40 Marcus Clarke Street, City West ACT
Photo credit Ashley St George
Nestled into Marcus Clarke Street in Canberra, Terra is a produce-driven dining destination synonymous with seasonal dishes, prepared by harnessing the heat and flavour alchemy of fire. The brainchild of Anthony Iannelli, owner of The Food Forum Belconnen, and Sungyeol Son, an ex-Hartsyard chef, Terra brings together a unique blend of culinary expertise and passion for exceptional ingredients.
Growing up on a farm and working in family-run fruit shops cultivated within Anthony a commitment to top-quality produce from a young age. After helming his own fruit shop and butcher in Westfield Belconnen, supplying some of Canberra’s finest venues – a desire to venture further into the restaurant scene was realised courtesy of a connection with Sungyeol Son, a chef he had been supplying for some time. Their shared passion for exceptional ingredients and creative dishes laid the groundwork for Terra’s menu, showcasing the pair’s mutual love for unique and moreish flame-grilled offerings.
The heart of Terra’s menu stems from a large-scale custom rotisserie from Western Australia, proudly displaying whole chickens and scorched pineapple, among other mouth-watering produce and proteins. The vertical offset smoker delivers succulent 18-hour smoked ‘pinnacle’ grass-fed brisket, while the grill boasts steaks, eggplant and salmon fillets.
The restaurant’s dedication to sourcing premium ingredients extends to its beverage selection, with a well-curated wine list showcasing characterful expressions from minimal-intervention producers. Cocktail enthusiasts will also find a rotating line-up of classics with a seasonal twist.
Refined service and a sleek interior, characterised by textured walls, warm timber, and black metal finishes, elevate Terra’s dining experience. The restaurant’s commitment to using minimal-intervention wines and the highest-quality produce echoes its dedication to providing a memorable and gratifying culinary journey.
Recreate Sungyeol Son's signature recipe -
CHAR-GRILLED FREMANTLE OCTOPUS with aioli foam & crispy potatoes
on P.124 in the 2024 edition of Flavours of Australia.
Flavours of Australia
- 92 signature recipes from top Aussie Chefs
- 200 stories about the best chefs and places to eat and drink around Australia
Read the stories of some of Australia's most decorated chefs and rediscover some of our oldest family institutions. Recreate your favourite meals at home and relive your most memorable food experiences with signature recipes from our most coveted restaurants and identities.
Comments