Chris Lucas has opened the doors on his first Canberra venue, Carlotta. The Mediterranean restaurant was inspired by Lucas’ travels in the region and trattoria’s on the European coastline.
“Some of my fondest food memories are from my travels through the Mediterranean. In opening Carlotta, I wanted to bring a harmonious blend of the region’s signature flavours and food culture to Canberra, combined with a little nod to Melbourne’s dining scene,” says Lucas.
Carlotta is Lucas’ first foray into the Canberra dining scene – in fact, it’s his first outside of NSW and Victoria.
“I truly think Canberra is one of Australia’s most exciting, energetic and up-and-coming places, so I just felt like we had to be a part of it,” he says.
He hasn’t taken the move lightly, with the restaurant featuring the chef’s signature attention to detail, and decked out in high end fixtures, including a marble-topped bar, two adjacent private dining spaces, and a terrace with seating for 35.
Lucas and Head of Culinary Mark Glenn designed the menu, at the heart of which is seasonal, local produce, and Head Chef Brendan Hill (Akiba, Loquita, Wilma) has taken the lead in the kitchen.
Food is meant to be shared, with a range of antipasti, small plates like octopus carpaccio with espelette, pasta including crab spaghettini with lobster oil and chilli, and main options like the King George whiting a la parrilla, and the Bistecca alla Fiorentina t-bone.
The wine list is concise and features a mix of local options and eclectic Italian labels.
It’s been a busy period for the restaurateur, with his four-level French dining destination Maison Bâtard set to open later this month.
Carlotta is open seven days for lunch and dinner, from 11.30am till late. Reservations can be made at carlotta.com.au
