Sage Dining Rooms

Gault&Millau's review

A Gault&Millau Australia TOP 100 restaurant The 240-hectare Sage Farm, just outside the Canberra city limits, provides produce for the restaurant and demonstrates the commitment of Executive Chef Johnon MacDonald and Head Chef Thomas Heinrich to the use of sustainable, local, seasonal produce. Set in the Gorman House Arts Centre, you pass through the garden courtyard bar to the restaurant. Dark tones and splashes of colour add a sense of luxury to the linen-topped tables and plush seats. A striking amuse-bouche of green pea mousse, puffed rice and crab salad, tickled with wasabi, whets the appetite. Garlic and ginger prawns, blanketed in a sharp, Thai-inspired, chilli-redolent green curry and tamarind sauce is a tempting entree choice, as is the silky mushroom agnolotti, lounging in a broth spiked with black-pepper oil and nasturtium. With a nod to Mexico, a darkly rouge slice of duck breast rests on a blueberry mole with coconut and quinoa, crowned with mini tortillas. PSST! Sage holds twice-yearly ‘taste and test’ events, where diners can try newly created dishes and score them. The best make it onto the menu. Reviewed for the 2019 Guide

Address

Gorman House Arts Centre, Batman Street, Braddon
2600 Canberra

Contact

+61 2 6249 6050

Web site

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Opening hours

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

Menus

Some other adresses

eightysix

eightysix

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

Modern Gluten-free

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

Modern

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

Modern Gluten-free

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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