Our Menu

A double shot of the house blend, dark chocolate and cherry.

A short, syrupy double pulled to 25 ml.

A double marked with a spoon of milk foam.

Equal parts espresso and warm milk, in a glass.

A double ristretto with silky microfoam.

Espresso, steamed milk and a deep cap of foam.

Espresso and plenty of steamed milk.

Espresso, dark chocolate and milk with cream.

A double over hot water, long and clean.

A double poured over a scoop of vanilla gelato.

This week’s single origin, brewed by hand on a V60.

Half a litre of the single origin, to share.

Steeped for sixteen hours, served over ice.

A double over ice and cold milk.

Our own spiced black-tea chai with steamed milk.

Ceremonial-grade matcha whisked into milk.

70% dark chocolate melted into milk, with cream.

Laminated over three days, baked every morning.

Two batons of dark chocolate in croissant dough.

Twice baked with frangipane and flaked almonds.

Chewy oats, sour cherries, no dairy.

Ask at the counter: carrot, lemon or chocolate.

Sourdough, smashed avocado, chilli and lime.

House granola, oat yoghurt and seasonal fruit.

Eggs, bacon, beans, mushrooms and sourdough.