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Grazing

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"Definitely one of Australia's finest country restaurants. The food is home-hearty yet refined...This is not only a Canberra treasure; it's a national treasure."The Gourmet Guy - Australian Traveller Magazine

canberra day - monday 10th march 2014

GRAZING will be open for lunch.

Set price menu with four choices per course:

- 2 courses @ $55 per person
- 3 courses @ $70 per person

easter 2014

Good Friday 18th April - CLOSED

Saturday 19th April - Set price menu with four choices per course:
(+ additional 15% surcharge applies)

Sunday 20th April - Set price menu with four choices per course:
(+ additional 15% surcharge applies)

Monday 21st April - Set price menu with four choices per course:
(+ additional 15% surcharge applies)

ENTREE (choice of)

PORK BELLY - 18 hour slow cooked pork belly with braised fennel, salted grapes and apple

GRAVALAX - Sugar and citrus cured ocean trout with smoked sumac and yoghurt dressing, dried cranberries and micro coriander

PATE - Duck liver pate with house baked walnut sourdough, candied witlof and celery heart salad **

BEETROOT & LENTIL SALAD - Roast baby beetroot and green lentil salad with goat’s cheese fritter and fine garden herbs

MUSHROOM - Rosemary salted mushroom ‘chips’ with quail egg omelette and parmesan cigars

MAIN (choice of)

CHICKEN - Rolled and roasted chicken with quinoa, pumpkin and fried zucchini blossom

DUCK - Confit duck leg with black barley, double smoked bacon, balsamic fig and burnt orange jus

BEEF – Fillet of beef with braised chard, potato galette and caramelised eschalot jus

EGGPLANT - Baked eggplant and spiced chickpea moussaka with peperonata

PIE - The ‘Grazing Pie’- Snapper, scallop and mussel pie with champagne creamed leek and potato mash

DESSERT (choice of)

PANNA COTTA - Popcorn and malt flavoured panna cotta with fresh fig, cinnamon ice cream and pistachio**

CHOCOLATE MOUSSE - Belgium dark chocolate mousse tart with salad of black plum, confit orange and micro coriander

CARAMEL & SALTED PEANUTS - Frozen caramel and salted peanut butter custard with chocolate parfait and crushed bitter chocolate**

PEACH TARTE TATIN - Almond infused house made puff pastry and peach tart with vanilla bean ice cream and honey & vanilla syrup (allow 20 minutes)

CHEESE – Our Chef’s selection of three boutique cheese, served with fruit bread & apple, preserved fig and olive oil salad**

2 courses @ $50 per person (*$57.50)
3 courses @ $66 per person (*$75.90)


BREAD
Fresh baked light rye bread with ‘La Barre’ blood plum finishing vinegar and Yass olive oil $2.50 each (*$2.87)

GREENS
Mixed steamed greens and beans, tossed in a garden parsley salsa verde $9.50 (*$10.93)

MESCLUN
Grown lovingly in our Chef’s garden, organic seasonal lettuce and other leaves $8.00 (*$9.20)

CHIPS
Beer battered thick cut chips with smoked paprika aioli $8.00 (*$9.20)

*Includes 15% Public Holiday surcharge
**may contain nuts

anzac day - 25th april 2014

GRAZING will be open for dinner only.

Set price menu with four choices per course:

- 2 courses @ $50 per person
- 3 courses @ $65 per person

(+ additional 15% surcharge applies)

mothers day - sunday 11th may 2014

Sunday 11th May - GRAZING will be open for lunch

3 course set price menu with four choices per course

Adults $70 per person
Children $20 per person

(+ additional 5% surcharge applies)

QUEEN'S BIRTHDAY LONG WEEKEND 2014

Monday 9th June - GRAZING will be open for lunch

Set price menu with four choices per course:

- 2 courses @ $50 per person
- 3 courses @ $65 per person

(+ additional 15% surcharge applies)

< The Region | < Dining

© GRAZING 2014
Corner Cork and Harp Streets, Gundaroo NSW Ph: 02 6236 8777
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