DijonPh: (02) 6230 6009 ; 24 West Row, CANBERRA 2600 www.dijon.com.auContemporary, $$, ** for Food & Ambience Open Lunch Mon-Fri noon-2.30pm;Dinner 7 days 6-10pm, Closed public holidays; Licensed, BYO, Corkage $9 bottle; AE DC MC V EFTPOS, Seats inside 110, Outside seats 30, private room Chef (--) Owner (--) |
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Mietta's Review
Owner/chef, John Balkwell, has moved from his unlikely suburban situation to the heart of the big smoke. The new restaurant's central position, good linen, excellent service and a light airy ambience combine to make the food seem even better. Altogether this is a very good dining experience.
Other published opinions
Sydney Morning Herald Good Food Guide 2007 Score: 14/20
Sydney Morning Herald Good Food Guide 2006 Score 14/20
Gourmet Traveller Australian Restaurant Guide 2006 "Dijon's West Row digs are long on style, with high ceilings, burgundy leather chairs and gabardine walls. Chef John Balkwell broughtthe tasting menu concept to the national capital in 2000, and now, several years on, his Mod Oz degustation remains ever popular."
Sydney Eats 2006 "The atmosphere here is stylish and elegant, with good service assured. The serious winelist runs for many pages with plenty by the glass."
Sydney Morning Herald GFG 2005 Score 14/20
Sydney Cheap Eats 2005 "Dijon is now in the eat street that houses Anise and Mezzalira. It's also larger and on one level, with tables clothed in perfect white napery. Such elegance and good professional service go hand in hand."
Gourmet Restaurant Guide 2005 "A move to larger digs and a more central location have enhanced the appeal ofthis former suburban dweller, and Ainslie's loss is the city's gain. Observant and uninvasive service ensures a smooth flow on the floor."
Sydney Morning Herald GFG 2004
Gourmet Traveller Restaurant Guide Austrlia 2004, 1 Black Star, Excellent wine list,'This is a suburban gem, offering a fine dining experience in unremarkable shopping centre.The setting is pleasant enough but it's the quality of the food that gurantees return custom...Prices are relatively high but the restaurant takes no shortcuts and uses top ingredients'
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