“The changing all-day menu features seasonal and local produce and we are always looking for ways in which we can collaborate with local producers and the wider community.”

Smashed avocado with poached eggs, pomegranate, smoked labna, Hungarian dukkah, lemon, sourdough; and slow-cooked leek with cauliflower, poached egg, dark rye crumb, orange gel, and almond and hazelnut cream.

The Cupping Room is part of Sasa Sestic’s pioneering ONA coffee roaster empire, so it’s not surprising that there’s a legitimate dedication to beans here, particularly provenance, sustainability and the welfare of the coffee farmers and their communities. Okay, so it has serious credibility on this matter, but not to the point of being humourless or snobbish – its menu includes the Raspberry Candy espresso blend inspired by Sestic’s World Barista Championship run, which is as sweet and cheering as it sounds. A similar ethos inspires the all-day menu, which shows an admirable preference for local, seasonal produce (and ethical choices like open-range eggs), plus dishes that just so happen to be vegetarian. Recycling is strictly adhered to, and staffers also diligently separate the café’s food waste, supplying what’s left to a local farmer who uses it to feed her animals.

“Avocado is not the only thing being smashed at The Cupping Room; Canberra’s hottest brunch spot churns out barista champions and the city’s only single-venue cookbook.” Qantas Travel Insider