As 2025 draws to a close, The Canberra Times' food reviewers have reflected on a year of exceptional eating across the capital. Chris Hansen, Jasper Lindell, and Amy Martin have shared the standout dishes that left a lasting impression, their favourite venues, and what they hope to see on plates and in precincts next year.
The Dishes That Dominated 2025
For Chris Hansen, one bite-sized masterpiece reigned supreme. "The Raku scampi foie gras nigiri with truffle and soy jelly," he said. "It's remarkable because it's just one mouthful but you experience so many incredible flavours in about 10 seconds!"
Jasper Lindell found his highlight in an unexpected location. "Anatolia's lamb shank sticks out this year," he admitted, praising the Erindale restaurant's expertly cooked, enormous and very hearty offering. Lindell confessed to arriving with a degree of snobbishness, only to be gloriously proven wrong by the quality of the meal.
Meanwhile, Amy Martin is still dreaming about a bold Korean-inspired dish. "I cannot stop thinking about the spicy beef intestine fried rice I had at Muk Bar," she said. Served on a bed of crispy kimchi fried rice, she described the intestine as perfectly crunchy and sticky on the outside, yet soft and tender within. She applauded the owners for taking a risk on an ingredient rarely seen on Canberra menus.
Standout Venues and Future Cravings
When asked about their favourite places to eat this year, the reviewers' choices highlighted diversity. Hansen praised Lunetta Trattoria for its atmosphere and diverse food offering. Lindell championed Peonee in Campbell for its unique, menu-less and unapologetically individual approach. Martin declared Such and Such her favourite review, calling it "that effortlessly cool friend" and a must-dine for everyone in Canberra.
Looking ahead to 2026, the critics are eager for different experiences. Hansen predicts a continued shift towards polished neighbourhood dining in the suburbs as restaurants chase lower rents and loyal local crowds. Lindell plans a "lap of old favourites" alongside trying relocated venues like Terra and finally visiting Onzieme. For Martin, who is concluding her reporting role, 2026 is about dining purely for pleasure at personal favourites like Bar Beirut and Rebel Rebel.
Hopes, Trends, and Industry Insights
The reviewers also shared their wishes for Canberra's food scene. Hansen longs for an amazing fish and chip shop, akin to Sydney's Saint Peter Bar. Lindell has been "banging on about this for a long time": a cafe open into the evening, like the former Gus', arguing it's essential for a world-class capital. Martin has a more specific, selfish request: a truly great continental roll, a Western Australian deli-style specialty she believes Canberra's sandwich scene could master.
On trends, Hansen identified the seamless integration of AI into hospitality, from menu design to rostering, as a major shift. Martin celebrated the surge in Korean cuisine venues, seeing more diversity as a unequivocal good for the city's palate.
Reflecting on the state of the industry, Hansen acknowledged it remains really tough, with Civic venues particularly hampered by construction. However, he noted passion persists, with innovative models like wine bars built around bottle shops gaining traction. Lindell observed that adaptability is the name of the game, with success hinging on a willingness to meet diners where they are in constrained economic times.
The consensus is clear: Canberra's dining scene is resilient, creative, and constantly evolving, giving food lovers plenty to savour as one year ends and another begins.
