Monster Kitchen & Bar has entered its prehistoric era, one where meat and veggies coexist…

This week, Ovolo Nishi’s formerly vegetarian restaurant announced it has welcomed back meat to the menu. A space where herbivores and carnivores alike can share a meal together without compromise, the new menu showcases the best of locally sourced produce alongside years of plant-based expertise.

“We heard you, and now we’re delivering with a menu that strikes a harmonious balance between plant-based masterpieces and carefully curated, locally sourced meats. It’s inclusivity at its most delicious,” says F&B General Manager, Mike Kadinski.

For Monster’s loyal vegetarian diners, the new plant-based dishes are designed to both complement and standalone, with enough options for an entire meal and a dedicated set menu.

Designed by Executive Chef David Wykes (formerly Temporada), he brings his deep knowledge of Canberra’s dynamic culinary scene to lead this new chapter for Monster.

“Bringing meat into the mix allows us to explore new culinary terrain while building on the deep expertise we’ve honed in vegetarian cooking,” says Wykes.

“We’ve taken the extensive knowledge we’ve gained over five years of plant-based innovation and infused it into the new menu. Our vegetarian dishes aren’t just sides—they’re heroes.”

A celebration of bold flavours and thoughtful craftsmanship, where primal meets refined, the menu features the finest local sources, including Little Joe beef, Jervis Bay Mussels, Pambula oysters, and tuna from Ulladulla.

Meat highlights include a Gundagai lamb shoulder served with house-made mint jelly and braised peas, and a mb4+ sirloin accompanied with bordelaise sauce and creamy potato gratin. While must-try vegetarian dishes include the braised sugar loaf cabbage with red wine lentils, pickled onion and fresh herbs, and the house-made ricotta scarpinocc – bonbon shaped ravioli finished with beurre noisette, golden raisins and pecorino pepato.

“Monster has always evolved and embraced its split personalities. This menu reflects that evolution. It’s modern Australian at its heart, while staying true to Monster’s creative soul,” says Kadinski.

The Monster Bar has also gotten a makeover, with a new menu featuring some snacks and small plates from the restaurant, as well as new editions. For drinks, an entire wine list is now dedicated to showcasing local drops, and for those who prefer a lighter sip, the bar has introduced half-pour wines and mini cocktails, plus a non-alcoholic section ensuring a super-fun, sober curious experience.

So, whether you’re diving into a carnivorous feast or savouring plant-forward creations, The Monster’s menu is crafted to satisfy every creature’s craving.

Monster Kitchen & Bar’s new menu is now available. Open from 5:30pm-11pm, 7 nights a week. Visit Monster Kitchen & Bar for more.