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A Day Out For The Lads

Dec 18, 2017  ·  3 min read

Sometimes boys just want to have fun! Grab your mates for some good old-fashioned frivolity or go solo for some guy-pampering this holiday season.

Clean cut sessions

With the busy period in full swing, we think it’s about time you #treatyoself to some good, clean cut fun. Sink back in an antique leather barber chair and be transported to a place and time where gentlemanly virtues of chivalry and conversation are applauded and exemplary grooming was celebrated.

Indulge in a sinfully good haircut, traditional wet shave, and beard trim at the QT Barber.


Boys and brews

When it’s time to refuel, look no further than Capital Brewing Co. Tucked in the backstreets of industrial Canberra, this hidden gem has quickly risen to the top of the ranks with its glorious brews. Whether you’re a dark or pale ale type, you can choose from a huge range of Core and Seasonal beers on tap. Capital Brewing Co. has also paired with Canberra burger sensation Brodburger to deliver you a match best described as made in heaven.

If you’d like the ultimate brewery experience, take one of their Brewery Tours that run every Saturday and Sunday at 2pm or 4pm to get a glimpse of all of the behind the scenes action.


The manliest of High Teas

When all is said and done, head back to QT Headquarters to enjoy a Man Tea package that isn’t all that it seems (Hint: There isn’t actually any tea involved).

Bring the boys together for a High Tea that consists of an all-inclusive beer and wine package, matched with some truly mouth-watering treats, with a little more grunt than your usual High Tea.


High Steaks

End the night on a high, as you indulge in the culinary sensation that is the ‘Best Steak in Canberra’, awarded to Capitol Bar and Grill at the 2017 ACT AHA Hospitality Awards.

The cuts of the Capitol Bar and Grill steak selection have been hand-picked by the chefs and, may we say, the collection is an absolute beauty. One of our favourites has to be the Double Rib Eye Tomahawk; grand in its name and succulent in its flavour, it is barbecued over wood and coals, and served with creamy potatoes, mashed minted peas and black truffle baked garlic butter field mushrooms.

words by stephanie dempster

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