Sean Royle and Gus Armstrong opened eightysix in 2013 with one simple idea - to do the food they love,the way they want to do it. Sounds edgy,but vitello tonnato,duck confit,and slow-cooked lamb shoulder also happen to be the food everyone loves. As for the way they do it,a blackboard menu runs the full length of one wall,a bustling open kitchen and bar down the other,and the whole room seethes with energy to a hip-hop beat. Yes,there’s attitude but there’s skill too,in a share board of crunchy,biscuity gnocco fritto with finely shaved prosciutto San Daniele;a juicy,fresh ceviche of bream,avocado,corn and jalapeno;and a heaped helping of blackened,honey-glazed chicken legs with buttermilk coleslaw. This could be the most fun you can have dining in Canberra,right down to a deconstructed white chocolate cheesecake,which has more snow than Kosciuszko.

And … Blackboard listings sell out,so order NOW.

THE LOW-DOWN
VibeA roll-up-your-sleeves,have-fun neighbourhood diner.
Best bitIn-sync floor staff.
Worst bitPaper napkins.