Home' In The City : In the City - Summer 2012 Edition Contents The Canberra Times | In The City Magazine
IN A HOTEL
2011 & 2012
OPEN 365 DAYS. BOOKINGS ESSENTIAL
Lunch: Wednesday -- Friday 12pm-2pm
Dinner: 7 nights a week 6pm-10pm
108 Northbourne Ave, Braddon
T 02 6243 8121 E firstname.lastname@example.org
OPEN FOR CHRISTMAS DAY LUNCH 12pm-2.30pm
Family name: Owner Tony Favelle named his new City Walk cafe, which he
opened on October 31, after his one-year-old son, Oscar.
On the menu: The cafe serves a range of lunch and snack food including
sandwiches, wraps, milkshakes and smoothies as well as cakes and assorted
sweets. Coffee is provided by Australian brand Piazza D'Oro and served by
experienced barista and manager, Sarah White.
Tasty treats: Freshly baked macarons by Canberra supplier La Petite Miette are
available in a range of flavours from redskin or pistachio to chocolate and peanut
Take a seat: There is limited bar-style seating inside the cafe, with alfresco
seating for 32 available on City Walk just beside The Canberra Times fountain.
A touch of class: In a conscious effort to distance Oscar's from "urban style
cafes", Tony has opted for a classic theme of red, black and white with chandelier
style light fittings and a floral motif.
A: Canberra Centre, City Walk, Canberra City
O: Monday to Friday 7.30am-4pm and Saturday 8am-2pm
CIDER This light,
crisp cider is crafted
using 100 per cent
uses a combination
of Packham and
Josephine pears from
the cooler regions of
Australia, offering a
fresh, sweet flavour.
$20 a six pack at
CIDER Hand crushed
onsite at The Wig &
Pen using local red
smith and pink
lady apples, this
cloudy, golden cider
balances its acidity
and tartness with
a sweet finish. $10
a pint at The Wig
CIDER Every bottle of
Batlow cider contains
at least three and a
half apples. From
the Snowy Mountain
town of Batlow, it's
a refreshing cider
crisp apple notes
and a clean, medium
dry finish. $9 at
2012 marks the 50th birthday of the
Melbourne Building's Charcoal Grill
Restaurant. The award-winning restaurant
specialises in traditional steak dishes such
as the signature 1000-gram prime sirloin
rib. It has gained a reputation as one
of Australia's best steakhouses and has
featured the same menu for half a century.
At your service
DINING WITH RACHEL PACKHAM
Owner of The Hermitage
Malcolm Carlin has owned and managed The
Hermitage since it first opened in 1970s as a
large Woden venue with a function room. For
the past 14 years, The Hermitage has found a
smaller home in the city with a simple, traditional
menu. Located next to the Canberra Theatre, it's
the perfect destination for dinner and a show.
How long have you been at the restaurant for?
We opened The Hermitage in September, 1974, so that
would be 38 years.
How has the restaurant changed in that time?
From a high volume 120 seat plus function room
situated in Woden with 25 main courses on the menu,
to a 58 seat in the city (in 1998) with just 11 mains.
What sets The Hermitage apart from other
restaurants in the city?
We decided to keep the menu smaller, more interesting
Describe your favourite meal on the menu.
My favourite would be the Black Angus chargrilled
Sirloin and also the Tasmanian Salmon with a prawn
and risotto spring roll.
What's the future for The Hermitage?
I feel the future should be away from traditional dining
to a more casual and relaxed atmosphere with the
opportunity for me to retire.
A: 170 London Circuit, Canberra City P: 6230 0857
Proud mustachioed men from across
Canberra, and their long-suffering
partners, will gather on Thursday,
November 29, for the seventh annual
Movember gala party at King O'Malley's.
Celebrating all things mo -- and raising
money for Prostate Cancer Foundation of
Australia, the Movember Foundation and
Beyondblue -- the event will see
Mr Movember 2012 crowned.
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