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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 pork belly with braised carrot, soubise and prune relish
MOUNT MAJURA PINOT GRIS 2013 $10.00/GL

QUAIL
Roulade of quail with buttermilk and broccoli salad, small cow farm blue and warm almond vinaigrette
CAPITAL WINES ‘THE WHIP’ RIESLING 2013 $8.00/GL

TUNA
Rare olive oil poached Yellowfin tuna with crisp octopus, chorizo custard and cauliflower
BARTON ESTATE SEMILLION SAUVIGNON BLANC 2013 $9.50/GLS

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 2014 $10.00/GL

Mains - all $33.00

LAMB
Slow cooked lamb with cauliflower, lentil and Brussels sprouts
BOURKE STREET PINOT NOIR 2012 $9.00/GL

CHICKEN
Free range chicken breast, truffled foie gras, celeriac crumble, savoy and shiitake
LONG RAIL GULLY CABERNET SAUVIGNON 2011 $10.00/GL

BEEF
Grilled fillet of beef with tomato concassé, smoked veal marrow and potato bun
CAPITAL
WINES ‘THE FRONTBENCHER’ SHIRAZ 2011 $10.00/GL

PIE
The ‘Grazing Pie’- Snapper, scallop and mussel pie with Grazing’s tomato relish and buttermilk mayonnaise
LERIDA ESTATE CHARDONNAY 2012 $10.00/GLS

OX CHEEK
Ox cheek braised in Pedro Ximenez sherry served on parsnip mash with glazed heirloom carrots and horseradish
LAMBERT VINEYARDS CABERNET MERLOT 2006 $9.50/GL

KANGAROO
Ash rolled kangaroo loin with garden beet puree, cassoule beans and Tuscan kale
CAPITAL WINES ‘THE BACKBENCHER’ MERLOT 2012 $9.50/GL

VEGETARIAN OPTIONS

VEGETARIAN ENTREES - ALL $17.00

MUSHROOM
Rosemary salted mushroom ‘chips’ with quail egg omelette and parmesan cigars
LERIDA ESTATE CHARDONNAY 2012 $10.00/GLS

BEETROOT & LENTIL SALAD
Roast baby beetroot and green lentil salad with goat’s cheese fritter and fine garden herbs
CAPITAL WINES ‘THE AMBASSADOR’ TEMPRANILLO 2013 $10.00/GLS

VEGETARIAN MAINS - ALL $28.00

RISOTTO
Creamy pumpkin risotto with wattleseed & pepita burnt butter, witlof and radicchio salad
BARTON ESTATE SEMILLION SAUVIGNON BLANC 2013 $9.50/GLS

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

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
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

STRAWBERRIES AND CREAM
White-chocolate and strawberry ice cream with Goat’s cheese and mascarpone panna cotta, rhubarb and white balsamic jellies

CHOCOLATE FONDANT
Belgium dark chocolate fondant with chestnut and toffee ice cream, rhubarb and meringue

CARAMEL & SALTED HAZELNUT
Frozen caramel and salted hazelnut custard with chocolate parfait, chocolate aero and crumbs

WHITE RICE PUDDING
Creamed white rice with poached pear, maple granola and house-made wattleseed yoghurt

BLOOD ORANGE
Toasted flourless blood orange cake with fennel & coffee dukkah, orange ‘butter’ and marmalade ice cream

CHEESE PLATE
Our Chef’s selection of three 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 75.1 kb)

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