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<!DOCTYPE html><html lang="en"><head><meta charSet="utf-8"/><link rel="preload" href="https://www.watoday.com.au/afx_prid/2023.10.16.1/auth/ps/p202310161.js?lcsid=D3377D70-045F-4C2C-B07F-C88533E87E67" as="script"/><script nonce="PyN32z7yeKXMUFn//3PhxA==">var afx_start = Date.now();</script><script src="https://www.watoday.com.au/afx_prid/2023.10.16.1/auth/ps/p202310161.js?lcsid=D3377D70-045F-4C2C-B07F-C88533E87E67"></script><meta content="width=device-width, initial-scale=1, shrink-to-fit=no" name="viewport"/><meta content="ie=edge" http-equiv="x-ua-compatible"/><link href="/metro-assets/client.47743a2cdeb9d43074f5.css" rel="stylesheet"/><title data-rh="true">Chin Chin’s Chris Lucas to open Carlotta restaurant and a French bistro in Canberra</title><meta data-rh="true" content="noarchive,noodp,index,max-image-preview:large,max-snippet:-1,max-video-preview:-1" name="robots"/><meta data-rh="true" content="With his Mediterranean-leaning restaurant about to open, the restaurateur already has plans for a French bistro close by, and possibly another Chin Chin." name="description"/><meta data-rh="true" content="" name="keywords"/><meta data-rh="true" content="no-referrer-when-downgrade" name="referrer"/><meta data-rh="true" content="Chin Chin’s Chris Lucas to open Carlotta restaurant and a French bistro in Canberra" name="title"/><meta data-rh="true" content="503488889664154" name="fb:app_id"/><meta data-rh="true" content="104598631263" name="fb:pages"/><meta data-rh="true" content="119817336421" name="fb:pages"/><meta data-rh="true" content="251907774312" name="fb:pages"/><meta data-rh="true" content="347700997164" name="fb:pages"/><meta data-rh="true" content="492499720777787" name="fb:pages"/><meta data-rh="true" content="95683517460" name="fb:pages"/><meta data-rh="true" content="With his Mediterranean-leaning restaurant about to open, Chris Lucas reveals plans for a French bistro." name="og:description"/><meta data-rh="true" 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data-rh="true" content="" name="og:url"/><meta data-rh="true" content="Scott Bolles" name="parsely-author"/><meta data-rh="true" content="https://static.ffx.io/images/$zoom_0.23834037037037034%2C$multiply_0.7554%2C$ratio_1.777778%2C$width_1059%2C$x_32%2C$y_187/t_crop_custom/q_86%2Cf_auto/t_goodfood_no_label_no_age_social_wm/625166b017cccf4b0f2bea8859a6a65c6491561d" name="parsely-image-url"/><meta data-rh="true" content="" name="parsely-link"/><meta data-rh="true" content="Chin Chin restaurateur snaps up second Canberra site on eve of Carlotta opening" name="parsely-title"/><meta data-rh="true" content="NewsArticle" name="parsely-type"/><meta data-rh="true" content="Good Food" name="parsely-section"/><meta data-rh="true" content="summary" name="twitter:card"/><meta data-rh="true" content="With his Mediterranean-leaning restaurant about to open, Chris Lucas reveals plans for a French bistro." name="twitter:description"/><meta data-rh="true" content="Good Food logo" 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-0.2));}}/*!sc*/ #hard-reg-wall-piano-id{clear:both;margin:0 -20px;position:relative;}/*!sc*/ @media only screen and (min-width:750px){#hard-reg-wall-piano-id{left:calc((100% * 0.08333333333333333) - (24px * 0.9166666666666666) + 24px);margin:0;position:relative;width:calc((100% * 0.8333333333333334) - (24px * 0.16666666666666666));}}/*!sc*/ @media only screen and (min-width:1000px){#hard-reg-wall-piano-id{margin:0;width:calc((100% * 0.5833333333333334) - (24px * 0.4166666666666667));}}/*!sc*/ @media only screen and (min-width:1000px){#hard-reg-wall-piano-id.feature_article{left:0;margin:0;width:100%;}}/*!sc*/ @media only screen and (min-width:750px){#hard-reg-wall-piano-id.video{margin-left:calc((100% * -0.08333333333333333) - (24px * 1.0833333333333333) + 24px);margin-top:32px;width:100%;}}/*!sc*/ @media only screen and (min-width:750px){#hard-reg-wall-piano-id.video::before{margin-left:0;width:100%;}}/*!sc*/ #soft-reg-wall-piano-id{bottom:32px;box-shadow:0 1px 18px 0 rgb(0 0 0 / 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ease-in-out .5s;-webkit-transition:opacity .3s linear .5s,transform .3s ease-in-out .5s;transition:opacity .3s linear .5s,transform .3s ease-in-out .5s;width:100%;z-index:100;}/*!sc*/ @media only screen and (min-width:750px){#meter-toaster-piano-id{margin:0;}}/*!sc*/ #meter-toaster-piano-id.meter-toaster-piano-active{opacity:1;-webkit-transform:translateY(0);-ms-transform:translateY(0);transform:translateY(0);}/*!sc*/ #app-prompt-piano-id,#paywall-prompt-piano-id{bottom:0;left:0;position:fixed;right:0;width:100%;z-index:45;}/*!sc*/ #app-prompt-piano-id > .tp-container-inner{position:relative;z-index:45;}/*!sc*/ #app-prompt-piano-id.app-prompt-piano-active::before,#paywall-prompt-wrapper-piano-id.paywall-prompt-piano-active::before{background:linear-gradient( to bottom,rgb(255 255 255 / 50%) 0%,rgb(255 255 255 / 100%) 60% );content:'';height:100%;left:0;overflow:hidden;position:fixed;text-align:center;top:0;width:100%;z-index:40;}/*!sc*/ @media only screen and 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1.0833333333333333) + 24px);margin-top:32px;width:100%;}}/*!sc*/ @media only screen and (min-width:750px){#hard-reg-wall-piano-id.video::before{margin-left:0;width:100%;}}/*!sc*/ #soft-reg-wall-piano-id{bottom:32px;box-shadow:0 1px 18px 0 rgb(0 0 0 / 12%),0 6px 10px 0 rgb(0 0 0 / 14%),0 3px 5px -1px rgb(0 0 0 / 20%);margin:0 auto;max-width:608px;opacity:0;-webkit-transition:bottom .8s ease-out .5s,opacity .8s ease .5s;transition:bottom .8s ease-out .5s,opacity .8s ease .5s;}/*!sc*/ @media only screen and (min-width:750px){#soft-reg-wall-piano-id{left:50%;right:initial;-webkit-transform:translateX(-50%);-ms-transform:translateX(-50%);transform:translateX(-50%);width:100%;}}/*!sc*/ @media only screen and (min-width:1000px){#soft-reg-wall-piano-id{left:calc(calc((100% * 0.4166666666666667) - (24px * 0.5833333333333334) + 24px) - 10px);}}/*!sc*/ @media only screen and (max-width:749px){#soft-reg-wall-piano-id{left:3%;margin:0 auto;max-width:480px;right:3%;}}/*!sc*/ @media only screen and 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#meter-toaster-piano-id{bottom:0;left:0;opacity:0;position:fixed;right:0;-webkit-transform:translateY(100%);-ms-transform:translateY(100%);transform:translateY(100%);-webkit-transition:opacity .3s linear .5s,-webkit-transform .3s ease-in-out .5s;-webkit-transition:opacity .3s linear .5s,transform .3s ease-in-out .5s;transition:opacity .3s linear .5s,transform .3s ease-in-out .5s;width:100%;z-index:100;}/*!sc*/ @media only screen and (min-width:750px){#meter-toaster-piano-id{margin:0;}}/*!sc*/ #meter-toaster-piano-id.meter-toaster-piano-active{opacity:1;-webkit-transform:translateY(0);-ms-transform:translateY(0);transform:translateY(0);}/*!sc*/ #app-prompt-piano-id,#paywall-prompt-piano-id{bottom:0;left:0;position:fixed;right:0;width:100%;z-index:45;}/*!sc*/ #app-prompt-piano-id > .tp-container-inner{position:relative;z-index:45;}/*!sc*/ #app-prompt-piano-id.app-prompt-piano-active::before,#paywall-prompt-wrapper-piano-id.paywall-prompt-piano-active::before{background:linear-gradient( to bottom,rgb(255 255 255 / 50%) 0%,rgb(255 255 255 / 100%) 60% );content:'';height:100%;left:0;overflow:hidden;position:fixed;text-align:center;top:0;width:100%;z-index:40;}/*!sc*/ @media only screen and (min-width:750px){#app-prompt-piano-id.app-prompt-piano-active::before,#paywall-prompt-wrapper-piano-id.paywall-prompt-piano-active::before{background:linear-gradient( to bottom,rgb(255 255 255 / 50%) 0%,rgb(255 255 255 / 100%) 65% );}}/*!sc*/ #meter-prompt-piano-id.meter-prompt-piano-active{margin:24px -20px 0;}/*!sc*/ @media only screen and (min-width:750px){#meter-prompt-piano-id.meter-prompt-piano-active{margin:32px 0 0;}}/*!sc*/ data-styled.g426[id="sc-global-blBCRs6"]{content:"sc-global-blBCRs6,"}/*!sc*/ #hard-reg-wall-piano-id.hard-reg-wall-piano-active::before{background-image:linear-gradient(to bottom,rgb(255 255 255 / 0%),#fff);content:'';display:block;height:160px;left:0;position:absolute;top:-160px;width:100%;z-index:25;}/*!sc*/ @media only screen and 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* 0.4166666666666667) - (24px * 0.5833333333333334) + 24px) - 10px);}}/*!sc*/ @media only screen and (max-width:749px){#soft-reg-wall-piano-id{left:3%;margin:0 auto;max-width:480px;right:3%;}}/*!sc*/ @media only screen and (min-width:1000px){#soft-reg-wall-piano-id.feature_article{left:50%;}}/*!sc*/ @media only screen and (min-width:1000px){#soft-reg-wall-piano-id.video{left:50%;-webkit-transform:translateX(-50%);-ms-transform:translateX(-50%);transform:translateX(-50%);}}/*!sc*/ #soft-reg-wall-piano-id.soft-reg-wall-piano-active{border-radius:8px;bottom:16px;opacity:1;position:fixed;z-index:60;}/*!sc*/ .tp-backdrop.tp-active{background:rgb(0 0 0 / 60%);}/*!sc*/ .tp-modal{-webkit-backdrop-filter:blur(6px);backdrop-filter:blur(6px);}/*!sc*/ @media only screen and (min-width:750px){.tp-iframe-wrapper.tp-active{left:50%;position:absolute;top:calc(50% - 50px);-webkit-transform:translate(calc(-50% - 0.5px),-50%);-ms-transform:translate(calc(-50% - 0.5px),-50%);transform:translate(calc(-50% - 0.5px),-50%);}}/*!sc*/ #homepage-header-subscribe-button-piano-id{width:100%;}/*!sc*/ #meter-toaster-piano-id{bottom:0;left:0;opacity:0;position:fixed;right:0;-webkit-transform:translateY(100%);-ms-transform:translateY(100%);transform:translateY(100%);-webkit-transition:opacity .3s linear .5s,-webkit-transform .3s ease-in-out .5s;-webkit-transition:opacity .3s linear .5s,transform .3s ease-in-out .5s;transition:opacity .3s linear .5s,transform .3s ease-in-out .5s;width:100%;z-index:100;}/*!sc*/ @media only screen and (min-width:750px){#meter-toaster-piano-id{margin:0;}}/*!sc*/ #meter-toaster-piano-id.meter-toaster-piano-active{opacity:1;-webkit-transform:translateY(0);-ms-transform:translateY(0);transform:translateY(0);}/*!sc*/ #app-prompt-piano-id,#paywall-prompt-piano-id{bottom:0;left:0;position:fixed;right:0;width:100%;z-index:45;}/*!sc*/ #app-prompt-piano-id > .tp-container-inner{position:relative;z-index:45;}/*!sc*/ 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.iHphBG .sc-6f4f1d46-2{margin-top:0;}/*!sc*/ .iHphBG .sc-7bc57f94-0{padding-left:0;}/*!sc*/ .iHphBG .sc-7bc57f94-1{font-family:'PT Sans','Trebuchet MS','Arial Narrow',sans-serif;font-size:13px;line-height:16px;}/*!sc*/ .sc-19c0b090-0 + .sc-19c0b090-0{margin-top:0;position:relative;top:-1px;}/*!sc*/ data-styled.g462[id="sc-19c0b090-0"]{content:"iHphBG,"}/*!sc*/ .fLdvqD{color:#232323;font-family:'Abril Titling','Book Antiqua',Palatino,'Palatino Linotype','Palatino LT STD',Georgia,serif;font-size:24px;font-style:italic;font-weight:bold;line-height:32px;padding-bottom:20px;padding-top:20px;position:relative;}/*!sc*/ @media only screen and (min-width:750px){.fLdvqD{font-size:28px;left:calc((100% * -0.1) - (24px * 1.1) + 24px);line-height:40px;position:relative;}}/*!sc*/ @media only screen and (min-width:1000px){.fLdvqD{left:calc((100% * -0.14285714285714285) - (24px * 1.1428571428571428) + 24px);}}/*!sc*/ .fLdvqD::before{border-top:1px solid #d7dbe3;content:'';left:0;position:absolute;top:0;width:168px;}/*!sc*/ .fLdvqD::after{border-top:1px solid transparent;bottom:0;content:'';left:0;position:absolute;width:168px;}/*!sc*/ .fLdvqD.fLdvqD p{margin-top:16px;}/*!sc*/ .fLdvqD.fLdvqD p:first-child{margin-top:0;}/*!sc*/ data-styled.g554[id="sc-d8f36b77-0"]{content:"fLdvqD,"}/*!sc*/ .XgKDr{color:#555;display:block;font-family:'PT Sans','Trebuchet MS','Arial Narrow',sans-serif;font-size:15px;font-style:normal;font-weight:normal;line-height:20px;margin-top:12px;}/*!sc*/ data-styled.g555[id="sc-d8f36b77-1"]{content:"XgKDr,"}/*!sc*/ </style><script nonce="PyN32z7yeKXMUFn//3PhxA==">tp = window.tp || []; try { // Set Application ID tp.push(["setAid", 'lG1OZt97pa']); // Is application in sandbox? tp.push(["setSandbox", false]); // Does application use Piano ID? tp.push(["setUseTinypassAccounts", false]); tp.push(["setEndpoint", "https://buy-au.piano.io/api/v3"]); } catch (e) { console.error('Error - piano push failed', e); }; 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class="noPrint article" id="meter-prompt-piano-id"></div></header><div class="sc-ba3b934f-0 jwfccj"><div data-testid="beyondwords-accordion-content" class="sc-ba3b934f-2 cezePF"><div data-testid="beyondwords-player-container" class="sc-ba3b934f-6 kkWxpr"><div id="beyondwords-player"></div></div></div></div><div class="sc-4adf058a-0 eYjtxP"><p>On the eve of opening <a class="inline-link" href="/goodfood/it-s-not-sydney-or-melbourne-so-which-city-are-the-big-restaurant-names-flocking-to-open-in-20240426-p5fmvw.html">his first Canberra restaurant</a>, <strong>Carlotta</strong>, restaurateur Chris Lucas has doubled down on the nation’s capital, snapping up the site of the failed Botswana Butchery.</p><p>“It only traded for a couple of months,” Lucas says of the Canberra branch of the restaurant chain, one of the biggest hospitality group failures of 2024, <a class="inline-link" href="/goodfood/eating-out/botswana-butchery-steakhouses-in-sydney-melbourne-and-canberra-enter-voluntary-administration-20240404-p5fhat.html">a $23 million implosion</a> that also saw closures in Sydney and Melbourne, markets where Lucas operates his <a class="inline-link" href="/goodfood/sydney-eating-out/chin-chin-review-20171019-gz3tn6.html">Chin Chin</a> restaurants.</p><figure class="sc-f6696da4-1 gQNkmX"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.126%2C$multiply_0.9841%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/625166b017cccf4b0f2bea8859a6a65c6491561d, https://static.ffx.io/images/$zoom_0.126%2C$multiply_1.9683%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/625166b017cccf4b0f2bea8859a6a65c6491561d 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.126%2C$multiply_1.0159%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/625166b017cccf4b0f2bea8859a6a65c6491561d, https://static.ffx.io/images/$zoom_0.126%2C$multiply_2.0317%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/625166b017cccf4b0f2bea8859a6a65c6491561d 2x"/><img alt="A wood oven imported from Naples will be a focus of the Carlotta kitchen." loading="lazy" src="https://static.ffx.io/images/$zoom_0.126%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/625166b017cccf4b0f2bea8859a6a65c6491561d" srcSet="https://static.ffx.io/images/$zoom_0.126%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/625166b017cccf4b0f2bea8859a6a65c6491561d, https://static.ffx.io/images/$zoom_0.126%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/625166b017cccf4b0f2bea8859a6a65c6491561d 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>A wood oven imported from Naples will be a focus of the Carlotta kitchen.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Michael Pham</span></cite></figcaption></figure><p>Next year Lucas will open a <strong>yet-to-be-named French bistro</strong> at the site, which is close to Carlotta in the Scotts Crossing precinct. “It probably came about a little earlier than expected, but I was never going to come to Canberra to open one restaurant,” Lucas says.</p><p>Competitive advantages, such as a young demographic and high disposable income, have seen a posse of restaurateurs march on the nation’s capital. Chef Matt Moran is among them, having opened Italian <a class="inline-link" href="/goodfood/sydney-eating-out/why-matt-moran-s-new-italian-steakhouse-is-the-talk-of-the-town-20240528-p5jhbq.html">steakhouse <strong>Compa</strong></a> in April. </p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><blockquote data-testid="pull-quote" class="sc-d8f36b77-0 fLdvqD"><div>“I was never going to come to Canberra to open one restaurant.”</div><cite class="sc-d8f36b77-1 XgKDr">Chris Lucas</cite></blockquote><p>Lucas, who operates a stable of restaurants, including Melbourne fine diner <a class="inline-link" href="/goodfood/melbourne-eating-out/after-a-troubled-birth-this-lavish-restaurant-has-found-its-groove-and-regained-a-hat-20240725-p5jwji.html">Society</a> and steakhouse <a class="inline-link" href="/goodfood/melbourne-eating-out/grill-americano-review-20220404-h22wfj.html">Grill Americano</a>, says Chin Chin is the most likely of his existing brands to eventually drop in Canberra. But any action is a way off, with his focus currently on the October 21 launch of the 120-seat Carlotta.</p><p>“I want to create something new,” Lucas says. “I want it to be a Canberra restaurant. It’s a sophisticated market – there are a lot of people doing great, cool stuff.”</p><figure class="sc-f6696da4-1 gQNkmX"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.1521313043478261%2C$multiply_0.9841%2C$ratio_1.5%2C$width_756%2C$x_56%2C$y_0/t_crop_custom/q_86%2Cf_auto/313ee4b55bd7a1fc045789516a99c2de4afa8c9f, https://static.ffx.io/images/$zoom_0.1521313043478261%2C$multiply_1.9683%2C$ratio_1.5%2C$width_756%2C$x_56%2C$y_0/t_crop_custom/q_62%2Cf_auto/313ee4b55bd7a1fc045789516a99c2de4afa8c9f 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.1521313043478261%2C$multiply_1.0159%2C$ratio_1.5%2C$width_756%2C$x_56%2C$y_0/t_crop_custom/q_86%2Cf_auto/313ee4b55bd7a1fc045789516a99c2de4afa8c9f, https://static.ffx.io/images/$zoom_0.1521313043478261%2C$multiply_2.0317%2C$ratio_1.5%2C$width_756%2C$x_56%2C$y_0/t_crop_custom/q_62%2Cf_auto/313ee4b55bd7a1fc045789516a99c2de4afa8c9f 2x"/><img alt="Bistecca alla fiorentina will be on the opening menu at Carlotta in Canberra." loading="lazy" src="https://static.ffx.io/images/$zoom_0.1521313043478261%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_56%2C$y_0/t_crop_custom/q_86%2Cf_auto/313ee4b55bd7a1fc045789516a99c2de4afa8c9f" srcSet="https://static.ffx.io/images/$zoom_0.1521313043478261%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_56%2C$y_0/t_crop_custom/q_86%2Cf_auto/313ee4b55bd7a1fc045789516a99c2de4afa8c9f, https://static.ffx.io/images/$zoom_0.1521313043478261%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_56%2C$y_0/t_crop_custom/q_62%2Cf_auto/313ee4b55bd7a1fc045789516a99c2de4afa8c9f 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>Bistecca alla fiorentina will be on the opening menu at Carlotta in Canberra.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Michael Pham</span></cite></figcaption></figure><p>What Lucas will drop into Canberra is fresh mozzarella – flown in from Italy every week – and a team with plenty of local intel. Group head of culinary Mark Glenn has Canberra’s <a class="inline-link" href="/goodfood/eating-out/pialligo-estate-farmhouse-review-20170821-gy0qe4.html">Pialligo Estate</a> on a CV that also includes <a class="inline-link" href="/goodfood/melbourne-eating-out/dinner-by-heston-20160321-4c9yf.html">Dinner by Heston Blumenthal</a>, and Carlotta’s head chef Brendan Hill is a local stalwart, having worked at Canberra eateries <a class="inline-link" href="/goodfood/eating-out/akiba-civic-20150112-3nze8.html">Akiba</a> and Wilma.</p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p>While Carlotta has an Italian name and plenty of Italian classics on its opening menu, Lucas has given it a wide-ranging Mediterranean brief. “It gives us a broader brush, and the centrepiece cuisine of the Mediterranean is, in my opinion, Italian.”</p><p>A wood oven imported from Naples will pump out house-made focaccia, former Grill Americano senior sous chef Simone Giorgianni will oversee the house-made pasta, and lobster a l’Americaine and bistecca alla fiorentina will be among the big ticket items on the opening menu.</p><figure class="sc-f6696da4-1 gQNkmX"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.2535211267605634%2C$multiply_0.9841%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_261/t_crop_custom/q_86%2Cf_auto/8deeae6c0b2043ad5a8081aaa70f9ea6d6e5dc54, https://static.ffx.io/images/$zoom_0.2535211267605634%2C$multiply_1.9683%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_261/t_crop_custom/q_62%2Cf_auto/8deeae6c0b2043ad5a8081aaa70f9ea6d6e5dc54 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.2535211267605634%2C$multiply_1.0159%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_261/t_crop_custom/q_86%2Cf_auto/8deeae6c0b2043ad5a8081aaa70f9ea6d6e5dc54, https://static.ffx.io/images/$zoom_0.2535211267605634%2C$multiply_2.0317%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_261/t_crop_custom/q_62%2Cf_auto/8deeae6c0b2043ad5a8081aaa70f9ea6d6e5dc54 2x"/><img alt="Group head of culinary Mark Glenn and restaurateur Chris Lucas at Carlotta in Canberra. " loading="lazy" src="https://static.ffx.io/images/$zoom_0.2535211267605634%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_261/t_crop_custom/q_86%2Cf_auto/8deeae6c0b2043ad5a8081aaa70f9ea6d6e5dc54" srcSet="https://static.ffx.io/images/$zoom_0.2535211267605634%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_261/t_crop_custom/q_86%2Cf_auto/8deeae6c0b2043ad5a8081aaa70f9ea6d6e5dc54, https://static.ffx.io/images/$zoom_0.2535211267605634%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_261/t_crop_custom/q_62%2Cf_auto/8deeae6c0b2043ad5a8081aaa70f9ea6d6e5dc54 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>Group head of culinary Mark Glenn and restaurateur Chris Lucas at Carlotta in Canberra. </span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Amy Hemmings</span></cite></figcaption></figure><p>Lucas expects more operators to dip their toes in the Canberra market in the coming years. </p><p>“[Hopefully] we can bring to a sense of sophistication and culinary excellence, but blending right in with Canberra,” he says.</p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p>Carlotta will open daily from 11.30am till late from October 21.</p><p><em>20 Scotts Crossing, Canberra, <a class="inline-link" href=https://carlotta.com.au/ rel="noopener noreferrer" target="_blank">carlotta.com.au</a></em></p><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/eating-out/chef-matt-moran-reveals-plans-for-two-side-by-side-steak-and-sandwich-eateries-20240216-p5f5i7.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.3361493997332148%2C$multiply_0.2222%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/23dce858e14d57ef208d24a9ce40d8ccde48b1c4, https://static.ffx.io/images/$zoom_0.3361493997332148%2C$multiply_0.4444%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/23dce858e14d57ef208d24a9ce40d8ccde48b1c4 2x"/><img alt=" " loading="lazy" src="https://static.ffx.io/images/$zoom_0.252%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_154%2C$y_0/t_crop_custom/q_86%2Cf_auto/628c923f62efd9d76a7a957507e0b79f4af4bfaf" srcSet="https://static.ffx.io/images/$zoom_0.252%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_154%2C$y_0/t_crop_custom/q_86%2Cf_auto/628c923f62efd9d76a7a957507e0b79f4af4bfaf, https://static.ffx.io/images/$zoom_0.252%2C$multiply_0.5079%2C$ratio_1%2C$width_378%2C$x_154%2C$y_0/t_crop_custom/q_62%2Cf_auto/628c923f62efd9d76a7a957507e0b79f4af4bfaf 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><ul class="sc-7bc57f94-0 kFNNi"><li class="sc-7bc57f94-1 sc-7bc57f94-2 efkbvd kukcTT">Exclusive</li></ul><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/eating-out/chef-matt-moran-reveals-plans-for-two-side-by-side-steak-and-sandwich-eateries-20240216-p5f5i7.html">Chef Matt Moran reveals plans for two side-by-side steak and sandwich eateries</a></h3></div></div></aside><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/eating-out/chin-chin-s-chris-lucas-shares-his-best-bistros-boulangeries-and-blow-out-meals-in-paris-20230905-p5e289.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.378%2C$multiply_0.2222%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/2d483fe414e97ad2983ca0af8321d9cfcbab63f6, https://static.ffx.io/images/$zoom_0.378%2C$multiply_0.4444%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/2d483fe414e97ad2983ca0af8321d9cfcbab63f6 2x"/><img alt="The small restaurant behind Le Comptoir des Caves in Paris." loading="lazy" src="https://static.ffx.io/images/$zoom_0.2831%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/2d483fe414e97ad2983ca0af8321d9cfcbab63f6" srcSet="https://static.ffx.io/images/$zoom_0.2831%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/2d483fe414e97ad2983ca0af8321d9cfcbab63f6, https://static.ffx.io/images/$zoom_0.2831%2C$multiply_0.5079%2C$ratio_1%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/2d483fe414e97ad2983ca0af8321d9cfcbab63f6 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/eating-out/chin-chin-s-chris-lucas-shares-his-best-bistros-boulangeries-and-blow-out-meals-in-paris-20230905-p5e289.html">Chin Chin’s Chris Lucas shares his best bistros, boulangeries and blow-out meals in Paris</a></h3></div></div></aside><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/eating-out/buzz-feed-meet-chris-lucas-the-melbourne-restaurant-king-bringing-chin-chin-to-sydney-20170911-gyeth3.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_1%2C$multiply_0.126%2C$ratio_1.5%2C$width_1333%2C$x_0%2C$y_458/t_crop_custom/q_86%2Cf_auto/67149825d2800bcf740c43862313e9717c575518, https://static.ffx.io/images/$zoom_1%2C$multiply_0.2521%2C$ratio_1.5%2C$width_1333%2C$x_0%2C$y_458/t_crop_custom/q_62%2Cf_auto/67149825d2800bcf740c43862313e9717c575518 2x"/><img alt="After 22 years in the restaurant business, Chris Lucas is seen as a man with almost instinctive flair to spot a trend and run with it. “You make your own luck,” he says." loading="lazy" src="https://static.ffx.io/images/$zoom_1%2C$multiply_0.0871%2C$ratio_1%2C$width_1102%2C$x_112%2C$y_464/t_crop_custom/q_86%2Cf_auto/67149825d2800bcf740c43862313e9717c575518" srcSet="https://static.ffx.io/images/$zoom_1%2C$multiply_0.0871%2C$ratio_1%2C$width_1102%2C$x_112%2C$y_464/t_crop_custom/q_86%2Cf_auto/67149825d2800bcf740c43862313e9717c575518, https://static.ffx.io/images/$zoom_1%2C$multiply_0.1742%2C$ratio_1%2C$width_1102%2C$x_112%2C$y_464/t_crop_custom/q_62%2Cf_auto/67149825d2800bcf740c43862313e9717c575518 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/eating-out/buzz-feed-meet-chris-lucas-the-melbourne-restaurant-king-bringing-chin-chin-to-sydney-20170911-gyeth3.html">Buzz feed: Meet Chris Lucas, the Melbourne restaurant king bringing Chin Chin to Sydney</a></h3></div></div></aside></div><div class="noPrint article" id="hard-reg-wall-piano-id"></div><div class="sc-16abc07a-0 cOFRiJ" data-testid="article-footer"><div class="sc-16abc07a-1 dBpVBW noPrint"><div class="sc-16abc07a-2 fUffSX"><div class="sc-cc955f69-0 bSBcHU 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