Raw creative edge on Darley’s Restaurant menu, naturally

Executive Chef - Roy McVeigh


AN indulgent blend of seasonal Australian delicacies infused with the breath of a million square hectares of eucalyptus trees – Darley’s Restaurant executive chef Roy McVeigh’s menu takes fine dining to the raw creative edge.

Fresh from a stint as executive chef for Google HQ in Singapore, he continues the Darley’s tradition of serving the freshest produce sourced within a 100-mile radius wherever possible and served as a la carte or degustation menus.

``Most of my inspiration comes from nature,’’ he says. ``I try to find something that is seasonal and a little bit quirky and preferably new to work with.’’

As well as supporting local and regional suppliers, McVeigh uses ingredients from the kitchen gardens alongside the restaurant and the extensive garden at Parklands Country Gardens & Lodges at Blackheath.


 

Fresh produce from Parklands Kitchen Garden and local farmers.

Local & Regional


Peach leaf, green pine cones, eucalyptus gel and bark have featured on his early menus for Darley’s Restaurant. Discerning diners looking for new ways to satisfy their palette can look forward to McVeigh’s interpretation of lovage, elderflower and sap soon.

``Little things that are quirky, keep my job interesting and me learning always appeal to me. Here at Lilianfels there’s little red and white sage flowers which I will use, and at some stage during winter we’ll use rose petals from the gardens around us.’’

McVeigh has a distinguished reputation of pushing boundaries in many high-end Sydney restaurants (including his own Dragoncello in Surry Hills) and international kitchens while retaining the standard of excellence only experienced in the finest restaurants such as Darley’s.

The multi-award winning Darley’s Restaurant is perched on the edge of the Greater Blue Mountains World Heritage Area just two minutes’ walk from Echo Point Lookout overlooking the Three Sisters rock formation. It is the only hatted restaurant in the Blue Mountains.

Our Surrounds.

Hand Picked

Naturally Preserved

Local & Regional Produce
AWARDS

Latest
AWARDS

2019 : THREE CHEF'S HAT
2019: ONE CHEF'S HAT

  


  • 2019 awarded "Three Chef's Hat" by Gault & Millau
  • 2019 awarded “One Chef's Hat” in the Australia's Good Food Guide
2018: WINNER - READERS CHOICE 

 

2018 awarded “WINNER - READERS CHOICE 2018” in the Sydney Morning Herald good food guide

2017: ONE CHEF'S HAT

 

2017 awarded “one chef’s hat” in the Sydney Morning Herald good food guide 

2016: ONE CHEF'S HAT

2016 awarded “one chef’s hat” in the Sydney Morning Herald good food guide 

2015: MULTI-AWARDS
  • 2015 “one chef’s hat” in the Sydney Morning Herald good food guide
  • 2015 TAA Awards - Regional Restaurant of the Year
  • 2015 TAA Awards - Chef of the Year (Lee Kwiez Darleys Restaurant) in Regional Hotels
  • 2015 AHA Awards - Best Restaurant Accommodation Division
  • 2015 AHA Awards - Chef of the Year (Lee Kwiez Darleys Restaurant)
2014:ONE CHEF'S HAT

2014 Darley's Restaurant awarded “one chef’s hat” in the Sydney Morning Herald good food guide