Winter dining in Canberra: 7 new spots and old favourites to try this July

Canberra’s winter dining scene is heating up. This month, at least four new venues have opened their doors across the city, while several long-standing institutions are rolling out seasonal menus that make the most of cold-weather produce.

Kingston’s The George Harcourt Inn, a staple since the 1970s, reopened on July 1 after a six-month renovation. The pub’s new kitchen team, led by former Aubergine chef James Mussillon, is serving a menu built around local suppliers: lamb from Murrumbateman, mushrooms from Pialligo, and oysters from Batemans Bay. A main-course pie of braised beef cheek with bone-marrow pastry costs $34.

In Braddon, the team behind the popular Bar Rochford has opened a sibling venue called Lolo on Lonsdale Street. It’s a wine bar with 20-odd mostly European labels by the glass, plus small plates such as whipped ricotta with honey and thyme ($14) and grilled octopus with nduja butter ($24). The space seats 50 and is already booked solid on Friday and Saturday nights.

Markets and pop-ups

The Capital Region Farmers Market at EPIC in Mitchell remains the go-to for Saturday-morning produce. This winter, stallholders report strong demand for brassicas, root vegetables and citrus. The market runs every Saturday from 7am to 11am, rain or shine.

Over in the city centre, the Canberra Centre’s Eat Your Greens pop-up returns on July 20 for a four-week run. It’s a collaboration between four local chefs, including A. Baker’s Amy Matthews and Pilot’s Sarah McCormack, who will each take over the space for a week. Tickets are $85 per head for a set menu, and bookings opened on July 10.

For those who prefer to cook at home, A. Baker in Braddon has started a winter workshop series. The first class, on July 18, covers sourdough basics ($120 per person). The second, on July 25, focuses on preserving citrus and making marmalade ($95). Both sessions run from 2pm to 5pm and include a loaf or jar to take home.

Coffee and cocktails

Ona Coffee in Fyshwick, which roasts for outlets across the country, has launched a winter blend called Hibernation. It’s a medium-dark roast with notes of dark chocolate, stone fruit and hazelnut. A 250g bag costs $24.50 at the roastery or online.

In the cocktail world, Molly at the Melbourne Building in Civic has debuted a winter menu built around fortified wines and aged spirits. The highlight is the Smoked Old Fashioned, made with a locally produced peated whiskey from Capital Brewing Co. and served under a glass cloche filled with applewood smoke. It costs $24.

While many of these new openings and events are drawing crowds, Canberra’s dining scene remains accessible. Most of the venues mentioned take walk-ins during the week, and the market is immune to the booking frenzy that can plague Sydney or Melbourne. For a capital city, that’s a luxury, and one worth using before the secret gets out.