Since reading about the newest partnership of Aubergine‘s culinary magicians, owner and chef Ben Willis and sous chef Chris Darragh, in Good Food in September, I have been periodically annoying the pair with requests for a chat about what was in store. They very patiently endured my poking, and recently put me out of my misery, giving me a sneak peek at Temporada.

Que? Speak Spanish, and you’ll know that ‘Temporada’ means ‘seasonal’; but it’s important to note that the restaurant isn’t focussed on Spanish cuisine. Rather, Ben and Chris “just thought the name sounded good and felt that it reflected the Spanish way of thinking, cooking and eating that they wanted to bring into the space.”

If you’ve ever eaten at Griffith’s Aubergine – Canberra’s only two-hatted restaurant – you’ll know to expect amazing, fresh produce delivered in creative and exciting dishes with technical flair. It’s not food you could cook at home – unless, of course, “Belly of pork and pork tail, morcilla, sweet corn, passionfruit” is on your weekly roster – but that’s what makes it special. You know you’re in masterful hands.

But sometimes, as Ben explained to me, produce might come into the Aubergine kitchen that would be absolutely perfect simply pan-seared and dressed with fresh herbs…but that’s not what the restaurant’s devotees have come to expect. And that’s where Temporada comes in.

With Chris in charge of the kitchen, the menu (a collaboration of Ben and Chris) will change regularly, and “focus on organic produce from local growers and super fresh seafood like oysters, clams, mussels, with plenty of things coming off a wood grill.” The approach to dining is set to be relaxed, with ‘plates’ available to enjoy on your own or to share any time of day, from noon til midnight.

My visit to the space revealed ‘good bones’, albeit with significant work still to be done ahead of the opening.  Ben and Chris have taken the initial high-level concepts by Sydney restaurant designer Chris Wilkes and tweaked to fit their vision as the interior evolved. It’s a blend of textures and earthy tones: raw timber; metal light fittings; pressed tin panelling; and a touch of Morocco in the patterned floor tiles.

A large bar area dominates the compact interior, boding well for those who are keen to pop by for drinks and tapas (or pintxos…or whatever they’re called these days). Ben says that the wine list will be small but interesting, with drops from around the region, but also further afield.

With just 60 seats in total, Temporada is set to offer an intimate and informal dining experience, whether you’re after lunch, dinner, or just a quick drink and bite to eat. And with the Aubergine team at the helm, you know that experience will be one to remember.

the essentials

What: Temporada
Where: 15 Moore Street, Canberra City
When: 12 noon to midnight, Monday to Saturday from Friday 21 February. Serving food all day.
Web: www.temporada.com.au
Phone: 02 6249 6683
Email: info@temporada.com.au
Facebook: www.facebook.com/temporadacanberra
Twitter: twitter.com/temporada1