It’s in the paper… must be official

in News
April 10, 2018
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There’s nothing more confronting than opening up the Canberra Times to a close up of your big grin! It’s been a wild ride getting to this point and we’re grateful for the amazing support we’ve had from family, friends and the local community.

Canberra Time goodfood guide

As with any new venture, it’s taken a bit to iron out the creases. We’re learning a few things on the fly and love the feedback. The positive lets us know what we’re doing right and the constructive helps us improve.

Chef Davis continues to impress. We’re really lucky to have him onboard. I’ve taken a grenade and worked my way through the menu… It’s hard to say what my favourite dish is, but I’m a sucker for either the Balmain bug or freshly shucked oysters for entrée, and the T-bone or barramundi for mains. Dessert is my favourite meal. I don’t mind telling you I’ve had a few tiramisus in my time, but this one is really good. It’s light and delicious and would definitely be my pick.

We’re nearly halfway through autumn which means the menu will be changing in the coming weeks to keep up with seasonal produce. Another menu to work my through, but don’t worry, I’m up for the challenge!

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  • Dinner plans? 
How about fresh gnocchi with burnt sage butter sauce, asparagus and fresh peas. One one of the fabulous dishes on our new Spring menu.
  • Over the next few days we’ll say goodbye to a few of our favs from the current menu and start welcoming in our new Spring options. 📸 Kate Blackhurst 🙌🏻
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  • Some of the fabulous regional wines currently on our wine list.
  • Who’s cooking dinner tonight?
  • Brekkie’s up. Serving till 11:30am 😋

#canberrafood #canberrafoodies #enjoyhall #canberrabreakfast #canberrafoodblogger #open5daysaweek #1882barandgrill #whatsonincanberra #visitcanberra #enjoyhall
  • Join the boys from Young Henrys tomorrow afternoon. Sample a few of their great brews and go in the running for some awesome prizes!
  • Today’s specials - Sage burnt butter pumpkin & ricotta gnocchi with fresh peas & asparagus 
And chargrilled Cajun tuna served on a warm black bean salad.
  • Trout Tian 😋 Smoked rainbow trout, avocado salsa, goats curd, blistered cherry tomato, wilted spinach & a poached egg served with sourdough.

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