Pilot. - Ainslie

I was really impressed with my dining experience at Pilot. The food was creative, adventurous and highly original. Each course was well thought out and sparkled with taste and high imagination. The Chef has really raised the bar for Canberra. The service was impeccable and staff were professional without being overly attentive. They had the balance of things well calibrated. I liked the fact that the decor was not trying too hard and seemed appropriate for a small suburban shopping Centre. I thought the whole experience was quietly sophisticated and recommend Pilot to those who are looking for something refreshingly different. Well done to the owners and the team. You are onto a winner!

Canberra, Ainslie Great to be able to dine at a casual fine dining restaurant. Seated outside which is a pleasant surround. Food was generally excellent and look appetising. Pork dish was probably a little off the mark. Wine description may be a little more brief. Nice change from the usual formal fine dining.

Quality of the food and service exceptional, however, this experience is truly for the adventurous. The dishes are unique, so not all will be crowd pleasers. Pilot 's style is to take well known classics and put their own spin on it. A very wonderful experience overall, but more meat dishes and comfier chairs would be better. We decided to skip the matched wines in favour of Edgar 's Inn next door for pre drinks jug of Sangria for $30. The waitress did try to explain the dishes, but unfortunately I was busy taking food pics. Here 's what I remember: Tea and soup served together: 1 Herbal tea served cold in sake cup. Mild flavour See pic for ingredient list. 2 Broad bean minestrone with sliced asparagus, nasturtium leaves and ?basil oil dots. A refreshing consommé with a balsamic tang. Snacks served together. Encouraged to go ham dig in. Towels provided to clean your hands afterwards. 3 Crispy smoked potato chips Tasted like bacon and vinegar. French onion dip super yum! 4 Mussel escabeche. Full of briny/ umami goodness. Sauce described as a tomato reduction. 5 Quail scotch egg. Egg perfectly cooked. The most memorable was the grated potato coating which was perfectly crispy on the outside. Topped with thick mayonnaise and caviar. 6 Flatbread: More like a bun which was slightly oily on the outside. Inside were butter, allium, sorrel and dill. Very filling and yummy. Think garlic bread or Chinese scallion pancakes. Then 2 entrées, one after the other. 7 Spatzle. I had always imagined it would be like gnocchi. This version was crispy, kinda like cheddar Goldfish bikkies. Mixed with normal corn kernels and popped corn. There was some sort of white sauce foam/ emulsion to go with it and a fine red powder which I couldn 't taste. Strangely more ish. Good but not wow. 8 Custard, celtuce and pork: Layered dish of silky smooth egg custard base. Middle layer of chili oil with Szechuan pepper. You know the Lao Gan Ma chilli oil jar with peanuts . Slivers of caramelised shallots added a chewy sweetness. Topped with roast pork, fresh cucumber slices, geometric leek shapes, and rounds of celtuce! Celtuce is not a cross between celery and lettuce. Those rounds I thought were picked cucumber was actually celtuce! A dish inspired by mapo tofu, definitely makes you go 'Huh? '. Points for creativity. Main sides served next: 9 Quail breast: Very succulent! Tasted like dark meat of chicken. Served with cranberries and capers in a cranberry sauce, and a side of buttery and smooth celeriac purée. My favourite dish, because I was craving meat by this time. 10 Small golden potatoes covered with saffron oil, broccolini flowers. Neutral taste but pleasant. A filler for those who are hungry, I was pretty stuffed by this stage. 11 Zippy salad: Mostly cos lettuce in a light oil dressing. Bits of seaweed, dill, parsley etc. Caramelized sunflower seeds for crunch. *Small break coz we were stuffed* 12 Dessert 1: Pine Lime. A mound covered with torched meringue and sprinkled with lime leaf powder. Underneath was fermented pineapple called tepache, as well as pineapple sorbet. Refreshing, cooling, sour. A large serve for 'pre dessert. ' *Grand finale* 13 Bananarama: Banana ice cream, topped with macadamia shavings. Submerged in the ice cream was a very delicious banana cake/short bread with crispyish elements.A very strong banana flavour came through, possibly banana essence . Could also taste a light lacing of liquor macadamia and wattleseed . Macadamia nuts were also buried in there. The bill came out with a sample of the herbal tea we had earlier. Complimentary Stroopwafel. Ice cream wafer cookies sandwiched with thin French buttercream and cinnamon.

Great service and amazing food. Portions were a good size to comfortably go through all the courses.

Friendly staff and service.The food is absolutely fabulous and definitely the highlight.Thank you guys.