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Grazing

Current Menu

"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

Entrées - all $17.00

PORK BELLY
18 hour slow cooked pork belly with braised fennel, salted grapes and apple
MOUNT MAJURA PINOT GRIS 2013 $10.00/GL

QUAIL
Roulade of quail with buttermilk and broccoli salad, blue vein cream and warm almond vinaigrette
RAVENSWORTH MARSANNE 2011 $8.50/GL

GRAVALAX
Sugar and citrus cured ocean trout with smoked yoghurt and sumac dressing, dried cranberries and micro coriander
CAPITAL WINES ‘THE WHIP’ RIESLING 2013 $8.00/GL

VENISON
Abalone and venison ravioli with roast Yass field mushroom and jus latte
MOUNT MAJURA GRACIANO 2012 $10.00/GL

PATE
Duck liver pate with house baked walnut sourdough, candied witlof and celery heart salad
LARK HILL VIOGNIER 2013 $10.00/GL

SEAFOOD MEDLEY
Brandade veloute with scallop boudin, kingfish, smoked trout, south coast oyster fritter and watercress
CAPITAL WINES ‘THE SWINGER’ SAUVIGNON BLANC 2013 $8.00/GL

*5% surcharge applies on Sunday
**15% surcharge applies on Public Holidays

Mains - all $33.00

DUCK
Confit duck leg with black barley, double smoked bacon, balsamic fig and burnt orange jus
AMUNGULA CREEK PINOT NOIR 2011 $9.00/GL

CHICKEN
Rolled and roasted chicken with quinoa, pumpkin and fried zucchini blossom
LONG RAIL GULLY CABERNET SAUVIGNON 2011 $10.00/GL

BEEF
Fillet of beef on wilted greens with potato galette and caramelised eschalot jus
CAPITAL WINES ‘THE FRONTBENCHER’ SHIRAZ 2011 $10.00/GL

PIE
The ‘Grazing Pie’- Snapper, scallop and mussel pie with champagne creamed leek and potato mash
BARTON ESTATE SEMILLION SAUVIGNON BLANC 2013 $9.50/GLS

OX CHEEK
Ox cheek braised in Pedro Ximenez on parsnip mash, glazed heirloom carrots and horseradish
CAPITAL WINES ‘THE BACKBENCHER’ MERLOT 2011 $9.50/GL

KANGAROO
Ash rolled kangaroo loin with garden beet puree, cassoulet beans and Tuscan kale
LAMBERT VINEYARDS CABERNET MERLOT 2006 $9.50/GL

*5% surcharge applies on Sunday
**15% surcharge applies on Public Holidays

VEGETARIAN OPTIONS

VEGETARIAN ENTREES - ALL $17.00

MUSHROOM
Rosemary salted mushroom ‘chips’ with quail egg omelette and parmesan cigars
CAPITAL WINES ‘THE SENATOR’ CHARDONNAY 2013 $8.50/GL

BEETROOT & LENTIL SALAD
Roast baby beetroot and green lentil salad with goat’s cheese fritter and fine garden herbs
BARTON ESTATE SEMILLION SAUVIGNON BLANC 2013 $9.50/GLS

VEGETARIAN MAINS - ALL $28.00

RISOTTO
Creamy pumpkin risotto with wattle seed & pepita burnt butter, witlof and radicchio salad
RAVENSWORTH MARSANNE 2011 $8.50/GL

EGGPLANT
Baked eggplant and spiced chickpea moussaka with peperonata
CAPITAL WINES ‘THE FOREIGN MINISTER’ SANGIOVESE 2013 $9.50/GL

*5% surcharge applies on Sunday
**15% surcharge applies on Public Holidays

Little People's Favourites

$15.00 including a toy pack

MACC & CHEESE
Macaroni pasta with creamy cheese sauce and salad.

FISH & CHIPS
Beer battered fish with chips, lemon and salad.

BANGERS & MASH
Pork sausages with potato mash and steamed green beans

ICE CREAM
Homemade vanilla or chocolate ice cream $5.00

FROG IN A POND
Green jelly with chocolate Freddo Frog $5.00

*5% surcharge applies on Sunday
**15% surcharge applies on Public Holidays

SIDES

BREAD
Fresh baked seeded rye bread with ‘La Barre’ blood plum finishing vinegar and Yass olive oil. $2.50 each

GREENS
Steamed broccoli and beans, tossed in a garden parsley salsa verde. $9.50

MESCLUN
Grown lovingly in our Chef’s garden, organic seasonal lettuce and other leaves. $8.00

CHIPS
Beer battered thick cut chips with smoked paprika aioli $8.00

DESSERTS - ALL $16.00

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

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

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

RASPBERRY
Vanilla and raspberry cheesecake with stinging nettle and mint ice cream, raspberry gelée and sable tuille

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

CHEESE PLATE
Our Chef’s selection of three boutique cheeses, served with house baked fruit bread, apple and stewed fig compote

*5% surcharge applies on Sunday
**15% surcharge applies on Public Holidays

Click to download: PRINTABLE VERSION - SPRING MENU (PDF 72.8 kb)

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