News location:

Canberra Today 8°/12° | Friday, May 24, 2024 | Digital Edition | Crossword & Sudoku

Delightfully different, that’s Bite and Booze

Steamed prawn dumplings… each dumpling was loaded with prawn meat, no holding back. Photo: Wendy Johnson

“We’re dumpling fans and will travel a long way to enjoy these perfect parcels of goodness,” writes dining reviewer WENDY JOHNSON. “Bite and Booze didn’t disappoint.”

BITE and Booze in Braddon is bloody good. 

Wendy Johnson.

This “dumpling and bar”, as it describes itself, has a funky fit-out with a video installation on the back wall, some cool neon features and a gorgeous gold and black bar at the front of the restaurant. 

A concerted effort has been made to be delightfully different and Bite and Booze succeeds.

Watch dumpling masters at work through a window on the outside and then choose to dine in or out. 

The menu features more than 120 dishes including house specials and it’s worth checking out the menu’s hot and spicy section.

We’re dumpling fans and will travel a long way to enjoy these perfect parcels of goodness. Bite and Booze didn’t disappoint, including with the plump prawn dumplings. Steamed to perfection, each dumpling was loaded with prawn meat (no holding back). 

Some dumplings on the menu are available in small and large sizes, perfect for road testing several varieties. Our prawn dumplings were $16.80 for six or $9.80 for three. 

Soup dumplings… arrived piping hot. Photo: Wendy Johnson

Equally tasty were the soup dumplings, which arrived piping hot ($16.80 for eight pieces). A lovely tray of condiments sat on the table – soy, dark vinegar and a chilli oil with real kick.

And speaking of chilli oil, we’ll be back to indulge in the wontons created with pork and chives, shredded cucumber in the oil, soy, sesame and dark vinegar dressing ($16.80). We might also try the steamed sweetcorn dumplings ($16.80 for five pieces).

Duck pancakes… the half-boneless roast duck was crispy golden with thick but smooth hoisin sauce. Photo: Wendy Johnson

Moving to mains we selected the Peking duck pancakes ($29.80), some of the best we’ve had. The half-boneless roast duck was succulent and loaded with flavour. The skin was crispy golden, and the thick but smooth hoisin sauce was punchy. We wrapped the duck in the pancakes with freshly shredded shallot and perfectly cut cucumber sticks. 

Stir-fried vegetables… a medley of carrots, Chinese broccoli, snow peas, baby bok-choy, mushroom, baby corn and cubes of wok-fried tofu. Photo: Wendy Johnson

Wanting a vitamin hit we ordered a stir-fried veggie dish. The mixed vegetables were cut bite-sized, so easier for those who are chopstick challenged. It was a medley of carrots, Chinese broccoli, snow peas, baby bok-choy, mushroom, baby corn and cubes of wok-fried tofu, all in an oyster sauce ($17.80).

Bite and Booze’s hot pot list sounded intriguing and house specials include a boneless crispy duck with mango sauce or plum sauce (both $26.80). More than a dozen chow mein options are available ($18.80 or $19.80).

The wine list at Bite and Booze is compact and very reasonably priced. Our easy-drinking Talis Pinot Grigio was $39 a bottle and $10 by the glass.

Bite and Booze is on Lonsdale Street. It offers takeaway and orders over $50 get a 10 per cent discount. Open seven days, lunch and dinner.

Who can be trusted?

In a world of spin and confusion, there’s never been a more important time to support independent journalism in Canberra.

If you trust our work online and want to enforce the power of independent voices, I invite you to make a small contribution.

Every dollar of support is invested back into our journalism to help keep strong and free.

Become a supporter

Thank you,

Ian Meikle, editor

Wendy Johnson

Wendy Johnson

Share this

Leave a Reply

Related Posts


No help for the hardships of grape growers

There is real hardship in the grape-growing sector, with some growers getting about 15 cents a bottle for red wine. So what did the industry get in the budget? "Nada, zilch, nothing," says wine writer RICHARD CALVER. 

Follow us on Instagram @canberracitynews