Matt Moran opened Italian steakhouse Compa in Canberra's CBD in April 2024. The restaurant centres around an often forgotten pairing: good food and good company.
Head chef Nick Mathieson (ex Bistecca, Misc Parramatta) has worked closely with Matt on the menus and brings a wealth of experience and creativity to the restaurant.
The menu focuses on local, seasonal produce and has designed to showcase local ACT produce alongside produce from Moran Family Farm (including Black Angus and a selection of charcuterie cuts from the farm’s Berkshire pigs).
The menu heroes prime beef cuts, with steaks available both on and off the bone. When it comes to accompaniments, guests can choose from a range of sauces: red wine jus, peppercorn, anchovy butter, salsa verde; and a tableside mustard offering. Starters, larger plates and sides and desserts complement Compa’s main offering.
The drinks list includes a comprehensive selection of Italian wines alongside drops from local growers and wines hand selected from Matt Moran’s private cellar. These are Matt’s personal favourites, coming from the country’s premier wine regions and producers before being lovingly aged in Matt’s temperature-controlled cellar since release. A full beverage list sits alongside the wine list.
Compa is located next door to sister venue, &Sando: a fun and relaxed sandwich bar.
