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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  • Who needs to cook dinner on a Wednesday night?!
  • Ricotta and fig crepes, served with candied walnuts.
  • Seniors also enjoy a complimentary glass of wine with every main meal purchased on Tuesday nights.
  • Ticket sales on Eventbrite close tonight. Don’t miss a great night with 3 amazing courses of fresh seasonal seafood.
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  • We're matching this weekend's specials to Nick O'Leary wines. Roast Beef with horseradish crumb & wasabi mayo; Roast Pork Belly  with lentils; and Swiss meringue with lemon curd, seasonal berries & pistachios.
  • Ahhh... summer.
$6 Pimms & Champagne cocktails this weekend. We've got live music from 1pm on Sunday. There's definitely worse ways to spend your afternoon!
  • Think Pork Belly, Chocolate and coconut chia parfait, Trout Tian... and of course all the favs.

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