Compa, an Italian steakhouse by chef Matt Moran, offers a menu highlighting local, seasonal produce from the ACT and Moran Family Farm, including Black Angus beef and Berkshire pig charcuterie. Steaks, such as the 1.2kg MBS 3+ pasture-fed Bistecca Fiorentina and 500g pasture-fed sirloin from NSW's Riverina, are cooked on a custom Montague grill. Accompaniments include sauces like red wine jus, peppercorn, anchovy butter, and cacio e pepe mac n cheese. The drinks list features Italian wines, local selections, and cocktails. The interior, designed by Studio A-N, combines dark wood accents, burgundy Rosso Levanto Marble, and plush leather seating.
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