Owner/Executive Chef Damian Brabender (ex-Sage Dining Rooms and Emirates Wolgan Valley) has constructed a menu that showcases his creative and individual style, as well as produce from local and well-known Australian growers.
Set in what was a Bavarian beer hall, the dark-wood-panelled, chandeliered room, replete with leather upholstered chairs and banquettes, a long bar and mirrored walls, gives an air of old-world charm that is a fitting counterpoint to the modern Australian food.
Whet your appetite with the house-made focaccia paired with Alto olive oil from Crookwell. Plates get larger as you browse down the menu, and share dishes can be upsized to suit guest numbers. Dainty morsels of quail take on a Kingston (rather than Kentucky) fried treatment: crispy, crunchy and dunked in kimchi mayo. Cured wild wallaby dice is wrapped in a pickled vine leaf with twirls of sweet burnt onion puree and shaved macadamia nut snow, while an unctuous masterstock-braised cube of pork belly is teamed with crunchy water chestnuts and a waterfall of briny crabmeat.
PSST! In winter, there’s a seasonal truffle menu showcasing local Canberra truffle growers.