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Darley’s

By the mists of the Three Sisters sits a country restaurant with city polish. Attitude-free service, a menu so heavy with appealing dishes that trying to choose between them is almost a chore, chef Hugh Whitehouse’s care in the kitchen, all with a stunning Blue Mountains backdrop. A delicate quail pastilla with seared scallops, preserved lemon and cous cous is the perfect introduction, as is melt-in-the-mouth Macleay Valley rabbit with black pudding, peas and pancetta. Blue-eye with sweetbreads, wood blewitt mushrooms and morel butter competes with Berkshire pork with a crisp parcel of pork belly in brik pastry and cauliflower cream for the title of most appealing main course. Try a sweet finish of apricot and ricotta clafoutis with Sauternes cream and go home a very happy camper (or treat yourself to a stay upstairs at the super-luxe Lilianfels resort).