Brown butter ice-cream,almond praline and frozen lemon myrtle milk.
Good Food hatGood Food hat17/20

Moody Aubergine is a comforting cocoon

In an age of all-day,anything-goes dining,Aubergine has gone the other way,upping the exclusivity factor.

  • Kirsten Lawson
Thin shavings of eye fillet in the beef carpaccio practically melt in your mouth.
Good Food hat15/20

For the love of good food,good wine,and good literature

With a jazz bar feel,two years in and Muse is still hitting all the right notes.

  • Jil Hogan
Porcinella pizza with porcini mushroom and pork sausage.
13.5/20

Squeeze on in to newcomer,Trecento pizzeria

The kitchen may be tiny,but the dishes coming out of the kitchen are big on flavour.

  • Jil Hogan
Go-to dish:frico - paper thin layers of cheese and potato,oven-roasted to form a crunchy,chewy,disc.
14.5/20

Move over pizza,hello frico,a wood-fired circle of melted cheese and potato

East Hotel's new Italian joins the capital's hot hotel restaurant scene.

  • Catriona Jackson
Pedro Ximenez cheesecake,strawberries,rhubarb,citrus crumb and basil.
14/20

Rubicon

This Griffith venue remains a stalwart of Canberra's dining scene offering discreet and elegant dining.

  • Natasha Rudra
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Dark cholcoate delice dessert.
14.5/20

Canberra's Rubicon remains a solid special occasion spot

Rubicon has solidified its place in the hearts of southsiders,as a semi-formal restaurant for celebrations and classy dinners.

  • Catriona Jackson
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12.5/20

Chomolungma

A cuisine that celebrates both dumplings and curries makes this Nepalese restaurant a winner.

  • Natasha Rudra
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14/20

Muse

This lovely nook taps into the mix of politics,brunch and books that Canberrans find irresistible.

  • Natasha Rudra
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14/20

Joe's Bar

A very welcome intimate bar with good,well-pitched and firmly Italian food.

  • Kirsten Lawson
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14/20

Ox Eatery

You will find decent meat-focused dishes in comfortable surrounds at this Kingston venue.

  • Natasha Rudra