Hunter & Barrel Brings Real Fire-Grill Steak to Nation’s Capital
Premium steakhouse, Hunter & Barrel, will be launching in the nation’s capital on 8 May 2026.
Seagrass Boutique Hospitality Group will open its Hunter & Barrel concept at 20 Scotts Crossing in Canberra, marking the brand's fifth Australian location.
As Australia's dining scene shifts decisively toward provenance-driven menus and a renewed focus on supporting local agriculture, the renowned steakhouse is tapping into the national appetite for paddock-to-plate dining.
The opening comes at a moment of genuine momentum for Canberra's dining scene. According to ACT data, the city's hospitality sector has grown steadily, driven by a young professional population and a proximity to some of the country's most productive agricultural regions, among them the Southern Tablelands and nearby wine districts. For a brand built on provenance-driven cooking and premium Australian produce, the fit is deliberate.
Seagrass Boutique Hospitality Group CEO Ravi Singh says Canberra's evolution as a dining destination made it a strategic next step.
"Canberra has a dynamic restaurant scene and has certainly matured into one of Australia's most sophisticated dining cities, and we've been watching that closely," says Mr Singh. "Opening here feels like a natural next step because Canberra is a city that genuinely values quality produce, considered cooking, and a strong sense of occasion. Hunter & Barrel was made for that."
The fitout is by COOOP, the studio behind all Hunter & Barrel venues in Sydney, Melbourne, Perth and most recently Adelaide. The Canberra venue design blends primal aesthetics with modern sophistication, explorer and hunter motifs reimagined through a contemporary Australian lens, drawing on the landscape and character of the local region.
Creative Director Callie van der Merwe says the Canberra fitout was approached as a deliberate act of place-making. "We wanted to recalibrate the brand's primal, explorer spirit through a distinctly Canberran lens - drawing on the region's vast landscapes, seasonal shifts and quiet ruggedness," he says. "Oversized nature-based murals tap into a biophilic response, evoking the rituals of gathering and discovery.”
At the centre of the venue is an open fire grill and rotisserie, a format seeing a resurgence globally as chefs return to elemental cooking techniques that prioritise flavour over complexity. The menu reflects that shift, built around Australian-sourced meats and a simplified, technique-led approach.
Leading the culinary direction is Thomas Brimble, whose career spans Michelin-starred restaurants across Europe, nearly a decade at private members clubs in central London (including Crockfords, the UK's oldest), and senior culinary roles across the APAC region. He says the approach for Hunter & Barrel Canberra is deliberately restrained.
"There's a growing move away from overworked plates," says Head Chef Thomas Brimble. "People want to taste the hero ingredient, especially when it's good Australian produce. Fire cooking lets that speak for itself."
That philosophy is evident across a menu built around three signature programmes. The menu launches alongside Hunter & Barrel's Autumn/Winter offering, a reflection of the brand's commitment to seasonal cooking and to showcasing Australian produce at its peak.
The Legacy Wagyu Programme showcases full-blood, grass-fed Australian Wagyu, pasture-raised and never grain-fed. Standout cuts include a Grass Fed Wagyu Bone-in Striploin (400g, MB5-7) and Wagyu Rib-Eye on the bone (MB5-7), each finished with Hunter & Barrel's signature basting.
For those seeking a showpiece, the Hunter's Tomahawk, a 1.1kg O'Connor grain-fed cut, arrives served with charred corn, truffle potatoes and crispy Brussels sprouts.
The SKEWERED ‘better by fire’ programme, a signature pillar of the Hunter & Barrel experience, delivers proteins cooked over open flame direct from the fire pit. The Honey Glazed Pork Belly Skewer, slow-braised and finished with a sticky chilli glaze, and the Chicken Thigh Skewer, marinated in honey and soy and basted with apricot chutney, are among the standouts, each arriving at the table smoky and built for sharing.
Beyond the programmes, the broader menu rewards exploration. The Smoked Bone Marrow & Raw Beef Tartare, diced rump with wild herbs, smoked pickled onions and chargrilled sourdough, is a confident opener. The Humpty Doo Saltwater Barramundi, served with salami nduja, pork cheek, cherry peppers and romesco sauce, signals the kitchen's range beyond red meat. For dessert, the Chocolate S'more pairs fudge brownie and ganache with toasted marshmallow and peanut butter gelato, while the Apple Tarte Tatin with hazelnut ice-cream and pistachio custard is an elegant close.
The Barrel Aged Spirits Programme taps into a wider shift towards immersive, craft-led drinking experiences. Gin, whiskey, tequila and rum are matured in-house in oak barrels for four to six weeks before making their way into a cocktail list that is anything but standard. The House Negroni, made with barrel-aged Beefeater Gin, Campari and Cinzano 1757 Rosso, and the Stag Fashioned, built on barrel-aged whisky with a Stag Tincture of PX Sherry, Amaro and sugar, are among the standouts.
The wine list is equally considered, with pairings suggested alongside key dishes; the Legacy Wagyu cuts are matched with the 2022 Grant Burge Cameron Vale Cabernet Sauvignon and the 2022 Rockbare Shiraz, both from the Barossa Valley. In a nod to the local region, the list also features the 2022 Nick O'Leary 'Heywood' from the Canberra Wine District, a fitting inclusion for a venue opening in the nation's capital.
A Power Lunch menu runs Monday to Friday from 12-4pm, offering one course from $39, two from $47 and three from $55, inclusive of a glass of house wine, tap beer or soft drink.
Opening Date: 8th May 2026
Location: 20 Scotts Crossing, Canberra ACT 2601
Opening Hours: Seven days a week, 12pm - 10pm
Reservations: Phone: 02 5119 0888
Follow: @hunterandbarrel on Instagram and Facebook
Seating Capacity: 151 guests 
About Hunter & Barrel
Hunter & Barrel is a premium steakhouse and bar owned and operated by Seagrass Boutique Hospitality Group, specialising in fire-grill and spit-rotisserie cooking, barrel-aged beverages, and quality Australian produce. It operates across Sydney (Parramatta), Melbourne (Eastland), Perth (Raine Square) and Adelaide (CBD), with Canberra its fifth location.
Daily Bulletin
