Clover Dining spreads Valentine’s love with a Wafu experience

Posted on 3 February, 2026

Clover Dining has embedded Wafu (Japanese-inspired Italian) dining in Canberra, and 2026 will be the year the concept fully unfurls.

The team that finessed the perfect combination of Italian and Japanese cuisine in Canberra has looked inward – to their four-petal clover motif – to develop four themed special events to unveil throughout the year.

These include Love, Faith, Hope and Luck.

Love, of course, is the first clover petal to be celebrated next month when Clover hosts a Valentine’s feast designed to provide as romantic and sensuous experience for the tastebuds as is possible.

Faith will be an homage to mothers for Mother’s Day in May. In the second half of the year, Hope will be a celebration of Clover’s first birthday, and Luck will be a recognition of the bounty and talent of the local region, as in, aren’t we lucky to live in Canberra?

While we will bring you details of each event, the one to focus on currently is the Valentine’s Day feast on Saturday 14 February, which promises to wow.

General Manager Ton Supwanakit says that diners can expect to be welcomed by cocktails – for her, The Forbidden Petal of hibiscus-infused gin, Fuji apple, rose petal, mixed citrus and whites, and for him, Crimson Hearts of Joven Mezcal, Luxardo Maraschino, yellow chartreuse, rose petal and lime.

Designed to get connection and conversation going, Ton strongly encourages couples swap or share their cocktails before tackling the degustation menu.

Entrées then include Toasted Brioche with anchovy and tarragon butter, Wagyu bresaola, goat curd, aged balsamic and parmesan, followed by Gin-cured Kingfish Crudo with pink peppercorn, fennel, citrus and green olive, Beef Carpaccio with anchovy mayo, baby capers, rocket and crackers, and Tempura Eggplant with yuzu miso, jalapenos, pickles, aioli and walnuts.

Mains offer a choice of Butterflied Snapper with beurre noisette, saffron, parsley and capers or Braised Ossobuco with red wine jus and shiso gremolata, with sides of mashed potato with sage butter and grilled broccolini with chilli oil and Aleppo pepper.

Dessert is a Blissful Bite of petri choux, macaron, chocolate mouse and raspberry.

Priced at $145 per person, and with limited seats available, Ton says the meal would surprise and delight after weeks of fine-tuning in the test kitchen.

Clover’s team is energetic and well-credentialled, with chef Vitawat Srichaiket understanding Japanese food, having had plenty of experience putting a cultural twist on it during his time heading the kitchen at Canberra’s Nikkei restaurant Inka.

General Manager Ton Supwanakit.

Having debuted in Autumn last year, Clover is becoming embedded in the city’s dining scene as more people discover the joys of Wafu food.

“We are so grateful to our diners who appreciate the creativity we are trying to bring to the city,” says Ton.

“We want to continue to work hard and push the boundaries to bring more people on board.”