Cante End Aintree
Elegant plated dish on a dark slate table with warm candlelight and brass cutlery

Cante End Aintree

The Menu

A seasonal menu celebrating refined Australian produce with European technique, served in an atmosphere of understated elegance. Dishes are designed to complement the venue's evening ambiance, whether dining before or after time in the casino lounge.

The menu changes with the seasons to reflect the best available ingredients, and our team is always available to guide you through the current selection.

Reserve a Table

Our Philosophy

Our kitchen is guided by the seasons and a respect for ingredient integrity. Each dish is composed to be savored slowly, whether as a prelude to an evening in the casino lounge or as the main event. The culinary team works closely with local producers and suppliers, allowing the menu to reflect the best of the region at any given time.

Menus are updated quarterly to reflect seasonal availability, and dishes are designed to pair with our curated wine and cocktail list. The result is a dining experience that feels both considered and effortless, with every element placed to support the atmosphere of the room.

First Course

Starters

Begin with dishes that awaken the palate, from delicate seafood to rich, earthy flavors. Each starter is designed to be shared or enjoyed individually, with portion sizes appropriate for a first course.

Seared Scallops

$32

Hand-dived scallops with cauliflower purée, brown butter, and crispy capers. The sweetness of the scallops is balanced by the nutty brown butter and a bright caper finish.

Gluten-free option availableContains shellfish

Beef Tartare

$28

Hand-cut beef tenderloin with smoked egg yolk, pickled shallots, and sourdough crisps. The dish is finished at the table for a subtle theatrical touch.

Contains raw egg and glutenGluten-free alternative available

Roasted Beetroot Salad

$24

Heirloom beetroot with whipped goat cheese, candied walnuts, and sherry vinaigrette. A vegetarian option with deep, earthy sweetness and a crisp texture contrast.

VegetarianContains nuts and dairy

Main Course

Mains

Substantial dishes built around premium proteins and seasonal vegetables, each with a considered sauce or jus. All mains are served with a choice of side, and portion sizes are generous but refined.

Grilled Eye Fillet

$52

220g grass-fed eye fillet with pomme purée, roasted shallots, and red wine jus. The fillet is grilled over high heat to develop a rich crust while keeping the center tender.

Gluten-freeContains dairy

Pan-Roasted Barramundi

$46

Crispy-skinned barramundi with fennel, orange, and saffron beurre blanc. The skin is pressed until golden, while the flesh remains moist and delicate.

Gluten-freeContains fish and dairy

Wild Mushroom Risotto

$38

Arborio rice with porcini, shiitake, and truffle pecorino. The risotto is stirred slowly to develop a creamy texture without heaviness, finished with aged cheese.

VegetarianContains dairy

To Finish

Desserts

A concise selection of desserts that balance richness with brightness, designed to conclude the meal elegantly. Desserts are made in-house daily, and seasonal fruit features prominently.

Dark Chocolate Fondant

$22

Warm chocolate fondant with vanilla bean ice cream and salted caramel. The center remains molten, creating a contrast between the warm cake and cold ice cream.

Contains gluten, dairy, and eggs

Lemon Tart

$20

Classic lemon tart with crème fraîche and fresh berries. The filling is sharp and silky, set in a crisp pastry shell and finished with seasonal fruit.

Contains gluten, dairy, and eggs

Chef's Recommendations

Chef's Signatures

These dishes represent the pinnacle of our kitchen's craft, combining premium ingredients with refined technique. Each signature dish is available year-round with seasonal adjustments, and recommended wine pairings are available upon request.

Slow-braised wagyu beef cheek with parsnip purée and red wine jus on a dark ceramic plate

Wagyu Beef Cheek

Slow-braised wagyu beef cheek with parsnip purée, pickled mustard seeds, and red wine jus. The cheek is braised for several hours until it yields to the fork, with the sharp mustard seeds cutting through the richness.

$58

Gluten-freeContains dairy

Handmade lobster ravioli with bisque sauce and chive oil on a white plate

Lobster Ravioli

Handmade ravioli filled with Western Australian lobster, served with bisque and chive oil. Each parcel is made to order, with the delicate pasta providing a tender wrapper for the sweet lobster filling.

$54

Contains gluten, shellfish, and dairy

Accommodations

Dietary Requirements

We are pleased to accommodate most dietary requirements with advance notice. Please inform our team of any allergies or intolerances when booking, and we will tailor dishes accordingly. Our kitchen is not a completely allergen-free environment, but we take precautions to minimize cross-contamination.

  • Vegetarian and vegan options are available across the menu.
  • Gluten-free alternatives can be provided for many dishes.
  • Our team can advise on dishes suitable for specific allergies or intolerances.

Fresh & Current

Seasonal Changes

Our menu evolves with the seasons to showcase the finest produce available. The current menu is always available on this page, and our team can advise on daily specials. Menus are updated quarterly, and daily specials are announced in the restaurant and on our social channels.

Book a Table

Reserve Your Table

Experience the menu in the elegant surroundings of Cante End Aintree. Book your table online or contact our team for assistance. Reservations are recommended, especially on weekends, and for parties larger than eight, please contact us directly.

Book Online

Phone: +61 436 921 583 · Email: [email protected] · 42 Northbourne Ave, Canberra ACT 2612, Australia