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!
