d'Arry's Verandah Restaurant — Restaurant in Adelaide

A Disappointing Experience at an Otherwise Exceptional Venue

As business owners ourselves, we typically avoid leaving negative reviews, preferring to address any issues directly. However, our experience at D’Arry’s Verandah Restaurant during our recent visit to D’Arenberg left us no choice. We brought our concerns to their attention but felt compelled to share our experience in the hope that others might avoid the same.

Our weekend getaway was long-awaited, and we were especially looking forward to this fine dining experience, as we are passionate about food and wine. After an exceptional wine tasting at the Cube, where the staff’s knowledge and enthusiasm for their wines was top-notch, we had high hopes for the meal to follow. Sadly, things took a sharp turn at D’Arry’s Verandah.

Initially, things seemed promising. We informed our waitstaff that we were keen on a wine-focused experience, and they assured us the sommelier, Richard, would assist. We ordered our food, along with a glass of wine each, and eagerly anticipated the sommelier’s expertise.

But as time passed—nearly 30 minutes—with no sign of Richard, despite seeing him attend to several tables that had arrived after us, we began to wonder if we were being overlooked. Our bread course arrived, and still no Richard. Moments later, our entrées were served, yet we were still waiting on the wines we had ordered. Even after attempting to flag down attention multiple times, we eventually had to go inside to request the wines ourselves.

And unfortunately, it only went downhill from there.

When Richard finally arrived, our excitement for a carefully curated wine experience quickly turned to disappointment. We expressed interest in a flight of smaller, more unique wines that we had heard about. Richard’s response? “No, that’s not for you. Why don’t you just order a bottle?” He further explained that the flights were “too small for you,” which left us stunned. The tone was condescending, and it felt as though we were being labeled as simply there to overindulge, rather than to savor and appreciate the wines.

We’ve both worked in the hospitality industry and understand that wine and dining experiences are as much about making guests feel welcomed as they are about the food and drink. Richard’s dismissive attitude suggested that he had made assumptions about us, and this left a bitter taste—completely undermining what should have been a memorable occasion.

Despite this, we eventually ordered what we originally wanted and thoroughly enjoyed our selection, proving that our choice wasn’t “too small” after all. However, any hope of the service improving from there evaporated. Richard spent the rest of the sitting prioritising other tables, and it felt as though our experience was an afterthought.

To be fair, the food was exceptional, and the rest of the staff were warm, attentive, and professional. It’s a shame that one individual tarnished an otherwise lovely experience. I hope Richard reconsiders his approach and treats future guests with the respect and openness that such an esteemed establishment should offer.

It’s disappointing when a long-anticipated experience is soured by a single interaction. We hope that D’Arenberg recognises the importance of ensuring every guest feels valued, regardless of their perceived preferences or background. We won’t be returning anytime soon, but we hope this review serves as...

Visited on Sunday for lunch.

Drinks: d'Arry's The Original Shiraz Grenache 2020 and Elderflower cocktail

Small bites/ something in-between: d’Arry’s bread with Diana E.V. olive oil, toasted seeds and Romesco

Entree: Leek mousse and sauteed leeks with peas, broccoli tops, macadamia cream, celeriac ribbons and puffed wild rice and Lemon gum smoked kangaroo pastrami with banya nut puree, horseradish cream, pickled quandong and pepper leaf damper

Main: Southeast chimichurri beef fillet and smoked cherry tomatoes with grilled cos, avocado salsa, aji pepper sauce and polenta chips and Hills lamb rack and harissa forequarter with date couscous cake, charred eggplant, green fattoush and preserved lemon labneh

Dessert: Frangelico panna cotta with salted toffee popcorn and stewed rhubarb and petit four plate of four sweet bites

Starting with the small bites. As soon as I saw the olive oil was from Diana I knew this experience was going to be nothing less than good. The rustic d’Arry’s bread, paired with Diana E.V. olive oil and toasted seeds, was a delightful blend of simplicity and perfection. The seeds added a delightful crunch, harmonizing beautifully with the rich olive oil and flavorful Romesco. A simple yet perfect appetizer.

For the entree I had the kangaroo pastrami. The Lemon gum smoked kangaroo pastrami dish was a captivating homage to Australia's flavors. The silky horseradish cream and banya nut puree beautifully balanced each other, while the pickled quandong provided a tangy-sweet burst. The pepper leaf damper completed a truly memorable culinary experience.

I had the Hills lamb rack and harissa forequarter for the main paired with the d'Arry's The Original Shiraz Grenache 2020. The Hills lamb rack and harissa forequarter was a Mediterranean culinary experience. The star of the plate, the lamb, was tender, juicy, and perfectly seasoned with the harissa, offering a delightful hint of spice. The date couscous cake provided a subtle sweetness that paired exquisitely with the savory lamb. The charred eggplant added a smoky depth to the dish, and the green fattoush provided a refreshing crunch and herbaceous brightness that balanced the richness of the lamb. The preserved lemon labneh was a tangy and creamy accompaniment, enhancing the overall flavor profile with its citrusy notes. It paired perfectly with the bold spices and earthiness of the d'Arry's The Original Shiraz Grenache 2020.

For dessert I had the petit small bites. This is a perfect option if it's your first visit or if you're not sure what to order. The petit four plate of four sweet bites was a delightful conclusion to the meal. Each mini dessert was perfectly portioned, leaving just enough room for that sweet ending without feeling overly full. Despite the small cake selection, every bite was bursting with flavor. Of the petit four bites, the orange cardamom sponge was my absolute favourite! The sponge was moist, the compote a rich citrus delight, and the pistachio croquant provided a satisfying crunch. A harmonious blend of flavors and textures made this dessert a true standout.

The service was friendly, knowledgeable and highly professional.

The atmosphere inside the 19th century homestead was warm and full of hygge with views of the surrounding green rolling hills and vines of the McLaren Vale wine region.

I cannot wait for...

Wonderful service, ambience, food and wine!

While I've eaten here many times I'd not been for a few years. The new Spring menu looked great so I looked forward to taking my North American friends for lunch mid-October

We enjoyed the Dali exhibition in the Cube then walked across to the Verandah for lunch

Charli greeted us, offered seating choices then explained the vegan options for Mary, then the wines. She was friendly and knowledgable, recommending one different wine for the Grenache blends wine flight Jay ordered to accompany his kangaroo

Our Coconut and lime-cured kingfish chive pancake with Asian spring leaves and aromatic chilli sauce was excellent, as was our Almond stuffed, crumbed and fried local green olives and herb aioli. The third dish was also great - but I missed its menu description

Mary's King oyster brown mushrooms, white and black fungus and silken tofu with roasted sesame cream, tempeh chips and garlic choi sum Main had well-balanced flavours and textures - delicious!

Jay and I loved our Seared kangaroo fillet and roo tail pithivier with bunya nut cream, salt and vinegar saltbush and bush tomato seasoning. The pastry was perfect - thin, crisp and a perfect. The kangaroo was perfectly cooked and presented

We'd enjoyed our food and considered leaving to taste wines in the Cube. But people at neighbouring tables were raving about their souffle and chocolate pudding dishes so we ordered one of each to share - fabulous!

The passionfruit souffle with passionfruit sorbet and pouring cream was perfectly prepared, delicate and tasty

The soft-centred chocolate pudding with Dead Arm curd, chocolate icecream, D'Arry's aero and cocoa nibs was obviously more robust, with beautifully-balanced chocolate flavours and textures - fabulous dish to finish our meal 150310

I've raced then travelled 20 times in the northern hemisphere since 2001 - experiencing many outstanding dining experiences. Charli's service was world-class and my friends thoroughly enjoyed the experience. I'm glad D'Arry's Verandah maintains it's high standards, showcasing the best regional food and wines and look forward...