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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
Four Course Tasting Menu $75.00 pp

Entree

ZUCCHINI BLOSSOM
Zucchini blossom with ricotta and pine nuts, black garlic, potato and buckwheat

RAVIOLI
Carrot ash and prawn ravioli, smoked trout bisque and pickled carrot

GRAVLAX
Cured Ocean Trout, beetroot, dill, crème fraiche and nasturtium

WAGYU
House corned Wagyu Girello, garden harvest, brassica dressing and aerated Sebago

LAMB
Breaded Crookwell lamb press, walnut ketchup, mushroom and pine oil

PARFAIT
Smooth duck liver parfait, Bavarian dukkah, apple mustard and parmesan shortbread

Mains

EGGPLANT
Eggplant with white miso glaze, charred Baba Ganoush, sesame and yoghurt

BARRAMUNDI
Pan roasted Barramundi, cauliflower, smoked horseradish, capers and calamari

POULTRY
Organic hen's breast, buttered cannellini, kohlrabi, olive and chives

PORK
Slow cooked belly of pork, pickled fillet, creamed corn and leek

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

KANGAROO
Ash dusted Kangaroo loin, pumpkin, burnt butter and sage

Desserts

PINEAPPLE SPLICE
Cardamom and vanilla braised pineapple sorbet, vanilla ice cream and coconut meringue wafers

FIG
Burnt butter wanna cotta, spiced port and vermouth, fresh fig and pistachio

CARAMEL SALTED HAZELNUT
Frozen salted caramel, hazelnut praline, chocolate parfait, cocoa brittle and sable

TARTE TATIN
Baked strawberries, caramelised white chocolate, toasted milk crumb and almond nougatine place

CHOCOLATE CAKE
Flourless milk chocolate cake, raspberry, banana, date and buttermilk

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

Tasting Menu

Black garlic and mushroom with herbed potato terrine
2016 SUMMER HILL VINEYARD SAUVIGNON BLANC

Cured Ocean Trout, beetroot, dill, crème fraiche and nasturtium
2017 LONG RAIL GULLY RIESLING

Slow cooked belly of pork, pickled fillet, creamed corn and leek
2016 THE VINTNER’S DAUGHTER MERLOT

Manchego, chèvre, garden rhubarb and fruit bread
2017 GUNDOG ESTATE GUNDAROO ROSÉ
(optional)

Burnt butter panna cotta, spiced port and vermouth syrup, fresh fig and pistachio
2012 SHAW ESTATE BOTRYTIS SEMILLON


(add matching wines $25.00 pp)

(optional cheese course add $10.00 pp and with matched wine add $15.00 pp)

Click to download: PRINTABLE VERSION (PDF 559.0 kb)

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© GRAZING 2018
Corner Cork and Harp Streets, Gundaroo NSW Ph: 02 6236 8777
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