The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Eightysix
Modern Australian
  • Mode 3 Building,
    Cnr Elouera & Lonsdale Sts,
    Braddon,
    Canberra, ACT
  • (02) 6161 8686,
    www.eightysix.com.au
  • Lunch Fri noon-3pm, Dinner daily 6pm-10pm

Eightysix
-35.273244,149.13269

If you like to be able to hear yourself drink, Eightysix isn't the restaurant for you. But if you like your dining with a side of electricity and an extra helping  of buzz, few other restaurants in the capital can match it. The menu is eclectic - light on truly groundbreaking ideas, perhaps, but strong on execution - so you'll be using prawn crackers to scoop up steak tartare,  given a fruity spiciness with habanero peppers, in one course, savouring the lightness of lemon ricotta gnocchi, golden from the pan and tossed  with asparagus tips and goat's cheese the next. Main courses are hefty: beefy cheeks braised in master stock with a mostly successful East-West  accompaniment of pear and fennel, for instance, or blackened chicken with  a mass of buttermilk slaw. The dial is turned firmly to hip as far as the wine list, service and décor are concerned, but adding charm and substance to what might otherwise be an exercise in style is where Eightysix shines.  


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $24-$26

    M $34-$42

    D $16

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Michael Rees

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