Posted on 15 September, 2025
Canberra’s dining scene has transformed dramatically in recent years, with a new generation of restaurants challenging conventions and redefining what it means to eat well in the nation’s capital.
From bold fusion concepts to playful takes on native ingredients, these five venues are pushing culinary boundaries and proving that innovative dining doesn’t require a flight to Sydney or Melbourne.
Clover Dining
Clover has carved out a unique niche by marrying Italian classics with subtle Japanese influences in unexpected yet elegant combinations that characterise Wafu Italian.
The restaurant challenges expectations with dishes like Ichigo Croffle alongside Caprese on Toast for breakfast while lunch and dinner showcase sophisticated fusion through Patagonian Toothfish with Yuzu Buerre Blanc Foam, Saikyo Miso, Lime, Ikura and Tiramisu as you’ve never tasted it before – Lady Finger, Mascarpone, Zabaglione, Marsala.
This inspired blend of two cuisines continues with the cocktails – case in point the Chanel No’7, which combines Bombay Sapphire Gin, Earl Grey, sakura and rose, bergamot, vermouth, Aperol, grapefruit and orange bitters.
Rather than creating confusion, the kitchen demonstrates deep understanding of how umami-rich Japanese flavours enhance Italian techniques, resulting in cuisine that feels both familiar and surprising.
Clover Dining | 197 London Circuit, Civic | cloverdining.com.au
INKA
INKA has become Canberra’s poster child for fusion cuisine, introducing diners to sophisticated Nikkei cuisine that blends Japanese and Peruvian techniques.
The kitchen operates across three areas – ceviche bar, main kitchen, and robata charcoal grill – creating dishes like tuna tostadas, kingfish ceviche, wagyu nigiri, and 48-hour miso short ribs.
The spectacular dining room features an elaborate fabric ceiling centrepiece and cave-like relic wall, while the extensive drinks menu spans nearly 30 pages of global wines, pisco, and sake.
Shop B11A/148 Bunda Street, Canberra | inka.com.au
Pilot
This two-hatted Ainslie restaurant has elevated suburban dining by transforming childhood memories into sophisticated cuisine.
Pilot’s set menus are quintessentially Australian but unexpected and everchanging – think brandy butterscotch Wagon Wheels, Hawaiian pizza scrolls, and IPA beer pretzels executed with fine-dining precision.
The seasonal tasting menus emphasise local producers, while drinks pairings showcase small, sustainable Australian makers.
On Sundays, the restaurant offers a selection of à la carte snacks for walk-ins – a great way to give Pilot a taste test.
1 Wakefield Gardens, Ainslie | pilotrestaurant.com
Corella
Corella makes Indigenous Australian ingredients accessible through sophisticated yet unpretentious share plates.
The Braddon restaurant’s creativity shines in unexpected combinations: focaccia with “buttermite” (Vegemite-infused cultured butter), oysters topped with lemon myrtle vinegar and finger lime, and scallop with prawn beurre blanc, sea grapes and prawn oil.
Desserts – like the Frangipane tart, rhubarb ginger jam, Geraldton wax ice cream – showcase playful nostalgia with a twist on old favourites.
14 Lonsdale Street, Braddon | corellabar.com.au
Peonee
Peonee built its reputation on a revolutionary “blind” dining philosophy, designing dishes around the best daily produce from small local producers.
While recently expanding to include à la carte options, their signature set menu remains the draw. Chef Alberto Ranalli’s Italian background and Australian training have produced a classic Mod Oz menu with a “foundation” of French cooking.
Kitchen staff deliver and explain each dish, enhancing the interactive experience. Diners receive printed descriptions as keepsakes, acknowledging the experimental nature means you’ll want to remember what you’ve experienced.
G34/12 Provan Street, Campbell | peoneerestaurant.com.au
Dining and Cooking