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"A best in the area is GRAZING, offering the best gourmet pub food I have ever tried."Ana Morse - Hong Kong B-International

Imagine your wedding, next family celebration or conference in one of the Canberra region's most historic settings... and with the best regional produce prepared by an award winning chef!

The Stone room at The Royal Hotel, provides the perfect venue for any special personal or corporate event. Our smaller private dining areas are also available.

Limited menu for Function choices from our seasonal menu

2 courses @ $55 per person (Sundays $57.75)
3 courses @ $70 per person (Sundays $73.50)

Entrées choice of (varies seasonally)

PORK BELLY - 18 hour slow cooked pork belly with braised carrot, soubise and prune relish

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

PATE - Duck liver pate with house baked walnut sourdough, candied witlof and celery heart salad *

BEETROOT & LENTIL SALAD - Roast baby beetroot and green lentil salad with goat’s cheese fritter and fine garden

Mains choice of (VARIES SEASONALLY)

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

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

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

EGGPLANT - Baked eggplant and spiced chickpea moussaka with peperonata

Desserts choice of (VARIES SEASONALLY)

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

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 crumbs *

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

Coffee and tea


Fresh baked light rye bread with ‘La Barre’ blood plum finishing vinegar and Yass olive oil $2.50 each

Mixed steamed greens and beans, tossed in a garden parsley salsa verde $9.50

Grown lovingly in our Chef’s garden, organic seasonal lettuce and other leaves $8.00

Beer battered thick cut chips with smoked paprika aioli. $8.00

*may contain nuts

All prices are GST inclusive. Sorry we do not split bills.

A surcharge applies on Sundays (5%) and Public Holidays (15%)
A fee of 1% applies for all VISA & MASTERCARD and 3% for AMEX

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