The menu hosts the same dishes you may see at any other restaurant that's plugged into the zeitgeist (steak tartare, pork belly, lamb shanks, inventively flavoured creme brulee, etc.); only what arrives at your table is hardly run-of-the-mill. The very clever Australian chef injects whimsy into his dishes by riffing off the tried-and-true with additions of wholly unexpected ingredients. Tasty, tasty whimsy. That is not to say that the focus of the dish is compromised in any way; take the lamb shanks for example – meat so tender it pulls away from the bone with a gentle nudge from the back of a spoon, rich and savoury with the salty-sweet marrow nestled in the bones as a special treat.
Be sure to wash down your dinner with Graze's take on the ubiquitous mojito. Their versions come with fresh fruit muddled in the mix with varying balances of sweet and tart (depending on the flavour you choose) to match any palette.
All in all, you'd be a fool not to herd your friends down to these pastures to Graze. (Feb 2012)