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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

PERSIAN LENTILS WITH SWEET POTATO
Dukkha-crusted whole baked sweet potato, Persian lentils and smoked hummus

PIE
Scallop, mussel and snapper pithivier, creamed leek and smoked oyster emulsion

MACKEREL
Fennel cured Spanish Mackerel, duck prosciutto, almond and olive

PORK
Lost River Produce slow cooked pork belly, green pea, mint, black sesame and radicchio

LAMB
Breaded Crookwell lamb press, apple slaw, Bredbo black garlic and hollandaise

QUAIL
'Wellington' of deboned quail, mushroom, chicken liver and celeriac

Mains

MUSHROOM
Baked Portobello and Swiss brown mushroom gratin, Manchego biscuits and piccalilli

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

POULTRY
Organic boned and rolled whole roast hen, chestnuts, cabbage, bacon and parsnip

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

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

OX CHEEK
Braised Ox cheek, walnut, Roquefort, carrot, anchovy and spinach

Desserts

APPLE SPLICE
Granny Smith apple and tarragon sorbet, Earl Grey infused ice cream, apple and meringue wafers

BURNT HONEY CREAM
Burnt honey cream, ginger and orange blossom poached pear, Iron Bark honey jelly and candied pastry

CARAMEL SALTED HAZELNUT
Frozen caramel custard, salted hazelnut praline, chocolate parfait, chocolate aero and cocoa fragments

QUINCE
Baked bread & butter pudding, roast quince, caramelised white chocolate and raisins

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

Tasting Menu

Burnt kipfler potatoes, buttermilk, confit eschalot and shiitake
Zierholz Hopmiester Pale Ale

Fennel cured Spanish Mackerel, duck prosciutto, almond and olive
2016 Four Winds Riesling

Ash dusted Kangaroo loin fillet, pumpkin, burnt butter and sage
2013 Collector Sangiovese

Manchego and Chevre, garden rhubarb and lavosh
2016 Gundog Estate Rose
(optional course)

Burnt honey cream, ginger and orange blossom poached pear, Iron Bark honey jelly and candied pastry
2012 Shaw Estate Botrytis Semillon

Tasting menu to be experienced by the whole table only
add matching wines $25.00 pp
optional cheese course add $10.00 pp
and with matching wine $15.00 pp

Click to download: PRINTABLE VERSION (PDF 466.7 kb)

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© GRAZING 2017
Corner Cork and Harp Streets, Gundaroo NSW Ph: 02 6236 8777
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