27 January 2015 Coco Nine - "... a nice enough experience - cheerful service, a quick flurry of dishes that hit the spot if you're in the market for standard Thai dishes." Our summary HERE
24 February 2015 Walt and Burley - "The menu combines standard pub fare such as fish and chips, pasta and steak with southern American style dishes." Our summary HERE
31 March 2015 Yummy Chinese Barbecue - "The idea behind Yummy Chinese BBQ is simple - it's all about a hotpot and grill. ... very student friendly, pretty cheap and not too bad quality." Our summary HERE
12 May 2015 Copper Chimney - "... a solid week night dinner with plenty of competent cooking and some very sweet service." Our summary HERE
26 May 2015 Ox Eatery - "The star of the eatery is the rotisserie, where chickens and pigs are crisped to golden brown perfection behind the counter, rotating gently for all to see." Our summary HERE
23 September 2015 Smoque Woden - "There are many interesting things on the menu if you’re a member of the American barbecue tribe." Our summary HERE
30 September 2015 Thirst - "The menu is a collection mostly of curries and Thai-style salads. ... Jeff Piper’s love of Thai cuisine, combined with his training (Thirst was previously the French fine diner Anise), shows through in the mix of flavours and textures." Our summary HERE
7 October 2015 Charcoal Grill - "The timewarp menu must surely perform two functions – a comforting touchstone for those who remember the ’60s and a wonderland of discovery for those of the iPhone generation. ... the steaks are beefy brilliance and the vintage dishes are both novelty and nostalgia without pretension." Our summary HERE
21 October 2015 A Bite - "... deserves credit for breaking out of the boring traditional Asian restaurant mould with south-west Chinese provincial dishes that challenge." Our summary HERE
28 October 2015 Chez Kimchi - "There are 14 different types of fried chicken ($18) on offer here, garnished with a variety of Korean-style toppings from ‘‘snow cheese’’ to spring onions and hot sauce. ... What to say about this fried chicken? Only that it’s incredibly good – beautifully crisp and clean on the outside, without a hint of oiliness and plenty of battered crunch. Inside it’s steaming hot but the meat is juicy and tender. This is golden perfection from the first bite." Our summary HERE
11 November 2015 Muse - "... a rather lovely Canberran nook, tapping into the mix of politics, brunch and books that many of us find irresistible." Our summary HERE
18 November 2015 Chomolungma - "Someone once described Nepalese cooking to me as a happy meeting of India and China – you can get both dumplings and a curry. ... The mainstay of the menu appears to be the thali ... a reference to the metal platters divvied up into little compartments that you fill with rice, dhal, curry, condiments. ... Chomolungma’s thalis come in a variety of flavours, including a scramble of vegetables; goat, chicken and beef curries; or stir-fried noodles (‘‘chau chau’’)." Our summary HERE
11 November 2014 Black Fire - "a good new addition to Braddon. Black Fire gives traditional dishes a gentle twist, a quick update, well executed without being too clever or pretentious." Our summary HERE
18 November 2014 (?) Rubicon - "The menu is enticing.... still a stalwart of Canberra's dining scene. It's comfortingly familiar, discreet with elegant touches" Our summary HERE
2 December 2014 Les Bistronomes - "Simple French dishes in a small menu are done to perfection." Our summary HERE
9 December 2014 Wood and Coal - "... a smart addition to the Canberra Centre - a restaurant that looks good, keeps things interesting on the menu and serves up some pretty generous desserts." Our summary HERE
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