Executive Chef Sean McConnell oversees the exquisite contemporary menu at this well-loved and charismatic beast of a restaurant. Located on the ground floor of the trendy Hotel Hotel, the dining room juxtaposes industrial concrete with colourful tables that have oddly shaped tops. The cutting-edge interior design matches the restaurant’s bold new vision for Canberra dining.
Browsing through the menu, the first thing that strikes you is that beige flavours simply do not exist at Monster kitchen and bar. Boxgum Grazing beef tartare is rustically cut and sublimely textured. It is heightened by a semi-set miso-cured egg yolk, avocado puree, horseradish and crisp black rice, which are all tossed together. Slow cooked until tender, pressed pork hock is caramelised and then served with silky celeriac puree, pickled apple, more-ish jus and mustard seeds. It is a well-executed dish that is cooked and plated with pride.
PSST! Breakfast here is divine – try the bikini tostada or the house-made crumpets with Hotel Hotel honey.