Canberra's best restaurants: our reviewers name their top dishes

Heading to Canberra and want to know where to get the best dishes in town? Or where to go if you're looking for a great cocktail?

We asked our reviewers, Chris Hansen, Jasper Lindell and Amy Martin, their tips of where to go in Canberra.

CH: Either Beltana Farm or the three-kilogram Picanha rump cap beef that Louis at Onzieme cooked me on my birthday - must be pre-ordered.

JL: Charcoal on London Circuit. A steak is always improved in concert with a Crown Lager.

AM: Rebel Rebel's rib eye with wakame butter. Even non-steak-lovers will be wanting more.

CH: German Club Vienna Schnitzel.

JL: Edgar's Inn in Ainslie does an excellent parmi, with thick slices of ham off the bone. I think the menu describes it as "Christmas ham", which, let's be honest, should not be confined to Christmas.

AM: I love the George Harcourt Inn's Tuesday parmi deal. There's always a choice between a classic or a special parmi, plus there's plenty of chips and a real side salad (not a token piece of lettuce on the side).

CH: Brod with blue cheese.

JL: Beware imitations: it's still Brodburger. I'm a sucker for adding brie cheese.

AM: I am an equal fan of a Greasy's burger and a Brod with blue cheese - different burgers for different vibes. But as for a non-burger place selection, I had the dry-aged cheeseburger at Bar Outro the other day and I have been thinking about it since.

CH: 11er Cave, underneath Onzieme.

JL: Can't go wrong at Volstead Repeal.

AM: Bar Beirut.

CH: Either Capitol Bar & Grill or Rizla.

JL: Is it cheating to say Clonakilla's cellar door?

AM: Rizla and Romanee Wine Bar

CH: It's pretty hard to go past Capital Brewery!

AM: For revolving taps, I love the Old Canberra Inn.

CH: Raku's Ochita Remon - it looks exactly like a lemon that has been picked from the tree and includes lemon curd, white rum cream, ladyfinger sponge, yuzu and salted white chocolate, almond crumb.

AM: Such and Such's salted liquorice ice-cream with preserved strawberries, yoghurt and mint. Do not let the liquorice scare you off - the aniseed taste is really only a hint at the back of the palate. Instead, you get this phenomenal salty-sweet ice-cream.

CH: Flavours of Jiangnan. Order the fresh seasoned cucumber, lamb dumplings and handmade noodles with brisket and you'll get change from $50.

JL: Two perennial suggestions: Mama's Trattoria (sit outside on West Row on a warm evening in summer and let the inter-war Mediterranean style of the Melbourne Building and a more-than-generous serve of pasta transport you) and Kagawa Japanese Cuisine in Dickson (try the edamame, agedashi tofu, three-mix sashimi and a don of your choice for an affordable, slap-up meal). Money's even tighter? Stop by the Mandalay Bus in Haig Park.

AM: For a brunch/lunch option, I love the BLT at Café Mamé. It's the crispiest bacon I have ever had. As for dinner, I love Raijin, a little Japanese restaurant in McKellar. I recommend trying the black curry.