Send to a friend

Print

del.icio.us this

Digg this

Dieci e Mezzo

Dieci e Mezzo suffers from both an unpronounceable name and an office-lobby setting that does little to dispel Canberra’s reputation for corporate blandeur. So why bother? Because, put simply, it offers food and wine of a standard rarely seen in the capital. Former Otto chef James Kidman gives the menu interest and sparkle with the likes of wagyu beef tongue, rendered fresh and zingy as an entrée, cut finely with radishes, salsa verde and sunny little quail’s eggs. Fresh pasta ribbons are sauced with a gutsy suckling pig ragù redolent of marjoram, while the whopping Cape Grim beef rib and herb- and breadcrumb-stuffed whole trout from Tumut speak of produce sourced with care. Demolish any lingering chilliness from the room with a smile from the staff, another glass from the smart list or the sugar-rush of panettone bread-and-butter pudding with cinnamon ice-cream.