Thanks Susan!
Yeah it was a good day. (But actually we’re sickeningly happy most of the time
ha ha.)
Vicki. :-)
On 4 Apr 2022, at 2:06 pm, Susan Yuen <susan.yuen@xxxxxxxxx> wrote:
Happy Birthday Vicki!
The meal looked so good, and you and Dohn look very happy!
Susan
On Mon, 4 Apr 2022 at 11:42, Vicki Taylor <vicki@xxxxxxxxxxxx
<mailto:vicki@xxxxxxxxxxxx>> wrote:
Hi all,
It was my birthday yesterday (Sunday), and we donned our masks and gritted
our teeth to face the madding crowds at Grazing at Gundaroo, our first such
outing since early August last year. (For non-Canberra people, Gundaroo is a
teeny country town about half an hour from civilisation. No madding crowds to
see there, though even at our late booking time of 2:30 pm the restaurant was
packed!)
It was SO SO GOOD. A lovely drive, a pretty, historic town, and the
restaurant itself was in a historic building. The tables were spaced well
apart, the service was excellent, and the food sublime. I was in raptures for
the most part! The pâté was particularly amazing, as was the breast of lamb
which had an eat-with-your-spoon kind of texture. Yummmmm. Dohn's hangar
steak was SO tender, and just burst with beautiful, fresh flavours. The only
thing I felt that could have been improved was the pork belly. Admittedly the
menu didn't say it would be crispy but I kind of expected it, and the top
layer of fat wasn't rendered down as much as I would have liked. Even so, the
flavours were fabulous and I was really happy with everything.
Vicki. :-)
<Virgin Sparkling Apple Punch (Apple juice, ginger ale, lemon and mint).jpeg>
Dohn’s 'Virgin Sparkling Apple Punch' (Apple juice, ginger ale, lemon and
mint)
<Chicken liver pâté with sourdough toasts and sourdough bread, and
raspberry vinaigrette and olive oil.jpeg>Appetiser: Chicken liver pâté with
sourdough toasts and sourdough bread, and raspberry vinaigrette and olive oil
<Slow roast lamb breast, soured onion, charred shallot and fermented black
garlic dressing.jpeg>
My entrée: Slow roast lamb breast, soured onion, charred shallot and
fermented black garlic dressing
<Dohn's 'Hand-rolled potato tortellini, almond ricotta, muscatel and beurre
noisette'.jpeg>
Dohn's entrée: 'Hand-rolled potato tortellini, almond ricotta, muscatel and
beurre noisette'
<Local pork belly, cauliflower, pickled sugarloaf and apple.jpeg>
My main: Local pork belly, cauliflower, pickled sugarloaf and apple
<Black Angus beef flank, herb butter, garlic salt fat chips.jpeg>
Dohn’s main: Black Angus beef flank, herb butter, garlic salt fat chips
<Autumn fig and fig leaf custard, honey and earl grey, with Pedro Ximenez
Spanish Black Sherry.jpeg>
Dessert: Autumn fig and fig leaf custard, honey and earl grey, with Pedro
Ximenez Spanish Black Sherry
<Vicki's birthday 2022 with Dohn at Grazings at Gundaroo.jpeg>
Us!
