The best things we ate in Canberra in 2025
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We ate a lot of good food last year.
And we found it everywhere, from unassuming locals to much-hyped fine diners. Here are some of the best things we put in our collective mouths in 2025.
The Pistachio Crème Brûlée from Andre’s Osteria
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We can’t tell you exactly what we said when we first tried this dessert*, but we can tell you that we haven’t had that kind of visceral reaction to a dish in a long time. Perfectly balanced with the sweetness of the crunchy toffee and the nuttiness of the pistachios, it even converted our Online Editor Erin Cross, who was a long-standing crème brûlée hater. So good that team members have gone back to this restaurant multiple times individually to order it to round out a delicious meal, you WILL be thanking us later.
*It started with an ‘F’ and ended with a ‘me’.
35 Brierly Street, Weston | andresosteria.com.au
The Beef Angus Striploin from Clover Dining
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A well-done steak is always memorable, but with the addition of burnt garlic yakiniku and ponzu, the 250g Beef Angus Striploin from Clover Dining is one of our top eats of 2025. The mixture of the Japanese barbecue sauce with the tangy, citrus-based ponzu made for a moreish combination that made the share-style dish hard to…well, share. There’s no question that we’d have this dish again.
197 London Circuit, City | cloverdining.com.au
The Matcha Basque Cheesecake from Supersweet
Two of our favourite things? Say less. Creamy without being too sweet, the umami of the matcha works perfectly with the buttery filling. Think: a soft, molten, custardy cake fused with the earthy, slightly bitter flavour of the tea. Hungry yet?
G11/27 Lonsdale Street, Braddon | @supersweetcafe
The Biscoff Tiramisu from The Inn at Edgars
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Two words for you food lovers. Biscoff. Tiramisu. Ainslie’s The Inn provided one of the most remarkable meals us humble foodies have enjoyed this year. The service was warm, the food was exemplary and before we get to the tiramisu, can we shout out the NSW Rock Lobster in tarragon and garlic butter, served on a mountain of perfectly crisp frites and sweeter and more succulent than any lobster we’ve had before (note if you want a main serving of the lobster you are best advised to pre-order with the restaurant but it is so worth it…)
But back to dessert. The Biscoff Tiramisu is a theatrical take on an old standard, using Biscoff crème and crumbled Biscoff biscuits to create an enormous barrel of tiramisu which is ladled onto your plate at the table. The taste. My god. Say less and give us the whole barrel with some spoons.
Level 1/1 Edgar St, Ainslie | edgarsinn.com.au
The Whiskey Chocolate Fondant from Raku
Raku consistently pumps out the best seafood and Japanese cuisine this city has to offer (and we are soooooo excited by the plans for a new luxury Raku to open in the Crystalbrook Aurora) but we didn’t realise how incredible the desserts were until one night when we ordered a selection on a whim. The Uisuki Chokoreto is a luxurious Japanese whiskey chocolate fondant which oozes magnificently onto chocolate soil with miso caramel and the most fragrant and creamy Nikka (from the barrel) whiskey icecream. Second place goes to a life-like lemon (The Ochita Remon) which uses yuzu salted white chocolate to encase lemon curd, white rum cream and lady finger sponge.
148 Bunda Street Civic | rakudining.com.au
The Kimchi Pancake from Zero Complex
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Zero Complex is a welcome addition to Canberra’s café culture because it brings us all the best tastes of South Korea! The always-smiling chef Dean Han creates authentic Korean meals including Bibim bowls, Bunsik and Bulgolgi, but our fave is his kimchi pancakes which come with the perfect amount of heat and have a delicious crispy texture. Try stopping at one. But also, save room for the Hotteok, which is a traditional sweet, sugar and cinnamon chewy pancake.
132/24 Lonsdale Street Braddon | instagram.com/zerocomplex.cbr
Emma Macdonald’s Pumpkin Soup
Okay, not to toot our own colleagues’ horn but this pumpkin soup lives rent-free in our heads. And yes, without being biased, it really is one of the best things we ate in 2025. Maybe it was because it was served with love, or maybe it was the combination of coconut cream, orange and coriander. Either way, it’s perfect for winter or when you’re feeling a little run-down, because she serves it with a dollop of Farmers Union Greek Yoghurt and red chilli, making it the ultimate comfort dish. Get the recipe here.
The Pistachio Schiacciata at Sliceria
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Sliceria opened to the most spectacular queues Canberra city has seen earlier this year, and with good reason. Chef Hem’s woodfired Roman-style pizza bases and schiacciata bread have been judged among the world’s best. His choice of imported Italian toppings just adds to the joy. Our pic is the schiacciata with mortadella, stracciatella, pistachio cream and crushed pistachio. Just trust us, you need nuts in your sandwich.
5/115 Marcus Clarke Street City | sliceria.com.au
The Sausage and Rice Cake Skewers from Seoul Sistaz
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A delightful little slice of Seoul in the middle of Canberra city, it was hard to pick just one fave from Seoul Sistaz. We loved the Summer Chill Chicken Salad, Crispy Chicken & Mayo Rice Bowl, and Bibimbab – but one dish transported us to the buzzy street markets of Myeondong. Simple but oh-so-delicious, the skewers of sausages, cheese, and rice cakes with sweet and spicy sauce were finger-licking good.
4/16 Moore Street, Canberra City | instagram.com/seoulsistaz.cbr
Christmas Cookies at Good Neighbour
The Christmas Cookies at Good Neighbour are worth waiting 365 days for. Firm on the outer edges and gooey to perfection in the centre (like all of their cookies all year round to be fair), these come in flavour combos with beautiful decorations and would legitimately make a gorgeous gift under the tree as they come in a gorgeous box. But the one flavour that stole our heart was gingerbread. Spicy, sugary and with a cream cheese filling that almost brought tears to our eyes, we hope they make a permanent home in the cookie counter. Please.
1/55 Wentworth Avenue, Kingston | goodneighbourcafe.com.au
The Nasu Dengaku from KOTO
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When it comes to wow factor, it’s hard to go past KOTO. The Nasu Dengaku deserves its status as a crowd favourite since day one. This isn’t your average eggplant dish. Executive Chef Shinya Nakano has transformed humble nasu into something extraordinary with layers of sweet Saikyo miso, fresh basil, and the unexpected crunch of macadamia and pistachio, all finished with black sesame. The fact that it’s both dairy-free and vegan is just a bonus.
1 King George Terrace, Parkes | kotodining.com.au
The Gyudon from Ikigai
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The Gyudon at Ikigai is comfort food, elevated. Tender beef brisket is slow-braised in an onion soy dashi until it’s melt-in-your-mouth perfection, served over fluffy steamed Japanese rice with onsen egg. The togarashi adds a gentle kick of heat, while mixed sesame and furikake bring those classic umami notes we crave. And did we mention it’s gluten-free?
43 Hibberson Street, Gungahlin | @ikigairamen.cbr
Azuma Den’s lobster, prawn and scallop dumplings
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They’re pretty as a picture – practically made for the ‘gram – but Azuma Den’s Lobster, prawn and scallop dumplings are as easy on the taste buds as they are on the eyes. Plump, sweet and juicy with a kick of housemade chilli oil and pops of salty salmon, we dare you to try and stop at just one.
East Hotel, 69 Canberra Avenue, Kingston | azumaden.com.au
The Olive Oil and Sea Salt Gelato at Mavi Gelati
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It’s hard to say no to gelato in general, BUT hand-made and freshly churned Mediterranean scoops are especially difficult to decline. Now, do not knock this until you try this decadent, creamy, soft milk-based gelato drizzled with olive oil and a sprinkle of sea salt. You will find our Digital Content Producer Georgie here almost every day this summer.
1 Matilda Street, Phillip | @mavigelaticanberra
Aidan’s Pad Kra Pao from Fox & Bow
A bold breakfast rework of pad kra pao. Classic Thai chilli and basil stir-fry piled high on sourdough toast with coriander and bean sprouts, it’s spicy, savoury and made for slow mornings. Add a fried egg on top, and you’ve got heat, crunch, and comfort in every bite. Unfortunately, this one only had a two-week run, but you’re sure to find something intriguing and delicious when the kitchen is allowed free rein with the specials!
Shop 4, Farrer Place, Farrer | 10 Duyfken Place, Red Hill | foxandbow.com.au
The Saganaki at Kivotos
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You don’t need a plane ticket to taste Greece, you just need a table at Kivotos. The melt-in-your-mouth Saganaki is a pan-seared Kefalotiri, with pistachio dukkah and honey vinegar. Head Chef George delivers flavour and passion in every dish, but the Saganaki is definitely one of our favourites!
33 Mort St, Braddon | 1 Matilda St, Phillip | @kivotos.cbr
The Beef Tartare from Tintino
“An unconventional Beef Tartare hums with the addition of Gochujang and is one of the best things we’ve eaten this year,” we wrote after our first taste of Tintino back in July. Six months later and that still rings true. While, sadly, this dish has rotated off the ever-changing seasonal menu, there are plenty of others vying for the crown. Everything is excellent (and we haven’t even mentioned the wine!).
4/11 Kennedy Street, Kingston | tintino.com.au
Feature image of Andre’s Osteria by Pew Pew Studio.
