Executive Chef John Leverink oversees the menu at two of Canberra’s finest restaurants – Pod Food and The Boat House – and his produce-driven dishes shine brightly at both venues. Head Chef Jack Gould is in charge of the day-to-day running of the Pod Food kitchen. Located in a charming restored cottage amid the vibrant Pialligo food bowl on Canberra’s fringe, Pod Food has a crisp and bright dining room as well as a leafy outdoor seating area.
The contemporary menu appears deceptively simple on paper; however, superb skills and techniques underpin each dish. House-made pork sausage is served with a divinely spiced morcilla, mustard-soured cream and seasonal peaches. The flavours are emphasised by a lively chilli jam, ensuring the dish is on point. A joy with every bite, chicken and mushroom roulade boasts a generous portion of free-range chicken and locally foraged mushrooms. An innovative corn and wasabi jelly plus chorizo crumbs add secondary textures.
PSST! Pod Food is the perfect venue for an intimate function. Both the surroundings and the menu will impress your guests.