Our Menu

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

DUCK
Confit of duck leg cassoulet-style, served on bacon and garlic-braised white beans with truffled cauliflower puree & herbed breadcrumbs $17.00

TERRINE
Rabbit and prosciutto terrine served with pickled winter vegetables and our carrot & orange marmalade $17.00

BRAINS
Crumbed lambs brains with grilled chorizo, served with saffron braised fennel, almond aioli & smoked cherry tomatoes $16.00

RAVIOLI
Herbed pasta filled with scallops and smoked Snowy River trout, baby capers & tomato, tossed in a local verjuice and brown butter sauce $ 17.00

CHARCUTERIE
Local goodies such as handmade sopressa, lamb prosciutto, duck liver parfait,& crispy pigs ears - with little pickles, Dijon mustard and warm bread $16.00 ($25.00 for two people)

PORK
Croquette of pork shoulder, cheek & smoked hock served with garden endive, quince & toasted hazelnut salad, sage mayo and Harden honey $16.00

Mains

KANGAROO
Marinated with garlic and herbs, served on a caramelised onion and beetroot tart, with lemon yogurt and chilli jam $30.00

PIE
Our signature pie of Waygu brisket & Murrumbateman mushrooms, cooked in Zierholtz porter ale, garlic & thyme, topped with puff pastry & mash - garden mesclun salad $29.00

LAMB
Slow-braised lamb neck rubbed with white miso paste and crushed Yass olives served with eggplant relish and parsnip puree $30.00

FISH
Today’s game fish from Bermagui, roasted with Eden mussels and garlic butter, finished with local Riesling on green onion and lemon pepper fritters $29.00

CHICKEN
House made spiced chicken sausage, sautéed in Canberra olive oil and served with mustard & parsley potatoes and Gundaroo apple cider-braised sauerkraut $29.00

BEEF
Grilled sirloin of beef with caramelised tomato chutney and mashed potatoes with tarragon & stinging nettle butter $32.00

VEGETARIAN OPTIONS

VEGETARIAN ENTREES/MAINS

TOFU
Crispy fried silken tofu with garden coriander and pickled vegetable salad, green onion and pepper pancakes and eggplant relish $16.00

VEGETARIAN RAVIOLI
Herbed pasta filled with three cheeses, toasted walnuts and fresh chives, tossed in a local verjuice and brown butter sauce with tomatoes and baby capers $16.00 ($28.00 main size)

FRITTERS
Roasted pumpkin, pine nut and goats cheese fritters with almond aioli, garden rocket salad and caramelised tomato chutney $16.00 ($28.00 main size)

VEGETARIAN MAINS

RISOTTO
Murrumbateman mushroom and garden thyme risotto, finished
with roasted garlic, broad beans, peas and goats cheese $28.00

PITHIVIER
Puff pastry pie, filled with caramelised onion, roasted beetroot, pumpkin and fresh cavolo nero, served with lemon yogurt and chilli jam $28.00

SIDES

• Fresh baked light rye bread with La Barre plum vinegar and local olive oil $2.00 ea
• Winter leaf greens and peas with garden mint and goats cheese $9.50
• Dressed organic mesclun (from our garden) $8.00
• Beer battered chips & smoked paprika aioli $8.00

Little People's Favourites

• Spaghetti bolognaise and Parmesan cheese
• Battered fish & chips with our tartare sauce
• Kids chicken sausage with mash and carrot jam

All are $15.00 (includes kids toy pack)

• Kids ice cream (vanilla or chocolate) $5.00
• All prices include 10% GST.
• Public holiday surcharge of 10% applies.

Desserts

CRUMBLE
Warm heirloom rhubarb and raspberry crumble served with clotted cream and a raspberry- cassis syrup $15.00

PRUNE TART
Prunes in a brandy custard tart with a toasted hazelnut pastry,
served with an orange milk sorbet and hazelnut praline $15.00

CHOCOLATE
Dark chocolate and salted caramel delice served with malted ice cream, sesame seed crisp and chocolate crumbs$15.00

GINGERBREAD
Warm, spiced gingerbread served with pure maple syrup & cardamom ice cream $15.00

CRÈME BRULÉE
Caramelised lemon custard topped with our medlar, lemon and thyme sorbet, pistachio biscotti and popping candy $15.00

CHEESE PLATE
Our Chef’s selection of three boutique cheeses,
served with fruit bread & an apple, fig and olive oil salad $17.00

Click to download: PRINTABLE VERSION OF MENU (PDF 65.3 kb)

Back to Dining