Darlington Estate Restaurant

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

Confit Tasmanian salmon, apple and spring onion salad with nuoc cham dressing (*g, d) 

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

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

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

Seasonal fish of the day, charred capsicum and tomato barley, goats’ cheese, asparagus and fig glaze 

Smoked Winter bean cassoulet, greens, sweet potato crips, pumpkin seed oil (ve) 

Sticky date pudding with butterscotch sauce and vanilla bean ice cream (v) 

Salted caramel panna cotta, explosive sugar, macerated strawberries (g) 

Chocolate mud cake with mocha sauce, vanilla bean ice cream and raspberry coulis (v)