Canberra Street Food

Canberra Street Food


Canberra Street Food is truely international, and fittingly too, as the Australian Capital Territory (ACT), is the place where the seat of Australia government, and the embassies of the world, are represented. This planned city benefits from the surrounding farmlands, vineyards, and rivers, and fresh ingredients feature heavily in all manner of cuisines here.

Coffee Flat White

Food in Canberra is typically found in street side food trucks, as well as individual restaurants and cafes. Restaurants and cafes tend to be clustered within an area, and usually feature a cuisine representative of a particular country. In fact, they even have annual events where food from certain cultures are featured. Common ingredients used here include beef, chicken, lamb, fish, prawn / shrimp, oyster, squid, crayfish, lobster, milk, cheese, honey, artichoke, bean sprouts, broccoli, cabbage, cauliflower, cucumber, leeks, asparagus, lettuce, tomato, onion, mushrooms, peas, rhubarb, zucchini, squash, eggplant / aubergine, spinach, corn, apples, bananas, oranges, pears, strawberries, cherries, plums, nectarines, apricots, grapes, pineapple, raspberries, bread, noodles, white rice, potatoes, yoghurt, butter, and more.

The dining scene in Canberra is truely diverse, often focused on offering wholesome meals. Perhaps more than anywhere else, there are upcoming modern, contemporary restaurants, offering creative, novel fusion dishes. Wine plays a big part in dining here, due to the close proximity of several vineyards in the areas just out of the city.


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Like a mashup of a bread and a cake, the Banana Bread is a moist, sweet, crumbly quick bread, made with wheat, water, baking powder, and mashed bananas. It has a light, fruity taste, and is usually eaten for breakfast, or as a snack.

Banana Bread

The Boxgum Grazing Beef Tartare, Miso Cured Egg Yolk, Avocado, Horseradish, Crisp Black Rice Crackers is a novel, creative fusion dish. The tender slices of beef tartare pick up the gooey salty savoury miso egg, and this contrasts nicely with the bright cubes of vegetal avocado and crispy black rice crackers.

Boxgum Grazing Beef Tartare, Miso Cured Egg Yolk, Avocado, Horseradish, Crisp Black Rice Crackers

The Coffee Flat White is pretty straightforward here, fragrant and robust.

Coffee Flat White

Coffee Flat White

The modern Crispy Fried Quail, House Togarashi, Kewpie, Sriracha & Half features a fried quail, with a crisp skin and meat that is moist, sweet savoury, and tender. The homemade, Japanese style Togarashi, or chili pepper, lends a slight bit of heat that tickles the palate nicely, complementing the fragrant Kewpie, or roasted sesame dressing.

Crispy Fried Quail, House Togarashi, Kewpie, Sriracha & Half

The Diplomatico, also known as Il Diplomatico, is an uncommon Italian dessert. This rum and coffee cake is made with espresso, sugar, water, chocolate, rum, eggs, all-purpose flour, heavy cream, butter, and whipped cream. Decadent with a moist, soft, creamy texture, it has a robust chocolate and coffee flavour, complemented by the flavour of rum and cream.

Diplomatico

The Eclair Caramel has a soft, chewy choux pastry shell, filled with rich, creamy smooth, sweet vanilla cream, laced with luscious caramel sauce. Served chilled, each bite is refreshing and bright, with bold layers of sweet flavours.

Eclair Caramel

Lovely Egg Omelette Mushroom Ham Cheese from Canberra, Australian Capital Territory (ACT), Australia, with a fluffy egg omelette stuffed with wild button mushrooms, sliced ham, and gooey cheddar cheese, with sliced multigrain bread toast on the side. Optional add-ons include cherry tomatoes and spinach, making this healthy breakfast / brunch dish very filling.

Egg Omelette Mushroom Ham Cheese

Hearty Scrambled Eggs Breakfast from Canberra, Australian Capital Territory (ACT), Australia, with creamy scrambled eggs, crusty baguette bread toast, juicy pork sausage, grilled tomato, sauteed wild button mushrooms, fatty pork back bacon, and earthy roasted potatoes on the side. Very filling and satisfiying breakfast / brunch dish.

Scrambled Eggs Breakfast

The French Toast Brioche features large slices of fluffy soft brioche bread, coated in a sweet layer of eggs, sugar, and milk, layered with caramelised bananas and laced with maple syrup, with a tart sour sweet raspberry compote on the side. Notes of intense sweet upon sweet, fruity and chewy in texture.

French Toast Brioche

The Fried Tofu Beancurd, Pickled Shiitake Mushrooms, Bonito Soy, Spring Onion Oil, Sesame is a star modern fusion dish. Combining layers of soft, chewy, juicy, crunchy textures, with flavours of savoury, salty, sweet, earthy, nutty, it all works together beautifully. Very enjoyable.

Fried Tofu Beancurd, Pickled Shiitake Mushrooms, Bonito Soy, Spring Onion Oil, Sesame

Fried Tofu Beancurd, Pickled Shiitake Mushrooms, Bonito Soy, Spring Onion Oil, Sesame

The Gold Band Snapper Fish, Fennel, Caper And Raisin Vinaigrette is a modern Australian dish, with tender fillets of gold band snapper fish, flaky and moist, having a light sweet savoury taste to the fish meat, and with a crispy, salty savoury skin. The raisins lend a fruity sweet flavour, cutting through the sour zesty notes of the vinaigrette. Nicely done.

Gold Band Snapper Fish, Fennel, Caper And Raisin Vinaigrette

Here, the Hand Cut Chips are thick, wide, and flat, with a fluffy texture. Has good potato flavour, and the light dusting of salt makes it very addictive.

Hand Cut Chips

With the Liquorice Cured Duck Breast, Guanciale, Fresh Figs, Caramelised Onions, I loved the tender, moist, savoury salty slices of cured duck, which have a light sweetness from the liquorice. This modern fusion dish is rounded out with earthy sweet caramelised onions, fruity sweet figs, and salty savoury guanciale / cured pork cheeks. Each component is individually tasty and distinct, yet it all complements and harmonises with the others on the plate.

Liquorice Cured Duck Breast, Guanciale, Fresh Figs, Caramelised Onions

Liquorice Cured Duck Breast, Guanciale, Fresh Figs, Caramelised Onions

The Mega Poached Eggs Breakfast is a decadent breakfast / brunch feast. With 2 poached eggs, crusty baguette bread toast, juicy pork sausage, grilled tomato, sauteed wild button mushrooms, fatty pork back bacon, and vegetal spinach, this is an indulgent and filling spread. Hearty but somewhat greasy, enough to last you for quite awhile.

Mega Poached Eggs Breakfast

Mega Poached Eggs Breakfast

The creamy smooth, rich Mousse White & Dark Chocolate features a base of dark chocolate mousse, topped with a layer of white chocolate mousse, garnished with chocolate shavings. An indulgent, sweet dessert treat, it's so addictive but feels so good.

Mousse White & Dark Chocolate

The Pho Tai Bo Vien / Pho Noodle Soup With Sliced Rare Beef & Beef Meat Balls is a classic Vietnamese dish. Long, flat rice noodles, served with slices of rare beef brisket and beef meat balls, along with crunchy bean sprouts, white onions, coriander, basil leaves, mint leaves, lime wedges, and chili, are served in a piping hot beef soup / broth. Notes of savoury sweet herbal abound, with a slight undertone of refreshing. Good comfort dish.

Pho Tai Bo Vien / Pho Noodle Soup With Sliced Rare Beef & Beef Meat Balls

Pho Tai Bo Vien / Pho Noodle Soup With Sliced Rare Beef & Beef Meat Balls

The Pizza Australian Margherita & Summer Breeze features a hand stretched pizza dough crust, with a crisp texture and a light flavour of tomato and cheese. This is a half and half, on one side is basil leaves and bell peppers / capsicum, the other side has sliced lamb, sweet potato, spinach, and a honey yoghurt dressing. Very tasty.

Pizza Australian Margherita & Summer Breeze

Pizza Australian Margherita & Summer Breeze

A classic Sausage Roll from Canberra, Australian Capital Territory (ACT), Australia. This savoury pastry, containing minced beef and carrots in a flaky puff pastry shell, is usually eaten as a snack.

Sausage Roll

The Sfoglia Cannoli is an Italian dessert confectionery, featuring a delicate cone of fragrant, buttery puff pastry, filled with a rich, creamy, smooth vanilla custard. Bite in, and the delicious custard just oozes out, a contrast to the crisp pastry around it. Fun and appealing to eat.

Sfoglia Cannoli

The Wine Yarra Burn YB Rose is a rose wine produced by the Yarra Burn winery, in Yarra Valley, Yarra Ranges, Victoria 3170, Australia. It has a light, lovely pink colour, with aromas of raspberries, cherries, redcurrants, and apricot. Body is thin, light, and refreshing, with a good carbonation, and tastes of strawberries, cranberries, mushrooms, and jam. This is sweet zesty fruity earthy, complex yet elegant and expressive. Finish is dry and lingers slightly.

Wine Yarra Burn YB Rose

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