Monster led the charge of a new wave of contemporary Australian in the nation’s capital. Now owned by and inside the Ovolo Nishi hotel, it has been steered in a new direction by culinary director Ian Curly, with chef Daniel Flatt.

Start with velvety duck-liver parfait with quince and brioche toast or a slab of Yarra Valley trout roe with blinis, creme fraiche and shaved bottarga. An almond, butter, caper and lemon sauce plays a superb supporting role for roasted whole flounder, while a black Angus flatiron steak frites hits the mark. Be seduced by nashi pear and macadamia crumble, before slipping to the bar for a night cap
to round things off.