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Pulp Kitchen

Since its debut only a couple of years ago, Pulp Kitchen has given Canberra’s suburban dining scene a shot of adrenalin. Chef Christian Hauberg provides something that has been lacking in the national capital – quality bistro cuisine. The classics are here – moules frites, sirloin steak and béarnaise, and duck confit. A gutsy cotechino offers pork with personality and is well supported by sautéed lentils. Hearty Sicilian meatballs and a gorgeous bread and butter pudding, seemingly laced with whisky, round out a pan-European affair. Blackboard specials provide variety in an otherwise constant selection, while gregarious wait-staff inject lightness into the experience (“hello darlings!”), and show great dexterity in a cosy space that encourages familiarity among a mixed demographic of punters. A smattering of French, Italian and Spanish drops makes for a punchy wine selection.