What are the opening hours?

Monday 5pm - 10pm Tuesday 5pm - 10pm Wednesday 5pm - 10pm Thursday 12pm - 3pm 5pm - 10pm Friday 12pm - 3pm 5pm - 5pm Saturday 5pm - 10pm

Temporada

Temporada is a modern restaurant and bar serving casual food on Canberra's city fringe. We're focuse
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01/05/2024

So happy to be doing our last wine dinner tonight with this legend.

If you managed to snap up a spot for our x Temporada dinner - you're in for a treat 🍷🍷

30/04/2024

3 weeks to go... 18 services left...

Still some space here and there to come in one last time. Bookings via our website or give us a call ✌️

11/04/2024

This is it - our last wine event. Ever 🎉🍾

Come join is for what will be a cracking event with our good mate Nathan from .

Great food, great wines, great company. That's what it's all about.

Bookings via our website, hope to see you there! ✌️✌️

10/04/2024

Thanks to and for what will be our last review (we think 😂).

Been a real pleasure serving everyone over the past 10 years.. we have less than 6 weeks to go, get your butts in here Canberra before it's too late ✌️

09/04/2024

CURED KINGFISH, CHARRED MANDARIN, TOGARASHI, YUZU KOSHO... June 2023

A banger from last year. Might make a last@minute comeback 🤔

27/03/2024

TEMPORADA @ INTRA, AUGUST 2020

What do you do when the building you’re in is getting a facelift? Take the show on the road right?!

The good folk at agreed to let us use their café – so we loaded up the cars and drove down Constitution Ave every day for two weeks.

We had a great time charcoal grilling on the footpath, plating up on their counter, and using Andrea's car boot as the mobile wine cellar.

We only got evacuated twice for fire alarms (both not our fault – people just don’t know how to cook toast apparently).

Great memories.. Thanks to Nick and co. for allowing us to take over their shop for a bit ✌️

20/03/2024

CHARCOAL GRILLED CALAMARI, SWEET PORK… OCTOBER 2020

AKA: THE DISH THAT BROKE THE LARDER SECTION

This dish was super popular, and for good reason. Grilled calamari, crispy pork in caramel, and a zingy green mango salad. A flavour bomb.

This was during our ‘set menu only’ period, meaning the entire dining room would get this.

Sounds great, only I made the larder section make the dressing multiple times every service.

There was a lot of chopping, pounding in a mortar and pestle, and juicing limes done to order.

I think I broke a few chefs doing this. But the results were so worth it.

Sorry Ryan

14/03/2024

CHARCOAL GRILLED WAGYU INTERCOSTAL, NASHI, SESAME LEAVES, HOT BEAN PASTE… 2019

A stalwart on the Temporada menu for many years.

Too good to not give one last run before we close.

9 more weeks to go - bookings online if you want to join us ✌️

09/03/2024

TERRA X TEMPORADA, ‘THE TAKEOVER’… MARCH 2019

Remember those carefree pre-covid times?

We jumped at the opportunity to collaborate with and for a couple of dinners.

There’s nothing better than cooking with your mates, and Sunga is right up there as one of the best chefs, and best blokes.

If you’re looking for somewhere great to go for a meal in Canberra (after May 18, of course 😜), I can’t recommend Terra enough.

Perhaps we’ll get one more colab in?

08/03/2024

Six years ago she thought bread dough was only something to play with...

Fast forward to now, and she's getting up before dawn to help me sell our sourdough and butter at the markets on Saturdays.

Girls are the best. So proud of you Emma.

Happy to all the amazing women out there ✌️

07/03/2024

CHARCOAL GRILLED FREMANTLE OCTOPUS, BLACK VINEGAR DRESSING, AIOLI… JUNE 2018

The dish that became our most iconic, and the most difficult to take off the menu 😂

This one took a bit of tinkering with.

We started with smoky grilled occy and an amazing dressing inspired by a recipe I made when working with Neil at Rockpool. An umami bomb, made with Chinese black vinegar, soy and chilli oil.

It just needed the components to bring everything together – pickled fennel, aioli, and tingling Sichuan pepper.

The GREAT news – it’s back on the menu from tonight!

Come fall in love with this one all over again ❤️

✌️

01/03/2024

RUM BABA 2018

One of the first desserts I put on the menu at Temporada when I came back in 2018. It’s so good – a yeasted cake soaked in rum syrup with a dollop of cream. What’s not to love?

When I was an apprentice, I did a stint on pastry at Rockpool for about 6 months.

The pastry chef at the time loved this dessert.

Unfortunately, one day, she didn’t like my efforts, and promptly tipped the babas I made into the bin without saying a word to me.

Then proceeded to make more on her own, again without saying a single word to me.

Tough love (it wasn’t love 😂)

I look back at the time I spent with her in the pastry section, and how much I learnt. And how our desserts wouldn’t have been the same without her tutelage.

We might give it another crack before our last service…

Address

15 Moore Street
Canberra, ACT
2601

Opening Hours

Monday	5pm - 10pm
Tuesday	5pm - 10pm
Wednesday	5pm - 10pm
Thursday	12pm - 3pm
	5pm - 10pm
Friday	12pm - 3pm
	5pm - 5pm
Saturday	5pm - 10pm

Website

http://www.temporada.com.au/

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