Novotel Canberra has introduced an all new premiere dining room following a refurbishment on the first-floor mezzanine.
The First Edition Bar and Dining offers 180-seats and has been transformed into a masculine yet luxurious space with bespoke woodwork highlighted by clean and modern hardware.
On entry, the venue is intimate and inviting with the business technology discreetly encased within, perfect for those seeking an aperitif or quiet beverage and relaxed dining.
In the restaurant, Executive Chef, Jennie Tressler has created a diverse seasonal all-day dining menu showcasing the vast array of fresh produce available within the nation’s capital and surrounds
Chef Jennie credits her passion for using fresh farm produce to create unique plates that inspire her team to share in her culinary passion whilst paying homage to local farmers and producers.
In addition, guests can create their own culinary adventure choosing the setting with a salad base such as the ‘Forager’ Roast Wild Mushrooms, Bitter Leaf, Blossoms, Endives and a Bush Tomato Vinaigrette topped with a hero protein from the Grilled Haloumi, Mint, Lemon, Toasted Almond (26) to the Balinese Baby Back Pork Ribs (32).
The final chapter offers a choice of sweet and savoury from the Taste of Tilba Cheese Selection with local bush honey and accompaniments (22) to the decadent American Sugar Pie with double whipped cream & gold coated whole fresh strawberries (16).
