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Monster Kitchen and Bar’s Brave and Bold Evolution

Monster Kitchen and Bar’s next move is a bold and confident execution of two cultures who aspire to exceptional culinary standards.Marrying classic French brasserie with Japanese rooted flavours; modern techniques yield an innovative approach to the Canberra dining scene. 

 

You’ll find both traditions bolstered through the new menu, though Monster’s sincere approach to food, with a focus on enhancing seasonal offerings will be at the forefront of every bite you devour.

The French and the Japanese are proud in nature, precise in method, artful in presentation and known for flavours that have wet the appetite of the entire world. Fusion now is at best passé – this new menu does not borrow from both cuisines, instead a new perspective has been taken.

Great produce continues to be a driver of the menu. Delve into a highly regarded Ōra King Salmon with Yarra Valley caviar, presented on a plate layered with Japanese technique, including the curing process and the sashimi style of slicing before being served with wasabi mayo and tapioca cracker.  While simultaneously experiencing a classic French starter such as the Duck Liver Parfait.

The Carnivore list stars Australian quality red meat subtly layered with Japanese flavours throughout. Find Tajima Wagyu Porterhouse, Flat Iron Black Angus with bone marrow butter and panko frites, enjoyed with pomme purée, an irresistibly silky French treatment to your regular mash potato.

 

Teriyaki duck breast, gai lan, snow peas, pickled ginger with Monster’s hive #3 honey

The Comte Gougeres – a choux puff filled with a cheese so rich, with depth and complexity that it could only lend itself to the French; while the Monster version of a Japanese style Eton mess will excite with taste and colour. Yuzu curd, matcha meringue and Sancho strawberries, finished off with a Nikka Whisky ice cream is an exquisite note to end on.

 

Namelaka, sansho strawberries, Nikka whiskey ice cream

Monster thrives off working with wholesome produce, presenting it simply, and allowing the great quality to speak for itself. Leaning on some local suppliers such as Moonlight Flat Oysters from the Clyde River as a provedore of the best South Coast produce and because their oysters are sustainably farmed. Boxgum Grazing is to thank for the iconic beef tartare; Lost River supply the lamb ribs, with Monster producing all their own honey.

If Canberra’s on the cards sooner rather than later, throughout winter, Terra Preta Truffles is arguably Monster’s most important supplier. Their truffle farming techniques are progressive, and in Executive Chef Daniel Flatt’s opinion, the best tasting truffle in Canberra thanks to their strong scent. Farming without chemicals or herbicides and work to take great care of the tree and soil not just the truffle. Most impressively the family run farm has found recent success in producing truffles from a Japanese Oak tree – which until now was said to be impossible.

A menu to keep you on your toes, bar staff you can trust to guide you through the night with exquisite yet affordably great tastes, and the artisanal ambience created by the disruption of such a bold step forward all come together for an unforgettable dining experience nestled in the nation’s capital.