Highroad in Canberra, Australian Capital Territory | Breakfast & brunch restaurant

Highroad

Locality: Canberra, Australian Capital Territory

Address: 1 Woolley Street, Dickson, ACT 2602 Canberra, ACT, Australia

Website: http://highrd.com.au/

Likes: 2277

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• Coffee shop
• Restaurant
• Breakfast & brunch restaurant

25.01.2022 Coffee that tastes like chocolate? Uhhh yes please! As a special treat for our coffee menu, we are offering a rare selection of 'carbonic natural' processed coffee from Guji, Ethiopia: Lot 0418. This coffee has been used in several national and global coffee competitions and is renowned for its full, chocolatey flavour - we are using a special 'freeze distilled' milk in order to highlight this quality and make it more refined. Because, you know... we fancy. But wait, there's more. When you order this coffee you will receive a sample of chocolate on the side to smell in order to calibrate and compare with the coffee flavour. Obviously you get to eat it afterwards too!

25.01.2022 Coffee to melt your heart, tiles to melt your mind @milk_bender

24.01.2022 Summer menu vibes. We are SO stoked to have launch our new menu today!

24.01.2022 Friday: a haiku I need coffee now I don't know which blend to pick The first one sounds good ... @gemmiechuab

23.01.2022 G’day Highroad fam, happy Saturday. *crying* I have some news as of the 30th of January, I will officially be stepping down as the manager of Highroad. This has been a super tough decision as I have I been around since day one.... I started working with @onacoffee at @thecuppingroom back in 2015. Being an absolute baby fresh outta school, they took me under their wing and 2 years later I was given the chance to open Highroad beside the dreamiest team imaginable. I experienced all the good times, as well as the hardships, that come with running a brand new venue. I had the opportunity to host three weddings, Wine Playground w @thefruitfulpursuit and a whole bunch of cool events. One of my favourite parts of the job has definitely been getting to know you guys, our sweet customers - thank you for making my job so enjoyable. I’ll be floating around between the shops for a little while but I will miss seeing all of your pretty faces everyday. I am excited to see what 2021 has in store for both myself and for Highroad under a fresh set of hands (intro to come, you’re in for a real treat!). If you’re around next week, pls drop in and say g’day. I’ll be in everyday except Tuesday. I’m not crying, you’re crying. Loz x

23.01.2022 Apart from Christmas Day, Boxing Day and New Year’s Day, we’ll be slinging coffees all summer long.

23.01.2022 Some people say "Let's get this bread", we say "Slap it around some crumbed pork chop, sauerkraut and gribiche." Don't @ us @culinary.canberra

20.01.2022 That 'just ate at Highroad' glow @hyunnnaaah

20.01.2022 Aperol & fried chicken for brekkie? Would be rude not to. @to_eat_list

20.01.2022 Name a better (or more fashionable) bar team ... I'll wait x @nbattefeld

19.01.2022 A clear packet of Malteasers? Try again, sweetie. You may have heard us throw around the terms 'Reserve menu' and 'frozen doses'. No, it's not trendy slang or a new rapper - it's our special menu of frozen coffee beans! After roasting, coffee beans started to expel CO2 (that's why there's a valve on coffee bag!)) and become gradually more exposed to oxygen. After a certain period, the coffee flavour 'peaks' and will start to decline as it oxidises. Obviously, we want to ke...ep it tasting delicious forever ... so, we vacuum seal and FREEZE individual doses of coffee to lock it in time! Not all coffee costs the same, and some of it is super rare. The coffees we freeze are those that don't normally make it onto menus, including some of these rare, exclusive and sought-after lots. So when you're flicking through our coffee menu and see the word 'Reserve', know that these special beans have been captured in time so that you can enjoy them whenever you like!

18.01.2022 Look Mum, we're eating our greens! Green bowl and avo dishes, helping you become better children

18.01.2022 You know there's good coffee when they literally burn the word into their door handle @beeneame

16.01.2022 One’s happy, one’s concerned, but they’re both rays of sunshine. @meljane92 thanks for bringing Koda in and brightening our day

16.01.2022 Hey you! Do you love coffee and have good chat? If you answered yes to both of those, we want you! We’re looking for a couple legends to join our FOH team. Dm us or email [email protected]

16.01.2022 Filter friday is off to a ripper start, with several options dialled in and ready for you to slurp and enjoy! p.s. Gotcha

16.01.2022 That face you make when you spill an entire jug of milk five minutes before opening time Doors open 8am (don't worry, we'll clean up the milk) - see y'all soon

15.01.2022 Special attention should be given to two stand out dishes form the new summer menu. the tomatoes, burrata, stone fruit, basil oil and slightly toasted rye is a crowd pleaser. A slightly more adventurous palate will discover the smoked eggplant, baba ganoush and dried chilli on a bed of focaccia to be exquisite. Thanks for the visit @wheretogocanberra

14.01.2022 Highroad is looking for SENIOR FOH STAFF to join our enthusiastic management team. If you have a passion for coffee, delicious food and like working with a bunch of legends, send an email to [email protected] with the subject 'HIRE ME PLS' If you know someone perfect for the Highroad team, tag them below

12.01.2022 Spotted something especially tasty on our coffee menu lately? Part of the ‘Winter Warmers' series by ONA Coffee, the 'Irish Coffee' blend has been designed for preparation as a milk-based coffee to recreate the rich and sweet flavours of an Irish Coffee: think honeycomb, chocolate, dried fruits and Irish cream/Baileys Don't worry, you won't be drunk at brekky - there's no alcohol These flavours come from the experimental processing techniques of the coffee beans, and have developed as the roasted coffee ages over time. Available to have in or take home!

09.01.2022 Oh Arlo, please come back and visit us every single day forever. @gabriellederamos

09.01.2022 Pinch and a brunch for the first day of the month! (hahaha it's August already, wow okay it's fine, I'm fine, I'm not crying, you're crying, side of fries thanks)

09.01.2022 Wish you lived at Highroad? Well, you can't because you'll set the alarm off However, you can take a bit of Highroad home with you. Housemade Granola, full of nuts, grains, fruit and...well, granola stuff.

09.01.2022 Hey friends! We will be closing at 1.45pm due to some technical issues. We’re so sorry if you had planned to spend the arvo with us. Go to the river instead.

08.01.2022 Wanna join the dream team? We are actually hiring at the moment We are looking for someone who is well experienced in the hospo scene, has a passion for coffee (flavour), an eagerness to learn and open to the possibility to join our management team. If this sounds like you slide into our dms or come drop us a resume. We would love to meet you and have a potential dootz #highrd #highroad #cbr . .... . @collectionsfromhim See more

08.01.2022 Have you had a chance to try Ona Coffee’s new special release coffee Pecan Pie yet? This big boy has notes of caramelised pecans, buttery pastry and milk chocolate @onacoffee @livingwellwithsav

07.01.2022 Monday morning glow up

07.01.2022 Brunch goals with @spiritualcoffeeco

05.01.2022 We are on the search for a couple legends to join our management team! Supervising experience is preferred and good chat is a must. Shoot us an email at [email protected]

04.01.2022 NEW RESERVE COFFEES A few weeks ago, we received the news that legendary El Salvadorian coffee farmer, Gilberto Baraona, passed away from COVID-19. Gilberto has been a partner of ONA Coffee and Project Origin for many years, and we have been lucky enough to share many of his exceptional coffees at Highroad since we opened. To celebrate Gilberto's life and work, we are currently serving two of his coffees: For filter we have the 'Lot 401' CM Natural Pacamara, which has tas...ting notes of blood orange, mandarin, pineapple, papaya, cocoa with a creamy texture. For espresso, we are serving the 'Lot 418' CM Whole Cherry Washed Bourbon; tasting notes include blood orange, cooked plum, red currant, rose and a creamy texture. Both of these coffees are now on our reserve menu and both tasting beautiful. It's a small gesture, but it's the best way we know how to celebrate this great man and legend of the coffee industry.

04.01.2022 Thanks for dropping in to check out our new mango and lime waffles @canberrabrunchdiaries

03.01.2022 Our summer menu so dropping tomorrow and we can wait to show you what we’ve been working on! What do you wanna see Canberra? . . Throw back to our Reuben eggs benny

02.01.2022 Oooooft might be time to bring back a sneaky chia pudding Who's keen? @blueskyumm

01.01.2022 Come for the free Canberra wifi, stay for the filter coffee