Our Sincere Regards and Grattitude,

Jay Benson Senior Pilot - Hunter Wine Helicopters


Hi Matt,

Thank you again for having our group there on Saturday. It was a BIG hit!!!

Like I said after the meal, we were expecting good, but that was FANTASTIC! The service was cheerful and attentive and the food was AMAZING!

Everyone had a fantastic time and they were still talking about it the next day! There were also a lot of comments and appreciation about the flexibility you had with our dietary requirement menus! The variety was great, the planning and forethought was obvious and it was very much appreciated. For people who are usually sent an inadequate option, this was a real winner and we were all impressed at how seamlessly it was all presented.

We loved it and I hope to bring another group back again!


Kind regards,

Nichole Stringer
Business Manager
The Arts Emporium


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 "#ff0000">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






Yes we do off-site Hunter Valley Catering for group functions, parties and public events. Our team are experienced and equipped to make your Hunter Valley Catering event a roaring success. You may have seen our stalls and banners around at various private and public events in and around the Hunter Valley. The food is spectacular whether we're cooking in a commercial kitchen or bringing our own equipment to an outdoor venue. You won't be disappointed.
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.

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

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




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
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 service, 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 - head chef.
Leon Poi - sous chef.
Tony Budden - offsite catering manager.
Nathan Clarke - offsite catering chef.
Angie Hooker - offsite catering staff.
Matt Blanch - commis chef
Celeste Conti - wait staff
Alexandria Patzer - wait staff
Sharon Waite - wait staff


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 building's 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. 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.

Whats on @ The Verandah Restaurant

Game On - 31st March 2012 - The Hunter's first ever, 14 course progressive dinner with 14 different wines, live entertainment, cooking demonstrations and more! All the info is here. Just click the button on your left.

Local's night;
Sunday the 5th February, "Verandah Favourites Night"
Be sure not to miss out on some suprizes as The Verandah restaurant celebrates their 5th anniversary along with 5 years of locals nights!!
Starts at 6:30pm with complimentary canapes and bubbles, and then followed by a 5 coarse Tapas Style degustation. $60 per person BYO No corkage.

Local's night;
Sunday the 4th March, "Tastes of the Ocean"
Starts at 6:30pm with complimentary canapes and bubbles, and then followed by a 5 coarse Tapas Style degustation. $50 per person BYO No corkage.

Local's night;
Sunday the 1st April, "Mediterranean Night"
Starts at 6:30pm with complimentary canapes and bubbles, and then followed by a 5 coarse Tapas Style degustation. $50 per person BYO No corkage.

Local's night;
Sunday the 6th May, "Spanish Night"
Starts at 6:30pm with complimentary canapes and bubbles, and then followed by a 5 coarse Tapas Style degustation. $50 per person BYO No corkage.

Local's night;
Sunday the 3rd June, "Asian Night"
Starts at 6:30pm with complimentary canapes and bubbles, and then followed by a 5 coarse Tapas Style degustation. $50 per person BYO No corkage.

Local's night;
Sunday the 1st July, "French Night"
Starts at 6:30pm with complimentary canapes and bubbles, and then followed by a 5 coarse Tapas Style degustation. $50 per person BYO No corkage.

Local's night;
Sunday the 5th August, "Food from the land"
Starts at 6:30pm with complimentary canapes and bubbles, and then followed by a 5 coarse Tapas Style degustation. $50 per person BYO No corkage.

Local's night;
Sunday the 9th September, "Saffron, garlic and olive night"
Starts at 6:30pm with complimentary canapes and bubbles, and then followed by a 5 coarse Tapas Style degustation. $50 per person BYO No corkage.

Local's night;
Sunday the 14th October, "German Night"
Starts at 6:30pm with complimentary canapes and bubbles, and then followed by a 5 coarse Tapas Style degustation. $50 per person BYO No corkage.

Local's night;
Sunday the 4th November, "Spice Night"
Starts at 6:30pm with complimentary canapes and bubbles, and then followed by a 5 coarse Tapas Style degustation. $50 per person BYO No corkage.

Local's night;
Sunday the 4th December, "Christmas Treats"
Starts at 6:30pm with complimentary canapes and bubbles, and then followed by a 5 coarse Tapas Style degustation. $50 per person BYO No corkage.





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 menu for Tapas

House made basil and chilli labna with confit garlic and Morpeth sour dough
Porcini and wild mushroom arancini
Cumin and cayenne baby calamari with lime aioli
Snapper and dill croquettes with white anchovy and cucumber salsa
Slow roasted lamb shoulder with kipfler potato and green olives

And for after

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


$49 per person - $5 cover charge per adult for all public holidays.
(minimum 10 people - No B.Y.O.)
Click here for Printable Version of Group Menus


Set menu for Tapas

House made basil and chilli labna with confit garlic and Morpeth sour dough
Porcini and wild mushroom arancini
Seared jumbo Californian scallops on ratatoullie with parmesan foam
Cumin and cayenne baby calamari with lime aioli
Thai style blue swimmer crab and prawn cakes with nam jim dipping sauce
Grilled peppered kangaroo tenderloin with roasted kumera and beetroot relish
Slow roasted lamb shoulder with kipfler potato and green

And for after

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

$58 per person - $5 cover charge per adult for all public holidays.
(minimum 10 people - No B.Y.O.)
Click here for Printable Version of Group Menus


Set menu for Tapas

Taramasalata with caper berry salad and crisp lavosh
Pan seared haloumi with rhubarb, orange and cinnamon compote
Seared jumbo Californian scallops on ratatoullie with parmesan foam
Thai style blue swimmer crab and prawn cakes with nam jim dipping sauce
Verandah's style pecking duck
Grilled peppered kangaroo tenderloin with roasted kumera and beetroot relish
Slow roasted lamb shoulder with kipfler potato and green olives

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)

$68 per person - $5 cover charge per adult for all public holidays.
(minimum 10 people - No B.Y.O.)
Click here for Printable Version of Group Menus


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.

TRY OUR TAPAS TOWER

House made dips with crisp flat bread
Orange and spiced mixed olives
Charred red capsicum filled with labna
Rocket and parmesan salad
Prosciutto wrapped Rockmelon
Grilled haloumi with rhubarb compot
Cumin and cayenne baby calamari with lime aioli
Spanish croquettes
Grilled chorizo
Rosemary and orange chicken skewers
Asian style pork belly
Crispy chat potatoes with garlic

Call Matt for enquiries.


Canapes
Chefs Selection

Entree
Vodka, dill and citrus cured salmon and blue swimmer crab timbal

Main
Slow roasted lamb shoulder with broad bean puree and roasted parsnip

Dessert
Soft centered chocolate and brandy souffle with christmas pudding ice-cream

$60 per person - $5 cover charge per adult for all public holidays.

Please call Matt Dillow on 4998 7231
To reserve your Christmas Party Venue!!

Group bookings of over 20 people available any day or night of the week!

For a printable version of these menus including the boooking terms and conditions, please click here:
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 - $5 cover charge per adult for all public holidays.
Includes tea and coffee
(minimum 20 people - No B.Y.O.)

In The Media

the new Breathe 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.


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 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 - $5 cover charge per adult for all public holidays.
Includes tea and coffee
Extra canapes $3.00 each
No B.Y.O for group bookings over 10 people.

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.

We have two standard wedding packages which are detailed under their own buttons on your left.

• The Estate Package - $85 per head
• The Hunter Package - $125 per head
• $5 cover charge per adult for all public holidays.

"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 "



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


$85 - $5 cover charge per adult for all public holidays.
Minimum 50 people


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

$125 - $5 cover charge per adult for all public holidays.
Minimum 50 people




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.


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


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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