Royal Canberra Executive Chef Sam Singh has put together a wonderful new menu for Members and their guests to enjoy commencing Wednesday 13 June.
This menu continues to focus on Australia’s best quality meat. Featuring the sustainably farmed Cape Grim beef that is grass fed on the pristine pastures of Tasmainia and the superior flavour of Byron Bay Berkshire pigs that are raised in Eco Pens incorporating best work practices and animal health standards.
Each dish has been thoughtfully constructed to compliment the produce so that you can enjoy delicious meals with your friends and family at the Club. We look forward to seeing you at the Restaurant soon.
Lunch: Tuesday – Sunday 12pm – 3pm
Dinner: Friday from 6pm