dada

South-side Canberra’s dining crowd is fiercely protective of this compact, atmospheric room. Dada strips away the pretension—delivering punchy, pan-Asian plates that demand an advance booking. Think masterful cross-cultural mashups. Striploin kissed with a vibrant Vietnamese chimichurri. Udon ragu packing serious umami weight. Those who snag a table consistently point to the Coral Bay barramundi—expertly crisped skin swimming in a brilliant yuzu kosho beurre blanc. Addictive house-made Korean sweet chilli sauce elevates the humble fries into elite territory, while the beetroot carpaccio and duck liver pâté showcase serious kitchen technique. Wash it down with a sharp espresso martini or a pour of rich Choya Kokuto. Small space. Phenomenal service. A masterclass in modern flavour.