Look forward to seeing      you at the Daylesford

November 4th, 2020Look forward to seeing you at the Daylesford

YAY! The Daylesford Hotel is up and running again with all its classic items on the menu. The pub, or the old girl as she is known, opened last Thursday for its famous steak night, with plenty of happy diners taking their seats.

Open for now, Thursday through to Sunday, the team is busy supporting local producers including Tonna’s Fruit & Vegetables, Brooklands Free Range Farms and Hazeldene. The menu’s online and Kyle and I are already making choices for when we head back next week.
For starters I reckon I will have to go to the cauliflower fritters with truffle mayo, parsley and cheddar ($14) while Kyle can never say no to fried lamb ribs and these come packed with flavour with garlic, za’atar – a blend of savoury dried herbs like oregano, marjoram or thyme, and earthy spices like cumin and coriander, with sesame seeds, and zhoug – a bright green, spicy cilantro sauce that originated in Yemen ($14).
If you’re hungry, and aren’t we all for great pub fare, load up with some sides like the garlic & herb sourdough cob ($10), grilled broccolini with a lemon vinaigrette ($12) or just a side serve of wonderful chips and aioli ($10).

Mains are harder to choose. I would be happy with any of them but it is probably a toss-up between the roast pumpkin gnocchi with sage, roasted walnuts, Tuscan kale, ricotta and parmesan ($26). I love the Daylesford’s gnocchi, so light and fluffy. But, then again, the Furphy-battered flathead tails, chips, coleslaw, herb and caper mayo ($28) is also on the cards. Like many people, we have tried to hone a few more home- cooking skills. Kyle even bought a deep fryer (which we used once) but we have never bothered to recreate fish and chips. Just no point.
Kyle is going to have it even harder with mains. The hotel’s famous pie with mash, peas and gravy ($29) or the DH classic local burger with a 100 per cent sher wagyu beef patty, house-cured bacon, lettuce, tomato, pickles, onion and mustard sauce ($35) or perhaps the chicken parma with Napoli sauce, free range ham, scamorza – South Italian cow’s milk cheese, slaw and chips ($28). I reckon he will go with the last option, with a side serve of a pint of tap beer.
Wonderful desserts ($14) are always on offer and there’s also a kids’ menu. And being a pub, the drink choices are endless. So, as people have been saying for 107 years this December: “See you at the Daylesford!”

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