Best Known For
Seasonal ingredients make up the regularly changing menu but two particular belly-warmers are the eye fillet mignon, served wrapped in pancetta alongside mash, beans, garlic spinach and red wine jus and the roast pork belly, served on mash with broccolini and a red wine jus, that takes 3 days to make.
A blend of country charm and gastro pub fare attracts a loyal local following at the Farmers Arms hotel on East Street in Daylesford. Built in 1857, the Arms is the oldest pub in town boasting a rustic brick façade with trailing ivory and arched leadlight windows creating a warm, friendly environment to enjoy a diverse menu and wine list. Whether visiting or a local returning time and again, take a seat at the bar, intimate cushioned booths or soak up the sun in the beer garden, while sharing a tasting plate of croquettes, goats' cheese, olives and salmon gravlax. Steamed mussels with tomato, basil, chilli and char-grilled sourdough may entice, or delve into a Farmers' classic like braised lamb shank and creamy mash. For a sweet finish, try double a choc chip cookie with vanilla ice cream.
1 East Street, Daylesford 3460 VIC - See Map
Payments Accepted: Visa, Mastercard, Eftpos
Seats: 130 Chef: Chris Timmins