Darlington Estate Restaurant

January Menu

We recommend 3-courses for the best dining experience at our estate

Warm smoked chicken and potato salad, baby rocket, dill aioli (g, d)

Slow braised pork belly, pickled red cabbage, apple purée and crackle dust (g*, d)

Dukkha crumbed fried halloumi, harissa barley with dried cranberries and broccolini (v)

Porcini and thyme seasoned sirloin, garlic roasted chat potatoes, broccolini, red wine jus (g, d)

Chimichurri lamb rump, spiced puy lentils, roast butternut squash, confit red onion, tahini yoghurt (g)

Camembert stuffed chicken breast, honey roasted sweet potatoes, asparagus, mango and cherry salsa (g)

Smoked bean cassoulet, greens, roast pumpkin, sweet potato crisps, pumpkin seed oil (g, vg)

Milk chocolate tart, vanilla crème fraîche and cherry compote (v)

Peanut butter semifreddo, chocolate sauce, macerated strawberries (g, v)

Vanilla bean panna cotta, apple and cinnamon compote, ginger shortbread crumb (g*)

Turkish bread, mixed olives and feta for two (v) $16.0

Seasonal greens with garlic butter (g, v, *d) $16.0

Pommes Frites with truffle aioli (g, d) $15.0

Rocket salad, pear, walnuts & feta (g, *d, v) $16.0

Key g – gluten free, *g – can be made gluten free, d – dairy free, *d – can be made dairy free, v- vegetarian, vg – vegan, *vg – can be made vegan

Dietary restrictions can be accommodated to with prior notice (min. 48 hours notice).

Simply email us at [email protected], or add a note in your online reservation.

Modification of meals are not accepted.

A cakeage fee of $5 per head applies.

A cake knife, cutlery and plates will be provided at the table, along with your cake.