REVIEW
Canberra's appetite for contemporary Asian-inspired food seems unquenchable, with glitzy Wilma joining the ranks of established hotspots plying updates on classic Chinese dishes and familiar flavours from the rest of the continent. With Biota's James Viles having overseen the opening, it's now Brendan Hill (ex-Aria) supervising the wok, grill and offset smoker from which the signature char siu pork belly and wood-smoked Peking duck emerge. The generous menu is designed for a good time. Ditto the two-storey, booth-filled dining room, with dramatic lighting and an '80s and '90s soundtrack providing an ideal mise-en-scène for crisp egg noodles and battered Balmain bugs in a pool of chilli oil, or fried mantou-like prawn buns with sweet and sour sauce sharpened by Davidson's plum. Add a comprehensive range of cocktails and a neat Oz-heavy wine selection, and Wilma guarantees a cracking night, be it an intimate dinner for two or a feast with friends.
ABOUT
Chef Brendan Hill
Price guide $$
Bookings Recommended
Wheelchair access Yes
Price guide $$
Bookings Recommended
Wheelchair access Yes
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, click here.
