PUBLIC, in Manuka, has been the talk of the town since opening with a bang late last year and has already won an award for its amazing fit-out.

After the initial rush (Canberrans love new places) the Public team has done what good establishments do, and that’s fine tune.

Breakfast is now served weekends and public holidays, both the pub and restaurant menus feature new dishes definitely worth trying and the “liquid menu” features new varieties and price points.

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I first dined in the restaurant and fell in love with the grilled Leader prawns and, recently, the new peanut butter and chocolate parfait (a marriage made in heaven). I’ve now dined in the pub and the new dishes get a thumbs up.

A pub isn’t a pub without a darn good pie and Public’s modern interpretation of the legendary pie floater – just introduced – has already become a signature dish ($19), with chunks of tender beef encased in flaky pastry and served with creamy mash, mint peas and gravy.

$20 specials now include pizza and beer on Mondays, burger and beer on Tuesdays and pub-style fish and chips with a wine or beer on Wednesdays. Public has introduced “5@5” Fridays – selected beer, champers or wine for $5 (5pm to 6pm) – perfect for a friendly gathering after work.

The sharing menu is great, including edamame beans with sea salt ($8) or the fun new “bee sting” – fried jalapeno chilli stuffed with fetta, lime and pine nuts ($12). We went for the Szechuan chilli prawns ($21) and Shantung lamb pancakes ($15). Squeeze fresh lime over the plump prawns and dip them in the pepper, being careful with the first dip (you can add, but can’t take away!). We rolled the lamb into the thin pancakes and enjoyed with hoisin sauce.

Pubs are famous for finger licking-good food like barbecue-basted pork ribs and Public’s are sticky and yummy. The 200-day grain fed rump is now $29 (350 grams). Stone fired pizzas are $21 in the pub (self-serve) and $23 in the restaurant (full service). The line-up includes simple, but tasty tomato, buffalo mozzarella and fresh basil as well as more in-depth minced lamb, cherry tomato, Persian fetta, spinach and tzatziki.

We dug into the linguine tossed with Balmain bugs, baby fennel and leeks in a white wine sauce from the specials board ($32). I’m not a big creamy-sauce fan but this was light and the bugs beautiful.

Beers now start at $7, wines by the glass at $7.50 and premium pour drinks, such as Johnny Walker Black and Belvedere Vodka, $8. Tantalising cocktails are now $16. And it’s great that Public offers some wines by the half carafe.

Other refinements are being planned, and it’s hats off to Public for shifting the way they move.

Public, Flinders Way and Franklin Street, Manuka. Open Monday-Friday, 10am till late; Saturday, Sunday and public holidays 8.30am till late. Call 6161 8808.