Dijon, Ainslie
Just superb. Friendly staff, excellent fresh ingredients, novel but homely combinations. On the night we visited, they had probably the best oysters I've had in Canberra, from Coffin Bay. Go there.
Mietta's says “Excellent”.
posted Thu 16 Oct 2003 in /food/restaurants/canberra | link
Mezzalira revisited
Stephane and I went to Mezzalira after my earlier good experience. It was even better this time; I heartily recommend them.
What they do really well is delicious and intellectually interesting simple dishes at a moderate price (~40/head) and in a comfortable environment. It might be described as Italian/Australian/Turkish fusion, which is a combination that seems particular to Canberra.
The signature, as much as anything, is an oven hot pide bread with salt grains, rosemary and olive oil. Think of a savoury donut.
We had the tasting menu of five small courses, served with half glasses of Canberra region wine (~$70). The Lark Hill 2001 Chardonnay stood out among the wines for a unique floral/vanilla nose. Stephane got to try a Moreton Bay bug tail for the first time.
posted Fri 27 Jun 2003 in /food/restaurants/canberra | link
Belluci's, Dickson, Canberra
We went to Belluci's restaurant in Dickson last night. They have a new and very funky internal fitout: old diner style tables, but modern wood panels and halogen/dome lights.
Unfortunately the service was very slack and the food was mediocre. 45 minutes to serve pizza and pasta is pretty ridiculous. It's kind of a shame, they used to be quite nice.
posted Tue 17 Jun 2003 in /food/restaurants/canberra | link
Mezzalira
I went to Mezzalira last night with Luke. Very nice eggplant fritter and black mussell antipasto, and fennel&salt crusted Tasmanian salmon main.
After dinner coffee (decaffe Mokador) was really mediocre; I almost didn't drink it. I was surprised to find they're owned by the same people who run a nearby cafe that serves excellent coffee. Maybe the machine was just on the blink.
posted Fri 6 Jun 2003 in /food/restaurants/canberra | link
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