Photo by Scottie Cameron.
It’s great that many talented Canberran restraunteurs have decided to stay in the capital rather than head to big smoke, a.k.a Sydney or Melbourne.
This is a win for Canberrans because it means more options and less complaining (those who live in Canberra will know what I mean).
A close friend of mine, Jarrod Deaton, in conjunction with Adam Bantock, Bernd Brademann, Chris Dennis, Ruslan Salbiev, Michael Gray and the team from Molonglo Group have joined forces to bring Canberra A. Baker – a venue which is part bakery – part restaurant – part bar in New Acton (a.k.a centre of the current Canberra-verse).
The decor has an industrial feel with exposed ceilings and remnants of the charred walls left behind by the fire that displaced the previous owners, Flint Restaurant and the beloved Parlour Wine Room next door
The ground floor is the restaurant section – which is large, open and features a grand exposed kitchen. The menu, which largely consists of sharing plates (except for breakfast), changes often and always aims to include local produce.
Downstairs you’ll find a speakeasy-style bar where you’ll be sure to find a drink you’ll love. The wine/spirit menu includes loads of local wines and even features a few Australian spirits.
The head baker arguably makes the best almond croissant for 250kms. I’ve even seen their baked goods popping up in restaurants across town, so people are obviously catching on.
During my fleeting trip home, I managed to book in a breakfast for my father-in-law-to-be’s birthday.
So when Sunday morning rolled round, we perched ourselves on a large table in the sun.
I always like to start the day with a decent caffeine hit.
And given Jarrod’s experience with house-roasted beans at his Two Before Ten cafe, it was no surprise that my latte was near perfect.
Of course the food wasn’t far behind.
Some of the dishes we tried included – The poached eggs on olive toast with a side of avocado mash…
The baked eggs, ras el hanout, merguez on toast with a side of thick cut bacon…
And the smorrebrod, pumpernickel, house-cured salmon, radishes & pickles…
Although I only got to sample a small portion of the menu, I found the food fresh, unique and beautifully presented. I can’t wait to go back to try the rest.
Somebody (my adorable nephew James) needs a nap after all this food and excitement…
Anisa – The Macadames. xx