Since opening in 2012, C Dine Bar has provided Canberrans with some of the best meat and seafood in town.
In the corresponding years, owners Dan Keogh and Shann Howmann have kept a sharp focus on their food and service, and as such their restaurant has evolved to possess a confident style that is proud to show off the many highlights of their food and beverage offerings.
As just an example, the Salmon Roviolo sees a beautiful treatment of seafood. The aromas of sage and the potato foam swirl up from the plate will have you desperately keen to enjoy the dish. The large sheets of pasta are, as you would expect from a restaurant of this calibre, deliciously tender, and the knife easily breaks the impressive ravioli into bite-sized pieces. The delicate salmon is not overpowered by the rest of the elements, rather complementing the flavours to deliver a perfectly balanced dish.
There’s nothing like a bit of theatre with dinner, and Chef Dan Keogh brings a great performance to the table with C Dine Bar’s Smoked Bonito Sashimi. Served on a board, the salt-cured sashimi is delivered under a glass cover filled with apple wood smoke. It imparts a gentle depth to the fish that rounds out its natural flavour. It’s a lovely piece of theatre that will impress everyone at the table through the sight and the smell of the sweet smoke.
To finish, why not try the classic C Dine Chocolate Bar? 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.
It’s a brilliantly rounded experience that demonstrates a nuanced understanding of the food they are preparing. Be sure to head down to Kingston Foreshore to enjoy its finest food and wine at C Dine Bar.
