At Table, our ethos is simple yet profound: to prioritise the training and development of young people, apprentices, and front-of-house staff, reintroducing genuine hospitality to our guests. In a world where fast-paced service often overshadows personal connection, we believe in fostering an environment where both our clients and our staff feel valued, respected, and empowered to thrive.
Chef Thomas Heinrich's culinary philosophy revolves around simplicity and authenticity. In our humble space, devoid of fancy bells and whistles, we focus on what truly matters: the quality of our food and the growth and learning of our team. Each dish is a culmination of Chef Thomas's lifetime of experience in the restaurant and dining scene, crafted with precision, passion, and a dash of creativity.
Tuggeranong’s hidden gem. You normally find restaurants like Table in the older parts of Canberra. The quality of the food and presentation is second to none. I’ve been fortunate to have been to some amazing restaurants across Australia and in other countries and Table is in my top 5.