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.
Lunch is 12-3pm (3-4pm Tapas Tower only)
Dinner is 6-9pm
(Group bookings anytime)!



With seating up to 100 at the verandah restaurant we have other function rooms, marquees and outdoor function venues available.

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. 

In The Media
http://www.weekendnotes.com/spoil-dad-fathers-day-sydney-nsw/

See the latest Breathe mag and be sure to read page 37 and 38.
http://issuu.com/huntervalleybreathe/docs/hvwia_breathe_win12_hyperlinked_1/39

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.

We had a fabulous time and I was really excited to introduce my friends to one of my favourite places in the Hunter! To be able to give them an experience of amazing food and a great atmosphere is something that is really special – when most of them don’t haven’t taken the opportunity to dine at places like this. Hopefully I’ve created a few more regular customers for you! J

Thank you all for the wonderful way you helped Paul and my sister pull this together…. It is truly appreciated. And thank you for your lovely comments on my son Rylan… he really enjoyed being a "helper"… nothing like starting them young.

And yes! You will definitely see us again soon…. Most likely for another Looooong lunch like we did last time we were there… only this time we’ll try not to be the last to leave and keep you too long on a Sunday! ;)

Off-site catering testimonial

Can you please pass my thanks on to Matt and Tony for making my 40th birthday girls weekend at Carriages one to remember. The meal that was prepared for us by Tony on the Friday evening was amazing, every single person raved about how delicious it was and to top it off he was absolutely lovely!

I can't wait to return to the Hunter and visit the restaurant, and to plan another weekend away to have Verandah cater again : )

I appreciate your assistance with the booking also, thank you.

Warmest Regards,
Dale

Hi Matt,

I would just like to let you know that the guests I brought to The Verandah on Sunday the 11th of September had a really great time. They said the food was great, the staff were excellent and especially appreciated the staff that sang Happy Birthday to the birthday boy. Once again thanks for your great food and customer service that you give every time we visit.
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 and 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

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.
Sharon Waite - Restaurant manager
Bryan Anton - Head Chef
Brodie Belle - Waitstaff
Katie Scriven - Waitstaff
Bree Hug - Waitstaff
Krystle Booke - Waitstaff

http://www.staysinthevines.com.au

Local's nights

Everyone is welcome at our local's nights!


Local’s night

Sunday the 6th July, “French Night”
Starts at 6:30pm with complimentary canapés and bubbles, and then followed by a 5 course Tapas Style degustation. $50 per person BYO No corkage.

Local’s night

Sunday the 3rd August, “Food from the land”
Starts at 6:30pm with complimentary canapés and bubbles, and then followed by a 5 course Tapas Style degustation. $50 per person BYO No corkage.

Local’s night

Sunday the 14th September, “Saffron, garlic and olive night”
Starts at 6:30pm with complimentary canapés and bubbles, and then followed by a 5 course Tapas Style degustation. $50 per person BYO No corkage.

Local’s night

Sunday the 12th October, “German Night”
Starts at 6:30pm with complimentary canapés and bubbles, and then followed by a 5 course Tapas Style degustation. $50 per person BYO No corkage.

Local’s night

Sunday the 2nd November, “Spice Night”
Starts at 6:30pm with complimentary canapés and bubbles, and then followed by a 5 course Tapas Style degustation. $50 per person BYO No corkage.

Local’s night

Sunday the 7th, 14th and 21st December, “Christmas Treats”
Starts at 6:30pm with complimentary canapés and bubbles, and then followed by a 5 course Tapas Style degustation. $50 per person BYO No corkage.

SPANISH PAELLA CLASSES:

Learn how to cook an Authentic Spanish Paella, Super tasty Churros and of course Sangria in Calais Estate Barrel Room with Chef owner of The Verandah Restaurant
Matt Dillow

Menu:

Spanish Iberico Jamon with fresh baked Spanish bread
Served with Calais Estate in house made sparkling wine
~
Spanish Paella
served with Sangria
~
Spanish Churros with chocolate dipping sauce
served with Apera

Cost; $90 per person

Stay tuned for upcoming dates or subscribe to our newsletter to keep informed of dates soon to be releaed.

  • Starts at 10:30am and finishing 1pm
  • Calais Estate, Palmers Lane,
  • Pokolbin, 2320.
  • Phone; 4998 7231
Dates 2014
  • 21st September
Please use the contact Us button to book.
See the brochure here.

Matt and Andy’s Tassie Tastebud Adventure of Southern Tasmania with hosts Chef/Restauranteur Matt Dillow and Wine Expert Andrew Grubb


If you like, Food, Wine and Cooking this is the PERFECT tour of Southern Tasmaniafor you!!
Cooking classes, private salmon farm tour, wine tasting, cider tasting, hands on cheese making and more all in an action packed 4 nights and 3 full days!!

Tour Dates:

Saturday 23rd August to Tuesday 26th August, 2014
or
Tuesday 26th August to Friday 29th August, 2014

Itinerary

First Date Tour:

Day One: Saturday
Meet at 6pm at Old Wool Store, Hobart then make our way to Salamanca for Italian dinner, drinks and pre-tour briefing, accommodation at Old Wool Store, Hobart.

Day Two: Sunday
An early start making our way down the South coast to Huon Valley Salmon Farm for a privately guided farm tour including walking the salmon pens and feeding the salmon, followed by lunch (cooked by Matt) using Huon Salmon and local produce.
Willie Smith Apple Cider Orchard tour and cider tasting, with an apple inspired dessert.
Home Hill Winery for wine tasting.
Accommodation for next two nights is at Villa Howden, a luxury accommodation on the waterfront of Howden.
Dinner cooked by Matt using locally sourced produce.

Day Three: Monday
Grandvewe Cheese, Birchs Bay for a hands on cheese making class, tasting and morning tea (cooked by Matt) using Grandvewe Cheese products and other locally sourced ingredients.
Take the car ferry to Bruny Island to discover Bruny Island Oysters, Bruny Island Cheese, Bruny Island Smoke House and have an optional Whisky Flight tasting.
Ferry back to mainland and chocolate tasting at Kettering Chocolate
Arrive at Villa Howden and enjoy a 4 course dinner with Tasmanian cider and wine.

Day Four: Tuesday
Leave Villa Howden and head inland towards Coal River region stopping at scenic Mount Wellington on the way.
Puddle Duck Vineyard and Lost Pippin Cider House for Cider and wine tasting then on to
Wicked Cheese for cheese tasting.
Richmond region for 1 hour free time to discover the Historic Richmond Town.
Pooles Wines for tasting and lunch (cooked by Matt) using local produce in Pooles convict built bbq area.
Arrive back in Hobart for Degustation Dinner at Smolt Restaurant.

Second Date Tour:

Tuesday 26th August to Friday 29th August, 2014

Day One: Tuesday
Meet at 5:30pm at Old Wool Store, Hobart for pre-tour briefing then make our way to Salamanca for Degustation Dinner at Smolt Restaurant.

Day Two: Wednesday
Leave Villa Howden and head inland towards Coal River region stopping at scenic Mount Wellington on the way.
Puddle Duck Vineyard and Lost Pippin Cider House for Cider and wine tasting then on to
Wicked Cheese for cheese tasting.
Richmond region for 1 hour free time to discover the Historic Richmond Town.
Pooles Wines for tasting and lunch (cooked by Matt) using local produce in Pooles convict built bbq area.
Accommodation for the next two nights is at Villa Howden a luxury accommodation on the water front of Howden.
Dinner cooked by Matt using local sourced produce

Day Three: Thursday
Grandvewe Cheese, Birchs Bay for a hands on cheese making class, tasting and morning tea (cooked by Matt) using Grandvewe Cheese products and other locally sourced ingredients.
Take the car ferry to Bruny Island to discover Bruny Island Oysters, Bruny Island Cheese, Bruny Island Smoke House and have an optional Whisky Flight tasting.
Ferry back to mainland and chocolate tasting at Kettering Chocolate
Arrive at Villa Howden and enjoy a 4 course dinner with Tasmanian cider and wine.

Day Four: Friday
An early start making our way down the South coast to Huon Valley Salmon Farm for a privately guided farm tour including walking the salmon pens, feeding the salmon, followed by lunch (cooked by Matt) using Huon Salmon and local produce.
Willie Smith Apple Cider Orchard tour and cider tasting, with an apple inspired dessert.
Home Hill winery for wine tasting.
Back to Cider House for Live Music and Dinner at Willie Smith Cider House.

Tour includes:

  • 2 nights Accommodation in a luxury villa at Villa Howden, Howden
  • 2 nights in the Old Wool Store, Hobart
  • Bus transport for entire time of the tour.
  • Tour starts at 6pm and ends at Old Woolstore, Hobart
  • All meals (Light breakfast, morning tea, lunch, afternoon tea, dinner and beverages, tea, coffee and tastings.
  • Includes all transport in mini bus with a maximum 24 people, tours of orchard, salmon farm, cider houses, oyster farm, smoke houses, cheese handling class and of course chef classes with Matt.

Cost of $1300 per person with a two person minimum, single supplements can be arranged on request.
Payment in full is required upon booking
Any questions please contact Matt.

Tour Tuscany




Join Matt and Tony for Tuscany's late Summer in August 2015 for a cooking vacation to remember.

Prepare traditional Tuscan cuisine daily in a farm-style kitchen. Tour local markets and providores for fresh produce in the pedestrian-only city of Lucca, named by Forbes Magazine as the second most idyllic city in all of Europe.

Start your days with prima colazione, breakfast Italian style, tour the surrounding villages and historic cites, laze by the pool, and dine again on cuisine that either you or Antonio have prepared for each occasion.

Discover truffle hunters, cheese makers, olive oil producers or wine makers.

It's a tour of taste in one of the richest food heritages of the world.

If you book before the end of September 2014 and mention The Verandah Restaurant, you will receive a full 10% off.

For more info please visit www.culinaryinterludes.com or contact us here at The Verandah.

The Menu
Printable Version

Tapas Tower: - Available lunch time only.
House made dips with crisp flat bread, Orange and spiced mixed olives, Charred red capsicum filled with house made labna, Rocket and parmesan salad, Rockmelon wrapped prosciutto, Grilled haloumi with rhubarb compote, Cumin and cayenne baby calamari with lime aioli, Spanish croquettes, Grilled chorizo, Lime and paprika chicken skewers, Asian style pork belly, Crispy chat potatoes with garlic:
Also available to have in the Calais Estate BBQ area or on the grounds. $80 per tower, serves two.
click here for large image

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 an entrée and main, enjoy!


Wild mushroom bruschetta with thyme infused goats curd 13/26
Duck liver parfait with cornichons, onion jam and charred sourdough 15/30
“Sydney rock” trio oyster taster plate: tempura with wasabi aioli, virgin mary and soy mirin 19/38
Pan seared haloumi with rhubarb, orange and cinnamon compote 13/26
Arancini filled with buffalo mozzarella and smoked tomato with pomodora sauce 16/32
Seared tuna en croute with peach and chilli sorbet 18/36
Blue swimmer crab ravioli with sauteed zucchini flower and prawn bisque 18/36
Cumin and cayenne baby calamari with lime aioli 17/34
Seared jumbo Californian scallop with apple puree, crispy prosciutto and verjuice glaze 18/36
Dukka crusted king prawn with tomato and pomegranate salad and preserved lemon yoghurt 18/36
Grilled snapper with caponata and olive tapenade 18/36
Wagyu Bresaola on goats cheese tart with beetroot and horseradish relish 17/34
Serrano ham and manchego croquetta with chipotle aioli 16/32
Iberico Jamon with panko crusted duck egg, truffle oil and pecorino (served with Apera) 22/44
Braised rabbit with gnocchi, broad beans and sage beurre noisette 18/36
Tea smoked duck breast with orange and honey glazed rosemary cherries and pistachio souffle 18/36
Quince glazed pork tenderloin with thyme roasted baby apples and maple glazed streaky bacon 18/36
Pulled and pressed lamb with potato roesti and gremolata 18/36
Mini beef wellington with red wine jus 19/38

The ultimate finisher
Sorbet -Please ask wait staff for today’s flavour- price per person 3

If you have a dietary requirement please ask for our chefs specially designed menus!!

After thoughts

Signature Dessert! Soft centered chocolate souffle with baileys and almond ice-cream
Choice of four flavours of souffle
Original Chocolate 16
Grand marnier and pistachio 16
Chilli chocolate 16
Kahlua and hazelnut 16

Spanish churros in orange sugar with warm chocolate sauce 14
Rhubarb and vanilla bavarois with macerated strawberries 14
Affogato with Frangelico, biscotti, vanilla bean ice-cream and espresso 16
Red wine poached pear frangipane tart with honey and cinnamon ice-cream 14
Cheese plates –
Millawa blue, beetroot crisps, guava gel, fresh corella pear 12
Hunter Valley cheddar with fig, date and walnut roulade and quince shot 12

The ultimate finisher
Sorbet -Please ask wait staff for today’s flavour- price per person 3

To enjoy with After Thoughts

2011 Calais Botrytis Semillon 50 (375ml) 15
2009 McLeish Estate “Jessica’s” Botrytis Semillon 34 (375ml) 11
NV Gemilli Liqueur Muscat 40 (375ml) 13
NV Calais Estate “Swagmans” Port 60 (750ml) 10
NV Piggs Peak Suckling Pigg Sweet Shiraz 60 (375ml) 15
By the glass is 120ml pours

Piazza Dora coffee:
Cappuccino, flat white, mocha Cup 4.40 Mug 5.60
Espresso and macchiato Single 3.30 Dbl 4.40
Latte 4.30
long black 4.40
Teas; English breakfast Cup 3.20 Pot 4.20
Chai Latte; Cup 4.20 Mug 5.30
Hot; chocolate Cup 4.20 Mug 5.30
Iced; coffee or chocolate 5.60
Milkshakes; chocolate, strawberry, vanilla and caramel 4.80


Please Note; The Verandah Restaurant is a fully licensed restaurant and we do "NOT" allow BYO, Thank you, Management!

For groups of 10 or more, set menus are highly recommended!
Public holidays incur a $8 per Adult surcharge!


If you are a coeliac 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 an entree and main, enjoy!
Printable Version

TRY OUR TAPAS TOWER

Available lunch time only.

Click here for larger image

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
Lime and paprika chicken skewers
Asian style pork belly
Crispy chat potatoes with garlic

Call Matt for enquiries.

Please Note: The Verandah Restaurant is a fully licensed restaurant and we do "NOT" allow BYO, Thank you, Management!

KIDS MENU $9.50

Sausages with handcut chips and salad

Mixed seafood platter with handcut chips and salad

Ham and pineapple pizza with handcut chips and salad

Chicken schnitzel with handcut chips and salad



DESSERTS $6.50

Sticky date pudding with ice cream

Ice-cream or Banana split

choice of..

  • Chocolate
  • Caramel
  • Strawberry

Wine List
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


Please Note; The Verandah Restaurant is a fully licensed restaurant and we do "NOT" allow BYO, Thank you, Management!
Public holidays incur a $8 per Adult surcharge!

Yes we do cater for special diets, providing gluten-free, lactose-free and vegetarian menus. Click here for a printable version of those 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 - $8 cover charge per adult for all public holidays.
Includes tea and coffee
Extra canapes $3.00 each
Please Note: The Verandah Restaurant is a fully licensed restaurant and we do "NOT" allow BYO, Thank you, Management.

Set menu for Tapas

$49 per person value $55

Great lunch-time or light dinner group option

Wild mushroom bruschetta with thyme infused goats curd
Arancini filled with buffalo mozzarella and smoked truss tomato with pomodora
Cumin and cayenne baby calamari with lime aioli
Wagyu Bresaola on goats cheese tart with beetroot and horseradish relish
Pulled and pressed lamb with potato roesti and gremolata

And for after
Sticky date, fig and walnut pudding with vanilla bean ice-cream
Rhubarb and vanilla bavarois with macerated strawberries
(Served alternately)

$49 per person - $8 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

$59 per person value $64
Great for Lunch or Dinner

Wild mushroom bruschetta with thyme infused goats curd
Arancini filled with buffalo mozzarella and smoked truss tomato with pomodora
Cumin and cayenne baby calamari with lime aioli
Grilled snapper with caponata and olive tapenade
Quince glazed pork tenderloin with thyme roasted baby apples and maple glazed streaky bacon
Pulled and pressed lamb with potato roesti and gremolata

And for after
Soft centered chocolate soufflé with baileys and almond ice-cream
Rhubarb and vanilla bavarois with macerated strawberries
(Served alternately)

$59 per person - $8 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

$69 per person value $76
Great for a long Lunch or Dinner

Duck liver parfait with cornichons, onion jam and charred sourdough
Arancini filled with buffalo mozzarella and smoked truss tomato with pomodora
Seared tuna en croute with peach and chilli sorbet
Blue swimmer crab ravioli with sauteed zucchini flower and prawn bisque
Tea smoked duck breast with orange and honey glazed rosemary cherries and pistachio souffle
Quince glazed pork tenderloin with thyme roasted baby apples and maple glazed streaky bacon
Mini beef wellingtons with red wine jus

And for after
Soft centered chocolate soufflé with baileys and almond ice-cream
Spanish Churros with chocolate dipping sauce
(Served alternately)

$69 per person - $8 cover charge per adult for all public holidays.
(minimum 10 people - No B.Y.O.)
Click here for Printable Version of Group Menus

"Matt Dillow and his team were consummate professionals, incredibly attentive, supoortive and the 'above and beyond' attitude to customer service really shone through. Highly recommend booking the Barrel Room on Calais Estate or The Verandah Restaurant for a function. They made our wedding stress-free and a spectacular night"

You can download our full wedding brochure complete with menus, features and everything else you need to know: CLICK HERE
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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
  • $8 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

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.

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 - $8 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 - $8 cover charge per adult for all public holidays.
Minimum 50 people

http://www.verandahrestaurant.com.au/weddings.pdf
Calais Barrel Room

A package of $150 per person includes the room set up with choice of 3 canapés, 2 entrees, 2 mains, 2 desserts (served alternatively), Calais wines (Sparkling, 2 whites and 2 reds) 2 full strength premium beers and 1 light beer.
soft drinks/juices/tea and coffee, chair covers, fairy lights, stage lights shining on wine barrels and dance floor.

Only Calais estate wines are permitted to be used in the Barrel Room and on the estate. We can offer spirits if you like and are available for sale at $8 each or billed to you after the event and we will stock up to 6 different spirits
The package of 5 hour includes all the above.
 If you would like to extend the cost is charged at $250 per half hour plus drinks will be charged on consumption.


This is the only package available with a minimum of 100 guests.

Any further questions on the Barrel Room please contact Matt.
On-site Ceremonies

Calais Estate boasts 130 picturesque acres of land including 30 acres of manicured vineyard which you are welcome to use for photos.

On-site ceremonies are able to start anytime after 5pm as the cellar door is still open until 5pm and customers are still coming onto the property until then.

The cost of $500 includes a water bar for pre-ceremony drinks and they are billed on consumption at $3 each after the event.

We set up two large church pews and also some chairs to accommodate 25% of the guests. A table with skirting and two chairs for the Bride and Groom’s signing.

Large white Bali flags where the ceremony is held and bows on the bridge onto the island where photos can be taken.

Wet weather back up plan; We do have a wet weather back up plan but you need to watch the weather reports and make a decision 3 full working days prior as we need to set this room up with wine barrels. The charge is $150 extra, if you are getting married in the Barrel Room there is no extra charge but we still need 3 full working days prior as we will have to make room prior to setting up for the reception.

Post ceremony bar; We offer a Sparkling bar after the ceremony where the wedding party can have their photos whilst their guests are looked after with Calais Estate sparkling wine, Hunter Valley brewed beers, orange juice and crudity plates for guest to snack on prior to getting into the start of the reception. The cost for the Sparkling Bar is $15 per person and goes for 45 minutes after the ceremony ends enabling the bridal party enough time for plenty of photos.

For any further questions about on-site weddings please contact Matt

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. 

http://www.verandahrestaurant.com.au/docs/OutdoorFunctionMenus.pdf
http://www.verandahrestaurant.com.au/map.html
http://www.verandahrestaurant.com.au/docs/transfers.pdf

These are some recommended and related web sites:
http://www.weekendnotes.com/spoil-dad-fathers-day-sydney-nsw/

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.

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.
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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

Trading Hours:

Open for Lunch and Dinner Thursday to Sunday.
Lunch is 12-3pm (3-4pm Tapas Tower only)
Dinner is 6-9pm
(Group bookings anytime)!

http://www.verandahrestaurant.com.au/docs/chopperNtapas.jpg
http://www.verandahrestaurant.com.au/docs/transfers.pdf
http://www.verandahrestaurant.com.au/trio_of_oysters.pdf
EMAIL US
CONTACT & ADDRESS DETAILS

The Office on
02 4998 7231
Our address is: 151 Palmers Lane Pokolbin
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Location Map
Our Trip Advisor
Web Designer: "Flashme Web design and Photography"