The trio behind Pilot (and sister venue Such and Such) have had a marked impact on Canberra’s culinary scene. Behind the scenes, Ross McQuinn supports front-of-house legend Dash Rumble and executive Chef Mal Hanslow. Diners are encouraged to simply trust the team, and they’ve proved themselves worthy of that trust with their exceptional hospitality over the last eight years. A rotating cast of artists-to-watch are exhibited on the walls of the intimate 24 seat dining room. The menu changes regularly so it’s best to go in with an open mind and an appetite. 1 Wakefield Gardens, Ainslie; pilotrestaurant.com

Like many younger siblings, Pilot’s sister Such and Such is a little rebellious, a little playful and a lot of fun. While you’d plan in advance for a Pilot dinner, at Such you can wander in for a snack, and then decide to stay for the full she-bang. The interior is quirky and silly – a melting disco ball, smiling pastel oysters and odd-shaped coasters – but don’t let appearances fool you: the team here are serious about flavour and hospitality. The drinks list leans towards low-intervention wines: pair something funky and fruity with duck on the crown: an iconic dish since day one. 220 London Circuit, Canberra; andsuchandsuch.com

This fine-dining Japanese restaurant is led by executive chef Nakano Shinya, who trained in Kyoto with a fifth-generation sushi master. Now a master himself, Shinya’s menu at Koto encompasses a broad swathe of traditional Japanese sashimi and nigiri. There is also a large vegetarian offering (also available as a set menu) which you shouldn’t overlook: the nasi dengaku eggplant is a surprise menu highlight. The extensive drinks list showcases a range of specialty sake: if you’re unsure where to start, ask the staff to guide you through. 1 King George Terrace, Parkes; kotodining.com.au

Don’t let the bar moniker fool you: Bar Rochford is so much more, and has been serving some of Canberra’s best dishes for ten years. The succinct, seasonal menu allows local produce to shine. Snack on creamy pâté topped with a seductively ripe fig from nearby Gollion Farm while sipping on whatever the bar staff recommend. The drinks list goes deep but it’s hard to take a wrong turn with such able guides. Proteins like wagyu rump or a silver dory are always treated well, but it’s worth paying attention to the vegetable dishes: order anything with Bar Rochford’s legendary gribiche (egg sauce). 1st/65 London Cct, Canberra; barrochford.com

The opening of these twinned restaurants marked the revitalisation of a Canberra icon. This double-decker dodecagon was built in 1963 at the Red Hill lookout and features panoramic views across the lake and hills of the Capital. The stunning exterior views are matched by a stunning renovation inside, with eucalyptus greens mirroring the canopy at upstairs Lunetta. Provenance is celebrated – from line-caught Ulladulla mackerel to heirloom carrots from Living Earth Farm – and anything coming out of the wood-fired stove is worth ordering. For a truly luxurious Lunetta experience, add caviar to the already exceptional ravioli. For a more casual evening, dine amongst the earthier tones of Trattoria Lunetta. 60 Red Hill Dr, Red Hill; lunetta.au

Blue icebergs in stone bowls full of shaved ice tower over selections of precision-cut sashimi at RAKU, where chef Hao Chen oversees a team of skilled chefs to deliver a refined menu rooted in the traditions of Japanese cuisine. The serving staff also excel at their roles, with attention to detail and a subtle touch of theatre imbued into the experience. The menu runs several pages long, with detailed offerings including nine signature nigiri, several of which incorporate Canberra’s celebrated black perigord truffle. Finish your meal with chocolate fondant topped with Nikka whiskey ice-cream. Shop DG36C/148 Bunda St, Canberra; rakudining.com.au

In a world of mod-Aus plates and wine bar snacks, when many chefs chase whatever’s new and trending, sometimes it’s a relief to sink into something a little old school. Les Bistronomes’ French-born chef and owner Clement Chauvin is a master of his craft, and a favourite of the Francophile set. The service is formal but friendly – it’s rare to dine without having Clem visit each table, unless he’s popped up to his second restaurant in Brisbane, Montrachet, where he is undoubtedly speaking to all the diners there, too. It’s well worth ordering the le bœuf en croûte (beef Wellington) to share with your table. 18 Blamey Pl, Campbell; lesbistronomes.net

The Trimboli brothers are stalwarts of Canberra’s restaurant scene; their Italian and Sons has been delighting diners on Lonsdale Street for seventeen years. The house-made pasta game is strong (including the fresh gluten-free pasta) and there’s a daily piatti principali: it’s worth planning around the Tuscan-style pork rack on Saturdays. The venue is an ideal romantic date-night location: in true Canberra fashion, Anthony Albanese dined there before proposing to partner Jodie Haydon. Try the zippula Calabrese, traditional potato doughnuts served with stracciatella cheese and spicy ‘nduja salami. 7 Lonsdale St, Braddon; italianandsons.com.au

Hiding above a neighbourhood pub is one of Canberra’s best-kept secrets. On the first floor of Edgar’s Inn in Ainslie, The Inn’s kitchen is centred around an asado grill, creating a charcoal thread through the menu. Climb the stairs and place yourself in the hands of chef Elliot Gotovac with a tasting menu to get the full experience. The charcoal chicken with toum puts a bachelor’s handbag to shame, and the pumpkin and tofu dumplings are a surprising winner – but most folks come for the steak: MB6-7, charred, well-rested and sliced to reveal the blush of a perfect medium-rare. Level 1, 1 Edgar Street Ainslie; edgarsinn.com.au/theinn

This elegant Turkish establishment is a favourite of senior public servants, diplomats, and the parliamentary crowd. Once you’ve finished eyeing off the ‘who’s who’ of federal politics heading through the restaurant, settle in for a feast. In true Turkish fashion, you won’t leave hungry; owner and chef Şerif Kaya has perfected the art of hospitality. Share an order of ördek börek filo pastry rolls, stuffed with shredded duck, pine nuts and barberries, and don’t hesitate to order the selection of dips with house-made píde bread: it might just be the best hummus you’ve ever had. 9 Broughton Street, Barton; ottomancuisine.com.au

For the seventh year of American Express delicious. Month Out, the American Express Card Member offer is back. The month-long campaign has activated across Sydney, Melbourne, Brisbane, Adelaide, Perth and Canberra, giving food lovers the chance to score cashback at thousands of the nation’s best cafés, restaurants, pubs and bars throughout May. To get 20% back on dining, up to $25 per Card, at more than 65,000 participating venues from April 28 to May 31, simply save the offer to your eligible Card*. *Exclusions, T&Cs apply.