Located within the new Vibe Hotel Canberra Airport, Helix Bar & Dining has now officially opened for business.
Boasting an all-day food and beverage offering, the venue has been designed by Bates Smart and features floor-to-ceiling windows which wrap around the open plan dining area.
The restaurant seats 100 diners, the casual lounge area can accommodate 40, there’s space for 70 within the bar, 40 in the outdoor area, and a 'fire pit' area with a capacity of 20.
The kitchen is led by executive chef Michael Chatto, who will simultaneously run the kitchen at Chifley’s Bar & Grill.
“Coming on board as executive chef at Helix was a very easy decision to make,” says Chatto. “It just made sense for me to work across both ventures, as the Helix Bar & Dining menu, like Chifley’s, makes exceptional local Aussie produce the hero. It all starts with great ingredients.”
The European inspired menu will have a focus on shared dishes with smaller plates comprising zucchini fritters with grated Manchego and lemon; rabbit and hazelnut terrine; and octopus with shaved fennel and radicchio.
Larger plates include the likes of confit of duck with radish bitter greens and cabernet reduction; cassoulet of game served with crusty bread; eye fillet medallions with pommes frites and caf de Paris butter; and a selection of pastas such as hand cut tagliatelle with king prawns, new season passata pinot grigio and chilli; and macaroni with suckling lamb, tomato and red wine ragu.
The bar menu features a selection of smaller bites such as spicy smoked nuts, affetati cured meats platter and a cheese board. Grab-and-go lunch options are also available.
Drinks wise, the wine list is 70 percent local, showcasing ACT producers such as Mount Majura, Clonakilla, Lark Hill, Helm, Eden Road and Nick O’Leary.
Affetati Plate
Confit of Duck
Buttermilk Panna Cotta w Steeped Apricots
Fish of the Day w Lemon and Parsley Butter
Zucchini Fritters with grated Manchego_Helix Bar & Dining
