Soar high above Canberra in a hot air balloon and marvel at some of Australia’s most iconic buildings, including Parliament House and the Australian War Memorial. Touch down in time for breakfast at The Cupping Room, home to the 2015 and 2016 Australia Barista Champions, serving Ona Coffee and brekkie creations like Huevos Bollo and Crumbed Haloumi.
Take an exclusive ice cream making workshop with John Marshall, owner and founder of Frugii Dessert Laboratory. See Marshall’s magician-like ice cream-making powers and be inspired by his rare combinations including peanut butter and bacon, black liquorice and Sambuca as well as Paleo and herb varieties. Take a guided tour at Parliament House and see an impressive collection of Australian art including one of the world’s largest tapestries based on an Arthur Boyd design.
Dine at Canberra’s finest restaurant – Aubergine. Sourcing produce from local farmers, savour the four-course menu created by chef Ben Willis. Anticipate a selection of refined dishes such as roast quail with baby cabbage, vanilla, horseradish and mustard leaves, and venison loin with Jerusalem artichokes, cipollini onions and truffle sauce.