Peonee

Best Known For

Black Angus beef flank with cime di rapa and garlic cream.

With a sleek industrial feel, Canberrans are discovering Peonee on Provan Street in Campbell for a new fine dining experience. This small contemporary eatery is the brainchild of Alberto Ranali whose love of food started at age 15 in his home city of Bologna and he now delivers a five-course set menu for dinner at this intimate Mod Oz venue. Step into a vibe of stainless steel combined with polished concrete floors and blond wood tables to observe glimpses of Chefs in action in the open kitchen; expect offerings that change daily designed on seasonal produce. Perhaps start with plates such as braised octopus, fried pillowy potato, garlic cream and espelette pepper, before Berkshire pork neck, aged with rice koji and spices, served with apple and Riesling purée, pork jus and mustard leaves.