Canberra, despite its relatively small population, is experiencing a culinary renaissance with an influx of young chefs, new restaurants, and exciting food and beverage establishments. This dynamic scene combines modern experimentation with classic culinary traditions.
Intra (Provan Street, Campbell)
Intra is a restaurant that has been making waves in Canberra for the past four years. It offers a constantly changing menu and a focus on using high-quality ingredients, resulting in a unique and delightful dining experience.
The maple tofu jaffle, featuring ginger, garlic, and a fermented bean sauce, is a standout dish. It combines beef and tofu for a silky, savory treat that captures the essence of Canberra's evolving food scene.
Italian and Sons (Lonsdale Street, Braddon)
Italian and Sons is a long-standing and essential part of Canberra's dining scene, known for its Southern Italian cuisine and welcoming ambiance. It offers a variety of Italian snacks and dishes, such as Calabrian zeppelin sourdough fritters and wood-fired lamb.
Onzieme (Kennedy Street, Kingston) ONZIEME
Onzieme emphasizes working closely with producers, such as growers and butchers, and practicing nose-to-tail and farm-to-table cooking. By using various cuts of meat and working with local butcheries like Griffith Butchery, they create innovative and sustainable dishes.
Aubergine (Barker Street, Griffith)
Aubergine, a long-standing and celebrated Canberra restaurant, offers a consistent and evolving dining experience over its 14 years of existence. It features a lamb dish with braised lamb shoulder, lamb rack, and more, showcasing a mix of traditional and innovative approaches.
Corella (Lonsdale Street, Braddon)
Corella focuses on utilizing native Australian ingredients and practicing sustainable culinary methods. They work closely with local producers, including growers and butchers. Their innovative dishes, such as the Rangers Valley Black Onyx hanger steak with native spice, compound butter, offer a unique and distinctly Australian dining experience.
Pilot (Wakefield Gardens, Ainslie)
Pilot, one of Canberra's most important and hatted restaurants, has been serving customers for about three and a half years under the guidance of the talented chef, Malcolm Hanslow. Their unique dish features sirloin grilled with pickled kohlrabi, fermented daikon, and an Aleppo pepper-based sauce, creating a flavorful and well-balanced experience with a hint of Korean influence.
Rebel Rebel (Marcus Clarke Street, Acton)
Rebel Rebel, a unique eatery named after David Bowie, serves adventurous dishes like Wagyu beef tongue dressed in Pedro Ximenez cherry. This unctuous and flavorful offering demonstrates a commitment to whole-animal cooking.
Agostini's (East Hotel, Canberra Avenue, Griffith)
Agostini's, a family-style Italian restaurant, showcases the spirit of sharing plates and excellent Italian cuisine. They offer a monumental biseca a la Fiorentina, a T-bone steak, and serve hundreds of pizzas daily.