Help is at hand to navigate Canberra’s foodie maze. Here are the dining bunch to help you find the best lunch and dinner options in the capital, forks down.
For a capital lunch…
Join the Kingston community bustling along the boardwalk, and linger for lunch at Brodburger, where you can whack down a huge, abundantly flavourful Broddeluxe burger with the lot.
You can also sandwich yourself in between locals at Local Press for cold-pressed juices and wholefood salads.
For coffee and lunch on the go, ramble on to Remedy, an offshoot of Lonsdale Street Roasters, for a Lebanese-style zaatar bread stuffed with meat or falafel, tomato, greens and dry slaw.
Another top spot for a power lunch is Braddon’s Sage Dining Rooms, where simple, seasonal ingredients are taken to a higher place, such as roast carrot, elevated with hazelnut and parsley and the artful addition of Binnorie feta.
Take your time over a three-course lunch at Courgette Restaurant, with a menu created by chef-wunderkind James Mussillon, while at the chef’s-hatted Aubergine, Ben Willis makes good use of the region’s bounty.
His dishes include White Rocks veal, parsnip, baby spinach, red cabbage gel, artichoke, thyme and port jus, or Cowra lamb cutlets, lamb shank, tomato chilli jam, baby fennel, celeriac and mulberry.
For a very Canberra dinner experience…
Chef Brendan Walsh developed his eye for composition at the acclaimed Vue de Monde in Melbourne, and The Dorchester in London, before starting his new adventure here at the Farmhouse Restaurant at Pialligo Estate a year ago.
The restaurant picked up a hat in its first year thanks to the 27-year-old and his team, who are part of the push-through of young, creative talent redefining the nation’s capital.
Walsh’s six-course prix-fixe menu changes daily, with recent highlights including the Fraser Island spanner crab with watermelon, smoked cream and young radishes, or red venison with a cranberry and truffle granola.
Those looking for a more casual affair should try Temporada. Claim a stool at this indy darling of ACT eateries and ask one of the hipster waiters to help you navigate the wine list, which features a strong local influence.
Dig into creative takes on tapas and wood-fired food, such as the barbecue mackerel, beetroot, smoked eel parfait and horseradish.
Bring your posse to Malamay, in the Barton hub, for spirited Sichuan fusion fare made to share in the Shanghai-style dining room, or head to the hatted restaurant Water’s Edge, the second of James Mussillon’s properties.
You can also taste the city’s more innovative side at Aubergine, where dishes such as seared wagyu rump cap, walnut pesto and parmesan make it clear why this is a two-hatted foodie temple.