Temporada is a welcoming restaurant and bar located on the fringe of Canberra’s CBD, a place to relax and enjoy great food in great company.
Since opening in early 2014 we are proud to have achieved a SMH Good Food Guide Chef’s Hat, in addition to being routinely highly rated in Gourmet Traveller’s Restaurant Guide.
We believe in traditional hospitality – a smile and hello on entry, a thank you when you leave, and everything in-between.
Our inventive/innovative menu is designed around our charcoal grill, featuring produce from local farmers and suppliers. It is fresh, seasonal and contemporary, with bold, interesting flavours.
Our wine list is concise and dynamic, featuring wines from some of the finest winemakers both locally and abroad.
We’re always on the lookout for like-minded people to join our team. If you like the sound of what we’re doing you can contact us at firstname.lastname@example.org.
About Dave Young
Chef and owner Dave began his career as an apprentice cooking for Neil Perry at Rockpool, one of Australia’s most illustrious restaurants. After travelling overseas to work in Michelin starred restaurants for Marco Pierre White, Dave returned to Sydney and continued working for the Rockpool group, heading several of Neil’s ventures.
After stints with other Sydney institutions, Dave and his family moved to Canberra where he took a position as Head Chef of Ben Willis’ iconic Canberra restaurant Aubergine. After 2 years working together, Dave went into partnership with Ben at Temporada, before becoming taking the reins himself at the start of 2020.