Chef's counter
Eight stools facing the pass. Watch every course being plated and talk to the cooks who made it.
Verdell · Seasonal tasting kitchen
Seven courses, plated in front of you.
A 42-seat dining room built around an open kitchen. The menu follows eleven farms and one coastline, and changes every month.
I — The plate
Thrown by hand, two streets away.
Every plate comes from a potter on Kiln Lane. No two are the same shape, so no two courses look quite alike.
II — The sauce
Saffron beurre blanc, whisked to order.
Shallot, white wine and cold butter, mounted at the pass the moment your table is called. It never sits in a pan.
III — The scallop
Ninety seconds a side.
Hand-dived that morning and seared in brown butter until the crust is three millimetres deep and the centre is barely set.
IV — The garden
Pea shoots, viola, sea salt.
Picked at 4 pm by the grower, on the pass by 6. The last thing on the plate, and the first thing you taste.
Course four of seven
Now imagine the other six.
Tasting menu $135 per guest. Wine pairing $85. Tables open 30 days ahead at 10 am.
Plating00%
Now platingAn empty plate
OpenTue–Sat · 17:30–23:00
Find us124 Wharf Street
Tasting$135 · 7 courses
No booking?Walk-ins at the bar
Chef portrait
The kitchen
“We cook what arrived this morning. If the boat doesn't go out, the menu changes. That's the deal.”
Elena Marsh, chef and owner. Twelve years in coastal kitchens before opening Verdell in 2019.
42seats, so every plate leaves the pass warm
11farms and fishers within 80 km
12new menus a year, one per month
Where to sit
Three rooms, three evenings.
Choose where you'd like to sit when you book. Private hire is available for the garden room.
Dining room
Oxblood walls, candlelight and a view of the fire. Best for couples and small groups.
Garden room
One long table under the fig tree. Heated in winter. Book it for birthdays, rehearsal dinners or a team night.
Guest notes
“We sat at the counter and the chef talked us through the scallop while she plated it. Best seat in the city.”
Anjali & Tom · Anniversary
“I'm vegetarian and never felt like an afterthought. Seven courses, all of them thought through.”
Farah K. · Tasting menu
“Booked the garden room for twelve. They handled the allergies, the cake and a very loud uncle.”
Daniel O. · Private dinner
Reservations
Your table.
Table for 2
Tables open 30 days ahead at 10 am. We hold a card for bookings; cancellations inside 48 hours are charged $50 per guest.
Visiting
Good to know before you come.
Can you cater for dietary requirements?+
Yes. Every course has a vegetarian version, and we can work around most allergies if you tell us when you book. We can't guarantee a nut-free kitchen.
Is there a dress code?+
No. Come as you are. Most guests dress smart-casual.
Can we bring children?+
Children over 10 are welcome for the tasting menu. Younger guests are very welcome at the bar before 19:00.
What if I need to cancel?+
Cancel or change up to 48 hours before at no charge. Inside 48 hours we charge $50 per guest, as we buy produce for every booked seat.
Do you sell gift vouchers?+
Yes, for any amount or for a full tasting menu with pairing. Ask at the bar or call us.