Roasted, baked and poured in house.

Dense, caramel-sweet double shot with a lingering cocoa finish.

Silky microfoam poured over a ristretto base.

Bright, floral filter brew served in a warmed carafe.

Whole flower chamomile with a touch of raw honey.

Hand-rolled green tea scented over fresh jasmine blossom.

Assam black tea simmered with cardamom, clove and ginger.

Seventy-two hour fermented dough, shatteringly crisp.

Rich pistachio cream with toasted nuts and orange zest.

Soft brioche filled with frangipane and sugar glaze.

Sourdough toast, smashed avocado, chilli oil, soft eggs.

House granola, thick yoghurt, seasonal fruit and honey.

Wild mushrooms, truffle butter and shaved parmesan.

Seventy percent ganache on a salted butter crust.

Baked slow and low, finished with vanilla cream.

Mascarpone layered with our own espresso-soaked savoiardi.