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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

Entrées - all $17.00

PORK BELLY
18 hour slow cooked belly of pork with braised carrot, soubise, apple and prune

TUNA
Olive oil rare poached Yellowfin tuna with crisp octopus, chorizo and cauliflower

DUCK
Lightly smoked breast with terrine and duck ‘jerky’, fennel slaw, and curried raisin puree


ASSIETTE
Lamb numbles assiette; crumbed lamb’s brain, liver, and pickled tongue with sauce gribiche and French onion broth


QUAIL
De-boned quail with Grazing’s black pudding, roast pear and parsley root puree

RAINBOW TROUT
Smoked Rainbow trout croquette with artichoke, burnt leek and parsley picada


All prices are GST inclusive

A surcharge applies on Sundays (5%) and Public Holidays (15%)

A fee of 1% applies for all VISA & MASTERCARD and 3% for AMEX

Mains - all $33.00

LAMB
Slow cooked local lamb with hand-made rosemary sausage, braised red cabbage and Crookwell potato mash


CHICKEN
Free range baby chicken with hay baked bacon and celeriac, glazed chestnuts and King Trumpet mushroom


BEEF
‘Glenlea Farm’ grass fed beef with caramelised endive tarte tatin, smoked garlic crème and red wine onions


FISH
Petuna Ocean trout loin with grains, salsa verde and crackle


OX CHEEK
Ox cheek in Pedro Ximenez with heritage carrots, horseradish and parsnip


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


All prices are GST inclusive

A surcharge applies on Sundays (5%) and Public Holidays (15%)

A fee of 1% applies for all VISA & MASTERCARD and 3% for AMEX

VEGETARIAN OPTIONS

Vegetarian Entrees

All vegetarian entrees $17.00

ASPARAGUS
Manchego custards with almond crunch, shaved raw asparagus, broccolini and green pea


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

Vegetarian Mains
All vegetarian mains $28.00

RISOTTO
Creamy pumpkin risotto with wattleseed & pepita burnt butter, witlof and radicchio salad


EGGPLANT
Baked eggplant and spiced chickpea moussaka with peperonata

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

SIDES

BREAD
House baked rye bread with ‘La Barre’ blood plum vinegar and Yass olive oil $2.50 each

GREENS
Steamed broccoli and cauliflower with Taleggio cream $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 roast garlic mayonnaise $8.00

DESSERTS - ALL $16.00

CRÈME CARAMEL
Cardamom crème caramel with poached quince and almond tuile

ORANGE
Flourless orange cake with fennel & coffee ‘dukkah’, orange butter and marmalade ice cream

CHOCOLATE SOUFFLE
Twice baked chocolate and beetroot soufflé with vanilla ice cream and toasted pistachio milk crumb

CARAMEL SALTED HAZELNUT
Frozen caramel and salted hazelnut custard with chocolate parfait, chocolate aero and pastry tidbits

BREAD & BUTTER PUDDING
Spiced fruit bread and butter pudding with toffee banana and chestnut crème

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


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

Click to download: PRINTABLE VERSION (PDF 265.6 kb)

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© GRAZING 2015
Corner Cork and Harp Streets, Gundaroo NSW Ph: 02 6236 8777
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