Lanterne Rooms

L'avis de Gault&Millau

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


Shop 3, Blamey Place, Campbell
2600 Canberra


+61 2 6249 6889

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Mardi  12:00 - 14:30 / 18:00 - 22:00
Mercredi  12:00 - 14:30 / 18:00 - 22:00
Jeudi  12:00 - 14:30 / 18:00 - 22:00
Vendredi  12:00 - 14:30 / 18:00 - 22:00
Samedi  / 18:00 - 22:00


  • Daniel Mark Dhashina,  Chef


Droit de bouchon À emporter Sans gluten Asiatique Bistro/Brasserie

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