Week 2 of GourMay is now over, and what a delicious week it was! On Sunday we kicked off with a delicate kingfish dish from Capitol Bar & Grill, then saw a spectacular sashimi boat from Maji, got hungry for bao’s with Super Bao, drooled over The Inn’s beef short rib, saw a lovely ceviche nori crisp from Edo Tori and Kobe beef from Akiba, then ended with a heart-warming ossobuco from Agostinis.
But what got us even more excited were the exclusive experiences up for grabs from each venue as part of GourMay.
Have you seen them yet? Well, here’s a recap of a delicious week 2 of GourMay.
Capitol Bar & Grill
Pan Roasted Hiramasa Kingfish, Native Seasoning & Lemon
Inside Canberra’s eccentric QT Hotel, Capitol Bar & Grill’s ambience embraces locals and travellers alike over exceptional wine and food. Seated inside a cosy booth or at the bar, indulge in a dish of locally sourced, pan-roasted hiramasa kingfish with native seasoning and lemon. Perfecting a crispy outer crust with tender, flaky pieces of fish inside, it is then topped with a fine layer of earthy herbs and spices and finished off with a drizzling of lemon to cut through some of those powerful flavour notes.
Borrowed Cuttings Picpoul Blanc
Created with the intention of a liquid harmony of grape and sea, the Borrowed Cuttings Picpoul Blanc unites a crisp citrus tang with succulent cuttings from an oyster company. So of course, it was the obvious choice of pairing for the delicate kingfish. Expressing a forward note of green melon and apple before a citrusy pucker, it then ends with a gentle aftertaste.
The experience: Capitol Signature Feasting Menu
Enjoy a 2 or 3 course seasonal feasting dinner with Capitol Bar & Grill this May. Any tickets purchased through OutInCanberra will also receive a complimentary bottle of house white or red. Book now.
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Maji Japanese
Omakase Moriawase Sashimi
Maji Japanese brings years of tradition and craftsmanship forward through authentic Japanese style cuisine. Omakase, meaning ‘leave it up to you’ is a Japanese phrase and style of cooking that sees chefs select seasonal specialties to prepare and present to diners. Choosing only the freshest quality produce, Maji’s omakase moriawase sashimi boat boasts an excellent variety of sashimi and shellfish. Not only an elegant and impressive way to serve food, but it also encourages diners to be adventurous. From salmon belly, tuna, kingfish and scallop sashimi, to oysters, sea urchin, sea snail, octopus and red seaweed, each morsel with a dab of soy sauce and wasabi, is simple yet full of flavour. Although we went with what was familiar first, you could very well find some new favourites hiding inside.
Dassai 45 Junmai Daiginjo
An undeniable beverage partner to Japanese style seafood is sake. Dassai 45 Junmai Daiginjo sake presents a deeply layered flavour with a smooth finish. Best served cold, its delicately sweet flavour makes for the perfect elevation to any Japanese meal.
The experience: Maji Sashimi or Nigiri Boat & Sake Night
Enjoy the art of Japanese cooking with a beautifully presented omakase moriawase sashimi or nigiri boat and bottle of sake from Maji. Enjoy familiar flavours and discover new ones as you fight with your chopsticks over the last bite. Book now.
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Super Bao
Crackling Pork Bao, Mixed Cabbage, Cucumber & Hoisin Sauce
A visit to Super Bao is never complete without at least one bao. Their menu features a range of modern Asian dishes and boasts seven delicious bao combos. We’re told the crackling pork bao is a crowd-favourite and we understand why. Made with perfectly crispy roast pork belly, mixed cabbage, cucumber and hoisin sauce, in a warm and fluffy bun, the ratios of ingredients and combination of flavours melded together make it the perfect bao. By the end, we only find ourselves wanting to order more.
Yuzu-rin Sour
Why not pair two best-sellers together? The popular Yuzu-rin Sour is made with gin infused mandarin, yuzu saito, mint, lime and egg white. The tartness of the yuzu and mandarin hits the palate immediately, then a hint of mint comes through, ending with that bite of gin and sake.
The experience: Super Bao GourMay Set Menu
Experience Super Bao’s exclusive $85 GourMay set menu.
- Any 4 baos
- Coconut chicken curry
- Yuxiang eggplant (vegetarian available)
- 2 glasses of wine (Russian Jack Savignon Blanc or Pepper Tree Shiraz)
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The Inn
Grain Fed Riverine Beef Short Rib, Soy Caramel & Smoked Potato Puree
A dinner at The Inn feels reminiscent of a special home-cooked meal, one that brings together family and friends. To complement the warm and homely nature of the restaurant, the Riverine short rib with soy caramel and smoked potato puree provides quality without pretentiousness. Cooked overnight before being seared over the woodfire and drenched in a delectable soy caramel, the beef is soft, tender and absolutely morish. Soaking every last drop of the rich sauce through the creamy potato puree with that hint of smokiness, the robust nature of the dish reflects comfort food at its best.
Plantation Punch
Kickstart your dinner at The Inn with the Plantation Punch cocktail. Summer in a glass, it’s made with cloudy apple juice, falernum syrup, Plantation pineapple rum, Jägermeister and lime juice. The flavours are everything you’d imagine you’d be sipping on a tropical island holiday. It’s sweet, sour, and strong.
The experience: The Inn Dinner & Cocktail Night
Enjoy The Inn’s $79 feed me menu and receive a free cocktail voucher per person to use next door at Wakefields Bar & Wine after dinner. Valid for the remainder of May. Get the GourMay code.
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Edo Tori
Ceviche Nori Tacos
Mastering Japanese snacks, Edo Tori’s dark, yet warm restaurant invites conversation over endless share plates and exotic cocktails. Employing the refined techniques of Japanese cooking, the ceviche nori tacos are made with perfect cubes of marinated mixed sashimi and avocado salsa, then placed on a crispy nori taco. The sharp burst of flavour from the sesame oil marinade and salsa, with the perfect nori crunch, makes for a fail-safe starter.
Wild Yuzu Sour
The perfect cocktail to kick off your night, pair Edo Tori’s snacks with the Wild Yuzu Sour. Made with tart yuzu juice balanced with bourbon, this cocktail is fun, loud and refreshing.
The experience: Edo Tori Weekly May Specials
Head into Edo Tori on select days for delicious house specials.
- Tuesday $15 Gyudon
- Wednesday $15 Salmon Poke Bowl
- Thursday $14 Cocktails
- Sunday $8 Pints
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Akiba
Kobe Skirt, Teriyaki & Black Sesame
It’s hard not to crave the hustle and bustle and thriving atmosphere of Akiba. From the raw bar, snacks and street food, through to the share plates, think big, bold and electrifying flavour. Diving in with our chopsticks, taking pieces of the Kobe skirt with teriyaki and black sesame, the perfect share plate quickly disappears. Seared over coals medium rare then thinly sliced, the delectable beef is then drizzled with a sticky teriyaki sauce and sprinkled with sesame seeds. Getting just the right amount of flavour with each bite, pair it with steamed rice and you’re good to go
Lychee Rose Martini
Literally popping off inside your mouth, the Lychee Rose Martini shows off the incredibly fun side of Akiba. Made with Grainshaker vodka, lychee, rose and pop rocks, it’s pink, fun, sweet and delicious. All nights at Akiba should start here.
The experience: Akiba Luxe Feed Me Menu
Experience the best of Akiba and leave the choosing up to them! From start to finish, the Luxe Feed Me Menu is a game changer, showcasing one delicious dish after another. Get the GourMay code.
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Agostinis
Beef Ossobuco with Parmesan Polenta
Family-owned authentic Italian restaurant Agostinis show their love for cooking by sharing their traditional home-cooked meals with Canberrans. As winter sets in, their dishes come heartier, richer and more wholesome. Bringing back an Italian classic, Agostinis beef ossobuco on parmesan polenta is an all-round comfort food dish. Slow cooking the beef in a rich tomato sauce to create a robust aroma and flavour, they then place it on a bed of soft polenta. And of course, no Italian meal is complete without a glass of wine!
Fiore Chianti
Just as warming, a glass of Fiore Chianti is ideal for tomato-based meat dishes. Bright and remarkably complex, the medium-bodied wine sees flavour notes of sour cherry, dried herbs and balsamic hit the palate.
The experience: Agostinis’ Ultimate Comfort Food
Warm up over Agostinis’ beef ossobuco and a glass of Fiore Chianti. Bringing back their signature dish for May, you won’t want to miss out on this Italian classic. Get the GourMay code.
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