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Savour the seasons: Two-hatted Table’s degustation menu

Eats, Featured - Fran - September 27, 2024

Two hatted restaurant, Table, has unveiled an exciting new degustation menu that promises to delight food enthusiasts with its dynamic and seasonal offerings. This innovative menu is on a 2 to 3-week rotation, ensuring that diners experience fresh and varied dishes with each visit. Chef Thomas Heinrich, the culinary mastermind behind this venture, is currently experimenting with a fusion of Japanese and French influences, bringing a unique twist to the Canberra dining scene.

Two-hatted restaurant, Table, has unveiled an exciting new degustation menu that promises to delight food enthusiasts with its seasonal offerings. This innovative menu is on a 2 to 3-week rotation, ensuring that diners experience fresh and varied dishes with each visit. Chef Thomas Heinrich, the culinary mastermind behind this venture, is currently experimenting with a fusion of Japanese and French influences, bringing a unique twist to the Canberra dining scene.

One of the standout features of the new tasting menu is the use of premium, locally sourced ingredients. The calamari, for instance, is sourced from the Hawkesbury River. Known for its tender and flavourful meat, the Hawkesbury River calamari is a testament to the quality of local Australian seafood. The oysters, which can be added as an extra dish, are Sydney rock oysters, renowned for their rich, briny flavour and creamy texture. These oysters are a true delicacy, offering a taste of the pristine waters they come from.

Oysters are an optional extra and served with an apple mignonette

The first dishes are predominently japanese inspired

Chef Thomas’s approach to the degustation menu is both creative and thoughtful. By changing a couple of dishes every few weeks, he ensures that the menu remains fresh and exciting, while also taking full advantage of seasonal produce. This not only supports local farmers and producers but also guarantees that diners are treated to the best flavours each season offers.

The Hawkesbury Calamari is one of Chef Thomas’ favourite dishes

The fusion of Japanese and French culinary techniques adds an intriguing dimension to the dining experience at Table by Canberra. Expect to see dishes that combine the delicate, umami-rich flavours of Japanese cuisine with the rich, buttery notes of French cooking. This blend of influences results in a menu that is sophisticated and approachable, catering to a wide range of palates.

The half time orange has 6 key ingredients – is your palate up to naming them all?

For those planning to visit, come hungry. The ten-dish degustation menu is generous, offering plenty of food to satisfy even the heartiest appetites. Whether you’re a local or a visitor, Table’s new degustation menu is a must-try for anyone looking to indulge in a memorable culinary adventure.