Greetings!
Fireside Festival is upon us and there is so much happening around the region. BUT first.... GRAZING wins the RESTAURANT OF THE YEAR award at the ACT Southern Restaurant and Catering Awards. GRAZING also won BEST FINE DINING restaurant. What a wonderful achievement. It is a testimony to the hard work put in by Kurt, Tanya and their team. Well done guys, we are all very proud of you. If you would really like to experience something quite amazing at GRAZING, then don't miss the DUCK AND PINOT dinners, which will be held as part of our annual Fireside Festival. Full details of all the Fireside Festival events, may be found below.
Speaking of awards, Capital Wines has again been awarded a HALLIDAY 5-STAR RATING (RED) in the 2014 Halliday Wine Companion. Our 2009 "Black Rod" Sparkling Shiraz being awarded in the BEST SPARKLING WINES in Australia! Our 2012 "The Whip" Riesling and 2011 "The Ambassador" Tempranillo & 2010 Kyeema Vineyard Reserve Merlot acheived scores of 94/100, putting them up amongst the best wines in the book.
Our cellar club members can take advantage of some great winter offers at the cellar door & cafe (see below). Cellar club members receive a range of benefits including 10% off their bill when dining at GRAZING*. Our cellar club is FREE TO JOIN. You can sign up quickly on our website and take advantage of our introductory offer. $115 worth of wine for just $75 !* CLICK HERE TO SIGN UP TODAY The cellar door cafe is OPEN 7 DAYS per week 10-5, in the stables behind GRAZING. On weekends we open at 9.00am so you can enjoy breakfast. For August we are staying open on Tuesday Evenings and Sunday Evenings for dinner. SEE BELOW
There are 6 crackling open fireplaces at GRAZING and one at the cellar door cafe, so we offer the perfect venues to enjoy the winter months.
Kind regards
Jennie (on behalf of Kurt, Tanya and all the GRAZING team and everyone at Capital Wines)
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Upcoming Events
* GRAZING - Duck and Pinot Dinners - BOOK NOW!! - 62368777 - Saturday 17th & 24th August
6.30 pm for 7.00 pm start. $120 per person food only - $160 per person with matched wine
Steamed duck egg custard with sashimi scallops and calamari, aromatic duck broth, micro coriander
Rustic pork and duck p�t� with baby fig, aged balsamic roast pear, sourdough crisps and mulled pinot gel
Course Three
Breaded confit duck croquette, house prepared chourcoute, cauliflower, truffle and veal reduction
Course Four
Sous vide breast of duck, cinnamon spiced duck neck crumble, panache of winter garden delights and orange glaze
Course Five
Whole roast duck 'wellington' with foie gras cr�me, Portobello and Tuscan kale, soubise and game jus
Course Six
Mini profiteroles filled with chestnut ice cream made on duck yolks, warm Belgium chocolate fudge, pinot poached apple fritter and hot brandy soaked prunes
* GRAZING - Fireside Assiette - 62368777
4 course menu $70 per person - $105 per person with matched wine
Let Chef Kurt Neumann take you on four course food journey, show casing the best winter produce from our garden and through out the region. Our 4 course degustations are always extremely popular and one of the best ways to enjoy a cold winter's day or evening.
* CELLAR DOOR CAFE - Lantern Cinema - Tuesday evenings throughout August. 62368555 Enjoy dinner and a movie in our beautiful stone stables. A giant TV dinner! Dinner and a movie $45  Tuesday August 6th - MOVIE FEATURE - NIGHT AND DAY (rated M) 1946 Cary Grant, Alexis Smith, Monty Woolley, Jane Wyman, Mary Martin, Eve Arden Swellegant and elegant. Deluxe and delovely. Cole Porter was the most sophisticated name in 20th century songwriting. Grant stars in this fanciful biopic. Alexis Smith plays Linda, whose serendipitous meetings with Cole lead to a meeting at the altar. More than 20 Porter songs grace this tale of triumph and tragedy. Course 1 - Cream of cauliflower soup with truffle crumble & sliced rustic loaf Course 2 - Spaghetti con polpettti (spaghetti with meatballs) served with garden mesclun  Tuesday August 13th - MOVIE FEATURE- THE PARTY (rated PG) 1968 Peter Sellers, Claudine Longet A cult-favorite comedy. Hrundi V. Bakshi (Peter Sellers) is an accident-prone actor from India who has come to California, hoping to make a name for himself in Hollywood movies. However, Bakshi quickly makes the wrong impression on producer C.S. Divot (Gavin MacLeod) and studio chief Fred Clutterbuck (J. Edward McKinley) when he accidentally blows up the set for his first film. Clutterbuck jots down Bakshi's name to remind himself to have the actor blacklisted, but he doesn't realize that he's put the name on the guest list for an upcoming party at his home. Bakshi sees the social event as an opportunity to get back in Clutterbuck's good graces, but from the moment he arrives, one thing after another goes wrong, with increasing effect. Director Blake Edwards shot The Party with a minimal script to allow Peter Sellers and the other comic actors greater room for slapstick improvisation, which helps explain why many of the film's most memorable scenes feature little or no dialogue. Course 1 - Proscuitto wrapped figs with gorgonzola Course 2 - Chicken parmigiana with tomato balsamic stew and salad 
Tuesday August 2oth - MOVIE FEATURE - THE STING (rated PG) 1973 Paul Newman, Robert Redford Winner of 7 Academy Awards, including best picture. Set in the 1930s this intricate comedy caper deals with an ambitious small time crook (Robert Redford) and veteran con man (Paul Newman) who seek revenge on the vicious crime lord who murdered one of their gang. How this group of charlatans puts "the sting" on their enemy makes for the greatest double-cross in movie history, complete with an amazing surprise finish.
Course 1 - Gnocchi with roast pumpkin, sweet potato and gorgonzola cream Course 2 - Smoked lamb cutlets with mash and garden mesclun
 Tuesday August 27th - MOVIE FEATURE - COME SEPTEMBER (rated PG) 1961 Rock Hudson, Gina Lollobrigida, Sandra Dee, Bobby Darin Robert L. Talbot (Rock Hudson), an American millionaire, arrives early for his annual vacation at his luxurious Italian villa. His long-time girlfriend Lisa (Gina Lollobrigida) has given up waiting for him to "pop the question," and has decided to marry another man. Talbot's sneaky major domo Maurice (Walter Slezak) secretly misappropriates the villa as a hotel while Talbot is away. The current guests of the "hotel" are a group of young American girls, including Sandy (Sandra Dee), trying to fend off a gang of oversexed boys, led by Tony (Bobby Darin). Lisa ends up running back to Robert through the train station in her wedding dress. She borrows a bambino to get past the gate guard by claiming Robert's the father. We last see them arriving back at Robert's villa, which Maurice has once more turned into a hotel, this time with very different guests. Course 1 - Cream of cauliflower soup with truffle crumble & sliced rustic loaf Course 2 - Braised lamb shanks with mash and garden mesclun
* CELLAR DOOR CAFE - FIRESIDE SPICE MARKET - Sunday Evenings throughout August - 62368555 We are keeping the cellar door open late so you can enjoy your Sunday evenings with a slow cooked meal. Order from our special Sunday evening spice menu. You can expect warming curries, tagines and other spicy fare with accompaniments for mains. To begin with try some spicy pumpkin and coconut soup or what about some slow cooked, spice cured pork belly? YUM!
  * August cellar club member's offer 10% off total dinner bill for cellar club members at our Sunday evening spice market * CELLAR DOOR CAFE - Fireside breakfast epicurean - 62368555Enjoy a hearty country breakfast by the fireplace or indulge in our special breakfast Epicurean tastings. Sample items such as Quail egg & bacon sliders, sweetcorn pikelets with Eden smoked salmon, Bungendore sausage rissoles with Lynwood red pepper relish & pancakes with our fig & vanilla sauce. Breakfast epicurean food is matched to juices, tisanes & coffee. $36 for 4 tastings. Available on weekends throughout August
* Fondues & gluhwein at the cellar door cafe on weekends throughout August.
Enjoy a comforting fireside fondue. Gooey, warming cheese with accompaniments. $22 for two people to share.
* Hot chocolate at the cellar door all August 
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Chef's News  What an exciting week it has been. At the ACT Southern Restaurant and Catering Awards we won BEST FINE DINING RESTAURANT and then RESTAURANT OF THE YEAR! Tanya and I would like to thank everyone at GRAZING for all their hard work. A restaurant is a massive team effort and every one of our staff plays an incredibly important role in the day to day operations of the restaurant. We are getting ready for the winter Fireside Festival and my kitchen team are preparing for the mammoth task which are our Duck and Pinot dinners. For the two dinners we need to prepare approximately 1400 plates of duck. After August, the kitchen team never want to see duck again! This famous dinner is not to be missed and we have very few places left, so get in quick to secure those last seats. Grazing is seeking the expertise of casual restaurant staff and apprentice Chefs (all stages) , so if you have the skills for these roles or have the desire to work in a dynamic fast pasted industry please forward your CV via email to [email protected]
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GROUP BOOKINGS
For functions at GRAZING call 62368777 For functions at CELLAR DOOR call 62368555
WINE TASTING & EPICUREAN TASTINGS
   1. "A TASTE OF GRAZING" - GROUP TASTING MENU for 12 or more Includes: - A half hour structured wine tasting of our award winning wines accompanied by some regional goodies prepared by Chef Kurt Neumann.
- A 2 or 3 course menu (select from our group limited a-la carte menu)
- The first glass of Capital Wines to accompany your meal is on us!
- A special 10% discount on take away wine purchases from the Cellar Door and free freight for delivery on 6 packs or cases.
Tasting, canap�s, glass of wine and 2 courses in the restaurant $80 pp Tasting, canap�s, glass of wine and 3 courses in the restaurant $95 pp Bookings for Friday, Saturday and Sunday lunch times (subject to availability) call 62368777 or email [email protected] 2. CELLAR DOOR GROUP WINE TASTINGS for 10 or more - $10 per head
- Must be pre-booked
- Includes cheese and crackers
- 10% discount on all 6-pack and case purchases, made at the time. Free freight across Australia on case purchases
- Please contact us on [email protected] or 62368555 to make a booking
2. EPICUREAN TASTINGS - $36 per head
- 4 wines accompanied by perfectly matched food
- Please contact us on [email protected] or 62368555 to make a booking
- Must be pre-booked for groups of 10 or more
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EPICUREAN TASTINGS AT THE CELLAR DOOR - Please book in to avoid missing out
Choose 4 wines matched to food! $36
Riesling
- with St Agur blue cheese and local honey
Sauvignon Blanc
- with heirloom tomato & bocconcini 'caprese' salad
Chardonnay- with marinated white anchovies and pesto Rose
- with Eden smoked salmon, garden slaw & Doodles Creek wasabi mayonnaise
Sangiovese - with spaghetti con polpetti Merlot-with cured and roast pork belly slider Shiraz-with Bungendore smoked lamb cutlet and Doodles Creek aioli Late Picked Riesling - Home made cheesecake and our own blackberry sauce
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In the Chef's garden
Did you know that;* the GRAZING kitchen garden has been established for over 8 years* the garden is spread over our 2 acres and comprises 28 formal vegetable beds, plus over 300 metres of other herb beds, berry plots, 2 orchards and rambling vegetables in every available space and pot. * all our edible gardens are farmed organically. * we have been growing and saving seeds of heirloom vegetables since the garden was created. * we use soil based reed beds to treat all our restaurant waste water, which saves us 395,000 litres of water per year. We have found a place in Victoria that uses wet lands to treat water, but believe we are the only restaurant in Australia using the reed bed technology. * we have approximately 40 chooks, two roosters; Leonard Cohen and Tiny Tim and 9 Pekin ducks. Our chooks and ducks produce stunning free range eggs for the restaurant, an abundance of fertiliser for the garden, help keep pests at bay and are a disposal source for kitchen and garden scraps. * GRAZING has green table certification
Currently in season
* beetroot, mesclun, herbs, chioggia, kale, chard, spinach, carrots, Jerusalem artichokes, rhubarb and pumpkins
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Cellar Door Cafe - OPEN 7 DAYS 10-5 - MENU CHANGES DAILY WEEKENDS - BREAKFAST FROM 9.00AM All group wine tastings must be booked ahead and tasting fees may apply. Bread Lightly toasted artisan bread with La Barre E.V.O $6 Warm caramelised roast garlic bread $6 Tuscan duck liver crostini $14 Goat's cheese and olive tapenade bruschetta $12 Small plates Marinated Italian white anchovies with garden pesto $12 Grilled Haloumi with chorizo $14 Baked Robertson camembert with walnuts & hot garlic oil & bread for mopping $19 Cured and roast pork belly sliders (4) with garden slaw $20
Bungendore smoked lamb cutlets (4) with aioli $16 Grilled proscuitto wrapped figs with gorgonzola $19 Bowl of Eden smoked mussels $12 Platters for two Aperitivos $36 Chorizo, Serrano Jamon, marinated anchovies, semi dried tomatoes, Manchego cheese, mixed olives, dolmades and caramelised roast garlic bread Ploughmans $36 English stilton, mature cheddar, leg ham, hard boiled egg with Doodles creek mayonnaise & celery salt, bread, pickles and condiments. Artisan bread. Italian Salumi $36 Tuscan duck liver crostini, Tuscan salami, Sopressa, Pepperoni, San Danielle prosciutto, provolone, artichokes, pesto and ciabatta Breakfast - until noon Our free range eggs soft boiled with San Danielle prosciutto, white anchovies, home made grissini, tomato soldiers & Murray river chilli salt $19 Country breakfast of two fried free range eggs, Bungendore herb & garlic sausage, thick cut bacon, artisan toast and Lynwood red pepper relish $19 Sweetcorn pancakes with Eden smoked salmon, creme fraiche and
fresh salsa of tomato and garden coriander $19
Stack of pancakes with our fig and vanilla sauce, preserved figs and Bungendore bacon. $19 Today's Menu Handmade duck ravioli with mushrooms, mesclun & roast garlic bread $22 Pan fried gnocchi tossed with roast pumpkin, sweet potato & gorgonzola cream. Served with garden mesclun. $22 Pappardelle puttanesca. Pasta tossed with anchovies, chilli, garlic, capers and parmesan $19
Cottage pie with creamy mash and salad $22 Slow braised lamb shank with roast garlic mash $24 * Wines by the glass as well as beer and soft drink * Selection of pastries and tarts * Great coffee! * Children's menu available |
Recent Reviews & Awards
* Halliday 5-Star Rating in the 2014 Wine Companion
* Halliday's BEST SPARKLING WINES - "The Black Rod" Sparkling shiraz 2009
* BEST CELLARING WINES OF 2013 - The Whip Riesling 2012 - James Halliday
* 94/100 2012 The Whip Riesling - James Halliday
* 94/100 2011 "The Ambassador" Tempranillo
* 94/100 2012 'The Whip' Riesling - James Halliday
* 94/100 2010 Kyeema Vineyard Reserve Merlot - James Halliday
2012 'The Whip' Riesling SOLD OUT
* 94/100 James Halliday
* TOP CELLARING WINES
2012 'The Swinger' Sauvignon Blanc
91/100 The Winefront SOLD OUT
2011 'The Ambassador' Tempranillo SOLD OUT
* GOLD MEDAL Regional Wine Show
* 94/100 James Halliday
2011 'The Whip' Riesling SOLD OUT
* 94/100 James Halliday
* TOP 40 NSW Wines
2010 Kyeema Vineyard Reserve Shiraz
* WINE OF THE WEEK - 5 STARS - Chris Shanahan, The Canberra Times
2010 Kyeema Vineyard Reserve Merlot
* 94/100 James Halliday "Bright, clear, purple-crimson; a bright, fresh medium-bodied merlot that has responded well to the cool growing conditions; cassis, red cherry, spice and whispers of olive and of oak result in a wine of style and exemplary varietal character."
2010 'The Senator' Chardonnay
* 93/100 -James Halliday
"An inexpensive chardonnay that over delivers" Gourmet Traveller TOP 100 New releases
2010 'The Ambassador' Tempranillo SOLD OUT
* 93/100 Nick Stock
2010 'The Whip' Riesling SOLD OUT
* 94/100 -James Halliday
2009 'The Black Rod' Sparkling Shiraz SOLD OUT
* 93 - Wine Business Magazine
* 94/100 James Halliday
*BEST SPARKLING WINES OF 2013 HALLIDAY
2008 'The Black Rod' Sparkling Shiraz SOLD OUT
* 93+ - Campbell Mattinson
2009 Kyeema Vineyard Reserve Shiraz SOLD OUT
* 97/100 Dan Murphy's Fine Wine Panel
"Over the past few vintages this has proven itself as one of the Canberra A-List, which in fact now puts it in the realm of one of Australia's best shiraz, fullstop! Modern, silky, fragrant, meaty and spicy. Australian shiraz at its best"
* 95/100 The Winefront
* 95/100 James Halliday
2009 Kyeema Vineyard Reserve Merlot SOLD OUT
"One of Australia's best merlots, year on year"Huon Hooke - Sydney Morning Herald
* 94/100 James Halliday
* 94/100 The Winefront
* WINE OF THE WEEK - 5 STARS - Chris Shanahan, The Canberra Times "It's not a case of move over shiraz. But Kyeema's 2009 merlot confirms Canberra has a second red variety in the top league. The latest and probably best from a long line of distinguished merlots from Andrew McEwin's Kyeema Vineyard. The colour is limpid, the aroma alluring and the palate elegant, albeit firmly tannic. But crack the nut of tannin and revel in the kernel of pure, juicy, plummy merlot underneath. It needs a good splash in the decanter before drinking now. But best enjoyed after another five or six years bottle age."
* Winsor's Choice READ WINSOR DOBBIN'S REVIEW
2009 'The Treasury' Late Picked Riesling SOLD OUT
* BEST SWEET WHITE, The Sydney Morning Herald/Melbourne Age GOOD WINE GUIDE
2009 'The Foreign Minister' Sangiovese SOLD OUT
* Recommended in Best 25 reds for winter - Sydney Morning Herald Good Living
* 91/100 Nick Stock
"This is Capital Wines' first sangiovese - sourced from three clones of the variety, including two of the noble "Brunello", grown at Pialligo Estate. It's pale-to-medium in colour and the aroma and flavour reveal the appealing fruitiness of the 2009 vintage - a character shining through across all the red varieties I've tasted. Although it's medium bodied, there's good, fleshly depth to the berry fruit flavours; and these are held in check by fine, savoury tannins and high acidity. The acidity adds to the structure and boosts the brightness of the fruit flavours."
2009 'The Ambassador' Tempranillo
SOLD OUT
* 92/100 James Halliday
* 92/100 James Halliday
2010 'The Abstainer' Ros� SOLD OUT
* 91/100 James Halliday
* WINE OF THE WEEK -
Review by Winsor Dobbin
"Talk to many people in the wine industry and they'll tell you the ros� revolution is on the way. It's been coming for a couple of years now with an increasing number of producers opting to make savoury, dry ros�s rather than the liquid fairy floss that used to abound. There can hardly be a more appropriate style of wine for an Australian summer day than this delightfully refreshing number from a rising star winery in the Canberra region. Fresh and crisp, this has definite berries and cream character with a hint of fresh herbs. A really lovely wine for enjoying chilled with a picnic, sushi or Middle Eastern cuisine. $18.
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 Become a Capital Wines Ambassador!
Our Cellar club members enjoy great savings and convenience with our beautiful wines delivered direct to their door
INTRODUCTORY OFFER
1 Bottle "The Frontbencher" Shiraz
1 Bottle "The Abstainer" Ros�
1 Bottle "The Swinger" Sauvignon Blanc
1 Bottle "The Senator" Chardonnay
2 Bottles Blue Gum Shiraz
NORMALLY $115
ONLY $75
When you join our Cellar Club
MEMBER BENEFITS
FLEXIBILITY
� Choose 1, 2, 3 or 4 times per year
� Choose a 6 pack or Case
� Change your order as often as you like
CONVENIENCE
� Our superb wines delivered to your door
� FREE delivery on case purchases
� Easy ONLINE ordering
EXCLUSIVITY
� Invitations to Private Tastings
� Priority Ticketing for winery events
� Access to Magnums and other special release wines
� Invitations to benchmark tastings with our winemakers
� Invitations to our Grape Picker lunches
� Hands on Harvest tours
� Special pre release tasting packs
� Invitations to other member events such as dinners and wine courses
� Wine advice when you need it
SAVINGS
� 10% off all wine purchases (with the exception of special release)
� 15% off all wine purchases for 4 times per year case subscribers (with the exception of reserve and special release)
� 10% off GRAZING restaurant (not valid with other offers or special events)
ENJOYMENT
� Receive our informative Wine, food and Lifestyle news. Enjoy our beautiful wines
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Current GRAZING Menu
ENTR�ES - ALL $17.00 ($17.85 Sundays)
PORK BELLY
18 hour slow cooked pork belly with Shiraz and red onion marmalade, poached fig and cress
BRAINS
Caper and lemon crusted lamb brains with shaved fennel, citrus segments and parmesan custard
TROUT
Local rainbow trout house smoked over grapevine clippings served with an olive tapenade, almond puree, puffed grains and watercress
KANGAROO
Kangaroo tail and beetroot tortellini with garden beetroot relish, goat's cheese and wattle seed burnt butter
RABBIT
Pulled rabbit tartlet with Jerusalem artichoke, dried grapes and eggplant chutney
MEAT & CHEESE
A selection of house prepared charcuterie meats served with pecorino cheese, marinated olives and lavosh ($26.00 for two) (Sunday $26.90)
MAINS - ALL $33.00 ($34.65 Sundays)
DUCK
Confit of duck with fennel and apple puree, roasted duck neck sausage, cinnamon infused red cabbage and pine nut gremolata QUAILJurassic quail deboned, roasted and filled with truffle mousse served with salad of Brussel sprout leaves, cauliflower skordallia and pickled pork BEEF300 day grain fed certified Black Angus beef flank, marinated and char grilled to medium served with parsley butter, thick chips and celeriac remoulade PIEThe 'Grazing Pie'- Cod, scallop and mussel pie with champagne creamed leek and potato mash OX CHEEKOx cheek braised in Pedro Ximenez served on parsnip mash, glazed heirloom carrots and fresh horseradish LAMBWet-roasted lamb shoulder with cassoulet of white beans, bone marrow, baby onion and salsa verde
Entrees - All vegetarian entr�es are $17.00 (Sunday $17.85)
SOUFFLE
Twice cooked carrot souffl� with toasted coriander seed tuile, cr�me fraiche, pickled walnuts and watercress **
RAVIOLI
Porcini mushroom pasta filled with herb and garlic mushrooms with Saint Agur gratin, fried enoki and mushroom essence.
Mains - All vegetarian mains are $28.00 (Sunday $29.40)
RISOTTO
Cauliflower and black truffle scented risotto with wattle seed and hazelnut burnt butter, parmesan and garden leaves **
EGGPLANT
Baked eggplant and spiced chickpea moussaka with peperonata
LITTLE PEOPLE'S FAVOURITES
$15.00 including a toy pack ($15.75 sundays)
MACC & CHEESE
Macaroni pasta with creamy cheese sauce and salad.
FISH & CHIPS
Beer battered fish with chips, lemon and salad.
CHEESE BURGER
Mini house made beef burger with cheese, tomato sauce and chips.
ICE CREAM
Homemade vanilla or chocolate ice cream $5.00 (Sunday $5.25)
FROG IN A POND
Green jelly with chocolate Freddo Frog $5.00 (Sunday $5.25)
SIDES
BREAD
Fresh baked light rye bread with 'La Barre' blood plum finishing vinegar and Yass olive oil. $2.50 each (Sunday $2.63)
GREENS
Steamed broccoli and beans, tossed in a garden parsley, walnut and feta pesto. $9.50 (Sunday $9.98)
MESCLUN
Grown lovingly in our Chef's garden, organic seasonal lettuce and other leaves. $8.00 (Sunday $8.40)
CHIPS
Beer battered thick cut chips with smoked paprika aioli $8.00 (Sunday $8.40)
DESSERTS - ALL $16.00 ($16.80 Sundays)
MANDARIN CURD
Layered mandarin curd with white chocolate mousse, candied pastry and sweet and sour mandarin salad
STICKY STOUT PUDDING
Baked Zeirholz porter ale sticky pudding with date ice cream, dark ale butterscotch and poached paradise pears
CARAMEL & SALTED PEANUTS
Frozen caramel and salted peanut butter custard with chocolate parfait, crushed bitter chocolate and peanut brittle
PANNA COTTA
Honey panna cotta with ice cream filled fig beignet and Pinot reduction
CR�ME BRUL�E
Classic vanilla cr�me brulee with petit chocolate doughnut
CHEESE PLATE
Our Chef's selection of three boutique cheeses, served with fruit bread & an apple, fig and olive oil salad.
GRAZING - 2013 RESTAURANT OF THE YEAR (Southern/ACT RCA awards), 2013 Best Fine Dining Restaurant (Southern/ACT RCA awards), 2012 HOT 50 Restaurants Award, The Australian, 2011 Apprentice Chef Brad Newman wins 1st Place in the Rotary Scholarship & apprentice Chef Nathaniel wins 2nd place; 2011 Listed in the Top Ten Sustainable restaurants - Sydney Morning Herald Good Food Guide 2010 'The Appetite for Excellence' Young Restaurateur of the year; 2010 Selected in TOP 100 Gourmet Experiences in Australia (Australian Traveller Magazine), Winner Entertainment Gold Award 2009/2010, 2010 Entertainment Hall of Fame Restaurant, Winner Best Informal Modern Australian Restaurant (2008 Southern/ACT Region RCA Awards), Winner 'One Glass' Gourmet Traveller Wine List Guide, Winner 2007 AUSTRALIAN TOURISM AWARD, Winner 2007 ACT Tourism Award Restaurants and Catering Services, Winner Entertainment Gold Award 2006/2007, Winner Best Tourism Restaurant, Winner Best Restaurant Caterer (2006 Southern/ACT Region RCA Awards) Winner 2006 ACT Tourism Award Restaurants and Catering Services, Winner 2005 Restaurant of the Year, Winner Best Wine List, Winner Best Informal Modern Australian Restaurant, Winner Best Tourism Restaurant (2005 Southern/ACT Region RCA Awards) Winner Best Tourism Restaurant 2005 (Regional NSW). Winner 2005 ACT Tourism Award Restaurants and Catering Services. Winner Entertainment Gold Award 2004/2005. Winner Entertainment Gold Award 2005/2006. Winner 2005 SMH Chef's Hat. As acclaimed in the Australian Gourmet Traveller Restaurant Guide 2006 and Sydney Morning Herald Good Food Guide 2006.
T: 02 62368777 web: GRAZING Website
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From all of us at Capital Wines and GRAZING
Jennie Mooney
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