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The Moment A Journal Becomes A New Menu

As pen joins paper, the creative process begins. Akin to any great story, the writing of a restaurant menu is no different. As the ink dries and words flow, a gastronomic story begins to appear. Carefully curated by its author, lead characters assume their roles and intriguing storylines are carved out. At Capitol Bar & Grill, Executive Chef Michael Box’s menu tells a tale of the season.

With a keen eye for detail and ruthless review process, Michael has created an autumn menu which has been built on the ongoing success of Capitol Bar & Grill. Award-winning steaks and fresh seafood have dedicated chapters, along with seasonal and locally sourced proteins, fruits and vegetables.

“I’ve really stripped the combinations and presentation back, letting the simple, seasonal flavours shine. Every detail, flavour, crunch, you name it, has been scrutinised”, says Michael. Using his journal to capture the planning and tasting process, he has taken a paired back approach to his dishes, whilst retaining the trademark punch that Capitol is renowned for.

Dishes like the flash fried zucchini flower with romesco, pecorino romano and honey, which has been seasonally harvested from the QT Canberra rooftop are a visual feast.

A main chapter not to miss is the slow roasted lamb from Junee, NSW with anchovy crème, black garlic and watercress emulsion. Melting on the mouth, this dish is perfectly paired with a glass of your favourite red wine from Capitol’s robust wine program.

And no great story comes complete without a strong ending. With texture and shape, the perfectly balanced Canberra mess, a shattered calamansi meringue masterpiece with freeze dried mandarin, sorbet and coconut mousse, is the last line you’ve been looking for.

Capitol Bar & Grill is open for dinner Monday – Saturday, from 6pm – 10pm.

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