Wine and dine
With so much on offer it’s hard to name them all, but here’s a taste of some of
the hottest venues in Canberra right now:
Suke Suke – a lively Izakaya (Japanese gastropub) hidden down Verity Lane in
the CBD, with a range of Japanese whiskies on offer, as well as sake, Canberra
wines and more than 60 gins.
Bar Rochford – a sophisticated wine and cocktail bar that also serves up a
dinner menu of European and Modern Australian flavours.
Pialligo Estate – located right next to Canberra Airport, here you can dine
at the hatted Farmhouse Restaurant, buy award-winning bacon from the
smokehouse and taste local wines from the Pialligo Estate Vineyard.
Monster Kitchen and Bar – situated on the ground floor of Hotel Hotel, this
one’s a favourite among hotel guests and locals who come to enjoy the locally-
focussed menu that changes with the seasons.
“We’re talking about the accessibility, about
the evolving food and wine scene, and the
other activities that you can do here that
people may not be aware of,” she says.
“You can get your group up at 5:30 in the
morning, take a hot air balloon ride over the
centre of Canberra, over Parliament House and
the national attractions, land on the lawns of the
Hyatt Hotel Canberra, have a beautiful breakfast
and still be at your conference by 9:00am.
“What we’re trying to show is that Canberra
is not what you remember it to be, or not
what you think it may be.”
BentSpoke Brewing Co – opened in 2014, this Braddon-based brewpub is home
to more than 50 different types of beer and cider. The group has plans to soon
open a production-scale brewery in the northern suburb of Mitchell.
AKIBA – inspired by the exciting atmosphere of East-Asian food halls, AKIBA
showcases different culinary styles like Asian barbeque, raw bar and modern
day dim sum, all while championing local produce.
Italian and S ons – stop in here for “old school” Italian dishes accompanied by
an award-winning wine list of Italian wine and Australia-grown Italian varieties.
Aubergine – an intimate venue with a contemporary menu that’s updated
daily. Aubergine is headed up by chef Ben Willis, who also runs nearby Spanish
restaurant Temporada.
CUTTING-EDGE
CONFERENCING IN THE
NATIONAL CAPITAL
BOOK NOW
canberra.crowneplaza.com/meetings
Meeting space, accommodation and parking in one
nccc.com.au/canberra-event-enquiry
www.cimmagazine.com Convention & Incentive Marketing, Issue 3, 2017 17