REVIEW
On the turntable, dub and reggae records are playing at a perky volume. In a rocks glass, there's a wicked tequila and rhubarb cocktail called "Rub & Deggae", sharpened by the sting of guindilla pepper. And all around the candlelit, vintage-accented room are savvy locals and off-duty industry folk making merry over unfiltered marsanne and punchy mencía, accompanied by charry ox-tongue skewers and fatty lamb ribs slathered in Sichuan sauce and lime caramel. Bar Rochford may have started as a wine bar with humble ambitions, but it has evolved into what many would call the capital's defining hangout. A steamed snapper fillet sauced in smoked crème fraîche makes it easy to understand why, as does house-made casarecce coated in puréed pumpkin, pepitas and zhoug. That it's all delivered by an informed, fresh-faced team with the swagger to match the atmosphere only strengthens the case. "Canberra institution" status: unlocked.
ABOUT
Chefs Josh Lundy
Cuisine Australian
Price guide $
Open Dinner Mon-Sat
Bookings Recommended
Wheelchair access No
Cuisine Australian
Price guide $
Open Dinner Mon-Sat
Bookings Recommended
Wheelchair access No
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, head over here.
