Darley's Spring Menu
Entrée
Eight Sydney rock oysters - freshly shucked, Champagne vinegar sorbet
Savarin of sugar cured ocean trout & avocado, mud crab, ocean trout roe, pickled ginger, cucumber essence
Salad of baby globe artichokes, blood orange, sheep’s milk fetta, cress, Ligurian olives, crustini, roasted almonds
Press of Crisp duck confit, roasted beetroots, celeriac cream, boudin noir, cassis
Master stock poached Mt. Tomah chicken, WA rock lobster, cuttlefish, braised Japanese mushrooms, sesame noodles, coriander, lotus root
($15 supplement)
Twice cooked local Jannei goat’s cheese soufflé, green asparagus,
shaved fennel, pea flowers
‘Quail Bisteeya’
Seared sea scallops, cous cous, barberries, eggplant, preserved lemon, herbs
Main Menu
Yellow fin tuna, salad of cucumber, baby fennel, mint,
white anchovies, broad beans, salsa verde
John Dory fillets, crab congee, green asparagus,
zucchini flowers, ginger scented consommé
Maclay Valley rabbit, slow braised leg, roasted saddle wrapped in prosciutto,
young carrots, petit pois a la Française
Northern Rivers milk fed veal, sweet breads, white asparagus, local walnuts,
swiss brown mushrooms, black truffle butter
Mandagery creek Venison loin - rare roasted, spiced slow cooked beetroot, brocolini,
sour dough crumbs, herbs
Flinders Island milk fed lamb,
crème fraiche pastry, organic red lentils, spiced eggplant, yoghurt, Turkish mint, roasted vine ripened tomatoes
Side orders
Potato puree, Baby green beans, roasted almond butter
Green asparagus, confit garlic, Persian fetta
Cheese
Selection of Australian and European cheese
Organic Roquefort, roasted pear, walnut bread, truffle scented honey
Warm tartlet of Edel de Cleron, roasted almonds, Bilpin apple chips
Desserts
Warm Belgian dark chocolate tart, rum and muscatel raisin ice cream (15 min)
Pave of vanilla ice cream, mango sorbet, tropical fruits, Italian meringue
Indulgence of white chocolate and strawberries
Mulberry and vanilla vacherin
(crisp meringue, mulberry sorbet, vanilla cream)
Vanilla panna cotta, custard apple,
young coconut jelly, mandarin sorbet
Two Courses $ 78 ~ Three Courses $ 98
Degustation Menu $ 130 plus $ 65 with matching wines
