Chris Lucas’ highly-anticipated new restaurant, Carlotta, officially opens on Monday 21 October, marking the restaurateur’s first venue in the capital, and we finally got a glimpse inside the restaurant.
Located in the heart of Scott’s Crossing precinct, Carlotta is a celebration of Mediterranean flavours and hospitality inspired by Lucas’ own travels through the region.
Collaboratively created between Lucas and Head of Culinary, Mark Glenn (Dinner by Heston Blumenthal, Cumulus Inc., Pialligo Estate), the ever-evolving menu will be led by Head Chef Brendan Hill, a name many in Canberra’s hospo space will recognise from his work at Akiba, Loquita and Wilma.
At the heart of the menu, signature Mediterranean flavours are prominent including citrus, olive oil and fresh herbs. Complimented by seasonal local produce and traditional methods of cooking, expect simple yet abundant dishes designed for feasting and sharing.
To start, diners can choose from antipasti and a dedicated mozzarella and salumi selection, with small plates including octopus carpaccio with chilli; mortadella, olives and spiced pistachio; roast peppers with Cantabrian anchovy; and fresh burrata paired with zucchine grigliate.
A custom wood-fired oven from Naples also extends its influence through much of the menu including a range of house-made focaccia, while Podere dei Leoni buffalo mozzarella (Campana DOP) is supplied exclusively to Carlotta and showcased via a variety of different preparations.
Meanwhile, the handmade pasta menu is overseen by former senior sous chef at Grill Americano, Simone Giorgianni. Not to be missed, it features dishes like ravioli caprese, mafaldine with slow-cooked beef ragu, and crab spaghettini with lobster oil and chilli.
For mains, highlights include John Dory with a herb crumb and gribiche sauce; lamb cutlets alla scottadito; and a seared tuna niçoise salad with anchovy sauce. As well as lobster a l’Americaine from the ‘Shared Speciali’ menu, and a Bistecca alla Fiorentina from the wood fire grill section.
For something sweet, choose from the Amalfi Coast’s classic delizia al Limone, house-made gelato, and a signature tiramisu.
“I’m thrilled to bring locals and visitors alike a dining experience unique to this great city. Having lived and worked in Canberra for many years, I know the city is home to some fantastic restaurants and I’m truly excited to be a part of this one,” says Head of Culinary, Mark Glenn.
Drinks-wise, there will be a carefully curated cocktail menu and a concise and confident wine list that celebrates the local winemaking scene alongside an eclectic mix of Italian wines. A must-try for first-timers is the house signature cocktail, the Sorrento Fizz – a refreshing blend of limoncello, yuzu and elderflower.
Warm and vibrant, the light-filled restaurant intends to channel a modern Europe with timeless interiors, including textured, earthy hues, unique ceramics and artworks, and terrazzo flooring.
Creating the perfect backdrop for long lunches that roll into relaxing aperitivo sessions, the dining room seats 120, with two adjacent private dining spaces accommodating up to 26 guests. And spanning the full length of the restaurant will be a European-inspired al fresco terrace with space for up to 35 that is just screaming Aperol’s and snacks as we near summer.
While Lucas’ is yet to fully establish himself in Canberra’s dining scene, he is fully committed, announcing this week that he will be expanding his Canberra presence in May 2025 with a second restaurant. French-leaning, his next venture will take over the now vacant Botswana Butchery site in the city.
Carlotta is now taking bookings from Monday 21 October and will be open from Monday to Sunday from 11:30am to late.
Visit their website to book.
