celebrated cellar door, boasting tasting of over twenty wines, patrons have the opportunity to see the vines, then taste the finished product with assistance from experienced and informative wine lovers. Wine tasting is followed by an essential visit upstairs to the conveniently located Verandah Restaurant. An original wooden staircase, dimly lit, directs visitors upstairs to the restaurant and gives way to the large bright room and impressive open fireplace that is its interior. Soft red leather lounges and wooden furnishings enhance the cosy character of the building, and are perfect for a relaxing coffee or cocktail after a meal. Most choose to continue outside to the exquisite verandah. Its breathtaking views and spacious atmosphere, are what makes The Verandah Restaurant a tourism drawcard, and infamous with both locals and visitors.
The Verandah Restaurant is passionate about making a positive contribution to the region. By introducing a new style of menu called Tapas Style patrons are offered a chance to sample a variety of dishes that are shared amongst the table. The menus variety is distinctive and diverse, without being overwhelming. The staff are friendly and approachable yet display professionalism in their work. They are hand picked to compliment the restaurant and have a diverse knowledge of the menu, the estate and the region. Though tourists undoubtedly make up a large majority of patrons, the restaurant is conscious of the local community. Special locals nights are held once a month and encourage strong working relationships with other wine growers and traders, as well as allowing residents to enjoy whats on offer in their own backyard.
The Verandah Restaurant is fast becoming a must in Pokolbin and the larger Hunter Valley region, with its mix of historic charm and sophistication it creates an incredible tourism experience.

&events=Whats on @ The Verandah Restaurant

April Duck Sensation
9th and 16th May 2010
click here for more details

Check out the Hunter Valley Concert Calendar for 2010 here.
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&kids=KIDS MENU $9.50

Sausages in a blanket

Tempura fish

Ham and pineapple pizza

Grilled chicken breast

Served with salad and chips


DESSERTS $6.50

Ice-cream or Banana split

choice of

Chocolate
Caramel
Strawberry


&set_menu38=Set menu for Tapas

(Available Lunchtime Only)

Bruschetta with North African salsa
Four cheese and oregano arancini
Grilled whiting on zucchini frittata with lemon buttered pine nuts
Red wine braised beef oyster blade with carrot puree

And for after

Warm chocolate brownie with chocolate sauce and vanilla ice-cream

$38 per person
(minimum 10 people-Available Lunchtime Only - No B.Y.O.)
Click here for Printable Version of Group Menus


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&set_menu46=Set menu for Tapas

Bruschetta with North African salsa
Four cheese and oregano arancini
Grilled whiting on zucchini frittata with lemon buttered pine nuts
Basil and macadamia nut filled cornfed chicken ballontine with corn puree
Red wine braised beef oyster blade with carrot puree

And for after

Sticky date, fig and walnut pudding with vanilla bean ice-cream
Creme brulee of the day
(Served alternately)

$46 per person
(minimum 10 people
- No B.Y.O.)
Click here for Printable Version of Group Menus


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&set_menu55=Set menu for Tapas

Bruschetta with North African salsa
Four cheese and oregano arancini
Grilled whiting on zucchini frittata with lemon buttered pine nuts
Smoked paprika roasted octopus and chorizo
Slow braised Asian style pork belly with green paw paw salsa
Red wine braised beef oyster blade with carrot puree

And for after

Sticky date, fig and walnut pudding with vanilla bean ice-cream
Creme brulee of the day
(Served alternately)

$55 per person
(minimum 10 people
- No B.Y.O.)
Click here for Printable Version of Group Menus


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&set_menu64=Set menu for Tapas

Bruschetta with North African salsa
Tempura triple cream blue cheese with leather comb honey, fried sage and star fruit
Seared Californian scallops with dragon fruit, coriander and chilli salsa
Grilled whiting on zucchini frittata with lemon buttered pine nuts
Smoked paprika roasted octopus, chorizo and olive tagine
Confit duck with chestnut potato puree and red wine glazed cinnamon pear
Red wine braised beef oyster blade with carrot puree

And for after

Soft centered chocolate soufflé with baileys and almond ice-cream
Sticky date, fig and walnut pudding with vanilla bean ice-cream
(Served alternately)



$64 per person
(minimum 10 people
- No B.Y.O.)
Click here for Printable Version of Group Menus


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&winelist=Welcome to The Verandah Restaurant.
To showcase the best of what the Hunter has to offer our wine and beer list consists only of local Hunter Valley wineries and breweries. We are sure you will be impressed with our selection and hope you enjoy your choice on the verandah or inside by the fireplace.
So please sit back and enjoy the great food, wine and Estate. Click here

No B.Y.O for group bookings over 10 people.

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&groups=TOUR GROUP MENU

TOUR GROUP TAPAS MENU

Warm Turkish bread with beetroot and chickpea dip
Grilled chorizo with olive tapanade
Sweet potato, fetta and sage arancini
Cumin and cayenne baby calamari with lime aioli
Thai beef salad
Crispy chat potatoes with rosemary and garlic

All these dishes are served as share plates put into the middle of the table.

$30 per head or $36 including a drink on arrival - Minimum 10 people
Please book at least 48 hours before your arrival

Please phone through confirmation of numbers BEFORE 11am on day of function, Thank you.
The Verandah Restaurant: 4998 7231

No BYO with group menus


Printable Version


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&christmas_parties=CHRISTMAS PARTY- MENU A

Canapes
Bruschetta bites
Roast capsicum and goats cheese tartlets
Tempura prawns

Main
Roast turkey with sausage, pistachio nuts and sage filling
Eye fillet with caramelized onion and red wine jus
Sides of seasonal vegetables

Dessert
Baileys creme brulee with mixed berry compote
Traditional Christmas pudding with brandy anglaise

$58 per person
Main and dessert served alternatively


CHRISTMAS PARTY- MENU B

Canapes
Bruschetta bites
Roast capsicum and goats cheese tartlets
Tempura prawns

Entree

Slow cooked ocean trout with witlof, green beans, olives, cherry tomato and almond salad

Main
Roast turkey with sausage, pistachio nuts and sage filling
Eye fillet with caramelized onion and red wine jus
Sides of seasonal vegetables

Dessert
Baileys creme brulee with mixed berry compote
Traditional Christmas pudding with brandy anglaise

$68 per person
Main and dessert served alternatively


Beverage packages
Calais Methode champenios on arrival
Choice of 2 Calais white wines and 2 Calais red wines
Boutique beer on tap
Soft drinks and orange juices
Tea and coffee
The package will be for 4 hours after this time drinks will be charged on consumption and $250.00 room hire will be charged per half hour.
$40 per person


For a printable version of these menus including the boooking terms and conditions, please click here:
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&set1=Set Menu T45 for Tapas

Bruschetta with North African salsa and melted parmesan

Tempura battered zucchini flowers filled with pumpkin, ricotta and basil

Seared Japanese scallops on celeriac puree

Cumin and cayenne calamari with lime aioli

Twice cooked duck and porcini mushroom arancini

Served with
Crispy potatoes with rosemary and garlic

And for after
Warm chocolate brownie with chocolate sauce and vanilla ice-cream

$45 per person
Includes tea and coffee
(minimum 20 people
- No B.Y.O.)

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&media=In The Media

the new Breath Magazine features Matt (our Chef/owner) on the front cover. See it here.

Also see our press releases as listed below:
2010-03-13 Sydney Morning Herald
2008-03-28_Herald_Sun.pdf
2008-03-28_Maitland_Mercury.pdf
2008-03-27_AAP_Newswire.pdf
2008-03-27_Australian_NZ_Grapegrower_Winemaker.pdf


See our listing at: www.huntervalleytouristinfo.com.au

Also Find our listing along with lots of other useful information about the Hunter at www.winecountry.com.au

See our Host, Calais Estate Wines at www.calaiswines.com.au

The Hunter Valley Vineyard Association is another useful information resource.


&functions=The Verandah Restaurant and Calais Estate are the perfect destination for your special occasion - corporate events, engagement parties, product launches, family occasions. We can provide everything you need to style the ultimate event, large or small. Bring as few as 10 people for an intimate rendezvous on the verandah, up to 100 for the restaurant itself or up to 300 in other function areas on the luscious Calais grounds.Imagine your next event in the picturesque grounds of Calais Estate, overlooking the vines, back-dropped by the mountains. The world famous Hunter Valley Wines complimenting our award winning cuisine. You and your guests will never forget it!

Sorry, we do not offer B.Y.O for group bookings over 10 people.

&function_menus=FUNCTION MENU @ VERANDAH

CANAPES

Tomato, basil, bruschetta bitesHommous and roasted capsicum croutes
Smoked salmon lemon mascarpone and Spanish onion croutes
Four cheese risotto balls
Zucchini and pinenut frittata
Thai chicken tartlet
Twice cooked duck in rice paper w, hoi sin
Leek and fetta quiche
Vegetarian spring rolls
Moroccan lamb balls w, minted yoghurt
Asparagus wrapped w, procuitto
Freshly shucked oysters w, soy mirin dressing
Seared tuna w, wasabi aioli

BREAD
Warm sour dough w, extra virgin olive oil and balsamic

ENTREES
Cauliflower and potato soup drizzled w, truffle oil
Roasted butternut pumpkin and fetta risotto
Caramelized onion, semi-sundried tomato and goats chesse tart
Smoked salmon w, potato, fennel, and dill salad
Charred field mushroom w, roast capsicum and fetta and rocket salad
Seared tuna on cucumber ribbon salad w, soy mirin glaze
Chargrilled vegetable stack w, basil and bocconcini
Tandoori chicken and cucumber salad w, tatziki
Lemon and garlic prawns w, roasted capsicum mesclun salad
Lamb tenderloin on char-grilled eggplant w, harrisa yoghurt

MAINS
Chicken breast filled with ricotta, sage and pinenuts on roasted kumera
Char-grilled eye fillet on root vegetable and rosemary roesti w, caramelized onion
Grilled Atlantic salmon on skordallia w sweet red pepper dressing
Rosemary lamb backstrap on minted pea and parmesan risotto w, semi sundried tomatoes
Duck confit on chestnut potato puree and glazed pears
Grilled barramundi on herbed potato puree w, olive tapanade
Grilled sirloin on handcut potato chips w, field mushroom and red wine jus

Mains served w, bowls of salad or steamed vegetables

DESSERTS
Lemon curd tart w, mixed berry compot and Chantilly cream
Chocolate jaffa tart w, pistachio ice-cream
Sticky date, fig and walnut pudding w, caramel sauce and ice cream
Cappuccino creme brulee w, almond and orange biscotti
Red wine poached pear and w, cinnamon and orange syrup
Vanilla bean pannacotta w, raspberry compot and praline
Individual black forest cake w, chocolate shaving

Please choose from above menus
Three, hor doeuvres
Two, entrees
Two, mains and whether salad or vegetables
Two, desserts
All dishes served alternatively
$80pp min 30 people
Includes tea and coffee
Extra canapes $3.00 each
No B.Y.O for group bookings over 10 people.

&weddings=You can download our full wedding brochure complete with menus, features and everything else you need to know: CLICK HERE
This is a large file and may take a little while to load, thank you for your patience.

The Verandah Restaurant and Calais Estate have everything you need to create a unique and memorable wedding day. Surround yourself with the sheer beauty of the huntervalley landscape, the history of a beautiful sandstone building and wrought iron verandah, the award winning wines of Calais Estate and the famed cuisine of The Verandah Restaurant. Our grounds provide excellent opportunities for weddings of varying sizes. We will customise our menues and layouts to your needs. Find out more about our wedding packages, facilities and prices by downloading our printable wedding documentation.

"Hi Matt and Staff,

I just wanted to say THANK YOU to both you and your staff for the mammoth effort pulling together Chloe and Jordan's wedding ceremony in the Vines and reception in the winery Barrel Room. I work as a wedding planner at many venues in The Hunter and Newcastle and I found you and your staff to be the most supportive, friendly and efficient I have worked with in the area for a very long time.

Also congratulations Matt on delivering to 147 guests a mouth-watering menu with an exquisite array of canapes, entrees and mains. Even with so many covers the Grilled Atlantic Salmon and Lamb Tenderloin mains were cooked to perfection!

I will certainly recommend Calais Estate as a venue of choice and I look forward to working with you again in the future.

Warmest regards,

LEE CASS
Wedding Specialist and Business Organiser "



&wed_estate=The Estate Package

Canapes on arrival on The Verandah
Sit down for a three course alternate menu
Duration - Five hours
Cake and gift table
Serving of wedding cake
Fresh white linen for tables
Candles on tables and throughout room

Choice of three canapes, two entrees,
Two mains and either salad or vegetables

Two desserts
Tea and coffee
Drinks charged on consumption


$80
Minimum 50 people


&wed_hunter=The Hunter package

Five hour drink package
Canapes and drinks on arrival on The Verandah
Sit down for a three course alternate menu
Calais Estate wines Methode Champenios
choice of two whites and two reds, Blue tongue beers
Soft drinks and orange juice.

Serving of wedding cake
Cake and gift table
Fresh white linen for tables
Candles on tables and throughout the room

Choice of three canapes, two entrees,
Two mains and either salad or vegetables

Two desserts
Tea and coffee

$120
Minimum 50 people




&wedding_menus=WEDDING MENU

CANAPES
Tomato, basil, bruschetta bites
Hommous and roasted capsicum croutes
Smoked salmon lemon mascarpone and Spanish onion croutes
Four cheese risotto balls
Zucchini and pinenut frittata
Thai chicken tartlet
Twice cooked duck in rice paper w, hoi sin
Leek and fetta quiche
Vegetarian spring rolls
Moroccan lamb balls w, minted yoghurt
Asparagus wrapped w, proscuitto
Freshly shucked oysters w, soy mirin dressing
Seared tuna w, wasabi aioli

BREAD
Warm sour dough w, extra virgin olive oil and balsamic

ENTREES
Cauliflower and potato soup drizzled w, truffle oil
Roasted butternut pumpkin and fetta risotto
Caramelized onion, semi-sundried tomato and goats chesse tart
Smoked salmon w, potato, fennel, and dill salad
Charred field mushroom w, roast capsicum and fetta and rocket salad
Seared tuna on cucumber ribbon salad w, soy mirin glaze
Chargrilled vegetable stack w, basil and bocconcini
Tandoori chicken and cucumber salad w, tatziki
Lemon and garlic prawns w, roasted capsicum mesclun salad
Lamb tenderloin on char-grilled eggplant w, harrisa yoghurt

MAINS
Chicken breast filled with ricotta, sage and pinenuts on roasted kumera
Char-grilled eye fillet on root vegetable and rosemary roesti w, caramelized onion
Grilled Atlantic salmon on skordallia w sweet red pepper dressing
Rosemary lamb backstrap on minted pea and parmesan risotto w, semi sundried tomatoes
Duck confit on chestnut potato puree and glazed pears
Grilled barramundi on herbed potato puree w, olive tapanade
Grilled sirloin on handcut potato chips w, field mushroom and red wine jus

Mains served w, bowls of salad or steamed vegetables

DESSERTS
Lemon curd tart w, mixed berry compot and Chantilly cream
Chocolate jaffa tart w, pistachio ice-cream
Sticky date, fig and walnut pudding w, caramel sauce and ice cream
Cappuccino creme brulee w, almond and orange biscotti
Red wine poached pear and w, cinnamon and orange syrup
Vanilla bean pannacotta w, raspberry compot and praline
Individual black forest cake w, chocolate shaving.


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&gift_vouchers=A Gift Voucher for the Verandah Restaurant is like sending your friend or loved one an experience in an envelope. Share the open airy sunbathed feelings, the delicious flavours and all of the sights and sounds that the Hunter has to offer, by sending someone special a gift voucher. Please call us or email via the CONTACT section of this page to purchase your voucher for your desired amount.
Here's a sample voucher. It's a gift you can be proud to give. Click here to see a sample


&links=These are some recommended and related web sites:

Calais Estate Winery Verandah's host winery and the award winning cellar door. Enjoy a wine tasting before your meal.
Flashme Web Design and Photography - the creators of the Verandah Restaurant web site.


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