Paul Farag Brings Egyptian Menus to Darley's at $130 a Head

Chef Paul Farag will run a six-week residency at Darley's, the fine dining room at Ardour Lilianfels in Katoomba, from Wednesday 11 November to Sunday 20 December 2026. The menu is priced at $130 per person, with additional dishes available on top.

The former Aalia chef will serve Egyptian-influenced food at the heritage-listed Blue Mountains estate. The format is a residency, not a permanent appointment. The distinction matters. Farag departed Esca Group earlier this year, and this engagement gives him a platform without committing either party beyond the new year.

Darley's sits within Salter Brothers Hospitality's portfolio. Matthew Butcher, the group's director of culinary and creative experience, framed the residency as a fit with the property's history.

"Lilianfels began life as a summer residence, so a chef residency felt like a natural fit," Butcher said.

Butcher's praise was direct.

"Paul is one of the most exciting cooks in the country, and we can't wait for guests to sit down to his menu. It's bright, generous food made for long lunches and dinners in the mountains," he said.

Note what the announcement does not say. There is no word on whether Farag takes a permanent role afterward, nor on how the $130 price compares with Darley's standard menu. Both questions will shape whether this residency moves covers or merely fills a calendar slot.

What does the menu look like?

The menu runs across lunch and dinner. It opens with snacks and entrées, followed by a choice of individual mains served with sides. Guests can start at the bar for snacks and a drink before moving to the dining room.

The meal begins with the breaking of bread: a wholemeal pita served with mezze drawn from Farag's favourites.

Mains include:

• Slow-roasted lamb neck with chermoula and tahini
• Dry-aged duck breast with walnut and pomegranate sauce
• Fish of the day with tamarind brown butter sauce
• Oysters and a larger-format steak, both available as additions

The structure points toward menu engineering. Individual mains with shared sides keep the format flexible, while add-ons such as oysters and steak lift the spend above the $130 base.

Why the Egyptian framing?

Farag's cooking draws on his heritage, filtered through Australian produce. He said he wants guests to see a different side of Darley's.

"It's a dining room that has long had a real sense of occasion, and this menu brings the flavours of my Egyptian heritage together with the produce we're lucky to have here in Australia," he said.

He also named his local partner. "I'm looking forward to working with head chef Alan Kropman and the team to bring it to life," Farag said.

That detail signals operational continuity. Kropman and the existing kitchen brigade remain in place; Farag layers a guest menu over an established operation for six weeks.

When can guests book?

The residency, branded "The Residence: Paul Farag at Darley's," serves dinner Wednesday to Saturday and lunch Friday to Sunday. Bookings run through the restaurant's SevenRooms reservation page.

The split service pattern concentrates demand on weekend lunch trade, which suits a destination property two hours from Sydney but leaves the quieter midweek lunch slots empty by design.

Whether the format becomes a repeat play for Salter Brothers across its other properties, or a one-off booking exercise, will depend on how the six weeks perform through to 20 December.