Premium steakhouse Hunter & Barrel will open its doors at the Canberra Centre, 20 Scotts Crossing, on May 8, bringing its signature fire-led dining experience to the nation’s capital. 

Renowned for its rustic character, flame-grilled steaks, barrel-aged spirits and sophisticated yet relaxed hospitality, Hunter & Barrel Canberra is set to inject a bold new energy into the city’s dining landscape.

The venue offers a premium paddock-to-plate experience that champions Australian produce, open-fire cooking and an immersive atmosphere designed to elevate both everyday dining and special occasions.

Ravi Singh, CEO of parent company Seagrass Boutique Hospitality Group, says Canberra’s evolution as a culinary destination made it a natural next step for Australia’s fifth Hunter & Barrel venue, with the brand already established in Sydney, Melbourne, Perth and, most recently, Adelaide.

“Canberra has a dynamic restaurant scene and has matured into one of Australia’s most sophisticated dining cities,” says Mr Singh. “Opening here feels like a natural progression because Canberra is a city that genuinely values quality produce, considered cooking and a strong sense of occasion. Hunter & Barrel was made for that.”

The Canberra venue design blends primal, explorer-inspired aesthetics with contemporary Australian sophistication, reflecting both the ruggedness of fire-based cooking and the refinement of modern hospitality. At its heart is an open-fire grill and rotisserie, a cooking method experiencing renewed global interest as chefs return to elemental techniques that prioritise flavour, texture and authenticity over complexity.

Leading the culinary direction is Head Chef Thomas Brimble, whose career spans Michelin-starred kitchens across Europe, nearly a decade in private members clubs in central London including Crockfords, which is Britain’s oldest private members’ club, and senior roles across the APAC region. He says the Canberra menu has been intentionally crafted to let quality produce take centre stage.

“There’s a growing move away from overworked plates,” says Chef Brimble. “People want to taste the hero ingredient, especially when it’s exceptional Australian produce. Fire cooking allows that to speak for itself.”

That philosophy is reflected across three signature menu programs and a barrel-aged spirits program with gin, whiskey, tequila and rum aged in-house in oak barrels before forming the base of signature cocktails and a considered wine list that reinforces the venue’s local connection.

A Power Lunch offering will also be available Monday to Friday, noon-4pm, with curated set menus starting from $39. Hunter & Barrel Canberra operates seven days a week, noon-10pm.

More information and reservations at hunterandbarrel.com/au/canberra/city, call 5119 0888, 20 Scotts Crossing, Canberra Centre.