Is Chin Chin coming to Canberra? We ask the man behind it all

Posted on 15 October, 2024

There are very few restaurants that inspire the same instant recognition and awe as Chris Lucas’ Chin Chin.

Since opening in Melbourne in mid-2011, everything from the food (casual South East Asian that packs a punch) to the vibe (restless, upbeat, and undoubtedly cool), has earned its place in Australia’s culinary tapestry.

And with the hype only intensifying decades after it opened its doors, it’s no wonder Canberra foodies lost their minds when rumours started that it would be popping up in the capital.

While Canberrans will be treated to the signature flair of Lucas Restaurants – also of Baby, Kisumé, Chin Chin Sydney, and Hawker Hall fame – it will be through two distinctly different restaurants that pay tribute to the spirit of European hospitality.

You read that right – two.

Opening on Monday 21 October, we’ve known for a while that Mediterranean eatery Carlotta will be bringing a distinctly Australian celebration of Mediterranean flavours to the Scott’s Crossing precinct.

But with the recent announcement Chris will be expanding his Canberra presence in May 2025, we had to ask the man behind it all ‘Is Chin Chin coming to Canberra?’

“I’d love to be able to do a Chin Chin here and maybe that’s next on the cards. We weren’t even planning to do the second restaurant quite so quickly, but the site had come up,” says Chris.

“We have been chatting to them [QIC] about a Chin Chin but it’s still down the track. Hopefully, sometime in the future, yes is the answer.”

Planning to open the French-leaning restaurant in the now vacant Botswana Butchery site, Chris is still working through the details of his next venture in Canberra – but he does know it’s going to be inspired by his newest top-end Melbourne venue.

“The site is not what I’d call a ‘Chin Chin site’ with the way it’s been designed…I decided to do a French bistro because we’re doing a French restaurant in Melbourne called Batard which we’re about to open in November. I’m in the zone of doing French,” says Chris.

“I’ve always been a bit of a Francophile at heart…Having come here now quite a few times, I think there might be a gap in the market for something like that.”

Marking the first venture outside of Victoria and NSW for Lucas Restaurants, Chris has been focussing all of his energy on opening Carlotta. And when it comes to the big sister of the future French gastronomic delight, there’s plenty to know.

Like the food.

The product of a close creative collaboration between Chris and Head of Culinary Mark Glenn (who you might recognise as the former Executive Chef at Pialligo Estate), the menu has been inspired by the many cuisines of the region, ranging from Greek to Italian and Spanish.

“Mediterranean-European cuisine has been something for me that I grew up with. Olive oil, citrus, beautiful herbs, garlic, chilli, beautiful, fresh proteins, things cooked in wood ovens and charcoal. That’s really native for me, I’ve always loved that sort of food,” says Chris.

“Carlotta is really an amalgam of all of those years of work where we’ve done Italian food and our brief has expanded…It’s been fun to be able to launch into different areas and not have to be so formulated.”

Focussing on pure, Mediterranean flavours and ingredients, Mark says that when designing the menu with Chris, they wanted to highlight simplicity and good quality produce.

An example? Led by Head Chef Brendan Hill (Akiba, Loquita, Wilma), the pasta is handcrafted in-house with the program overseen by Simone Giorgianni – the former senior sous chef at Grill Americano – and a custom wood-fired oven from Naples will treat tastebuds to house-made focaccia. And that’s just the beginning.

“We’re importing mozzarella directly from Naples, we’re flying in the best quality flour we can find to make our own bread and pasta, so we’re focused on doing as much as we can in-house and making everything at the highest quality without it being too foreign,” he explains.

“We want it to be approachable and we want people to come in for lots of different experiences.”

Featuring everything from antipasti to handmade pasta, as well as meat and seafood cooked over coals, Carlotta will have something for every kind of diner – from parents looking for a delicious pre- or post-movie meal to those seeking a beautiful spot for an aperitivo session.

Designed to be shareable, from single bites of little snacks to feasting on whole lamb shoulder with white bean and preserved lemon, and lobster a l’Americaine with handcut campanelle pasta, at Carlotta, you won’t find a classic entrée, main course and dessert approach to the food.

To start, diners can choose from antipasti and a dedicated mozzarella and salumi selection, while for Secondi, highlights include John Dory with a herb crumb and gribiche sauce; lamb cutlets alla scottadito; and a seared tuna niçoise salad with anchovy sauce.

As for something sweet? The house-made gelato and a signature tiramisu are a must-try.

“It’s lots of fun and casual – that’s what I think modern dining is all about. And keeping the food super fresh, and super simple. We barely use creams and butter we use very sparingly. You could come to eat here two or three times a week,” says Chris.

Keeping the kitchen open all day, from lunchtime onwards diners will be transported from the hustle and bustle of Canberra’s CBD, with the light-filled space channelling the Mediterranean landscape, with textured, earthy hues, unique ceramics and artworks, and terrazzo flooring.

And for a true Euro-inspired dining experience, in the warmer months, the al fresco terrace spans the full length of Carlotta’s frontage.

It’s this quality and diverse range of offerings that Mark says Canberra diners will enjoy the most.

“We’re going to be something that Canberra is really deserving of,” he says.

Trying to create a blended experience that provides an international feel melded with Melbourne hospitality and marrying it with the local environment, Chris is excited that Carlotta is finally opening in Canberra.

And with plans to bring more Lucas Restaurants to the city in the future, he says that it’s the rich vein of hospitality talent that’s already in the region that drew him here in the first place.

“Canberra is not a tiny town but it’s not a massive city…it’s quite a sophisticated city. It has a lot of Melbourne elements to it that I can see, and I’m excited about the fact that we can open a restaurant or two or even three here, and it will have an impact.”

With two restaurants locked in, let’s keep our fingers crossed for number three. Because from the sounds of it, we already know what it might be…

Photography: Michael Pham.