Heading back to their Southside roots, the team at Table Canberra have added more seats, more staff and are ready to host even more good times in their new Greenway location.

Operating under a philosophy of simplicity and authenticity, Chef Thomas Heinrich creates seasonal menus offering a tantalising fusion of global influences. The celebrated dishes earned Table Canberra an impressive Two Chef Hats at the 2024 Australian Good Food Guide.

More than just a place to sit down and eat, Table is proud to be a facilitator of memories. The welcoming ambience, morish menu and friendly staff invite friends, lovers and families to dine and create moments they will remember forever.

CD spoke with Creative Director and Founder of Table Canberra, Larah Heinrich, to learn about the new location, their delicious meals and welcoming ethos.

Tell us about the relaunch of Table Canberra.

Firstly, we would like to acknowledge and thank Jayson Mesman of The Truffle Farm for allowing us to temporarily use his space during the second lockdown when we couldn’t use our ghost kitchen in Wanniassa due to space restrictions. We are very excited now that we are back to the Southside where we would like to continue serving our growing community, loyal guests and patrons here as well as all Canberrans and travellers. We know that the hospitality industry, in general, is facing aftershocks and challenging effects of Covid, and we had our fair share of difficulties getting back on our feet. Now we are very excited that restarting Table has shown us great opportunities to serve our guests in a holistic way by showcasing our love for food and genuine hospitality. We’ve managed to embrace those challenges and grow our ability to develop fresh concepts whilst keeping our core values from when we first started.

Tell us about the atmosphere of the new space.

Our place is a combination of eccentric, relaxing, fun and down-to-earth, where our lovely guests feel comfortable and at home, like family.

What type of cuisine are you serving?

It’s a combination of European and continental cuisine with a touch of French and Japanese techniques using sustainable ingredients and supporting local suppliers. We offer Chef’s Degustation as well as Ala Carte lunches on Friday and Saturday.

How has Table grown since you first started as a ghost kitchen?

Aside from increasing our occupancy from 8 seats to 40, our number of staff has grown and there are a number of upcoming exciting events and parties that we are now able to host, so we invite everyone to get their fun vibes and join us here at Table.

What differences will regulars experience in the new, bigger space?

Diners will now have their own tables. There are also fun games and surprises each night, like guessing an ingredient on a dish hosted by our staff alongside Chef Thomas.

What sets Table apart in the Canberra food scene?

The core of our vision here at Table is to serve our guests as VIPs, welcoming them as family and giving them a fun and relaxing space to decompress on their everyday routine, to feel and experience art in food and to enjoy an explosion of flavours that takes them to great places and memories.

Table Canberra

• 5/146 Scollay St, Greenway ACT 2900
• T: 02 6231 5847
• E: [email protected]
• W: tablecanberra.com