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Grazing

Current Menu

Menu changes regularly to showcase the best seasonal produce and may have minor variations from the online menu from time to time

"The 1830s stone building at Gundaroo is now home to one of our region's best and most authentic eateries, using regional produce and wine extensively, as well as herbs and vegetables from the restaurant's own plot." Catriona Jackson - The Canberra Times, Food and Wine

Two Course $50.00pp
Three Course $67.00 pp
Tasting Four Course$75.00 pp

Grazing

Tasting Menu

Courgette blossom, chèvre, pine nut and sultana, sesame and turmeric crust with tomato confit
2015 eden road pinot gris

Braised south coast octopus, prawn, black tarama, tomato and basil
2014 lerida chardonnay

Local lamb rump, sticky glazed lamb rib, kohlrabi, artichoke, cauliflower and eggplant
2013 collector sangiovese

Manchego and Chevre, garden rhubarb and lavosh
2015 nick o'leary rose
(optional)

Caramelised white chocolate and fig leaf rice pudding,port wine roast figs and pistachio
2012 shaw estate botrytis semillon

Tasting menu to be experienced by the whole table only
add matching wines $25.00 pp
optional cheese course add $10.00 pp
and with matching wine $15.00 pp

Entree

PERSIAN LENTILS WITH SWEET POTATO
Dukkha-crusted whole baked sweet potato, Persian lentils and smoked hummus

OCTOPUS
Braised local octopus, prawn, black tarama, tomato and basil

OCEAN TROUT
Tartare of Ocean Trout, salmon caviar, charcoal and avocado

PORK
Lost River Produce slow cooked pork belly, green pea, mint, black sesame and radicchio

DUCK
Pressing of duck, parsnip toffee, pickled rhubarb and pork crackle

OX TONGUE
Grilled ox tongue, blood pudding croquette, apple and garden tarragon

Mains

MUSHROOM
Baked Portobello and Swiss brown mushroom gratin, Manchego biscuits and piccalilli

LAMB
Local lamb rump, sticky glazed lamb rib, kohlrabi, artichoke, cauliflower and eggplant

POULTRY
Coffee rubbed hen’s thigh, roast breast, creamed cress, sweet corn and barley

BEEF
Black Angus beef flank, beer pickled onions, heirloom carrots, kale and smoked bone marrow cream

KANGAROO
Ash dusted Kangaroo fillet, roo prosciutto, cassoulet beans and garden beets

BARRAMUNDI
Pan roasted saltwater barramundi, new season asparagus, garden tarragon and pipi champagne butter emulsion

Desserts

PEACH SPLICE
Yellow peach sorbet with Earl Grey infused ice cream, peach compote and meringue wafers

BURNT HONEY CREAM
Burnt honey cream, ginger and orange blossom poached pear, Iron Bark honey jelly and candied pastry

CARAMEL SALTED HAZELNUT
Frozen caramel custard, salted hazelnut praline, chocolate parfait, chocolate aero and cocoa fragments

WHITE CHOCOLATE & FIGS
Caramelised white chocolate and fig leaf rice pudding, port wine roast figs and pistachio

CHEESE PLATE
Our Chef’s selection of two boutique cheeses, house baked breads and garden fruit chutney

Click to download: PRINTABLE VERSION (PDF 466.7 kb)

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© GRAZING 2017
Corner Cork and Harp Streets, Gundaroo NSW Ph: 02 6236 8777
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