Highwater

Its excellent menu is built around what’s in season, with most things made from scratch. The chefs prepare in-house bacon, pastas, and special sauces. They’re also experts when it comes to pickling, smoking, curing and fermenting. The crown jewel in the open kitchen, the Pira charcoal oven, is imported from Spain and ensures food is full of rich flavours.

The menu is constantly changing so it’s hard to make specific recommendations, but you really can’t go wrong. If available, the dishes with burrata (a special mix of mozzarella and cream) are a must. You can also try fresh oysters served three ways, or melt-in-your-mouth slow-cooked spiced lamb. Otherwise, trust in the knowledgeable staff and go with the chef’s menu.

Sustainability is so central to Highwater’s philosophy that even the eatery’s name is a nod to climate change. It also references the restaurant’s location on lower Cuba St, where the shoreline used to lie until land reclamation in the late 1800s.

Highwater Eatery offers a range of dining options, open for dinner and weekend brunch. The space is contemporary and efficiently laid out, with exposed brick and hanging lights over small tables. The earthy tableware is made by local ceramicist Galit Maxwell. Take a seat at the bar to observe the chefs at work or by the window to watch Cuba Street roll by. Alternatively, settle into one of the tables further back to become fully immersed in your meal and company.

 You won’t regret visiting. Come hell or Highwater.