Grazing at Gundaroo with the U3A Epicurean Club


Last Saturday, members of U3A Epicurean club had lunch at Grazing. There were 30 of us and to accommodate such a large group, our lunch was held at the restaurant’s newly extended function room.
     

We had entrees and mains. The dishes of each course were served alternatively, so  if we were not presented with the dish we prefer–we swapped with someone sitting next to us.
Entrees were
Duck and veal roulade wrapped in Kyeema vine leaves with smoked potato mousse and eggplant.

or Smoked Tumut rainbow trout terrine with choux tuile, horseradish and cucumber salad.

We could not fault the entrees. They were delicious and beautifully presented.

Main course
Roast turkey wing with chorizo, sweetcorn polenta, asparagus, almond and parmesan crumbs and double-chicken reduction

(Grass fed beef fillet with mustard, spinach, broad bean and tarragon crush and potato salad.

The majority of us found the beef and the turkey wing a bit overcooked but still tasty. We  had a really enjoyable lunch and got to meet other members of the U3A. It seems there are about 4000 Canberran U3A  members.—2011.

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