The stranger and I got invited to The Highway on the corner of Anzac Highway and Marion Road a couple of weeks ago to sample their new summer menu produced by The Highway’s head chef, Nick Finn and his team with our meals and drinks paid for ( – this does not influence my post whatsoever). This season, Nick has sourced more South Australian produce and incorporated it into the menu creating flavour combinations inspired by his global travels.
HWY. …food & drink
Upon arrival, we were quickly attended to and seated with both drinks and food menu supplied. The bistro area was open, modern looking and inviting; you could say that it was a little bit fan-cay~, a far cry from your typical pub/cafe dining areas. Some drinks to start off with…
Crisp bubbled water to share…
To Ol ‘Baltic Frontier‘ IPA Denmark; $12.00
And an import beer for the fella.
24hr sous vide pork belly; $15.00
When have we ever not ordered a pork belly on the menu? A really interesting flavour combo of 24hr sous vide pork belly with popcorn, fennel and spiced crackling – and super pretty too. Texture, flavour and colours galore to tickle the senses of sight, smell and taste!
Soft shell crab; $17.00
My mouth immediately salivated when I saw the soft shell crab with green mango and pickled pawpaw salad on the menu. I think it was the thought of a tangy, sweet and salty green mango and pickled pawpaw salad that set my taste buds in motion (heck, it’s kind of salivating right now as I type this!). The soft shell crab was crunchy and light, the trick was to eat it fast before the dressing from the salad made the skin soft and soggy and no one likes a soggy fried batter. The salad had a lot of zing, maybe too much as I thought it overwhelmed the dish and lost the natural flavour of the crab as we got half way through the plate.
Brewfist/Beer Here ‘Caterpillar‘ Italy/Scotland; $12.00
A suggestion from our waiter on what beer to pair with our mains had the stranger giving me the two thumbs up.
Although the offerings on their lunch menu sounded delish, our stomachs were won over by what they had on their specials board for the day!
Crispy skin fried barramundi
I gots the barramundi. Again. Our favourite dish of the day: crispy skin barramundi fillet, its flesh was super sweet and moist, the accompaniments of smooth velvet pumpkin puree and crunchy sweet green beans complemented the meat well and added a visual appeal to the dish. Delish!!!
We have pork again! From the specials board: a sirloin pork with crackling, pumpkin, mustard and velouté. We weren’t too fond of this as we found the dish to be quite heavy and ‘thick’ for a summer dish.
Smoked beef filet carpaccio; $15.00
Paper thin slices of beef carpaccio (so thin that you could see through the plate), with New York pickles, horseradish crème and olive soil. I found that the pickles over took the dish and took the spotlight away from the hero – the smoked beef filet. When had on its own though, it melted away with a subtle hint of smoky flavour that was very palatable.
Sautéed mushrooms; $8.00
A massive sides of sauteed mushrooms. Plump, bite sized and so juicy! Unfortunately they were all of the one kind: button mushrooms.
Churro balls with Dolce Nero and caramel sauce; $12.00
Frutti di bosco semi freddo with berry foam and freeze dried mango; $14.00
The semi freddo was missing the freeze dried mango, instead it was replaced with freeze dried raspberries which were incredibly crisp, light and super tart – loved it. A refreshing dessert with specs of berries to end a delightful meal off with.
Kitchen window surrounded with a wall of pot plants
After a casual yet kinda of fancy bite with attentive service? The Highway has all that and a nifty deck and lounge bar / beer garden if you’re more of the type to catch some rays over a cold refreshing beverage during the warmer months with huge screens playing sports.
290 Anzac Highway
Plympton SA 5038
P 08 8297 8155
Opening hours (bistro)
7 days 12pm-2.30pm, 5.30pm-10pm