Flint Dining Room & Bar
Editorial
Nestled inside Diamant, Canberra`s first boutique hotel, Flint Dining Room and Bar has it all in truckloads – fine food, fabulous surrounds and a fantastic atmosphere.
The newly refurbished Acton Pavilion – built in 1927 – has been recently renovated and expanded, skilfully keeping the flavour of the past and melding it with the spice of the present. Beautifully restored original stone walls line the interior of Flint`s main dining room, while the preserved high ceilings give a sense of spaciousness and light. Two generous outdoor terraces are perfect for alfresco dining in the summer or a quiet cocktail beneath the stars.
Combining Australian flavours with the finest seasonal produce and seafood, the menu is a tour de force by acclaimed chef, Spencer Kells. With dishes designed to be shared, it is best to come with at least a few friends to sample as much of the fare as possible.
It is hard not to start with the seared yellow fin tuna, served with a light side of asparagus and baby herbs, drizzled in white truffle dressing, or the barbecue squid covered in cayenne and blue cheese aioli. For the mains, the chef`s specialities include the Szechuan lamb rack, presented on sweet potato puree and lightly spiced with a port and star anise sauce.
The centrepiece of the kitchen is the wood-fired oven and grill, from which come delicious pizzas (try the unique pear, gorgonzola and sage pizza) and grilled meats. Using only top quality beef, the Angus beef rib eye steak is wonderful and cooked to perfection. Having quickly established itself as one of Canberra`s premier restaurants, Flint Dining Room and Bar can only improve.
User Feedback
Your Feedback
0 User review (add yours)