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 This 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 Web design by Flashme Web Design and Photography 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.  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  The Menu Printable Version (v)Warm Turkish bread with beetroot and chickpea dip 9/18 (v)Bruschetta with roasted capsicum, rocket, goat's chesse and apple balsamic 12/24 (v)Thai coconut pumpkin soup 12/24 "Sydney rock" oyster taster plate; tempura with wasabi aioli, Virgin Mary and soy mirin 18/36 (v)Besan battered eggplant with rosemary salt and saffron aioli 15/30 (v)Warm artichoke and slow roasted tomato salad with sweet red capsicum dressing 15/30 (v)Sweet potato, fetta and sage arancini 16/32 Seared Japanese scallops on celeriac puree with garlic cream foam 18/36 Cumin and cayenne baby calamari with lime aioli 16/32 Thyme and parmesan crusted whiting on ratatouille and salsa verde 18/36 Grilled Swordfish on Blue swimmer crab and leek tartlets with spicy tomato relish 19/38 Chilli coriander tempura king prawn with soy mirin glaze 18/36 Jamon with Moorebank spicy grape sauce and sautéed mushrooms 20/40 Smoked chicken and leek ravioli with ligurian olives and confit garlic 18/36 Herb gnocchi with blue cheese cream sauce and crisp pancetta 18/36 Grilled chorizo with olive tapanade 13/26 Confit duck on roasted kipfler with rhubarb, orange and cinnamon glaze 18/36 Slow braised Asian style pork belly with glazed five spiced red wine pear 17/34 Lamb and rosemary pie on minted smashed peas 18/36 Eye fillet of beef on grilled field mushroom and hand cut potato chips 18/36 The ultimate finisher Dragon fruit and watermelon sorbet - per serve 3 (V) = Vegetarian or available as vegetarian 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; Caramelized banana pudding with caramel sauce, pear and almond frangipane tart on sticky rhubarb, chocolate jaffa ganache 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 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. 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 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. Melinda Moyle - restaurant manager. Nathan George - chef de partie. Jade Northover - apprentice chef. 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. Whats on @ The Verandah Restaurant Local's night: Sunday the 1st August, "Food from the land" Starts at 6:30pm with complimentary canapes and bubbles, and then followed by a 5 course Tapas Style degustation. $50 per person BYO No corkage. Local's night: Sunday the 12th September, "Saffron, garlic and olive night" Starts at 6:30pm with complimentary canapes and bubbles, and then followed by a 5 course Tapas Style degustation. $50 per person BYO No corkage. Local's night: Sunday the 10th October, "German Night" Starts at 6:30pm with complimentary canapes and bubbles, and then followed by a 5 course Tapas Style degustation. $50 per person BYO No corkage. Local's night: Sunday the 7th November, "Spice Night" Starts at 6:30pm with complimentary canapes and bubbles, and then followed by a 5 course Tapas Style degustation. $50 per person BYO No corkage. Local's night: Sunday the 5th December, "Christmas Treats" Starts at 6:30pm with complimentary canapes and bubbles, and then followed by a 5 course Tapas Style degustation. $50 per person BYO No corkage. Check out the Hunter Valley Concert Calendar for 2010 here.  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 (Available Lunchtime Only) Warm Turkish bread with beetroot and chickpea dip Sweet potato, fetta and sage arancini Grilled Swordfish on Blue swimmer crab and leek tartlets with spicy tomato relish Lamb and rosemary pie on minted smashed peas 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 Set menu for Tapas Warm Turkish bread with beetroot and chickpea dip Sweet potato, fetta and sage arancini Grilled Swordfish on Blue swimmer crab and leek tartlets with spicy tomato relish Grilled chorizo with olive tapanade Lamb and rosemary pie on minted smashed peas 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 Set menu for Tapas Bruschetta with roasted capsicum, rocket, goat's chesse and apple balsamic Sweet potato, fetta and sage arancini Grilled Swordfish on Blue swimmer crab and leek tartlets with spicy tomato relish Herb gnocchi with blue cheese cream sauce and crisp pancetta Slow braised Asian style pork belly with glazed five spiced red wine pear Eye fillet of beef on grilled field mushroom and hand cut potato chips 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 Set menu for Tapas Bruschetta with roasted capsicum, rocket, goat's chesse and apple balsamic Besan battered eggplant with rosemary salt and saffron aioli Seared Japanese scallops on celeriac puree with garlic cream foam Grilled Swordfish on Blue swimmer crab and leek tartlets with spicy tomato relish Herb gnocchi with blue cheese cream sauce and crisp pancetta Slow braised Asian style pork belly with glazed five spiced red wine pear Eye fillet of beef on grilled field mushroom and hand cut potato chips And for after Soft centered chocolate souffle 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 Tapas STYLE Degustation All served with Calais wines Tapas Duck liver parfait with port wine jelly and sour dough Calais Estate NV Methode Champenios ~ "Sydney rock" oyster taster plate - tempura with wasabi aioli, virgin mary and soy mirin Calais Estate 2008 Verdelho ~ Tasmanian scallops with spec and citrus crumb Calais Estate 2008 Semillon ~ Confit of duck with water chestnut and truffled potato gnocchi Calais Estate 2003 Zinfandel ~ Eye fillet of beef on goat's cheese and onion tartlet with bearnaise sauce Calais Estate 2003 Shiraz ~ Served with sides of Crispy chat potatoes with rosemary and garlic Sauteed green beans with bacon and almonds After thoughts Soft centered chocolate souffle with baileys and almond ice-cream Calais Estate "honey" Dessert Style wine Tea and coffee included $98 per person all wines are included and are 100ml of each wine (minimum 20 people) All served with Calais wines Click here for Printable Version of Group Menus degustation=If you enjoy your food served, each course with a carefully selected wine, see our group menu $98 - under FUNCTIONS. 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. 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 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: 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.) 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. 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 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 Includes tea and coffee Extra canapes $3.00 each No B.Y.O for group bookings over 10 people. 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 " 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 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 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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