Australia’s dining scene continues its meteoric ascent, solidifying its reputation as a global culinary powerhouse. As we navigate 2026, a vibrant array of new restaurants has emerged across the continent, captivating palates and pushing the boundaries of gastronomic innovation. From sophisticated urban havens to groundbreaking regional destinations, these establishments reflect a profound dedication to local produce, inventive techniques, and unforgettable guest experiences. This year, the focus is not just on the major metropolitan centres, but also on the burgeoning culinary dynamism of regional Australia, where top-tier chefs and passionate restaurateurs are transforming picturesque towns into essential food pilgrimage sites.

The sheer volume and calibre of restaurant openings can be daunting, but thanks to the tireless efforts of Australia’s esteemed chefs, visionary sommeliers, skilled bartenders, dedicated front-of-house teams, and exceptional producers, the nation’s restaurant landscape offers endless discovery. Whether you’re a seasoned foodie seeking your next adventure, a curious traveller exploring a new city, or a local looking for an elevated neighbourhood gem, the list of must-visit new restaurants continues to expand. This comprehensive guide highlights the most significant openings of 2026, offering a roadmap to Australia’s freshest and most exciting dining experiences, stretching from the lush Southern Highlands of NSW to the sun-drenched shores of Queensland, the rugged beauty of the Northern Territory, and beyond.

A Year of Gastronomic Evolution: Key Openings Across Australia

The past year has witnessed a remarkable evolution in Australia’s dining narrative, marked by a surge in chef-driven concepts, a deepened commitment to sustainability, and a creative reinterpretation of classic cuisines. The openings listed below, presented in reverse chronological order of their launch, showcase this exciting trajectory, highlighting both individual triumphs and broader industry trends that are shaping the future of Australian hospitality.

Jump to the best new restaurants in:

• Regional Australia
• Canberra
• Gold Coast
• Northern Territory

Best New Restaurants in Regional Australia

Regional Australia is no longer merely a backdrop for culinary excellence; it has become a vibrant stage for some of the country’s most ambitious and celebrated new dining ventures. These establishments champion local produce, offer immersive experiences, and provide compelling reasons to venture beyond the urban sprawl.

Sara Dining, Berry, NSW (Opened July 2026)

Main Facts:
Leading the charge in mid-2026 is Sara Dining, the highly anticipated venture from former Icebergs Dining Room and Bar culinary director Alex Prichard and his wife, Angie. Nestled in the picturesque NSW South Coast town of Berry, Sara Dining is an integral part of Peter and Nadia Yannopoulos’s Linnaeus Collection, a luxury accommodation concept that blends private residences with high-end hotel services. The restaurant’s core philosophy revolves around an intimate connection to its setting, aiming to grow 80 percent of its fruits, vegetables, and herbs in two expansive on-site gardens.

Supporting Data & Official Responses:
Chef Prichard’s vision is crystal clear: "We want Sara Dining to feel like an extension of the farm," he articulates, "a place where people can come for a long lunch, wander the gardens, and leave with a real sense of where their meal came from." This deep-seated commitment to provenance is evident in every aspect of the dining experience. The menu, meticulously prepared in an open kitchen housed within a beautifully converted garage and workshop, features a striking outdoor parrilla grill. It spotlights premium NSW seafood, ethically sourced meat and dairy, all harmoniously paired with the farm’s bounty.

Dishes exemplify both refinement and rustic charm. Imagine delicate vodka-battered brassica leaf served with succulent Margra lamb merguez and a vibrant salsa verde aioli, or a show-stopping wood-fired, butterflied Shoalhaven flathead glistening with café de Paris butter. Pasta lovers will delight in nettle tortellini, rich with sheep and goat’s curd, sweet peas, and koji. For the mains, a retired dairy cow rib-eye promises depth of flavour, while dessert offers a classic Australian pavlova artfully adorned with seasonal fruits harvested directly from the farm.

Implications:
The beverage program, under the discerning eye of venue manager and celebrated beverage director Evan Stroeve (formerly of The Waratah), champions small-production Australian wines alongside a curated selection of international labels. Stroeve’s signature technical flair extends to the cocktail list, with highlights such as a house Martini infused with distillates of mountain marigold and citrus leaves. Sara Dining operates for lunch and dinner from Thursday to Monday, with bookings available online. Its opening signifies a new benchmark for regional dining, drawing discerning food lovers to Berry and further cementing the NSW South Coast as a premier culinary destination. It represents a significant investment in regional tourism and sustainable, farm-to-table practices.

Meteora, Ballandean, QLD (Opened June 2026)

Main Facts:
A truly transformative opening for Queensland’s burgeoning Granite Belt wine region is Meteora – a multifaceted vineyard, cellar door, and restaurant. This ambitious project, spearheaded by the Catsoulis family, seamlessly blends viticulture with a sophisticated dining experience, paying homage to the family’s Greek heritage.

Supporting Data & Official Responses:
Executive chef Simon Treller’s menu is a testament to the region’s produce, with a distinct Mediterranean inflection. Guests can savour local Ballandean Bald Rock beef carpaccio, or a rich saganaki featuring toasted sesame and local honey. Handmade pappardelle is tossed with slow-braised local lamb shoulder and crumbled feta, while desserts include an intriguing chocolate and olive oil ganache with pistachios. Chief winemaker Andy Williams oversees the estate-grown, single-vineyard varieties, focusing on Mediterranean-leaning grapes such as fiano, vermentino, montepulciano, and aglianico. Tastings are available at the cellar door.

The development itself is substantial, featuring a vast undercover area, elegant private dining rooms, and open-air benches on a terrace that offers breathtaking views of the vines. A highlight is the impressive wine cave, meticulously excavated into the landscape, which will facilitate an extended ageing program for their exceptional wines. A spokesperson for the Catsoulis family commented, "Meteora is more than a restaurant; it’s a celebration of our heritage and the incredible potential of the Granite Belt. We envision it as a cornerstone for wine tourism in the region."

Implications:
Further enhancing its appeal, luxury vineyard accommodation is slated to launch later in the year, positioning Meteora as the quintessential base for a weekend escape to the Granite Belt, just three hours from Brisbane. This integrated approach to wine, food, and accommodation is set to significantly boost tourism in the area, offering a complete, immersive experience. Restaurant reservations, wine tastings, tours, and even helicopter transfers can be conveniently booked online. Meteora is poised to elevate the Granite Belt’s profile nationally and internationally.

Three Blue Ducks, Burradoo, NSW (Opened April 2026)

Main Facts:
The renowned Three Blue Ducks group has unveiled its most elevated offering yet with Three Blue Ducks at Burradoo Park Farm. This exquisite 45-seat restaurant, housed within a beautifully transformed 1820s farmhouse, marks a new chapter for the brand, emphasizing a set-menu-only format and an even deeper connection to on-site production and hyper-local sourcing.

Supporting Data & Official Responses:
Under the culinary leadership of group executive chef Troy Crisante (formerly of Quay) and head chef Rhys Connell (with a pedigree including Sepia, Society, and Cutler & Co), the restaurant delivers a five-course Field Menu ($175pp, lunch only) or a seven-course Harvest Menu ($210pp, lunch or dinner). This approach is deeply rooted in the Three Blue Ducks founders Darren Robertson and Andy Allen’s long-standing pursuit of sustainable, ethical, and low-waste dining. The chefs work in direct alignment with the 600-acre regenerative Burradoo farm, sourcing much of their produce from its grounds, supplemented by ingredients from across the Highlands, South Coast, Hunter Valley, and hinterland.

Dishes are artistic expressions of the landscape. Patrons might encounter delicate puntarelle with royal red prawn and chilli; smoked raw beef served with parsley and kombu; or a vibrant salad composed of cover crop grains, legumes, and herbs. A standout main could be white lamb accompanied by sheep’s yoghurt and shiso. The dessert menu includes a particularly memorable pairing of local Robertson potato with crème fraîche, caramel, and liquorice. "Our aim here is to truly showcase the farm and the surrounding region," explains Crisante. "Every dish tells a story of provenance and respect for the land."

The dining room itself is a modern countryside sanctuary, featuring a warm palette, raw wood, and natural stone. It includes a chef’s table offering an intimate view into the kitchen, a visible dry-ageing cabinet, and a dedicated bar and lounge space. Group beverage manager Mem Hemmings curates a drinks list that highlights NSW wine producers, including local Southern Highlands talents, alongside cocktails that creatively utilise seasonal ingredients.

Implications:
This ambitious agritourism destination also hosts The Bakehouse and the casual providore and eatery, The Farmhouse, expanding the Three Blue Ducks’ presence alongside its operations in Byron Bay, Rosebery, Nimbo, Bellingen, Brunswick, and Melbourne. The Burradoo restaurant serves dinner Thursday to Sunday and lunch Friday to Sunday, becoming a pivotal culinary draw for the Southern Highlands and a testament to the viability of high-end, sustainable regional dining.

Crudo Wine and Provisions, Lakes Entrance, VIC (Opened March 2026)

Main Facts:
Lakes Entrance, a beloved waterfront hotspot in East Gippsland, has gained another compelling reason to visit with the opening of Crudo Wine and Provisions. This Mediterranean-inspired providore is the latest offering from the team behind the acclaimed floating restaurant, Sodafish, situated directly beneath it.

Supporting Data & Official Responses:
Crudo offers a meticulously curated selection of artisan goods and wines, perfect for stocking a pantry or assembling an exquisite picnic basket for a day on the Gippsland Lakes. Guests can choose from a delightful array of cheeses, premium anchovies, and ready-made grazing platters. A highlight is the freshly baked sourdough pizza slices, featuring enticing toppings such as mortadella, stracciatella, and pistachio. The deli also provides retail wines from Sodafish’s upstairs selection, complemented by an expanded range of labels from Spain, Italy, and France. "We wanted to create a space that complements the Sodafish experience but also stands on its own as a destination for quality produce," states a representative from the team. "It’s about bringing a taste of the Mediterranean to Gippsland, celebrating the incredible local ingredients alongside European specialities."

Implications:
Crudo Wine and Provisions enhances the appeal of Lakes Entrance as a gourmet destination, offering both a convenient grab-and-go option and a retail space for food enthusiasts. It capitalises on the growing trend of high-quality providores that connect diners with exceptional local and international products, enriching the overall culinary tourism experience in Gippsland.

Florent Bistro, Rockhampton, QLD (Opened January 2026)

Main Facts:
Central Queensland’s "beef capital," Rockhampton, has welcomed its first restaurant from acclaimed private chef Roel Van Camp: Florent Bistro. This intimate 35-seat establishment aims to transport diners to a cosy Brussels bistro, marrying European charm with Queensland’s vibrant produce.

Supporting Data & Official Responses:
Named in honour of his grandfather, Florent Bistro is a deeply personal project for Van Camp. The interior, designed to evoke a classic European feel, features charming brick walls, a checkerboard floor, and brass accents, all enhanced by antiques meticulously sourced from European flea markets by Van Camp’s family. The menu is a sophisticated blend of classic European bistro formats with subtle Asian influences. It stars premium seafood, small-producer ingredients, and heritage-breed proteins, showcasing the region’s rich bounty. Belgian chocolate desserts nod to the chef’s origins, providing a sweet finish that pays tribute to his roots. The wine list thoughtfully focuses on Australian producers.

"My goal with Florent Bistro is to create a warm, inviting space where people can enjoy exceptional food that feels both familiar and exciting," Van Camp shares. "Rockhampton has a fantastic community, and I’m thrilled to bring a taste of my heritage, combined with the best local produce, to this region."

Implications:
Florent Bistro serves dinner Tuesday to Saturday and Saturday lunches, and has quickly become a highly sought-after reservation, reflecting the community’s enthusiasm for refined dining. This opening signifies a growing sophistication in regional Queensland’s culinary offerings, demonstrating that high-quality, chef-driven restaurants can thrive outside major urban centres, enriching the local dining landscape and attracting food tourism.

Zin Food & Wine House, Mudgee, NSW (Relaunched January 2026)

Main Facts:
Mudgee’s award-winning regional restaurant, The Zin House at Lowe Wines, has undergone a significant transformation, relaunching as Zin Food & Wine. Owner Kim Currie has steered the establishment towards a more relaxed, grazing-style offering, designed to perfectly complement the estate’s acclaimed wines.

Supporting Data & Official Responses:
Kim Currie’s evolving philosophy is at the heart of this relaunch. "My approach to cooking and dining has changed since I started The Zin House," Currie explains. "I want to make great food that is inclusive and accessible, not just for special occasions. It’s fun, communal, and non-pretentious." This new direction sees seasonal dishes, crafted using produce from the Central West and the on-site garden-to-table bounty, paired with a tasting flight of Lowe wines for $95 per person. Guests can further enhance their experience with house-made pasta or a selection of local cheeses. Glasses and bottles of Lowe Wines are also available for pairing or purchase to take away, encouraging a deeper engagement with the vineyard’s offerings.

Implications:
Zin Food & Wine’s transformation reflects a broader trend towards more approachable yet still high-quality dining experiences in wine regions. By making fine dining more accessible and communal, Currie aims to attract a wider audience, encouraging longer stays and a deeper exploration of Mudgee’s culinary and viticultural delights. This move strengthens Lowe Wines’ position as a comprehensive agritourism destination and enhances Mudgee’s reputation for exceptional food and wine.

Lucette, Bowral, NSW (Opened January 2026)

Main Facts:
On Bowral’s bustling high street, the owners of the popular Franquette Crêperie have unveiled Lucette, a charming bistro that caters to all-day dining, from petit-déjeuner to dinner. Lucette adds another layer of sophisticated French flair to the Southern Highlands’ thriving food scene.

Supporting Data & Official Responses:
Owner Julien Besnard encapsulates the bistro’s ethos: "Lucette is about bringing the joie de vivre of French bistro dining to Bowral. It’s French at heart, designed for the neighbourhood." Paris-born chef Guillaume Dubois, whose impressive resume includes Monopole, crafts a menu steeped in Gallic tradition. Diners can indulge in luxurious three-cheese soufflés served with onion jam, pear, and walnuts; classic moules marinière accompanied by crispy frites; or a hearty beef Bourguignon, generously portioned for two. The drinks list proudly showcases French wines, a selection of classic apéritifs, and meticulously crafted cocktails. The interior design also embraces Gallic energy, with soft textures and buttery shades creating a warm and inviting atmosphere throughout the dining room and the delightful outdoor terrace.

Implications:
Lucette’s opening further diversifies Bowral’s culinary landscape, offering a genuine taste of France that appeals to both locals and visitors. Its all-day dining format and approachable yet refined menu make it a versatile addition, contributing to the Southern Highlands’ growing reputation as a sophisticated regional escape. The success of such establishments underscores the region’s capacity to support high-quality, diverse culinary concepts.

Cibaria Noosa, QLD (Opened December 2025)

Main Facts:
Acclaimed Sydney restaurateur Alessandro Pavoni (of a’Mare, Ormeggio, and Postino Osteria fame) has ventured outside Sydney for the first time, bringing his popular beachfront concept, Cibaria, to Noosa. This vibrant Italian restaurant, located within the newly launched Elysium Noosa right on Hastings Street, opened just in time for the bustling summer holiday season.

Supporting Data & Official Responses:
Head chef Lucas Bach, a seasoned veteran from Alessandro and wife Anna Pavoni’s Maestro Hospitality group, oversees the Sunshine Coast kitchen. The menu is a celebration of Italian coastal flavours, expertly executed with a focus on fresh, local ingredients. Highlights include exquisite scallop crudo with lemon oil, finger lime, chervil, and ocean trout roe; creamy buffalo mozzarella paired with vibrant heirloom tomatoes, basil, and sweet peach; and a luxurious risotto featuring Queensland spanner crab and local tomatoes. The bisticcheria selection offers substantial cuts, such as a 400-gram Rangers Valley Black Angus sirloin, grilled to perfection over an open flame on the bone.

The all-day Bar Capri, an extension of Cibaria, offers a menu of small plates and casual snacks, including crispy fritto misto and a decadent poached rock lobster roll with burnt butter bisque. The signature Capri Spritz, blending locally distilled Seabourne Gin, limoncello, grapefruit, and Prosecco, is a must-try. "Noosa has always held a special place for us, and the opportunity to bring Cibaria’s ethos of fresh, authentic Italian dining to Hastings Street was irresistible," says Alessandro Pavoni. "We believe it perfectly complements the relaxed, luxurious lifestyle of the Sunshine Coast."

Implications:
Cibaria Noosa marks a significant expansion for Pavoni’s group and a major win for the Noosa dining scene, further cementing its status as a premier gourmet destination. The restaurant’s prime location and sophisticated yet approachable Italian fare are poised to be a huge draw for both tourists and locals, enhancing the region’s luxury offerings and strengthening its appeal as a culinary hotspot.

Papalote, Newcastle, NSW (Opened October 2025)

Main Facts:
Newcastle’s culinary landscape has been significantly enriched with the arrival of Papalote, a vibrant Mexican restaurant and agave bar. This exciting new venue is the brainchild of familiar Newcastle faces: Eduardo Molina (The Flotilla), Michael Portley, and Stephanie Wells (Humbug), who have combined their expertise to create a truly authentic and dynamic Mexican experience.

Supporting Data & Official Responses:
Located at the former site of The Edwards, Papalote sees executive chef Michael Portley deliver an "homage to the traditions and flavours of Mexico." The menu is thoughtfully divided into categories, starting with cold and raw dishes, moving to antojitos (tacos, tostadas, and tamales), and culminating in al carbón proteins cooked over a custom grill and brick pit oven. Portley is dedicated to sourcing Mexican vegetables from local Newcastle Greens, and exciting plans are underway for an in-house masa program, which will involve processing locally grown heirloom corn for fresh tortillas.

Menu standouts include refreshing pink snapper aguachile with mezcal and sapo melon; delicate king prawn tostadas adorned with pequin pepper and avocado; and the rich cochinita pibil, marinated in achiote and sour orange, slow-cooked in the brick oven. The bar menu places agave spirits front and centre, boasting an impressive selection of over 80 tequilas, mezcals, sotols, and raicillas from top Mexican estates. Cocktails creatively embrace these spirits. The venue’s former industrial aesthetic has been transformed with earthy tones, intricate tiling, curved timber booths, and vibrant murals by local Newcastle artist Ruby Laxton. The beloved palm trees, atrium garden, and sunny front terrace – an ideal spot for afternoon Palomas – remain.

Implications:
Papalote is a game-changer for Newcastle, bringing a level of Mexican culinary sophistication previously unseen in the region. The commitment to authentic flavours, local sourcing, and a dedicated agave program makes it a significant draw. It reinforces Newcastle’s growing reputation as a vibrant food city, attracting a new wave of diners and showcasing the city’s artistic and entrepreneurial spirit.

Catseye Pool Club, Hamilton Island, QLD (Opened September 2025)

Main Facts:
Hamilton Island’s culinary scene has been electrified by the arrival of Catseye Pool Club, the hottest new restaurant on the island, helmed by the acclaimed husband-and-wife duo Josh and Julie Niland of Sydney’s Saint Peter fame.

Supporting Data & Official Responses:
While Josh Niland is globally renowned for his groundbreaking seafood mastery, the menu at Catseye Pool Club thoughtfully extends to embrace red meat and poultry with equal finesse. Dishes are designed for sharing and arrive in carefully curated set combinations, moving away from a traditional à la carte format. Imagine starting with a wood-fired pizza bread served alongside charcuterie, fresh buttermilk ricotta, an assortment of pickles, olives, grilled peppers, and a vibrant tomato vinaigrette. The Nilands have seamlessly integrated local seafood into their offerings, sourcing pristine oysters, crabs, and various fish from nearby Bowen. A standout dish is the line-caught coral trout, presented with a delicate finger lime butter sauce, Vadouvan-roasted cauliflower, and indigenous warrigal greens. The drinks program is equally considered, with Sam Cocks, Saint Peter’s bar director, crafting a cocktail menu that highlights Queensland-sourced ingredients.

Julie Niland notes, "Catseye Pool Club is about celebrating the incredible produce of Queensland in a relaxed, communal setting. We want guests to experience the bounty of the region, from the ocean to the land, in a way that is uniquely Hamilton Island."

Implications:
The opening of Catseye Pool Club represents a significant coup for Hamilton Island, elevating its dining profile and attracting a discerning clientele. The Nilands’ reputation ensures a high standard of culinary excellence, while their focus on local sourcing and innovative dining formats enriches the island’s luxury offerings and reinforces its status as a premier travel destination. This venture is poised to become a benchmark for resort dining in Australia.

Éthos at Alsahwa Estate, Sunshine Coast, QLD (Opened July 2025)

Main Facts:
The Sunshine Coast has welcomed a groundbreaking agritourism destination with the launch of Alsahwa Estate, a sprawling 30-acre regenerative farm in Palmwoods. At its heart lies Éthos, a Mediterranean-leaning restaurant driven by a profound field-to-fork philosophy, showcasing the region’s natural bounty.

Supporting Data & Official Responses:
Local chef Sophie Phipps leads the kitchen at Éthos, where the connection to the land is paramount. Phipps harvests produce directly from the estate’s pesticide-free kitchen gardens and meticulously sources ingredients from a network of local farmers. Alsahwa Estate embraces agritourism, inviting guests not only to dine but also to explore the surrounding grounds, fostering a deeper understanding of where their food originates. The menu at Éthos is a vibrant reflection of this commitment. Guests can begin with a daily baked focaccia; briny oysters topped with prosecco, lemon, and dill sorbet; or creamy burrata and tomatoes complemented by honey-compressed persimmon, balsamic pearls, and basil gelato. An eye fillet tartare, seasoned with hand-ground mustard, salsa verde, egg yolk, and crostini, offers a rich start.

For mains, the chicken Maryland is accompanied by a savoury pumpkin and saffron cheesecake with capsicum marmalade, while a hefty Angus tomahawk is served with mustard and jus. A side of tempura mushrooms with caramelised chilli provides an unexpected delight. "Éthos is more than a restaurant; it’s a living, breathing demonstration of sustainable agriculture and culinary passion," says Chef Phipps. "We want our guests to feel truly connected to the food on their plate, knowing it comes directly from our farm or our cherished local partners."

Implications:
Éthos at Alsahwa Estate is a visionary project that sets a new standard for agritourism in Australia. It not only provides an exceptional dining experience but also educates and inspires guests about sustainable farming practices. This integrated approach elevates the Sunshine Coast’s profile as a destination for conscious travellers and food enthusiasts, demonstrating the economic and environmental benefits of farm-to-table dining on a grand scale.

Best New Restaurants in Canberra

Canberra’s culinary scene continues to mature, shedding its governmental reputation to reveal a vibrant and sophisticated dining landscape. Recent openings highlight architectural innovation and culinary prowess, firmly placing the nation’s capital on the gastronomic map.

Lunetta, Canberra, ACT (Opened September 2025)

Main Facts:
Miles Jakl’s iconic mid-century dodecagon on Red Hill, affectionately known locally as "the spaceship" due to its distinctive futurist form, has been revitalised with the opening of not one, but two new dining concepts: Lunetta and Lunetta Trattoria. This dual offering brings a sophisticated European flair to Canberra’s elevated dining scene.

Supporting Data & Official Responses:
Lunetta, the elevated restaurant located on the building’s first floor, seats 82 guests and boasts panoramic views of the surrounding city. Below it, the 86-seater Lunetta Trattoria occupies the ground floor, offering a more relaxed, neighbourhood-style bar experience. Both venues share a Euro-style menu that promises both familiarity and innovation. Dishes at Lunetta might include jewel-like tuna artfully arranged on fried polenta, or perfectly grilled calamari served with cavolo nero and pistachios.

The interiors, masterfully designed by ACME (the creative force behind Sydney’s Margaret and Una Más, and Melbourne’s Supernormal and Gimlet), take their aesthetic cues directly from Jakl’s futurist architecture. This results in a sleek, contemporary space that respects the building’s heritage while offering a fresh, modern dining environment. A spokesperson for the venue remarked, "We aimed to create spaces that honour the unique architecture of this landmark building while providing two distinct yet complementary dining experiences. Lunetta offers a refined journey, while the Trattoria provides a vibrant, approachable atmosphere."

Implications:
Lunetta and Lunetta Trattoria represent a significant enhancement to Canberra’s fine dining and casual dining options. By breathing new life into an architectural icon, they attract both locals and tourists, further solidifying Canberra’s reputation as a dynamic culinary destination. The dual concept caters to various occasions, making high-quality European dining more accessible within the city.

Compa and &Sando, Canberra, ACT (Opened May 2025)

Main Facts:
In the heart of Canberra’s CBD, celebrity chef Matt Moran has launched a powerful double-hitter venue: Compa and &Sando. These complementary yet distinct concepts showcase Moran’s signature dedication to quality produce, with a strong emphasis on his own family farm.

Supporting Data & Official Responses:
Compa, a slick Italian steakhouse, is perfectly matched by its casual neighbour, &Sando, a deli-style sandwich bar. The Moran Family Farm, a 405-acre property in the Central Tablelands, plays a pivotal role in both menus, supplying lamb, beef, and pork that are prominently featured, both on the plate and in between bread. Head chef Nick Mathieson, formerly of Sydney’s Bistecca, collaborated with Moran on the development of these menus.

At Compa, a custom Montague grill fires up an impressive array of steaks, both on and off the bone. Each steak is served with a choice of red wine jus, peppercorn sauce, anchovy butter, or salsa verde, alongside a selection of tableside mustards. Other enticing menu items designed to pique the interest of Canberrans and visitors alike include a mac and cheese with a cacio e pepe treatment; whole trout sourced from the nearby Snowy River; and salumi crafted from Moran farm pork. Next door, &Sando offers a robust selection of deli delights: a hefty steak sambo; baguettes generously stuffed with ham, egg salad, cheddar, and rocket; and ciabatta slices packed with chicken schnitzel, slaw, and provolone. Matt Moran commented, "Bringing Compa and &Sando to Canberra allows us to celebrate the incredible produce from our family farm in two distinct and exciting ways. It’s about quality, provenance, and delivering a fantastic experience whether you’re after a quick, delicious lunch or a memorable steak dinner."

Implications:
This double opening significantly enhances Canberra’s dining scene, providing both a high-end steakhouse and a premium casual option rooted in strong ethical sourcing. It underscores the growing influence of chef-driven, farm-to-table concepts and further positions Canberra as a serious culinary contender, attracting a diverse range of diners seeking quality and provenance.

Best New Restaurants in the Gold Coast

The Gold Coast’s culinary renaissance continues unabated, with new venues reflecting a blend of sophisticated dining and relaxed, sun-kissed vibes. These openings are cementing the region’s status as a dynamic and diverse food destination.

Norté and Sue