The Wedding collection – Grazing

This wasn’t really a proper tasting, I know Grazing (see my previous post here) has always offered fabulous food. I really came out here to look at the garden space and ‘the Stone room’ which was purpose built facility for functions for up to 140 guests, but I did use this trip as an excuse to eat out here again.

The room as well as the garden was beautifully decorated for a wedding later that day but I didn’t want to photograph someone else’s big day and intrude so I was here to focus on the food that is being offered. It must be a popular venue because the day we went, there were several tastings* and also what appeared to be a booked out lunch session.

*Tastings are usually included when you book a venue held 6 weeks out from the big day to taste the seasonal menu which is likely to be available during the time of your wedding, I’m just tasting food at venues to see the calibre of food before I book a venue.

Let’s get started!20140309-201422.jpgBread freshly baked seeded rye bread with ‘La Barre’ blood plum finishing vinegar and Yass olive oil ($2.50 each). I thought the bread was too seedy and a bit dry for me, it needed a lot of oil and we didn’t get much to start off with but I wasn’t too shy to ask for more.20140309-201433.jpgEntrees~ all entrees are $17.00

Rabbit pulled tarlet with radicchio, cauliflower and pickled eggplant.20140309-201453.jpgPork Belly 18 hour slow cooked pork belly with braised fennel, salted grapes and apple.20140309-201504.jpg

20140309-201533.jpgSeafood Medley brandade veloute with scallop boudin, king fish, smoked trout, south coast oyster fritter and watercress. With so many components on the dish I didn’t know where to begin so I just chose a section and moved clock wise. Deep fried oysters, that is where it’s at! I loved the flavours and the contrasting flavours of the crispy exterior with the squishyness of the oyster. The veloute added a rich thick creamy smokey flavour to everything I dabbed in it. The king fish and the smoked trout had amazing salty smoky flavours, the only thing I was unsure about was the scallop boudin.20140309-201547.jpgI was trying to get as much of the veloute out with my fork as I could, it was so good.20140309-201609.jpgOyster fritter was so fabulous.20140309-201635.jpg20140309-201645.jpgMains~ all mains are $33.00

Duck confit of duck shank with beetroot and almond pesto, duck breast and pork parcel.20140309-201822.jpgChicken rolled and roasted chicken with quinoa, pumpkin and fried zucchini blossom.20140309-201711.jpgPie the ‘Grazing Pie’- Snapper, scallop and mussel pie with champagne creamed leek and potato mash. I’ve been told to try the pies at Grazing and I can now see why. The pastry is so perfectly flaky with a beautiful golden brown colour encasing a deliciously creamy centre. The only thing to note is that because the filling is so rich and it is sitting on a bed of creamed leek and potato mash, it made the whole dish very very filling.20140309-201749.jpg20140309-201808.jpgBeef fillet of beef on wilted greens with potato galette and caramelised eschalot jus. A perfectly cooked piece of steak that I would happily serve at my wedding as an easy crowd pleaser.20140309-201841.jpgDessert~ all desserts are $16.00

Chocolate mousse Belgium dark chocolate mousse tart with stone fruit and micro coriander.20140309-201852.jpgPanna cotta popcorn and malt flavoured panna cotta with fresh fig, cinnamon ice cream and pistachio. I found this dessert to be rather refreshing despite all the different sweet elements on the dish. Nothing was OTT and over powering and the flavours went well together. Nothing beats a fresh fig!20140309-201905.jpgPeach tarte tatin almond infused house made puff pastry and peach tart with honey & vanilla syrup and vanilla bean ice cream (allow 20 minutes). This was worth the 20 minute wait, the tarte tatin was beautifully caramelised on the top and was balanced out by the vanilla bean ice cream.20140309-201931.jpgCaramel and salted peanuts frozen caramel and salted peanut butter custard with chocolate parfait and crushed bitter chocolate.20140309-202008.jpgI left feeling pretty full after eating the creamy filling and all the pastry I had with my main but other diners who just had protein with some vegetables were not so satisfied. When we browsed the wedding set up, I had noticed that some of the lunch options were on the wedding menu and was convinced that the wedding guests were going to love their meal.

I had considered Grazing out in Gundaroo as a wedding venue but decided against it after the logistics of getting everyone out there (yes I did consider hiring a bus to and from the venue) considering a lot of my guests will be from interstate. If this isn’t a problem for you, I wouldn’t hesitate recommending this venue for your special day.

Don’t forget, it’s in the Entertainment book if you’re just coming out here for dinner or a lunch.

 

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