Chifley’s Bar & Grill: new steakhouse and bar to open at historic Kurrajong Hotel
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The historic Hotel Kurrajong Canberra in Barton will get a new lease of life when Chifley’s Bar & Grill opens its doors in the newly renovated hotel on Tuesday 16 December.
With experienced chef Michael Chatto at the helm as Executive Chef of the steakhouse and bar, it’s safe to say we’re excited!
Chifley’s is named after the sixteenth Prime Minister of Australia, Ben Chifley. According to the hotel’s historical records, Mr Chifley made Hotel Kurrajong his residence of choice, and dined in the original restaurant up to three times a day, during his 11 years in office (1940’s and early 1950’s).
In line with this ‘historical inspiration’, Chifley’s design and decor is inspired by New York steakhouse institutions Peter Luger and Keen’s Steakhouse, with a focus on the 1920’s era. With architectural design by Peck Von Hartel and interiors by SJB, the property has been transformed into a warm, timeless and understated space featuring rich mahogany timbers, leather banquettes and chandeliers.
But it’s the food that will have us beating a path to the restaurant’s door. With a strong focus on premium beef, Chifley’s features a stand-‐alone steak menu, where customers can choose from 18 different cuts including David Blackmore Wagyu and Cape Grim Black Angus, each listed with its weight, origin and marble scores. The quality of the product on offer will set a new standard in Canberra due to the grade of the beef -‐ determined by marbling and age of animal -‐ and the number of different cuts available.
Chifley’s Executive Chef Michael Chatto, who has formerly headed the kitchen at Italian & Sons and Artespresso, has worked hard over the past 10 years to attract Australia’s top producers to supply the Canberra market. He said sourcing high‐grade beef and seafood to ACT is a challenge, due to its location and cost of freight.
“Historically getting Australia’s best producers to supply Canberra has been quite complicated. Logistics and costs have driven supply down even when demand exists. Now we’re really starting to gain traction.
Quality produce and excellent wine will be the hallmarks of Chifley’s Bar & Grill.
“We have secured suppliers like Sydney butchers Victor Churchill and Andrews Meats for specialty cuts, and Sydney Fish Market for hand‐picked seafood, which is air freighted direct to Canberra each morning.
“Whether its harnessing nationally recognised top quality beef, or locally sourced fruit and vegetables, I truly believe we have set a benchmark to be reckoned with in the ACT,” said Chatto.
Local suppliers include Moorlands Lamb, seasonal Canberra Truffles, Brookland potatoes and Capital Region Farmers Market.
Chifley’s wine list features a selection over 120 local and international premium reds and whites, overseen by Catherine Sharland. Formerly of Rockpool Bar & Grill Perth and Must Wine Bar, Catherine will relocate from the west coast to become Sommelier and Restaurant Manager at Chifley’s.
During Catherine’s time at Must Wine Bar, the venue was inducted into the Gourmet Traveller Wine List of the Year Hall of Fame after being named 2012 Best Wine Bar for the fourth time since 2008. Achieving Hall of Fame status is only possible after winning any Wine List of the Year award three times previously.
Most recently, under Catherine’s guidance, Rockpool Bar & Grill Perth was joint winner (tying with Lake House in Daylesford) of the coveted Gourmet Traveller Australian Wine List of the Year for 2014, and was also named State Winner (WA) in the same year.
the essentials
What: Chifley’s Bar & Grill
Where: Hotel Kurrajong 8 National Circuit Barton
When: Opens Tuesday 16 December. Open for breakfast, lunch and dinner 7 days a week 6.30am -‐ 10pm
Phone: 02 6234 4444
Email: chifleys@hotelkurrajong.com.au
Web: www.chifleysbarandgrill.com.au
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