Modern Australian

Club sandwiches. Hushed, clubby surrounds. Mature waiters. Tablecloths. Monster isn't having a bar of it. This is an entirely new kind of lobby restaurant. Just as Hotel Hotel celebrates Canberra at its most creative, with wild design and a vigorous engagement with the arts scene, Monster puts a spotlight on the region's produce. Three Mills toast with preserves from Lake George at breakfast, say, or a tartare of Boxgum Grazing beef made at lunch, rich with avocado and miso-cured egg yolk and served with a dramatic, hanky-sized black-rice crisp. Or the local wine served alongside the inventive and big-flavoured likes of juicy, lightly spicy fried quail and Japanese mayo or flat-iron steak with chimichurri and fried okra at dinner. Could the service use a dash more organisation and hotel polish? Certainly. Could the menu change a bit more often? Deploy a lighter touch? Sure, but who would risk losing the signature yabby jaffle?

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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $20-28

    M $20-$35

    D $17-$18

  • Feature:
  • Licensed
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
  • Bookings:
  • Bookings recommended
  • Chef:
  • Sean McConnell & Daniel Flatt


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