Darlington Estate Restaurant

March Menu

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

Slow braised pork belly, pickled red cabbage, apple purée, red wine jus (*g, d)

Orange soy fried chicken wings, wild rice, stir-fried julienne vegetables (d)

Mozzarella, pea and dill arancini, tomato and basil purée, rocket salad (v)

Sirloin steak with horseradish mash potatoes, wilted spinach, slow-roasted tomatoes, red wine jus (g)

Camembert stuffed free-range chicken breast with honey roasted sweet potato mash, asparagus,
mango and cherry salsa (g)

Confit duck leg, candied red cabbage, roasted sweet potato, asparagus, duck jus (g, d)

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

Chocolate coffee mud cake, mocha sauce, mixed berry coulis, vanilla bean ice cream (v)

Custard tart served with spiced crème fraîche and berry coulis (v)

Mango bavarois, chilli strands, green apple crisps, cranberry compote (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.