Capitol Bar & Grill welcomes back Josh Smith-Thirkell as their executive chef and has just launched an exciting new winter menu. The restaurant in QT Canberra is regarded as one of Canberra’s best, known for showcasing local ingredients, fresh seafood and incredible steaks.

CD was invited to a tasting of Capitol’s winter menu where they served up a wide range of their new dishes to a number of lucky guests. We were first treated to some delicious cocktails at the bar before heading off to our tables where we were greeted with bread and butter and an antipasti platter.

The standout among the entrées was the halloumi with honey and topped with figs, offering a delightful blend of sweet and savoury. The fresh tuna paired perfectly with mandarin, adding a pleasant sharpness to the dish.

For mains, they offered up an array of dishes; lasagna, Moreton Bay Bug and prawn pasta, Ulladulla Swordfish and a New York Strip steak. For spice enthusiasts, the Bug and prawn pasta is a must-try, delivering a delightful kick. And, of course, they are known for their steak and it did not disappoint.

As a lover of desserts, the highlight of the night came from the final round of dishes. The Basque Cheesecake with lemon curd, honeycomb gelato and candied pine nuts was simply divine. The cheesecake itself was rich and creamy, with the soft middle perfectly melting in your mouth. The lemon curd provided a bright, tangy contrast that cut through the richness, while the honeycomb gelato added a delightful sweetness and smooth texture. Another dessert that pleased was the crumble, with poached winter fruit, panetonne crumb and Montenegro custard.

The new winter menu is crafted to cater to a diverse array of tastes. Fine diners will find plenty of indulgent options, while those seeking comfort food after a tough day will also be well satisfied.

Click to download their dining menu and bar menu.

Capitol Bar & Grill is located inside QT Canberra, 1 London Circuit. For more, visit qthotels.com/canberra/eat-drink/capitol-bar-grill/