MONSTER kitchen and bar sits on the ground floor of Hotel Hotel at Canberra’s arts and culture precinct, NewActon.

Monster’s menu charts the seasons and uses ingredients from producers as close to the hotel as possible - oysters from Batemans Bay, vegetables from Canberra’s Choku Bai Jo, truffles from Sutton, honey from the hotel’s own beehives.

The kitchen is headed by Sean McConnell and the front of house by Michael Gray. Together McConnell and Gray share an obsession with uncomplicated and quality dining and service.