eightysix north — Restaurant in District of Canberra Central

Best experience in Canberra of two weeks hard eating and drinking. Eightysix is the local secret you wish you could find every time you travel. A big, open dining plan still feels cozy, but if your dining party is small enough opt for the bar and the views of a steady parade of delicious dishes as they come through.

From the outset, you’re hosted by wait staff with a memorable attitude. If you’re stuffy and like to be unduly treated like a princess, gird yourself, because these folks are here to enable a fantastic gastronomic experience matched with great wines....not dither over your dietary preferences.

That said! The food is ideal and covers every hankering you could have. Plan to share, working off a one and a half plate ratio per person. The buttermilk chick chunks are light and moorish - a far cry from over-friend chicken elsewhere. The tomato and mozzarella coming dripping in pesto, the portion is big enough as a single meal, superb! If you’re after something hearty, the lamb shoulder will quench that desire. Pumpkin and marscapone or the four cheese risotto are proof that vegetarians are not relegated to one dish.

Ensure you leave room for pudding whether the. Deconstructed Pina Colada that lives up to its name brilliantly, likewise the banoffee pie was recommended to me by three busybodies on learning where I had reservations; worth every bite!

Not least: the wine. Staff know what they’re talking about, and endear you with personal experience of plenty of the drops. Australian Shirazes should be your go to, or the pinots. I recommend having a mosey look st the whiskies to finish.

Go here if you want one of the best dinners in Australia, and enjoy a gritty and captivating style of...

A Memorable Dining Experience at Eightysix North Braddon Restaurant

We recently had the pleasure of dining at Eightysix North Braddon Restaurant with a dear friend during our visit to Canberra. Coming from Sydney, we were excited to explore the culinary scene in the city, and Eightysix truly exceeded our expectations. The restaurant's ambiance was beautifully crafted, featuring clever decor and a wine cellar integrated into the wall, which added a touch of elegance to the dining experience. From the moment we entered, the service and staff were nothing short of exceptional. They were attentive, friendly, and went above and beyond to accommodate our needs, ensuring that every aspect of our dining experience was top-notch. Now, let's talk about the food. The dishes presented to us were true works of art, not only visually stunning but also incredibly tantalizing to our taste buds. Among all the delicious offerings, the duck ragu and the steak tartare stood out as our personal favourites. The flavors were expertly balanced, showcasing the culinary skill of the chefs at Eightysix. Even though we don't typically indulge in dessert wine, we couldn't resist trying it here, and we must say, it was surprisingly enjoyable. Overall, we would like to express our heartfelt gratitude to Eightysix North Braddon Restaurant for creating cherished memories of our dining experience with friends. The combination of delightful ambiance, impeccable service, and exquisite dishes made it an evening to remember. We highly recommend Eightysix to anyone visiting Canberra or even locals who seek an exceptional culinary adventure. It deserves every bit of its...

(4.5 stars) Following Nick Spencer’s journey from Eden Road Wines, to his own eponymous label, Nick Spencer Wines, led me to Canberra earlier in the month. Joining a long table of oenophiles at Eighty Six Restaurant Braddon in Braddon, we worked our way though Nick’s soon-to-be-bottled new releases against a well-executed feast ($130/head).

Brook trout roe served on potato scallops with creme fraiche gave the juicy 2021 Petillant Naturel ($28) something to work off, though it’s hard to imagine a food that wouldn’t work with this natural style wine. Beef carpaccio with white anchovy aioli and watercress came with the quaffable 2021 Rose ($28). The wine is salmon pink and very dry, making it quite the summery quaffer, while the carpaccio was so delicious I just wanted more of it. Sensibly though the kitchen was helping us save space for cauliflower and Pyengana gratin with the flagship 2019 Tumbarumba Chardonnay ($40): a cracking match with a standout wine.

Moving through barramundi and an even better lamb shoulder that pulled from the bones cleanly, my wine of the night was the 2019 Medium Dry Red ($35) from Gundagai. Made using Shiraz, Cabernet Sauvignon, Tempranillo and Portuguese Touriga Nacional, this surprising medium bodied red would be a good compromise for a couple where one likes fighting reds and the other is a Pinot Noir drinker. Eighty Six excels in simple food, like a buerre bosc pear tarte tatin, which leaves the chef nowhere to hide without perfect execution. Luckily the kitchen had that...