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Grazing

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

PORK BELLY
18 hour slow cooked pork belly with braised fennel, salted grapes and apple
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/GL

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 2011 $10.00/GL

RAINBOW TROUT
Smoked rainbow trout croquette with artichoke, potato crisps, burnt leek and parsley picada
BOURKE STREET SAUVIGNON BLANC 2011 $8.50/GL

Mains - all $33.00

DUCK
Confit duck leg with black barley, double smoked bacon, balsamic fig and burnt orange jus
BOURKE STREET PINOT NOIR 2012 $9.00/GL

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

BEEF
Fillet of beef on wilted greens with potato galette and caramelised eschalot jus
CAPITAL WINES ‘THE FRONTBENCHER’ SHIRAZ 2011 $10.00/GL

PIE
The ‘Grazing Pie’- Antarctic butterfish, cauliflower and lentil pie with 'devilled' duck egg and potato puree
LERIDA ESTATE CHARDONNAY 2012 $10.00/GLS

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

KANGAROO
Ash rolled kangaroo loin with garden beet puree, cassoulet 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

VEGETARIAN MAINS - ALL $28.00

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

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

QUINCE TARTE TATIN
Quince tarte tat in with almond scented puff pastry, vanilla bean ice cream and vanilla honey syrup (allow 20 minutes)

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

CARAMEL & SALTED HAZLENUT
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 wattle seed yoghurt

PANNA COTTA
Popcorn and malt flavoured panna cotta with fresh fig, cinnamon ice cream and pistachio

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

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

Click to download: PRINTABLE VERSION - WINTER MENU (PDF 73.4 kb)

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