LILoTANG

ゴ・エ・ミヨのレビュー

Chef Shunsuke Ota (ex-Nobu Melbourne) drives the menu at this jewel in the Chairman Group’s crown, with dishes that are traditional yet innovative, spanning snacks, sushi, sashimi and delights from the robata grill. Located in the buzzy Realm precinct, LILo–TANG is a lofty, industrial warehouse space, separated into neat sections by the clever use of blond-wood panels and rope ceiling features. Both the set and tasting menus offer a guided path through the tempting choices, or order à la carte. Sushi and sashimi selections come with bespoke accompaniments, as do the treats from the robata grill. Oyster tempura is a flash-fried oyster and a tangle of daisy leaves, enrobed in crispy batter that vanishes like a breath of air and topped by a quenelle of oyster ice-cream and a tart note of grape ponzu. Tea-infused duck breast sukiyaki arrives with perfectly ruby-rose slices of duck peeking from a darkly umami mushroom–soy broth, with a crunchy and runny tempura egg bobbing like a buoy adrift in its dark sea. PSST! LILoTANG offers room service for guests staying at the Burbury Hotel. Reviewed for the 2019 Guide

Address

1 Burbury Close, Barton
2600 Canberra

Contact

+61 2 6273 1424

Web site

Opening hours

Monday 
Tuesday  12:00 - 14:30 / 18:00 - 23:00
Wednesday  12:00 - 14:30 / 18:00 - 23:00
Thursday  12:00 - 14:30 / 18:00 - 23:00
Friday  12:00 - 14:30 / 18:00 - 23:00
Saturday  / 18:00 - 23:00
Sunday 
Publicité

Menus

Some other adresses

eightysix

eightysix

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

モダン グルテンフリー

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

Waters Edge
Selected by Gault&Millau Selection
14 / 20

Waters Edge

Queen Elizabeth Terrace, 40 Parkes Place, Parkes, 2600 Canberra

モダン

Chef and owner Avtar Bal presents a seasonally changing menu that showcases the region’s top-quality produce in a four-course degustation. With its glass front a stone’s throw from the water, diners can enjoy glorious tranquil views over Lake Burley Griffin. The classically elegant dining room is spacious and lends itself to an intimate meal for two, larger groups, or even a fully catered special occasion or wedding. The menu is constantly adapted according to what’s at peak perfection. You might choose from melt-in-the-mouth venison carpaccio, punctuated with salty parmesan shavings and peppery baby rocket, or delicately crafted mushroom tortellini nestled in the umami punch of a crystal-clear Portobello consommé. Quail is presented three ways, showing each portion at its best, accompanied by a silken parsnip puree, dab of hummus and a beetroot gel. A play on the ‘fish finger’, a crumbed baton of lemon sole sits astride a creamy seafood veil and smoky potato mash. PSST! Don’t miss the desserts, plated so artistically that they could take their place next to the works on display at the adjacent National Gallery. Reviewed for the 2019 Guide

Vincent
Selected by Gault&Millau Selection
12 / 20

Vincent

Cnr Macquarie Street & Broughton Street, Barton, 2600 Canberra

モダン グルテンフリー

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

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