Summer at Corella

A new summer menu has arrived at Corella Bar in Braddon, with more seafood, lighter dishes and a continued focus on Australian produce and native ingredients.

Most of the menu is new, but we've kept a few Corella favourites where they belong. The oysters, focaccia, lamb ribs, panisse chips, tomahawk and brussels sprouts are all staying.

New to the menu

Among the new dishes is abalone served in its shell with vanilla and apple purée and brown butter.

There's a prawn roll with lemon aioli, lettuce and chives in soft brioche, kingfish with tigre de leche, watermelon and avocado, and kangaroo tartare with anchovy, golden beetroot and cassava chips.

Larger plates

Larger plates include spaghetti with semi-dried tomato, chilli and basil, kingfish with parsnip purée, shio kombu and finger lime, and duck with wattleseed crumb and Davidson plum ketchup.

The 1.5kg Black Onyx tomahawk remains, now served with chermoula, while the new roast carrots with honey, goat's cheese mousse and buckwheat have quickly become one of our favourites.

Native Australian ingredients continue to run quietly through the menu, including lemon myrtle, saltbush, muntries, wattleseed and Davidson plum, alongside Australian seafood.

It's a summer menu we're proud of. Fresh, considered and still unmistakably Corella.

The new menu is available now at Corella Bar on Lonsdale Street in Braddon, Canberra.

Corella is open Tuesday to Sunday from 5pm. Reserve a table or read the menu.