Adelaide: Private Helicopter Transfer to d’Arenberg, Wine Blending Session & Eight-Course Degustation with Wine Pairing
Escape the city for an escape to McLaren Vale’s renowned d’Arenberg. This luxe day out includes private helicopter transfers, a wine-blending session, and ends with exquisite wining and dining. Marvel at the breathtaking vistas of South Australia’s coastline and the renowned McLaren Vale wine region before landing for a hands-on wine-blending experience. With expert guidance, craft your own bespoke 750ml sample to take home. Enjoy pure culinary indulgence at d’Arry’s Verandah Restaurant, savouring an eight-course degustation menu amidst the picturesque backdrop of McLaren Vale’s rolling hills, then finish with a self-guided wander through the d’Arenberg Cube’s famed art installations.
Inclusions
- Valid for two adults (18+)
- Private return helicopter transfer from Adelaide Airport (ADL) to d’Arenberg
- Wine blending class
- 750mL bottle of your personally blended shiraz
- Eight-course degustation lunch at d’Arry’s Verandah with signature lobster dish and paired wines
- Entry to the d’Arenberg Cube, featuring the Alternate Realities Museum and art by Salvador Dali
- Available every day: Departs 9.30am; returns 3.30pm (approximately)
- Departure Point: Adelaide Airport
- Bookings valid to 31 March 2026
Sample Eight-Course Seasonal Degustation:
- Course One: Canapes: d’Arry’s bread with house-churned truffle butter, and almond-stuffed, crumbed and fried green Willunga olives with lemon verbena aioli
- Course Two: Amuse Bouche: Cauliflower tom kha gai with coriander foam
- Course Three: Barramundi: Barramundi lime and coriander kinilaw with flying fish roe, ginger coconut cream and sesame rice cracker
- Course Four: S.A. harissa prawn tails with hommus whip, pine nut, raisin, mint, tabouleh and pomegranate dressing
- Course Five: Sorbet: Honeydew melon and lemon myrtle sorbet with a splash of The Low Life Sauvignon Blanc
- Course Six: Fleurieu Lamb: Lamb cutlets and braised shoulder, chorizo paella brik with Manchego crumbed brain achicoria and pickled walnut salad
- Course Seven: Lanyap: Stewed quandong with wattle seed wafer, coconut yoghurt, fresh native finger lime and toasted macadamia nuts
- Course Eight: Dessert: Passionfruit soufflé with passionfruit sorbet and pouring cream OR Soft centred chocolate pudding with Dead Arm curd chocolate ice cream and d’Arry’s aero
- Petit fours
*Menu is seasonal and subject to change. Sample menu featured is the Seasonal Degustation Autumn 2024 Menu