DUCK EGG WITH CRUMBED HAM HOCK AND PEA FOAM

SERVES 4

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BUFFALO MILK BURRATA, JAMON IBERICO, BASIL JELLY, DEHYDRATED OLIVES AND FRESH TOMATO

SERVE 4

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DARLEY’S RESTAURANT

Surrounded by the timeless romance of a refurbished heritage building, guests of Darley’s Restaurant indulge in the gourmet creations of the only hatted restaurant in the upper Blue Mountains.

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CHEF KAYLA-ANN OSBORN

Executive Chef Kayla-Ann Osborn and her brigade of 12 qualified chefs have crafted their menu around fresh, local and seasonal ingredients.  

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CHEF CHALUKA RANGANA RODRIGO

From the Maldives to Sri Lanka Chef Chaluka has been honing his culinary skills and expanding his knowledge the only way he knows how, by getting involved. He’s worked in the 24 hour coffee shop at the luxury Eden Resort & Spa & progressed from Junior sous chef to senior sous chef & even had a hand in lecturing at Mercmerine.

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SOFT CHOCOLATE CAKE BAKED IN ITS OWN POT

serves 4

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SOUS CHEF RICHID AGOURAY

It is as a simple kitchen hand that Rachid Agouray joined La Mamounia team in 1988.

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LOBSTER TAGINE WITH VEGETABLES AND CHICKPEAS

Serve 4 

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CHEF RAHERIVELO CLAUDE WING

Chef Raherivelo Claude Wing is originally from Madagascar with an Asian background. He’s been with us since the beginning, spanning 20 years! With time, Raherivelo has climbed up the hierarchy.

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THE LISTING FEB 2017

Coming soon to a City near you.

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