Darlington Estate Restaurant

November and December Menu

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

Prawn salad, Marie Rose sauce, mango, avocado salsa salad (g, d)

Cheese Soufflé with field mushrooms and sun-dried tomato salsa (v)

Braised beef cheek, paprika and shallot polenta, tomato and scorched corn salsa, red wine jus (g)

Sirloin of beef with chimichurri, feta whipped mashed potatoes, asparagus (g)

Sage & onion stuffed free-range chicken breast, roasted chat potatoes, broccolini, carrot purée, jus

Crispy skin barramundi, potato fondant, zucchini purée, leek, tomato & vanilla braise, crispy potatoes (g)

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

Plum pudding, brandy crème anglaise, cherry compote, vanilla bean ice cream (v)

Pavlova with Chantilly cream, fresh mango, passionfruit and strawberries (v)

Raspberry and coconut parfait, Belgian chocolate, chocolate soil, macerated raspberries (*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.