Steeped in history, Darley’s Restaurant is set in the heritage listed, original homestead of Frederick Darley, the sixth Chief Justice of NSW and is a tribute to a bygone era.
Executive Chef, Hugh Whitehouse’s Modern Australian cuisine is served in a romantic space that features beautiful stained glassed windows, original ornate fire places, crystal chandeliers and offers guests a breathtaking view of the surrounding gardens and the Jameson Valley.
Adjoining the main dining room, there are two individually decorated private dining rooms which capture an intimate sense of privacy - perfect for a special event or celebration.
Darley’s was awarded a coveted ‘Chef’s Hat’ and named ‘Regional Restaurant of the Year’ at the 2008 Sydney Morning Herald Good Food Awards and for 2009, has been bestowed a second chef’s hat.
The extensive wine list offers vintage wine sourced locally from Mudgee and Orange as well as wines from other top Australian wineries and a selection of international wines.
Hugh’s dedicated team serves dinner from 6.30pm from Tuesday to Saturday and a leisurely lunch on Sunday.
| *2 Courses: | $85 |
| 3 Courses: | $105 |
| Degustation Menu: | $130 plus $65 with matching wines. |
*Please note that the 2 course set meal is not available on Saturdays.
All prices quoted per person
For reservations, call Lilianfels direct on +61 (02) 4780 1200 or fill out our Booking Request form.
Darley’s Seasonal Menu
In the kitchen I use choice local ingredients sourced from an established network of Blue Mountains and Central West Growers. I believe that food is about showcasing the best of the season and should offer a balanced and textured dining experience.
My Autumn menu features the best of this in juicy and flavoursome crisp apples and pears from local Bilpin farms. It’s the season for nuts, with Mount Tomah walnuts and chestnuts on the menu. The season for celeriac, salsify and Jerusalem artichokes has started, some of my favourite vegetables. A variety of late season raspberries and beautiful ripe black figs are also show cased on the menu.
It’s also the season for wild barramundi, hapuka, freshly shucked south coast rock oysters, WA black marrons, with rabbit and game bird on the menu. Milk is plentiful and sweet, which is showcased in the creamy velvet texture of Jannei goat’s cheese used in salads and featured on our cheese plates.
A bottle of cool climate wine from the Orange district, perhaps a lighter style chardonnay or a pinot complements an autumn day in the mountains.
In the talented hands of my team of chefs in the kitchen and passionate wait staff serving, these local culinary inspirations, together with the perpetual, seasonal variations, guarantee that dining at Darleys is forever a fascinating feast
Bon appetit!
Darley's Restaurant Menus & Wine List »
