Highwater

Brick walls, a wooden counter and moody lighting set the easy-going, lively scene. The menu stars seasonal organic produce, sourced mainly from small nearby farms. The kitchen deploys nose-to-tail and roots-to-shoots concepts to reduce waste. Tender and flavoursome, charcoal roast Black Origin Wagyu paddle flank is served with a roast bone reduction, pine nuts and currants. The wine list demonstrates a soft spot for organic and biodynamic tipples.

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