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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*

DUCK - Lightly smoked breast with terrine and duck ‘jerky’, fennel slaw, and curried raisin puree

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 baby chicken with hay baked bacon and celeriac, glazed chestnuts and King Trumpet mushroom *

LAMB - Slow cooked local lamb with hand-made rosemary sausage, braised red cabbage and Crookwell potato mash

BEEF - ‘Glenlea Farm’ grass fed beef with caramelised endive tarte tatin, smoked garlic crème and red wine onions

EGGPLANT - Baked eggplant and spiced chickpea moussaka with peperonata

Desserts choice of (VARIES SEASONALLY)

CRÈME CARAMEL - Cardamom crème caramel with poached quince and almond tuile *

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

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

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

*may contain nuts

Coffee and tea


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

Steamed broccoli and cauliflower with Tallegio cream dressing $9.50

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

Beer battered thick cut chips with smoked 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