On Bunda Street in Canberra's city centre, this is a progressive Asian barbecue room built around an open kitchen and cooking over fire and coal. The menu leans on ethically sourced Australian produce given Asian treatment, pitched somewhere between lively and refined, with a late-night cocktail bar attached. It has been reviewed in the national food press and appears regularly in round-ups of the capital's better restaurants. Service runs through dinner, with the room's energy and the fire-driven menu doing much of the work. It sits among the wave of ambitious independent kitchens that have reshaped Canberra dining in recent years. Booking ahead is advisable, particularly at weekends.
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