Helix Bar & Dining has opened at the Vibe Hotel Canberra Airport, allowing business travellers the chance to get a taste of modern European delicacies before flying out of Australia’s capital city.

Designed by Australian architectural firm Bates Smart, the restaurant can seat up to 300 guests and boasts floor-to-ceiling windows that wrap around the open-plan dining area. The restaurant’s European-inspired menus draw on executive chef Michael Chatto’s extensive experience in Italian cuisine, with a dash of French sophistication and a touch of Spanish flair.

The restaurant’s signature small dishes include zucchini fritters with grated Manchego and lemon; and rabbit and hazelnut terrine; while the larger plates feature duck confit with radish bitter greens and cabernet reduction; and cassoulet of game served with crusty bread.

An array of fresh pastas are also on offer, including hand cut tagliatelle with king prawns, new season passata, pinot grigio, and chilli; and macaroni with suckling lamb, tomato, and red wine ragu. For a light snack, the bar serves up spicy smoked nuts, affetati cured meats platter, and a cheese board. They also provide a grab-and-go lunch selection and an express lunch menu for time-pressed travellers.

Here, guests can savour a variety of fine wine produced in the Australian Capital Territory region, including Mount Majura, Clonakilla, Lark Hill, Helm, Eden Road, and Nick O’Leary. A fire pit area and a lounge area are also available for them to relax before their flight. www.helixbaranddining.com.au