Down by the water, that is where you will find C Dine, the pioneer eatery of the Kingston Foreshore. As the first of swathe of outlets due to open in late 2013, Canberra’s diners are certainly interested to see what this precinct will have to offer.
And the early signs are very good! One of the challenges of putting a restaurant by the water is the effect of the seasons – mostly in winter and particularly in Canberra. The clever trick used by C Dine is their extensive use of carpet and dark tones – it creates a warm, inviting atmosphere even when the mercury is in danger of heading below zero. Once summer comes, and the large folding windows and doors will be thrown open to the shore, the restaurant will have an altogether different feel.
A fittingly aqua-marine hue is present across the restaurant floor. It’s in the logo, on the menu, through the soft, high-backed chairs of the dining room, in the water glasses that sit on the white tablecloths and present in a large canvas that adorns the far wall. This sea blue is… C’s blue.
The menu is a celebration of seafood and meat. Those who love their steak will be suitably impressed by meat fridge so boldly displayed in next to the where cuts of beef hang to age for up to 21 days. Those with more delicate preferences are well catered for, with a collection of lighter options available across the spectrum of vegetarian, fish and chicken.
A selection of oysters marked the start of waterside journey. With natural, mornay and tempura varieties moving from their original crisp, fresh flavour through to a finish with a hint of sweet chilli. The plate is outrageously ornate – piled with salt, lemon and rocket – and demonstrates a commitment to presentation.
A whole ocean trout appeared on the table with sliced kipfler potatoes and some chimichurri pesto. The aromas coming off the plate were too good to resist, and forks were soon busily dividing up the flesh across plates. Not that this was a simple endeavour, so delicate and moist was the trout!
With the delicious seafood dealt with, it was time for the main feature – the 21 Day Aged Rib Eye Beef. Coming in at 660g and simply served with a knob of butter and little else, the meat took centre stage in the way only such a premium cut ever should. This is the serious stuff, and the kitchen must be congratulated on the perfect delivery of a rather expensive single serve. Most impressive is the fact that such a large meal feels light, delicious and moreish. No…really!
And it’s because of this there is room to try a couple of desserts. Firstly the fruit poached in sangria – with figs, pears and sour cherries and a hazelnut ice cream – provided a warm and healthy finish to the meal and certainly provided a contrast to the previous dish. A hint of cinnamon came through, adding an extra layer of warmth.
Last, but not list was the C Chocolate Bar. On the plate you could be mistaken the dish for a large block of chocolate. When reaching for the first bite the fork falls through the creamy whipped chocolate easily. When matched with the blackberry sorbet and bitter orange gel there is a complexity of flavours, textures and temperatures to provide an utterly satisfying end to the meal.
C Dine is off to a great start and Canberran’s should be excited about things to come down at Kingston Foreshore. Open for lunch and dinner Tuesday to Sunday and also for breakfast on weekends, there’s every reason to get down to C Dine and take advantage of the precinct, the views and the amazing food.
