Dusk Masthead

Review: The Meating Room

Megan Sparke

As we approach the door of the Meating Room the smell of wood fired pizzas and roasting meats rises to greet us. Despite only opening their doors on Wednesday we walk through to a vibrant and busy scene of families, couples and friends testing out Weston Creek’s newest dining establishment.

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Co-owners Phil Sacksady, Robbie Khalil and Hamish Walker sell the Meating Room as a café, grill and bar. It is big call to make to do a number of different things in the one establishment – serving up breakfast and lunch seven days a week and dinner Tuesday to Sunday. However if anyone can do it, it is these three well established Canberra foodies and businessmen who have all put their heart and soul into this space.

MeatingRoomFeature

The fit out of the restaurant further supports a multi-purpose restaurant. The bistro area is more traditional with wooden tables and chairs and bright lighting but as you move through to the bar and grill the décor is more grungy and industrial – think graffiti, exposed piping and a milk crate lined bar.

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Overall the menu is extensive and to a degree quite eclectic. It is obvious that the owners have concentrated on putting together a menu of food that they know how to do well rather then sticking to a traditional pub menu.

laksa

Seafood Laksa. 

salt and pepper squid

Salt and pepper squid.

Straight away we are impressed with the seafood options – the laksa is full of fat, fresh prawns in a rich tomato broth. The salt and pepper squid is tender with the right amount of spice. It makes sense that the seafood stands out considering head chef Brendan Sedatis was previously the owner of the Fish Shack in Civic and is in charge of the Meating Room kitchen.

ribs2

Sticky ribs accompanied by crispy baked potatoes and salad.

There are a number of share plates available that further support the family friendly environment. The ribs are tender and sticky and accompanied by crispy baked potatoes and a simple salad to balance the meal. The roast chicken is simple but tender and accompanied with a range of sauces including a smoky tomato sauce and creamy aioli.

roast chicken

Roast chicken with a range of sauces including a smoky tomato sauce and creamy aioli.

Most importantly the Meating Room has created a signature dessert, a deep-fried mars bar cheesecake. Yes, these guys have managed to go one step further then the deep fried mars bar and combined the concept with deep fried ice-cream, coming up with a pretty magical dessert to get people talking.

deep fried cheese cake

Deep fried Mars bar cheesecake

Canberra suburban shops continue to grow and develop their own identity and the Meating Room promises to be a much welcome addition to the Weston Creek food scene catering to a wide range of diners.

The essentials

What: The Meating Room
Where: 45B Liardet Street, Weston
When: 7 days a week; Breakfast and Lunch everyday with dinner Tuesday through Sunday. Bar service until midnight on Friday and Saturday.
Web: www.meatingroom.com.au

The author and her guest dined courtesy of The Meating Room.

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Megan Sparke

Lawyer by day blogger by night at www.thegirlhassparke.com. Megan proudly calls Canberra home and is passionate about showing off all this city has to offer. A love for food (eating it not cooking it), travel and an unhealthy obsession with instagram take up most of her free time.

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