Wayne Brown (formerly of Sydney’s Quay and Singapore’s Guy Savoy) has captured the true essence of the Adelaide Hills in his menu for Hardy’s Verandah Restaurant. Foraged ingredients and seasonal produce are embraced with passion and respect. Newly renovated, this heritage building features three dining spaces and a balcony that overlook the hills. White linen and gentle music add to the romantic ambience.
The degustation menu is expertly crafted, bringing together intriguing ingredients in tantalising fusions. Ox tongue smoked over binchotan has a sensational smouldering aroma, and the meat is so tender that it melts in your mouth. It is accompanied by apple, ginger and wild sesame soy that give the dish freshness and zing. Dry-aged duck and foie gras is a marriage made in heaven. They are accompanied by sweet apricot marmalade and peppery kinome that enliven the tastebuds.
PSST! Patrick White leads a team of sommeliers who can match each dish with an exciting Australian or international wine.