Head Chef Dave Young’s menu at Temporada is in perpetual motion, as the seasonal changes ring in the innovative flavours and tastes crafted by this talented chef. Co-owner Ben Willis of Aubergine across the lake blows a bit of his culinary magic fairy dust over here, too.
This all-day bistro/café/bar has Canberra’s city workers covered. Perched at a high bench, or cosied in the banquettes that line the walls, Temporada has something for everyone. Start with a crumbed and fried confit duck patty with quince aioli and red lettuce in a cute little soft slider bun. Or perhaps opt for a plump, glossy burrata, which might come with a veil of shaved pickled fennel and crisp fried curry leaves. Monster Spencer Gulf prawns, cleaved in two and kissed by wood smoke, take a quick dip in miso butter with a dusting of fennel fronds. Blushing pink mahi mahi steaks peek out from crisp kale and wallow in a divine buttermilk and herb emulsion.
PSST! Open for breakfast, what could be better than a cheesy toastie, chorizo or merguez sausage and eggs, or an apple–cinnamon jaffle?