Send to a friend

Print

del.icio.us this

Digg this

Artespresso

Artespresso remains worthy of its reputation at the forefront of Canberra’s fine-dining scene since chef Mick Chatto (ex-Pier and Fish Face of Sydney) seamlessly replaced his equally talented predecessor, Dean Sammut. The new chef has introduced signature touches – not least the seafood pie and a stew of kingfish, mushroom and garlic – that add to the menu’s depth. An entrée of sautéed squid with chorizo, watercress and chilli is a stunning blend of simple flavours and textures. So, too, is the house-made tagliatelle in a creamy sauce of chestnut mushrooms and truffle (although it’s a little light on the latter). Soufflé of the day, and the savarin with poached fruits, are dessert highlights. The largely Antipodean wine list, dark wooden floors and big windows give Artespresso a bistro-like informality, but the service and the food together ensure it is much more than that.