Lanterne Rooms

Gault&Millau's review

Chef Daniel Mark Dhashina joined the Chairman Group in 2011 and he’s been specialising in high-end Nyonya cuisine ever since. The blend of Chinese, Malay, and Indonesian ingredients and styles makes for exciting and layered dishes. The space is warm and welcoming – all dark woods, white tablecloths and thick red curtains. The service is old-school impressive – attentive, professional and polite. The simple snack of prawn cracker with shallot dressing is worthy of a review alone, but the prawn and scallop dumplings with shellfish rasam is a great place to start. The broth is layered with complex spice and good heat, and the dumplings are rich with a generous filling. The vindaloo steak tataki with smoked soy-cured egg yolk is well balanced, and well seasoned; the meat perfectly seared and served raw and tender. The Canh Chua-style halibut with amaebi prawns and scallop, in a sweet and sour broth is impressive on all levels – clean, layered and subtle, but perfectly seasoned and focused. PSST! They do a bento box-style lunch with seven choices – all of which include rice, salad and sides – for just $19. Reviewed for the 2019 guide

Address

Shop 3, Blamey Place, Campbell
2600 Canberra

Contact

+61 2 6249 6889

Web site

Opening hours

Monday 
Tuesday  12:00 - 14:30 / 18:00 - 22:00
Wednesday  12:00 - 14:30 / 18:00 - 22:00
Thursday  12:00 - 14:30 / 18:00 - 22:00
Friday  12:00 - 14:30 / 18:00 - 22:00
Saturday  / 18:00 - 22:00
Sunday 

Team

  • Daniel Mark Dhashina,  Chef

Catégories

Opłata korkowa Na wynos Bezglutenowa Azjatycka Bistro/browar

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Publicité

Menus

Some other adresses

eightysix

eightysix

Mode 3 Building, Cnr of Elouera and Lonsdale Streets, Braddon, 2600 Canberra

Nowoczesna Bezglutenowa

Head Chef Michael Rees runs a high-paced open kitchen at eightysix. Pop in for a drink, have a snack, stay for a big meal – it’s up to you. The pared-back industrial charm of the dining room focuses the mind on the food at hand. Small plates are dressed with dainty papers touting an eightysix logo in step-and-repeat form, a nod to more casual street or diner food. The staff are nimble, knowledgeable and welcoming. The salt and vinegar potato scallop, a battered and deep-fried slice of tender spud, will take you back to childhood visits to the seaside. The vinegar aroma explodes when the dish hits the table and mixes with the generous dusting of sea-salty powdered kelp. Team it with the zingy lime and mescal tang of the kingfish and avocado ceviche for a modern take on fish and chips. Dishes are perfect to share, so dip into the lemon–ricotta gnocchi with in-season sweet asparagus and snow peas. PSST! The tasting menu is great value at $75 per person and takes you on a roller-coaster ride of the favourites. Reviewed for the 2019 Guide

Vincent
Selected by Gault&Millau Selection
12 / 20

Vincent

Cnr Macquarie Street & Broughton Street, Barton, 2600 Canberra

Nowoczesna Bezglutenowa

Head Chef and co-owner Ute Pikler (ex-Pod Food and Circa, The Prince) and co-owner Ollie Ryrie have fashioned an innovative menu that uses locally sourced produce and presents dishes that are equally at home as bar snacks or main courses. Part tapas/part Japanese/part European, the menu crosses many boundaries to deliver something different to patrons. The room is charcoal in colour with wood features, and seating revolves around two bar islands with high-stool communal seating. The wall-mounted menu spells out dishes in Scrabble-style tiles. The menu changes regularly to make the most of seasonal produce. Tiger prawns and scallops are sourced from Eden on the New South Wales South Coast. The prawns are combined with wasabi charred cos and onion, buttermilk dust and a smattering of crispy chorizo grains. The scallops come with a classic smoked cauliflower puree and furikake seasoning. Wagyu rump is served medium–rare with a dash of miso and the umami hit of braised mushrooms. PSST! The wine list is as eclectic as the menu with both Old and New World selections to pair with the food. Reviewed for the 2019 guide

Tipsy Bull
Selected by Gault&Millau Selection
14 / 20

Tipsy Bull

2/5 Lonsdale Street, Braddon, 2600 Canberra

Tapas Iberyjska Śródziemnomorska Bezglutenowa

Davide Della Bella has stacked the menu of this gin joint (no, really – it has 190 gins on the menu) with crowd-pleasing nibbles and booze-soaking nosh that packs a punch in the best sort of way. Set on Braddon’s Lonsdale Street, this indoor–outdoor bar and restaurant fuses concrete floors with grey velour banquettes, walls of gin bottles (even the tap water comes in a gin bottle) and hanging fernery. The menu leans to Spanish tapas with extras. Obligatory bread and olives give way to crisp, breaded gruyère croquettas, salty and rich, dusted with chilli and accompanied by chive-topped pecan mayo. Fish tacos, crispy squid, grilled chorizo and smoky patatas bravas are among the share-plate offerings. Apple cider porchetta is deftly teamed with a luscious celeriac remoulade and a garnish of peppery watercress, both slicing a tart and crunchy liveliness through the rich sweetness of the pork, while the stinging nettle and king brown mushroom risotto is a triumph of flavour and seasoning. PSST! The Gin Garden offers an opportunity to sip in the courtyard on a cool Canberra summer evening. Reviewed for the 2019 Guide

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