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

ROULADE

Duck and veal roulade wrapped in Kyeema vine leaves with smoked potato mousse and eggplant.

WAGYU

Pickled Wagyu tongue, hand picked garden greens, black pudding, soft poached quail egg and celery seed dressing.

TROUT

Smoked Tumut rainbow trout terrine with choux tuile, horseradish and cucumber salad.

KANGAROO

Kangaroo tail and beetroot tortellini. Garden beetroot, goat’s cheese and wattleseed burnt butter.

KINGFISH

Barbecued yellowtail kingfish with five spice salt, Asian style gremolata,
spicy prawn dumpling and soy mirin jelly

CHARCUTERIE

Local and house produced terrines & small goods
($26.00 for two)

Mains - all $33.00

LAMB

Lamb cutlets and slow cooked lamb shoulder with stinging nettle, minted potatoes and spring peas, with confit tomato hollandaise.

TURKEY

Roast turkey wing with chorizo, sweetcorn polenta, asparagus, almond and parmesan crumbs and double-chicken reduction.

BEEF

Grass fed beef fillet with mustard, spinach, broad bean and tarragon crush and potato salad.

PIE

The ‘Grazing Pie’- Poached chicken and artichoke with green beans and potato mash.

BARRAMUNDI

Farmed Barramundi with squid ink pasta ribbons, La Barre olive oil poached black olives, capers and wild caught octopus.

RABBIT

Jindabyne rabbit ‘crépinette’ with garden lettuce, lentils, apple and celery puree.

VEGETARIAN OPTIONS

VEGETARIAN ENTREES $17.00

LENTILS

Lightly braised organic black caviar lentils with spiced beetroot, marinated and grilled haloumi, garden rocquette salsa verde and baby chard leaves
($28.00 main size)

OLIVE RAVIOLO

Herbed pasta filled with ricotta, mixed olives and semi dried tomatoes, with wilted spinach, chives & browned butter lemon sauce
($28.00 main size)

VEGETARIAN MAINS $28.00

RISOTTO

Risotto with garden herb roast butternut squash and its puree, toasted pinenuts, sage and Italian parmesan

WELLINGTON

Potato and mushroom terrine wrapped in puff pastry with local black truffle, sweet and sour walnuts, Tuscan black kale and eggplant relish

Little People's Favourites

LITTLE PEOPLE’S MEALS

• Spaghetti Bolognaise & herbed Parmesan crumbs
• Beer battered fish with thin chips, lemon & salad
• Scrambled Grazing eggs (2) with toast and tomato
• Mini version of our Chicken Pie served with salad

$15.00 each (includes a kids toy pack)

• Kids homemade ice cream (vanilla or chocolate) $5.00 two scoops

All prices include 10% GST.
Public holiday surcharge of 10% applies

Desserts - all $16.00

BAVAROIS
Delicate buttermilk bavarois with strawberries, pink peppercorn meringue, blood orange segments and consomme

PEACH TARTE TATIN
Almond infused house made puff pastry and peach tart
with honey and vanilla syrup, vanilla ice cream and pistachio.
(please allow 20 minutes)

CHOCOLATE
Baked chocolate fudge terrine with frosted blueberries, espresso marshmallow and pine nut flavoured ice cream

CARROT AND GINGER
Steamed carrot and ginger pudding with date ice cream,
confit ginger syrup and orange cream filled brandy snap.

CRÈME BRULÉE
Classic Vanilla crème brulée with chocolate truffle layer, local honey crust, berry sorbet and candied puff pastry tuile

CHEESE PLATE
Our Chef’s selection of three boutique cheeses,
served with fruit bread & an apple, fig and olive oil salad

Click to download: PRINTABLE VERSION - SPRING MENU (PDF 435.8 kb)

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