It’s easy to forget about the world outside at Chifley’s Bar and Grill, part of the glorious historical Hotel Kurrajong Canberra in the leafy suburb of Barton. Settling into one of the luxurious leather chairs that fill the sophisticated dining space, it’s easy to drift away from the current age of 24-hour news cycles and relentless social media into a more simple time when the news from afar might take several weeks to arrive.
Back in reality, the great news is that Chifley’s is the perfect place to enjoy some of the very finest food Canberra has to offer. With a strong focus on showcasing the best cuts of meat from all around the country, Chef Michael Chatto has quickly established Chifley’s as a place for the serious carnivore.
However, don’t let this deter you from the other highlights of the menu – there is plenty on offer to treat your tastebuds regardless of whether you are a dedicated meat lover or not.
The Shaved Scallops present a piece of delicate theatre as the waiter pours the smoked kombu broth over stunningly presented bowl. The rich, earthy notes of the broth complement the oyster mushroom and kelp, resulting in a base that is packed with umami. The sweetness of the scallops provides the necessary balance through their sweet and tender flesh.
Delicate peaks of Handmade Pumpkin & Ricotta Tortellini line the bowl in a tremendous example of how well Chifley’s Bar & Grill can do vegetarian dishes. As you might expect, the pasta is perfectly cooked, but the real treat comes as the contents explode to reveal their smooth and creamy contents. Topped with sage beurre noissette and shards of parmesan, this is a great winter warmer to start your meal.
While Chef Chatto is happy to bring incredible technique and presentation to many of the dishes on the menu, when presenting the beef dishes, it’s an exercise in restraint. By utilising this simple approach the quality of the meat is able to shine, and the mouth-watering flavours of the aged selections are brought to the fore. This is certainly the case with the 300g Cape Grim Black Angus Scotch Fillet from Tasmania that comes on a simple celeriac puree and a jug of rich classic beef jus.
If there’s another red meat that needs to be treated with the upmost care, it has to be lamb. Chifley’s Flinders Island Salt Grass Lamb Shoulder is served with confit garlic, eschallot, potato fondant and jus de roti. It’s hard to describe just how delicate (and decadent) this dish is. Every element on the plate works to the best of it’s potential, and the gentle hint of rosemary lifts the dish with a wonderful home-made feel.
For those with a sense of adventure, the Caramelised Whisky Spiced Apple makes for a fun way to finish. There are so many elements on the plate that you couldn’t imagine coming together as a cohesive dish, but it’s a fitting final tribute to the skills of Chef Chatto that this dish has made it to the menu.
The salted caramel trail holds the two sides of the plate together – visually as well as in terms of flavour. A stack of mini-doughnuts prop up the whisky-spiced apple slices, presenting another fascinating range of flavours and textures, and every mouthful seems to present a new explosion of flavour.
All-in-all, Chifley’s Bar & Grill presents a timeless experience where friends and family can sit and relax through a sensational food and wine experience.
Click here to read more about Chifley’s Bar & Grill at Hotel Kurrajong.
