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The Finest Cuisine

Our award winning cuisine, just like the bush surroundings reflects a tantalising combination of truly Australian and European influences. Of course, each sumptuous dish is complemented by our premium quality wines.

Our philosophy

At Darlington Estate, our food is not about the ego of the chef, it's about the food itself. For that reason, we don't have a picture of him here. In all honesty, it's also because he's not a big showy type - he's just about the food. Our a la carte menu is a demonstration of cultivating the best in the centrepiece of each dish. This can only be accomplished by a careful balance of the accompaniments to ensure taste combinations and presentation are both exquisite in flavour and presentation.

This season's menu was designed to offer entertainment to all tastes, meaning that no matter what you think your favourite dishes might be at a first reading of the menu, there are surprises to be found in the dishes that you would never normally order. Devout steak-o-philes have been seduced by the chicken and scallop risotto!

Current A La Carte Menu

Entrees

Oysters: Natural, Kilpatrick or Kewpie tempura batter with pickled ginger MP

Vodka cured salmon, pickled fennel, potato salad, roe (d,g) $20

Harissa lamb loin, tahini yoghurt, hummus, baby carrots, wild roquette (g) $21

Chipotle pulled beef cheek, avocado and capsicum salsa, scorched flatbread (d) $22

Soft shell crab, Massaman sauce, bean shoot and coriander salad (d) $20

Fried cauliflower cheese, Dijonnaise and pickled onions (v) $20

Chef's selection of freshly baked breads with extra virgin olive oil, balsamic vinegar and dukkah (d,v) $14

SORBET

Sorbet as a refreshing palate cleanser, perfect between courses (d,g,v) $8

MAINS

Pulled pork shoulder, pickled cabbage, fondant potato, confit onion and a dark ale jus (g) $41

Blue swimmer crab, angel hair pasta, prawns, Champagne emulsion $40

Oven roasted chicken breast, Israeli couscous, fetta, spinach and pesto $39

Szechuan seared beef fillet, shitake miso rice, daikon fennel slaw, wonton skins $42

Seared duck breast, wattle seed, chick pea kasundi, pickled beetroot, broccolini and confit shallots (d,g) $42

Wild mushroom pappardelle, aged pecorino, wilted spinach, white wine cream $35

Seasonal fresh fish of the day, Chef choice (a) Market Price

DESSERTS

Bastani, sweet dukkha, juniper and sumac poached pear, sesame shard (g) $12

White chocolate and thyme pannacotta, lemon and lime curd, dark chocolate lattice (g) $12

Cocoa and sumac brulee, chocolate rosemary foam, lavender créme fraiche (g) $12

Hungarian flodni, apricot walnut chutney, plum jam, apple compote, poppy seeds *(d) $12

Raspberry and coconut parfait, brownie crumb, rum macerated raspberries $12

Our restaurant is fully licensed.

Key: d = dairy free, v = vegetarian, g = gluten free, a = ask you waiter, * = can be made to order.

Prices subject to change.

Father's Day Lunch Sunday 2nd September 2018 Menu

Choice of 3 entrees, 4 mains and 3 desserts

3 course meal $69 pp ($50 deposit required to secure table)

Entrees

Braised Harvey beef cheek, paprika and shallot polenta, tomato & scorched corn salsa

Braised Plantagenet pork belly, apple puree, pickled cabbage, crackle dust (df)

Warm smoked chicken and potato salad, baby spinach, dill aioli (gf) (df)

MAINS

Pale ale & rosemary braised lamb shoulder, warm salad of baby potatoes, caramalised onion and feta (gf)

Porcini & thyme roasted Harvey sirloin of beef, baby chat potatoes in garlic, broccolini and red wine jus (gf)

Seasonal fish of the day, charred capsicum, tomato & goat cheese barley, fig glaze (*df)

Wild mushroom risotto, pecorino, steamed asparagus, porcini powder (v, gf)

DESSERTS

Milk chocolate tart with vanilla double cream, white peach compote

Salted caramel pannacotta, explosive sugar and Kahlua macerated strawberries (gf)

Vanilla cream pannacotta with apple & cinnamon compote, short bread crumble (*gf)

Our restaurant is fully licensed.

Key: d = dairy free, v = vegetarian, g = gluten free, a = ask you waiter, * = can be made to order.

Cellar Door Wines

To Take Home

Darlington Estate Late Harvest Chenin 2014 $23
Darlington Estate Riesling 2015 $23
Darlington Estate Semillon Sauvignon Blanc 2015 $23
Darlington Estate Sauvignon Blanc 2015 $23
Darlington Estate Chardonnay 2014 $23
Darlington Estate Sparkling White $29
Darlington Estate Merlot 2014 $29
Darlington Estate Cabernet Merlot 2014 $29
Darlington Estate Shiraz 2014 $29
Darlington Estate Cabernet Sauvignon 2014 $29
Darlington Estate Rosé 2014 $23

Discounts may be available for Deluxe Club Members.

Sample Wedding Tasting Menu Next Event TBC

Entrees

Braised Harvey beef cheek, paprika and shallot polenta, tomato & scorched corn salsa

Braised Plantagenet pork belly, apple puree, pickled cabbage, crackle dust (df)

Cider braised Plantagenet pork cheek, ginger & carrot puree, radish & fennel salad (gf)

Warm smoked chicken and potato salad, baby spinach, dill aioli (gf) (df)

Confit Tasmanian salmon, apple & spring onion salad with nuoc cham dressing (*gf) (df)

Harissa barley, Dukkha crumbed haloumi, broccolini, dried cranberries (v)

MAINS

Free range chicken breast, green pea, pancetta and dill risotto, grilled Bickley asparagus (gf)

Porcini & thyme roasted Harvey sirloin of beef, baby chat potatoes in garlic, broccolini and red wine jus (gf)

Chimichurri Katanning lamb rump, spiced puy lentils, roasted butternut squash, confit red onion, tahini yoghurt (gf)

Seeded mustard scotch fillet, roasted baby root vegetables and béarnaise sauce (gf)

Seasonal fish of the day, charred capsicum, tomato & goat cheese barley, fig glaze (*df)

Wild mushroom risotto, pecorino, steamed asparagus, porcini powder (v, gf)

DESSERTS

Milk chocolate tart with vanilla double cream, white peach compote

Salted caramel pannacotta, explosive sugar and Kahlua macerated strawberries (gf)

Slow roasted lemon curd tart, spiced meringue and passionfruit créme fraiche

Mango chilli bavarois, compressed apple, gingerbread crumb (* gf)

Pineapple and coconut deconstructed cheesecake with filo mille feuille, raspberry coulis

Key: d = dairy free, v = vegetarian, g = gluten free, * = can be made to order.

1 Course - $45, 2 Courses - $60, 3 Courses - $75

Children's Menu

(Under 12's)

$33 per child includes main meal and dessert

Mains

Chicken tenderloins with chips and a garden salad
or
Tempura battered fish with chips and a garden salad

Dessert

Ice-cream Sundae

OPEN FOR LUNCH - Thursday, Friday, Saturday and Sunday
OPEN FOR DINNER - Friday and Saturday

Times are subject to availability - BOOKINGS ARE ESSENTIAL

Online Booking

Reservations:
tel: 08 9299 6268
email: bookings@darlingtonestate.com.au

Like what you see?

To book a table, just give us a call (or email, if that's what you prefer). The bookings number is 08 9299 6268 or you can email bookings@darlingtonestate.com.au.