"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 ($17.85 sundays)
18 hour slow cooked pork belly with Shiraz and red onion marmalade, poached fig and cress.
DOMAINE ROUGHA CROIS SAIGNEE ROSE 2009 $8.50/GL (Sunday $8.93)
Caper and lemon crusted lamb brains with shaved fennel, citrus segments and parmesan custard.
RAVENSWORTH MARSANNE 2010 $8.50/GL (Sunday $8.93)
Local rainbow trout house smoked over grapevine clippings served with an olive tapenade, almond puree, puffed grains and watercress.
CAPITAL WINES ‘THE SWINGER’ SAUVIGNON BLANC 2012 $8.00/GL (Sunday $8.40)
Kangaroo tail and beetroot tortellini with garden beetroot relish, goat’s cheese and wattle seed burnt butter.
CAPITAL WINES 'THE BACKBENCHER' MERLOT 2011 $9.50/GL (Sunday $9.98)
Carpaccio of Kingfish with garden heirloom tomatoes and herb dressing, preserved lemon and white anchovy fritters
LARK HILL VIOGNIER 2012 $10.00/GL (Sunday $9.98)
MEAT & CHEESE
A selection of house prepared charcuterie meats served with pecorino cheese, marinated olives and lavosh ($26.00 for two)
LAMBERT VINEYARDS CABERNET MERLOT 2006 $9.50/GLS (Sunday $9.98)
Mains - all $33.00 ($34.65 sundays)
Confit of duck with fennel and apple puree, roasted duck neck sausage, cinnamon infused red cabbage and pine nut gremolata.
AMUNGULA CREEK PINOT NOIR 2011 $9.00/GL (Sunday $9.45)
Roast young chicken with red grape and radicchio, steamed potato, bacon and preserved lemon butter.
EDEN ROAD ‘THE LONG ROAD’ CABERNET SAUVIGNON 2009 $9.00/GL (Sunday $9.45)
Grass fed beef fillet, char-grilled and served with oxtail studded ‘bubble and squeak’, dressed greens and mustard cream.
CAPITAL WINES ‘THE FRONTBENCHER’ SHIRAZ 2011 $9.50/GL (Sunday $9.98)
The‘Grazing Pie’- Cod, scallop and mussel pie with champagne creamed leek andpotato mash
CAPITAL WINES ‘THE SENATOR’ CHARDONNAY 2009 $8.50/GL (Sunday $8.93)
Ox cheek braised in Pedro Ximenez served on parsnip and potato mash, glazed heirloom carrots and fresh horseradish.
LAMBERT VINEYARDS CABERNET MERLOT 2006 $9.50/GL (Sunday $9.98)
Ballotine of rabbit with carrot and potato gallette, garlic custard and fried enoki mushrooms.
EDEN ROAD ‘THE LONG ROAD’ CABERNET SAUVIGNON 2009 $9.00/GL (Sunday
VEGETARIAN ENTREES - ALL $17.00 ($17.85 SUNDAYS)
Twice cooked carrot souffle with toasted coriander seed tuile, creme fraiche, pickled walnuts and watercress**
BOURKE STREET CHARDONNAY 2010 $8.50/GL (Sunday $8.93)
Porcini mushroom pasta filled with herb and garlic mushrooms with Saint Agur gratin, fried enoki and mushroom essence
MOUNT MAJURA PINOT GRIS 2012 $9.00/GL (SUNDAY $9.45)
VEGETARIAN MAINS - ALL $28.00 ($29.40 SUNDAYS)
Cauliflower and black truffle scented risotto with wattle seed and hazlenut burnt butter, parmesan and garden leaves**
CAPITAL WINES ‘THE WHIP’ RIESLING 2012 $8.00/GL (Sunday $8.40)
Baked eggplant and spiced chickpea moussaka with peperonata
CAPITAL WINES 'THE FOREIGN MINISTER' SANGIOVESE 2012 $9.50/GL (Sunday $9.98)
Little People's Favourites
$15.00 including a toy pack ($15.75 sundays)
MACC & CHEESE
Macaroni pasta with creamy cheese sauce and salad.
FISH & CHIPS
Beer battered fish with chips, lemon and salad.
Mini house made beef burger with cheese, tomato sauce and chips.
Homemade vanilla or chocolate ice cream $5.00 (Sunday
FROG IN A POND
Green jelly with chocolate Freddo Frog $5.00 (Sunday
Fresh baked light rye bread with ‘La Barre’ blood plum finishing vinegar and Yass olive oil. $2.50 each (Sunday $2.63)
Steamed broccoli and beans, tossed in a garden parsley, walnut and feta pesto. $9.50 (Sunday $9.98)
Grown lovingly in our Chef’s garden, organic seasonal lettuce and other leaves. $8.00 (Sunday $8.40)
Beer battered thick cut chips with smoked paprika aioli $8.00 (Sunday $8.40)
DESSERTS - ALL $16.00 ($16.80 SUNDAYS)
Layered mandarin curd with white chocolate mousse, candied pastry and sweet and sour mandarin salad
Poached nashi pear with ginger pudding, clove custard and soy milk sorbet
CARAMEL & SALTED PEANUTS
Frozen caramel and salted peanut butter custard with chocolate parfait, crushed bitter chocolate and peanut brittle
Honey panna cotta with ice cream filled fig beignet and Pinot reduction
Classic vanilla crème brulee with petit chocolate doughnut.
Our Chef’s selection of three boutique cheeses, served with fruit bread & an apple, fig and olive oil salad.
Click to download: PRINTABLE VERSION - WINTER MENU (PDF 83.7 kb)