Broccoli on a bed of anchoiade with pangrattato at Onzieme.
Good Food hat15.5/20

Onzieme

Confident,smart wine bar-style dining.

Canberra restaurant Onzieme is like an Antipodean tribute to the funky Parisian wine bars of the 11th arrondissement.
Good Food hat15/20

Canberra's Onzieme dials the fun up to 11

An Antipodean tribute to the funky Parisian wine bars of the 11th arrondissement.

  • Terry Durack
String Hoppers. Photo Elesa Kurtz
14.5/20

Refined with a healthy respect for tradition

It’s always a challenge to take the rich,loud and all-consuming experience of a country’s street food scene and transform it into a seated dining experience,but Banana Leaf has managed to do it well.

  • Natasha Shan
Salmon and pork crackling tortilla with kewpie and nam jim.
Good Food hat15/20

Morks brings Kingston Foreshore to life

Contemporary Thai food that's bang-on for an easy night out.

  • Kirsten Lawson
Salt and pepper squid.
14/20

A welcome addition to lakeside

It's not often people move to Canberra for no other reason than to open a restaurant.

  • Jil Hogan
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Duck ravioli with pomegranate sauce.
14.5/20

A touch of Mediterranean in Kingston

Pomegranate keeps impressing in its own understated way.

  • Jil Hogan
Half rack of slow-cooked pork ribs.
12.5/20

Sticky ribs and wings at Walt&Burley

The Kingston Foreshore's version of the neighbourhood pub where you might come each Friday night for a beer and burger.

  • Kirsten Lawson
Con queso and guacamole dips with corn chips.
13.5/20

Head south (of the lake) for a taste of Mexico at Cisco's

Bright,friendly and full of people,Cisco's is great for a casual evening out.

  • Jil Hogan
Hang Ten Hen chicken burger with pineapple,chorizo and avocado.
13.5/20

Burgers,beers and fairy bread at Beef&Barley

A year and a bit in,burger and beer joint Beef and Barley has cut its own groove.

  • Jil Hogan
A'magnum'with meringue,lemon curd and shortbread.
Good Food hat15/20

Otis takes the'magnum'out of the corner shop and into the restaurant

Otis Dining Hall brings a new dimension of dining to the capital.

  • Terry Durack