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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, apple and prune

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

DUCK
Ash rolled and roasted duck breast with duck ham shavings, sweetcorn and pepita

VENISON
Carpaccio of venison with lardo, cider vinaigrette, nettle emulsion and herb crouton

PATE
Duck liver pate with house baked walnut sourdough, candied witlof and celery hea

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

Mains - all $33.00

LAMB
Slow cooked lamb with flageolet, broad bean, mint and lemon

CHICKEN
Free range chicken breast with bacon marmalade, radish, zucchini and roquette sauce

BEEF
Grass fed beef flank with smoked anchovy vinaigrette, tomato and sourdough salad

FISH
Baked Ocean trout loin with grains, salsa verde and red wine trout jus

OX CHEEK
Ox cheek braised in Pedro Ximenez sherry with glazed heirloom carrots, horseradish and parsnip puree

KANGAROO
Beetroot dusted Kangaroo loin with roo prosciutto, garden beets and glaze

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
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 & CREAM
Strawberry ripple ice cream with Goat’s cheese and mascarpone panna cotta, rhubarb and white balsamic gels


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


MOUSSE
White and dark chocolate mousse with seasonal berries, garden fruits, almond milk sorbet and toasted milk crumbs


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


TIRA MI SU
Classic Italian dessert made with rum flavoured Italian cream cheese, espresso granita, fig and chocolate biscotti


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 297.3 kb)

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