“Highroad focuses on using regional and seasonal produce to create dishes. We encourage guests to consider our vegan and vegetarian dishes in order to reduce environmental impact.”

Smashed avocado with Vegemite ricotta; salmon on jalapeño bread; and slow-cooked pork knuckle with house pickles to share.

World champion barista Sasa Sestic once enthusiastically hugged an Ethiopian coffee tree that was responsible for a fruity flavour profile that had haunted him for years. So it’s only right that his company, ONA Coffee, has a strong connection to where things come from, working directly with more than 100 farmers to source beans. The Honduras Los Primos used for espresso, for instance, is grown in a way that supports the region’s biodiversity.

As an ONA Coffee initiative, Highroad gives serious attention to espresso and filter options. It’s also just as dedicated to tea (getting the optimum steeping time for a pot of Yushan Oolong right down to the last second), local craft beers, free-range ingredients, and regional produce. Meat-free options get the spotlight (hello, mushroom, caramelized onion, and feta fritters), and the Tap Takeover collaboration with Canberra breweries is just one of many examples of community engagement – or, taking the high road, once again.

“Highroad has made an impressive start … Young, modern, fun, tasty, and friendly, it is a great addition to the Dickson strip.” –Catriona Jackson, goodfood.com.au