Highroad, from the crew at the back of The Cupping Room, opens in Dickson this week
Ast week, ONA Coffee's Hugh Kelly changed into competing with the nice of the fine on the World Barista Championships in Seoul, setting 5th universal inside the international.
On Tuesday he may be pouring the equal mixture, this time in Dickson, to assist release Highroad -the brand new all-day cafe from the crew at the back of The Cupping Room.
The venue takes over from the previous SubUrban web site at the nook of Cape and Woolley Streets.
Inside Highroad at Dickson, the brand new all day cafe from the group at the back of ONA Coffee and The Cupping Room.
Inside Highroad at Dickson, the brand new all day cafe from the group at the back of ONA Coffee and The Cupping Room. Photo: Supplied
The indoors has been given a very clean appearance and experience, and just like the menu is "uncooked meets delicate", blending polished concrete with sandblasted timber. The principal centrepiece is flowing bench seating which weaves round tables, made to reflect the contours of the mountains surrounding Canberra.
Coffee is, glaringly, a large consciousness, with a seven metre polished concrete bar focussing on precisely that, serving up what ONA Coffee is understood satisfactory for someplace else.
Food is present day Australian, with a mild nod to local flavours - from wattle seed to eucalyptus gel and Vegemite ricotta.
ONA Coffee's Jack Scheeren.
ONA Coffee's Jack Scheeren. Photo: Supplied
The eatery opens early seven days every week, with an afternoon menu that touches on a comparable vein to what The Cupping Room is understood excellent for.
On Tuesday he may be pouring the equal mixture, this time in Dickson, to assist release Highroad -the brand new all-day cafe from the crew at the back of The Cupping Room.
Inside Highroad at Dickson, the brand new all day cafe from the group at the back of ONA Coffee and The Cupping Room.
Inside Highroad at Dickson, the brand new all day cafe from the group at the back of ONA Coffee and The Cupping Room. Photo: Supplied
The indoors has been given a very clean appearance and experience, and just like the menu is "uncooked meets delicate", blending polished concrete with sandblasted timber. The principal centrepiece is flowing bench seating which weaves round tables, made to reflect the contours of the mountains surrounding Canberra.
Coffee is, glaringly, a large consciousness, with a seven metre polished concrete bar focussing on precisely that, serving up what ONA Coffee is understood satisfactory for someplace else.
Food is present day Australian, with a mild nod to local flavours - from wattle seed to eucalyptus gel and Vegemite ricotta.
ONA Coffee's Jack Scheeren.
ONA Coffee's Jack Scheeren. Photo: Supplied
The eatery opens early seven days every week, with an afternoon menu that touches on a comparable vein to what The Cupping Room is understood excellent for.
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