Venue manager Rohan Walsh is keen to bring back the classic corner pub atmosphere with an extra-special twist. Photo: Michelle Kroll.
Canberra’s pub scene has had a real moment this summer, and nowhere is it more obvious than at Dickson Taphouse.
Located smack-bang in the middle of Dickson’s popular Woolley Street, the Taphouse has long been a favourite for its relaxed, welcoming atmosphere, solid drinks menu and classic pub food.
But there’s plenty more to enjoy here ahead of the 2025 holiday season, and it all starts with incredible (and affordable) cocktails.
Leading the charge is new venue manager Rohan Walsh.
After years spent managing some of Canberra’s most prestigious bars, he’s bringing his love of cocktails to the corner pub with a bang.
“I think the authentic pub atmosphere really speaks to Canberrans, so I’m super keen to reintroduce them to Dickson Taphouse,” he says.
“We’ve just introduced a summer cocktail menu that includes all the classics as well as refreshing spritzers, signature mocktails, and shared mojito, paloma, margarita and sangria jugs.
“This is all in addition to our 18 rotating tap beers and great selection of spirits, wines and ciders from independent Aussie producers.”
Keen for a brunch get-together? Rohan recommends one of his favourites, the oh-so fresh Breakfast Martini: Hold Fast Gin, Cointreau, lemon juice and orange marmalade, shaken hard with ice and finely strained into a chilled cocktail glass.
As any classic pub should, Dickson Taphouse also offers a range of traditional meals. With a range of vego and gluten-free options, and a tailored menu for kids, there’s something for everyone to enjoy.
The kitchen is open until 9 pm seven days a week. Parmis, pastas, burgers, schnitties and steaks are all on the bill, alongside seasonal dishes that highlight local produce with a gourmet twist.
Being in such a central location, Dickson Taphouse is also the perfect spot for a refreshing drink with workmates. Why not pop out of the office for lunch, or head on down for some food after a long day on the job?
No matter what time of day or week, Rohan and the team are committed to big flavours, generous servings, and prices that stay fair for everyone.
“Everyone’s battling the high cost of living at the moment, especially around the holiday season, so we have a number of solid specials on rotation,” Rohan says.
“You can get a loaded burger with chips or salad, or a big bowl of homemade pasta, for $15 as part of our weekly lunch specials.
“Happy Hour runs from 4 to 6 pm Monday through Saturday, with $10 chicken wings and $7 schooners, basic spirits and house wines. Our Cocktail Happy Hour is a new addition, running from 8 to 10 pm every Friday and Saturday.”
This careful combination helps build a casual, welcoming atmosphere that’s part pub, part neighbourhood gathering place. The theme carries across sister venues Old Canberra Inn (Lyneham) and Steampacket Hotel (Nelligen), which also fall under the care of hospitality group The Meem Collective.
Speaking of gathering places – did you know Dickson Taphouse has multiple function spaces ready to suit all kinds of events? Patrons can celebrate with cocktails and canapes in the lounge, enjoy a family birthday in the bistro, or get together with mates in the beer garden between rounds of pool.
And if you’ve never been to their Wednesday night trivia, Rohan says you’re missing out.
“Trivia night has such an awesome atmosphere. We get all kinds of people joining in, from students and social groups to families and retirees,” he says.
“We book up well in advance, so make sure you get in quick!
“If live music is more your thing, we’ve got you covered with a rotating list of talented local artists. Come and check us out – you won’t be disappointed.”
In an area known for rapid change, Dickson Taphouse feels like a steady return to form, and shows there’s still plenty of buzz in Canberra for classic corner pubs done well.
Dickson Taphouse is open from 11:30 am seven days a week at 30 Woolley Street, Dickson. To make a booking, visit Dickson Taphouse, and keep up with the crew’s socials on Facebook and Instagram.
