Canberra’s dining scene is continuing to evolve, with premium steakhouse Hunter & Barrel Canberra opening its doors in the city.
Located at 20 Scotts Crossing, the venue marks the fifth Australian location for the Seagrass Boutique Hospitality Group concept, bringing its signature fire-based cooking and produce-led philosophy to the capital.
Seagrass Boutique Hospitality Group CEO Ravi Singh said Canberra had become a natural next step for the brand.
“Canberra has a dynamic restaurant scene and has certainly matured into one of Australia’s most sophisticated dining cities, and we’ve been watching that closely,” Mr Singh said. “Opening here feels like a natural next step because Canberra is a city that genuinely values quality produce, considered cooking, and a strong sense of occasion.”
At the centre of the venue is an open fire grill and rotisserie, with the menu focused on elemental cooking techniques designed to highlight flavour and premium Australian produce.
Head Chef Thomas Brimble said the concept’s focus on quality local ingredients was a major drawcard.
“I joined Hunter & Barrel because of the opportunity to work with such fantastic produce and a brand with such a clear, distinctive identity,” he said.
“The focus on local farms and high-quality ingredients is something I’ve always been passionate about, and it aligns perfectly with the ethos of Hunter & Barrel.”
The menu is built around primal, fire-based cooking, with signature char grills and rotisseries playing a central role in the kitchen.
“Our menu at Hunter & Barrel is centered around primal, fire-based cooking that’s deeply flavourful, with an emphasis on simplicity and respect for the ingredients,” Brimble said.
“It’s about cooking over an open flame… to bring out intense flavours and that unmistakable smokiness.”
Signature elements include the restaurant’s ‘Legacy’ grass-fed Wagyu program and its ‘SKEWERED by Fire’ skewers, alongside larger share-style dishes designed for group dining.
“Local produce is at the heart of what we do,” Brimble said.
“From grass-fed full-blood Wagyu, which is a rare and highly sought-after product in Australia, to seasonal vegetables that we incorporate into every dish, we strive to highlight the rich, diverse flavours of Aus ingredients.”
Signature dishes include the Hunter’s Tomahawk, a 1.1kg O’Connor grain-fed cut served with charred corn, truffle potatoes and crispy Brussels sprouts, alongside a range of flame-cooked skewers and barrel-aged cocktails.
For diners visiting for the first time, Brimble recommends embracing the venue’s share-style dining experience.
“For a first-timer, I’d recommend our ‘Tomahawk Feast,’ a great introduction to the group dining experience at Hunter & Barrel,” he said.
“If you’re a steak lover, the ‘Legacy’ Wagyu is a must — it’s something truly special.”
The 151-seat venue has been designed by COOOP, the studio behind the brand’s interstate restaurants, with interiors blending rugged textures and nature-inspired design elements with a contemporary finish.
Hunter & Barrel Canberra will open seven days a week from 12pm to 10pm and will also offer a weekday Power Lunch menu from Monday to Friday. To learn more, visit the website or follow Hunter & Barrel on Instagram.
