Dickson's Super Bao has launched their second venue in Verity Lane Market with an eye-catching black soft-shell crab bao-ger and it's only available at the City location.
It's a bold dish with a black burger-shaped bao bun, coloured with cuttlefish ink, filled with delicious soft-shell crab, pickled daikon mixed with fish roe, with wasabi mayo dressing.
Founded by advertising creatives turned restaurant owners Paul Xu and Angel Zhang, Super Bao first launched as a market stall before opening a permanent restaurant in Dickson in 2019.
The duo created a menu of soft, fluffy, handmade bao buns bursting with Asian flavours inspired by memories from their childhoods in Shanghai and family recipes passed down for generations.
"We wanted to create a food adventure that showcased real Asian flavours," Zhang said.
"The bao is the perfect format to showcase traditional flavours of Asia in a modern Australian way. And our baos are the only authentic, hand-made baos available in Canberra."
It will be the fourth eatery at Verity Lane, joining Ramen Daddy, Pizza Artigiana and Project Enoki. It might be the perfect time to visit, with Project Enoki's time almost up.
All the favourites from Super Bao's Dickson menu will be available from the popular handmade baos and bao-gers, as well as the popcorn chicken and lobster spring roll.
For vegetarians, there's a new South Asia mushroom bao-ger, with a juicy panko-crumbed mushroom patty, dressed with tom yum mayo and Asian slaw.
"Verity Lane will be the express version of our Dickson location, offering some of our best products," Zhang says.
"However, while it will be express, it will not compromise on quality. It's a premium location that will have premium dishes.
"Verity Lane Market is a unique concept not just in the hospitality scene but in Canberra and we are very excited to join the team."
Keep an eye out for special lunchtime offers and combos to suit a quick work break.
- Verity Lane Market is open Tuesday to Saturdays 5pm-late and Thursday to Saturdays for lunch 12pm-2pm.
Mollymook's Tallwood returns
Mollymook's Tallwood was considered one of the South Coast's best restaurants before head chef Matt Upson changed tack and brought the funky Asian-inspired Gwylo to life late in 2020. Gwylo's been going great guns ever since but the team is delivering a taste of Tallwood at a special pop-up.
From February 19 to 27, Tallwood heads to Willinga Park, the multi-million dollar equestrian facility operated by Canberra's own Terry Snow.
It coincides with the Dressage by the Sea event, which lures some of the country's best riders to Bawley Point.
There's a three-course chef's menu for $80pp. Upson will source the freshest of local produce, including oysters, Milton lamb and seafood, for a menu with plenty of the familiar Tallwood flavours.
It's also a great chance to get a sticky-beak at the luxurious award-winning architecture of Willinga Park.
- For bookings head to gwylo.com.au
Lunar New Year
Grazier Lane at the Republic Precinct comes to life with the vibrant sights, tastes and sounds of Asia.
There'll be street-food stalls, live music, dragon dancing and plenty of family fun.
There will be a vibrant display including a tunnel of traditional lanterns and glowing lights will turn the precinct an insta-worthy crimson.
Brought to you by Geocon, there will also be self-led tours of the recently completed amenities such as the infinity pool, gym, residents cinema, chef's kitchen, wine cellar and Skypark.
- Saturday, February 20, from 10am to 4pm.
In last week's review of Le Tres Bon, our reviewer noted the lack of tablecloths and plastic-covered menus.
Le Tres Bon was abiding by NSW public health orders, where the COVID safety plan for restaurants means all menus should be laminated to make for easy cleaning and tablecloths removed to minimise contact points and ensure the thorough sanitisation of the tabletop.
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