Several weeks ago, Canberra’s first Vibe Hotel opened up at Canberra Airport. However it wasn’t until Thursday last week that it was officially declared opened by Chief Minister, Andrew Barr, among a few hundred lucky guests, myself included. With hundreds of millions of dollars spent upgrading Canberra Airport it seemed only fitting to build a world class hotel to compliment it. Designed by Bates Smart architects, the 191 room hotel reflects architectural highlights of New York’s Guggenheim Museum, showcasing a stunning seven story atrium over the lobby, bar, and restaurant social areas.
The hotels grand opening exhibited everything the hotel had to offer in ways of fresh gourmet food and a variety of premium beverages. The highlights of the events were the fromagerie station (cheese) and the charcuteries (meats) sliced before you at its section. As well as a chilled seafood buffet, there were waiters with canapes of anything you could imagine, from beetroot and goat’s cheese tartlet, to oysters and caviar. With all these delicacies coming out of the kitchen it’s no doubt that Helix Bar & Dining at Vibe knows what it’s doing.
For those who weren’t at the opening, Helix Bar & Dining offers its menu all day bar menu from 10am with options such as Rabbit and Hazelnut Terrine, Suckling Lamb Macaroni, Eggplant and Buffalo Mozzarella Parmigiana, and for dessert, try the Date and Macadamia Tart with Calvados Ice cream. As well as a creative cocktail list, the wine selection offers regional favourites as well as international and interstate options.
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