Fine Dining Experience
The Surveyor's Table and the Federation Brasserie together represent the Lodge's conviction that Canberra's inland food story is one of Australia's least told and most compelling narratives. Both venues are open to hotel guests and outside diners alike, with the deliberate intention of making the Lodge a gathering point for the capital's cultural and professional community rather than a closed amenity for residents only. The kitchen's guiding philosophy is restraint - letting the cold-climate ingredients speak with as few interventions as the technique will allow.
The Surveyor's Table - Five Courses
A seasonally remapped tasting menu served in a 38-seat formal dining room, where each course is introduced with a brief note on the producer - a practice that has turned regular guests into advocates for the Monaro region's farmers.
Federation Brasserie Wood-Fired Grill
The Brasserie's open hardwood grill burns river red gum sourced from the ACT's managed reserves, imparting a distinctly regional character to dry-aged Cooma beef and whole fish from the New South Wales South Coast.
Truffle Season Residency
Each June and July, the kitchen hosts a dedicated truffle residency in partnership with a Braidwood grower, producing a supplementary menu available across both venues that has drawn food writers from Sydney and Melbourne for three consecutive seasons.
Private Dining in the Map Room
A six-to-ten seat private dining room, its walls covered in reproduction federation-era survey maps of the Capital Territory, is available for exclusive bookings with a bespoke menu composed around the host's brief.
Chef's Market Breakfast
Each Saturday morning the executive chef conducts a communal breakfast service in the Federation Brasserie, presenting the week's market finds in an informal format that has become a standing appointment for many Canberra residents.
Surveyor's Table Chef's Counter
Two seats at the kitchen pass are available each service by advance reservation only, offering an unobstructed view of the kitchen and a parallel commentary menu narrated directly by the chef - an experience no published review has yet captured fully.