Just off Furzer Street in Woden, the former Eightysix South space has been transformed into The Q Dining, a venue that trades youthful chaos for calm confidence. The timber tables remain but sit wider apart, the golden light feels more deliberate, and a Saigon-style mural now adorns the back wall. The bar stools are gone, replaced by a hibachi grill that sends a soft ribbon of smoke into the air.
The menu showcases Vietnamese-inspired dishes with modern touches. Starters include duck confit spring rolls ($24), four fat cylinders of juicy duck mince with herbs and lettuce, fried to a crunchy finish. The smoky Saigon octopus ($28) features a thick grilled tentacle over green mango with passionfruit gel, delivering a vibrant mix of sweet and sharp flavours, though the octopus could use a bit more snap.
Main courses shine with the five-spice crispy pork belly platter ($38), offering eight thick pieces with glassy-crackling skin alongside crusty baguette, chicken liver pâté, spicy-sweet soy, and Vietnamese mayo. The wagyu beef pho ($32) presents a deep, clear broth simmered for two days, with soft rice noodles, smoked onion, and hefty slices of wagyu brisket. A single rib stretches across the top, sliding out with a gentle pull.
Desserts include a caramel coffee flan ($16) with coconut ice-cream, though the flan is a bit firm and sweetness muted. The tào pho ($16), a sweet silken bean curd with ginger syrup, offers a delicate finish. The wine list is ambitious, with bottle prices stretching beyond comfort, but staff handle it with charm and attentive service.
The room hums with easy conversation, and service moves with unhurried grace. The Q Dining delivers a refined experience, though a few dishes, like the baby carrots with white almond gazpacho ($16), miss the mark. Overall, it brings a polished, worldly rhythm to Woden's dining scene.
