About First Edition

Modern Australian Restaurant & Bar


First Edition Bar & Dining

Following a recent refurbishment, Novotel Canberra welcomes its premiere dining venue, First Edition Bar & Restaurant. Located on the first floor, this establishment has been transformed into a masculine and luxurious space drawing inspiration from old world reading rooms oozing home style sophisticated charm.

Dedicated to sourcing the best local produce and paying respect to those who farm it, Executive Chef, Jennie Tressler has created a diverse seasonal all-day dining menu showcasing the vast array of fresh produce available within the nation’s capital and surrounds.

For those wanting to sit back and relax, the bar serves up a curated menu of spirits and specially crafted cocktails using the finest seasonal ingredients whilst paying homage to local distilleries and tap houses. Settle in for a night of seasonal tipples or a delicious meal in the plush surrounds of First Edition Bar & Dining.

First Edition is open seven days for breakfast from 6:30am to 9:30am Monday through Friday and 6:30am to 10:30am on weekends and public holidays, all day dining available from 11:00am, dinner from 5:30pm – 9:30pm.



Level 1, 65 Norbourne Ave
Canberra, ACT 2600, Australia

Breakfast Buffet
Open Monday to Friday at 6:30am to 9:30am; 
Saturday, Sunday & Public Holidays at 6:30am to 10:30am

Lunch (All Day Dining) at 11:00am

Dinner at 5:30pm to 9:30pm

T   +61 (0) 2 6245 5000


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Top Modern Australian Cuisine Chef at First Edition Canberra

Executive Chef

Jennie Tressler


Executive Chef, Jennie Tressler is the creative inspiration at the helm of First Edition Bar & Dining. Jennie has combined her passion for produce and often forgotten techniques to create a diverse menu catering to all tastes whether it be enjoyed on your own or shared amongst a group of friends.

Following an illustrious culinary career starting out at the age of five under the direct of her Nan and reflecting on her times of owning her own trattoria in Italy whereby produce was sourced daily from the local markets, Chef Jennie credits her passion for using fresh farm produce to create unique plates that inspire her team to share in her culinary passion whilst paying homage to local farmers and producers.  Jennie’s food is honest and creates a feeling of nostalgia, constructed from memories of times and places throughout her life and childhood which also resonates with all those that dine.