Beef sirloin with mushroom whip, confit carrot, crisp kale and red wine jus. Photo: Kazuri Photography.
It’s already dark and gloomy, with clouds gathering overhead, as we scurry toward the welcoming glow of lights in the sparkling new CIT building. Tonight marks the launch of its Thursday night dinner service in the airy, open space that CIT Restaurant now calls home.
Since 1988, CIT Restaurant has been a dynamic training ground for Canberra’s future hospitality professionals. Front-of-house students undertake a six-month Certificate III in Hospitality, while back-of-house students pursue a 12-month Certificate III in Commercial Cookery. Throughout their journey, experienced educators provide hands-on guidance, helping students build real-world skills in a supportive environment. Students gain practical experience in both the refined setting of the restaurant and the relaxed vibe of the CIT Café — a well-rounded introduction to the industry.
While the restaurant’s location has changed, the concept remains the same: guests can enjoy a three-course dinner on Thursday nights for just $49 – a price that reflects its mission as a learning space rather than a commercial venue.
As a training institute, CIT Restaurant appreciates the patience and encouragement of its diners. Students are building confidence, refining techniques, and learning to deliver exceptional service in a safe, nurturing environment designed to prepare them for successful careers in hospitality.
Our friendly mixologist. Photo: Kazuri Photography.
The new location opens out onto Woden’s long-awaited and highly anticipated pedestrian boulevard. It’s central and easily accessible on foot, with alfresco seating planned as spring warms up.
Inside, we are ushered past an enormous bar, gleaming and fresh. After being seated (and napkinned!), we settle in and admire the open kitchen. It’s a hive of activity where students hone their skills. The head chef and instructor, wearing an impressively tall chef’s hat, works alongside them, encouraging and approving every plate that moves through the open kitchen pass.
The open kitchen is a hive of activity. Photo: Kazuri Photography.
Tonight, CIT is offering complimentary mocktails. Our waiter, Juliette, is attentive and well-informed. She recommends the Appletini. I’m not usually an apple beverage person, but the addition of lime creates a sweet/tart blend that I enjoy. My friend says her Fruit Tingle mocktail tastes just like a Chupa Chup.
Before dinner begins, we break into freshly baked buns as part of a complimentary bread service. I remember them fondly from our last visit. The golden crust gives way to soft, pillowy folds that we slather with house-made butter — gorgeous!
For entrées, we choose the Pork jowl with fennel slaw and sauce charcutière (a white wine-based sauce) and the Confit chicken with sauce mole and burnt corn salsa.
Pork jowl with fennel slaw and sauce charcutière. Photo: Kazuri Photography.
The unassuming pork steak surprises me with its melt-in-the-mouth tenderness. I have not tasted pork as tender. The fennel slaw is delicate, fresh and peppery. The confit chicken is fabulous: crisp skin, rich meat, and a burnt corn salsa that brightens the dish. I absolutely am infatuated with Mexican mole — a complex, earthy sauce often made with savoury chocolate — and the mole on this plate is smoky, fragrant, and silky. Such a memorable sauce. I wish there had been more of it!
Our mains, Moroccan lamb shoulder with Jerusalem artichoke and chermoula, and Beef sirloin with mushroom whip, confit carrot, crisp kale, and red wine jus, arrive promptly.
The beef sirloin rests on a mushroom whip that’s a cloud of soft umami. The carrots are snappy and flame-kissed. I love Jerusalem artichoke, and here it’s roasted into bite-sized pieces that burst with flavour. The parsley-based chermoula — a North African cousin of chimichurri — adds heat, herbs, and lemon zest to the rich lamb.
We struggle to choose just two desserts as they all sound amazing.
Juliette recommends the chocolate tart, which isn’t overly sweet and is paired with a wonderfully tart Davidson plum mascarpone. I also opt for the passionfruit and strawberry Mille-feuille, enjoying the texture of the snappy house-made puff pastry layered with crème pâtissière.
As we wind down, Juliette asks if we’d like coffee. Umm, yes! My barista tells me she created a fun face on my cappuccino, complete with interesting eyebrows — but the chocolate dusting obscured it.
After-dinner coffees. Photo: Kazuri Photography
Before leaving, we notice a small produce area where guests can purchase ready-made meals, loaves of bread, or sweet treats to enjoy later.
It has been a wonderful dinner, and what an incredible deal to have three courses plus a bread service for $49!
CIT Restaurant is located at CIT Woden, Ground Level, 36 Bradley Street in Phillip. It is open on Thursday night for dinner and Friday for lunch during school terms. Dinner bookings are essential! Book through OpenTable. Follow CIT’s Facebook page for restaurant specials and offerings.
