Tableland & Table
Tableland & Table is not simply the hotel's restaurant - it is a considered argument that Canberra's cool-climate produce deserves a dining room proportionate to its quality, and Chef Miriam Calloway makes that argument afresh with every seasonal menu. The restaurant serves guests who care deeply about provenance, who ask where the truffle was harvested and why the lamb tastes different here than anywhere else, and who want those questions answered through flavour rather than footnotes. Every sitting is shaped by what arrived from the Murrumbateman farms, the Majura Valley, and the Braidwood highlands that morning - which means no two visits are ever quite the same.
Seasonal Tasting Menu
Chef Calloway releases a new five-course tasting menu every six weeks, built entirely around what the ACT region's farms and foragers deliver at peak - no filler ingredients, no imported proteins when a local alternative exists.
Chef's Table Booking
A four-seat counter positioned directly at the pass allows guests to watch the full kitchen in motion, ask questions between courses, and receive a personalised menu card signed by Calloway at the end of the evening.
Private Dining Room
A separate room seating up to 18 guests opens for private bookings - family celebrations, diplomatic dinners, and corporate occasions - with a bespoke menu designed in collaboration with the guest at least two weeks in advance.
Weekend Long-Lunch Format
Saturday and Sunday lunches operate on an unhurried, shared-plate format running from noon until four in the afternoon - a ritual that Canberra's parliamentary and arts communities have quietly adopted as their preferred way to mark the weekend.
Produce Provenance Cards
Each dish arrives with a small card naming the specific farm, producer, or harvesting location for every primary ingredient - a transparency that makes the menu feel like a map of the region as much as a list of courses.
Exclusive Kitchen Collaboration Evenings
Four times per year, Calloway invites a guest chef from elsewhere in Australia to co-author a one-night-only menu - past collaborations have brought voices from regional Victoria, coastal Queensland, and the Adelaide Hills into conversation with ACT produce in ways that linger in the memory long after the plates are cleared.