Graze Restaurant & Bistro
Home Grown Beef & Lamb
All the beef & lamb we use is pasture fed and grain finished, which comes directly from Colly Creek Pastoral Company at Willow Tree, approximately 2kms from the restaurant.
Colly Creek produces all the Angus beef for Graze restaurant and bistro. This includes all beef dishes such as steaks, pies, sausages and burgers etc.
Only the best steers are selected for our in-house dry aging room, which is incorporated into the Graze restaurant. This dry aging room has a viewing window so our customers can see this specialised process. Our dry aging process of beef is produced in our dehumidified controlled cool room for a minimum of 35 days. Our kitchen is also open plan on two sides so customers can view, first hand, the steaks being prepared and cooked on our unique charbroiler, which was imported from the USA.
Graze restaurant draws 100% of its staff from the Liverpool Plains shire, which gives wonderful training and apprenticeship opportunities to young local people who would otherwise have to travel to major cities for comparable training.
|Welcome to Graze ...
Damion, Sabi and Matt
|Table one, next to the kitchen in Graze seats up to
|The Graze private dining room (in foreground) seats up to
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Download a copy of the Early Week Menu
Graze bistro operates normally as a family‑friendly bistro and doubles as the perfect setting for weddings, private and corporate functions.
The large room measures approximately 17m long by 8m wide and features three large 100‑year old Ironbark timber beams.
Features of Graze Bistro include a large open fireplace and its own bar. Several large glass sliding doors open out to a large outdoor terrace and lawn area, complete with a children's playground.
|Bistro in the Winter, ready for dinner
||Bistro in the Summer, ready for lunch
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