OTIS Dining Hall
OTIS Dining Hall is destination fine dining meets elevated casual local eatery.
A place to gather, to share, to celebrate, to remember, to return.
OTIS is your place.
OTIS Dining Hall has been serving up elevated fine-casual fare since acclaimed local chef Damian Brabender opened its doors in Kingston, Canberra in 2016. With its dedication to local produce, ever-changing seasonal menus and the attentive touches of silver service within a warm and welcoming ‘lounge room space’, OTIS is here to make you feel at home.
Housed in the site of a former Belgian beer hall, OTIS nods to its convivial history while transforming itself into a modern dining hall built on the love of fine food and wine. Deep timber-panelling, cosy lighting, lend touches of old world character amidst the expansively airy interior of mirrors, glass and high ceilings, glancing out onto leafy Jardine Street. OTIS is a fine dining experience with warmth and soul. OTIS is your five-star local making its mark on the Canberra dining landscape.
We know a meal can make – or break – your day. Here at OTIS, we elevate the everyday.
CHEF DAMIAN BRABENDER
Food should always be fresh, seasonal and taste good – and it tastes even better in good company. Damian Brabender, executive chef and owner of Canberra’s OTIS Dining Hall is dedicated to sharing fine dining in a welcoming elevated casual space.
Coming from a family of twelve, Damian was in the kitchen from a young age and soon learnt how to serve up delicious family meals. Damian has always appreciated the quality of ingredients, cooking with a purpose and giving his guests the ultimate dining experience.
As the one of the most awarded chefs in Australia, throughout his career Damian has worked with culinary greats, from Michel Roux Jr, Pierre Koffmann and Antonio Carluccio to Neil Perry and Brett Graham, and even served up fare for the British royal family as head chef at the Grand Opera House in Covent Garden in London.
Among his ever-growing collection of accolades, in 2021 alone Damian was awarded the title of Chef of the Year for the Australian Hotels Association, while his restaurant OTIS won Best Restaurant and received two Chef Hats. In addition, OTIS has been crowned Australian Good Food Guide Readers’ Choice of restaurant for 2021 as well as winning the TripAdvisor Traveler’s Choice Award for 2021.
A Portland, Victoria native, after finishing his chef apprenticeship he moved abroad to cut his teeth in the restaurant scenes of Paris and London, where he worked at acclaimed Michelin-starred London restaurants, the Grand Opera House and Racine by Henry Harris, and across the UK.
Returning home, Damian headed restaurants at Australia’s leading hotels and resorts, including Lizard Island in the Whitsundays, and as executive chef for Emirates at the prestigious Wolgan Valley in the Blue Mountains.
Settling in Canberra, Damian launched OTIS Dining Hall, a blend of fine dining meets casual eatery with its focus on elevated real food and local produce.
A veteran of the Canberra dining scene, Damian’s passion for food and people have also led him to launch a boutique bagel company, Canberra Bagel Co, in 2017 with more projects in the work.
From humble origins of starting his culinary craft in his childhood kitchen to becoming a world-renowned chef, Damian has always stayed true to the origins of his food philosophy. Ever since he was a kid, he had wanted to own a restaurant just like OTIS – and now he welcomes you to share it with him.
Food should always be fresh, seasonal and taste good.
The welcoming nostalgia of OTIS Dining Hall is reflected in our food ethos. Executive chef Damian Brabender hosts you in his ‘lounge room’, with Damian and head chef Adam Wilson serving up an ever-changing seasonal menu that celebrates the highest quality sustainably sourced local produce to elevate classic dishes with Damian’s modern sophistication paired with local wines and house-made cocktails. Here at OTIS, we follow our nose, trust our gut and listen to your feedback.
Our two renowned signature dishes are available year-round that we would never dare to remove from our menu: the OTIS pepper steak 200g aged fillet with silk-wood pepper and brandy jus, and the OTIS crème caramel with Japanese whisky and smoked sea salt.
Truffle often makes an appearance at OTIS. As Damian is also executive chef at The Truffle Farm in Canberra, OTIS often indulges Damian’s passion for truffles including dedicated seasonal truffle degustation menus and truffle-infused cocktails.