peonee restaurant — Restaurant in District of Canberra Central

The first dish, a snacks plate with a clam & brioche snack and a cracker and onion dish was nice. A bite each, the flavours worked well.

The second course was a scallop and nashi dish. The sauce was intensly salty, but this was offset by the intentionally large pieces of scallop. The nashi lent some further sweetness but some acidity would have been nice.

The Murray Cod dish fell quite flat. The cod was cooked well but the turnip and curry leaf failed to add any excitement to a softly cooked piece of white fish.

The Jerusalem Artichoke & Onion dish was thankfully more flavoursome. However the artichoke was crunchy in the middle. No preparation I've ever had has left them crunchy which left me to think it wasn't intentional.

The Pork Neck, Apple & Whitlof plate came next. i should preface by saying the rarer my steak, the better. I have no issue with pink proteins. However, meat with intermuscular fat and seams, needs to be cooked until those parts breakdown adequately. You can eat a tenderloin rare, but you can't eat a chuck steak rare, even though both are beef. Good meat is about treating both the animal and the cut eith respect. Unfortunately, the pork neck, being a primal riddled with seems and fatty tissue, was not cooked nearly enough. My guest and I struggled to cut through the pork with the provided, very sharp steak knives. The other flavours were nice and the sauce was exceptional.

The citrus and yoghurt dessert was very nice and well balanced. Not too sweet with some funky flavours from the yoghurt.

The petit fours were also nice. An adult ferrero rocher style dark chocolate & hazelnut bite and an exceptional coconut and cardamom mochi style bite.

By the end of the meal some people may be satisfied. My guest and I were still hungry.

The wine pairing was $85p.p. This is definitely up there in the most expensive I've seen in Canberra. Further, the pours were struggling to each half a glass each, closer to a third. Definitely didn't feel justified. The pairings themselves didn't seem to hit the mark either. All the wines were particularly sour and had a trend of underripe fruit. Unfortunately, the menu isn't shown to the guests (even on request) until after the meal, so it would be pure guess work to pick your own wines.

The FOH service was polite and minimalist. Perhaps some more revision into the names of the wines would have helped as there was some confusion at times, but this is understandable for a new venue. The atmosphere was fine. Minimalist decor and table settings, feels a little like you're in a shipping container. The extremely open kitchen makes me glad I'm not longer on the line. Kudos on the chefs for not drawing attention to themselves. The venue was relatively empty for a Thursday night which reminded us to keep our voices down as the concrete bounced noises around freely.

Parking wasn't great - this is just an FYI for future patrons and did not affect the score.

All in all, I think they are asking a lot of Canberrans without having worked for it. Other venues with similar price points have earned it through years of good food and service. For a newcomer to arrive to the scene and price itself at that level, I was expecting to be blown away. I found Karen Hardy's final line about "getting to know them all" (assuming she was referring to the chefs) a little humerous seeing as when the chefs dropped the plates, they certainly didn't spare any extra words with us. I hope to try them again when they have had some time to refine their menu and/or...

Peonee, the restaurant we recently had the pleasure of dining at in Campbell, left an indelible mark with its exceptional flavors, meticulous service, and inviting ambiance. From the exquisite dishes to the attention to detail, every aspect of our dining experience was truly remarkable. Let me delve into the highlights to provide a comprehensive review:

The Moreton Bay Bug dish was an absolute standout, thanks to the remarkable combination of flavors. The turnip broth and curry leaf infused the dish with a depth of taste that was both unique and unforgettable. The innovative use of ingredients showcased the culinary creativity at Peonee.

The kingfish dish was a testament to the freshness of flavors. The subtle notes of daikon and Nashi pear added a delicate touch, while the hero item, Geraldton wax, introduced a unique element that elevated the entire dish. It's refreshing to see a restaurant incorporate lesser-known ingredients and bring them to the forefront.

As a non-drinker, the non-alcoholic pairings at Peonee were a delightful surprise. The in-house drinks were crafted with precision, offering a harmonious blend of flavors and textures. It's evident that Peonee understands the importance of catering to all guests, and their dedication to providing a memorable experience for non-drinkers is commendable.

Peonee strikes the perfect balance between a relaxed and sophisticated vibe. The comfortable chairs invite you to linger, while the noise dampening ensures a pleasant and intimate dining atmosphere. The attention to these details showcases the restaurant's commitment to creating an exceptional dining environment.

The meals at Peonee were not only a treat for the taste buds but also a feast for the eyes. Each dish was beautifully plated with precision, displaying the culinary artistry of the kitchen. The servers and head chef took the time to explain every dish, adding to the overall dining experience.

One of the unique aspects of Peonee is its open kitchen, allowing diners to witness the collaborative efforts between the chef and head chef. It was a pleasure to watch the team in action, showcasing their culinary expertise and passion for their craft.

In conclusion, Peonee in Campbell stands out as a culinary gem, offering a dining experience that is both extraordinary and memorable. From the impeccable flavors and thoughtful non-alcoholic pairings to the inviting ambiance and precision in plating, every detail is carefully curated to provide a feast for the senses. I highly recommend visiting Peonee to embark on an unforgettable...

This place is terrible the food is really bad I would highly recommend not going. I honestly hate to give bad reviews usually give a positive review or none at all 'if you can't say anything nice...' and I love a nice restaurant and happy to spend money on good food but Peonee is so exceptionally bad that I need to share this so others don't spend $450 on a terrible meal. Weird vibes we were the only people there for most of the night in a small pretty bland space and only two staff working one in the kitchen there didn't seem like much cooking going on which might explain how bad the food tastes like all prepped way in advance and the most cooking that happens was a quick reheating. It was very clear that no owner operators or anyone with the least bit of real interest in this business was working. When I had to make a booking change spoke to someone who it seemed like was some outsourced front of house? The bread was the only good thing everything else was just really off all our party in agreement. Not sure what is going on with this place I still feel a little sick from...