Meating Room was founded to lift the dining and bar game in Canberra, not only turning a noun into a verb, but offering a huge selection of food choices for breakfast, lunch & dinner with quality coffee, craft beers on tap and a family friendly environment.
Co-owners Robii Khalil, Hamish Walker and Phillip Sacksady have teamed up to breathe new life into the space previously occupied by Western Basement turning it into finessed fit-out into an earthy contemporary look punctuated by bold primary colours and the odd splash of graffiti and stencil art.
Robii has years of experience as a café owner and is a qualified chef who has worked in a number of notable Canberra restaurants including Mezzalirra and Ottoman.
Hamish is a magician with smoked meats, who incidentally is the coffee expert of the team. He hopes to be introduce smoked meats and house made sausages once we settle in, but right now wants to do great steaks and ribs and deliver a well balanced menu.
Phillip is a Jack of all trades, you could say he is qualified but not certified. He started out in his parents fish and chip shop at the early age 14 years. Name an industry he has worked it, but his For-tay (me asian) is customer service.
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