The menu

Double ristretto, silky milk and a pinch of toasted cacao.

★ SignatureV

Two shots over hot water. Dark honey, cedar and a clean, quiet finish.

VGGFDF

Oat milk, a spoon of dark maple and our rounder, chocolate-forward blend.

VGDF

Equal parts espresso and warm milk, with nothing to hide behind.

V

Hand-poured to order from this week's reserve lot. Allow ten minutes; it's worth it.

★ SignatureVGGFDF

This week’s house lot, brewed in bulk and refilled until you stop us.

VGGFDF

Dark chocolate, cinnamon and cardamom with a double shot.

V

Smoked Earl Grey, jasmine pearl, or fresh mint and ginger.

VGGFDF

Black tea simmered with cardamom, ginger and cinnamon, finished with steamed milk.

V

Ceremonial-grade matcha whisked smooth and topped with silky milk.

VGF

Fresh ginger, lemon and mint steeped hot. Gentle, bright and caffeine free.

VGGFDF

Thick sourdough, lemony ricotta, roasted figs and thyme honey.

V

Lime, chilli flakes, pickled red onion and hazelnut dukkah on rye.

VGDF

Eggs baked in smoky tomato and chilli, whipped feta and grilled flatbread.

★ SignatureV

Oat-and-seed granola, poached rhubarb, coconut yoghurt and bee pollen.

V

Grilled and served with salted butter and cinnamon sugar.

V

Two eggs your way, sourdough, bacon, field mushrooms, roast tomato and crispy hash.

Eight-hour beef cheek, pickled onion, horseradish cream and a little jus to dip.

★ Signature

Sourdough, burnt-butter pumpkin, whipped feta, sage and caramelised onion.

V

Tahini, pomegranate, herbs, preserved lemon and toasted seeds.

VGGFDF

Dill cream cheese, capers, shaved fennel and a squeeze of lemon.

Arborio, thyme, aged parmesan and a drizzle of truffle oil.

VGF

Made each morning, served with buttered sourdough. Ask what’s simmering.

V

72-hour laminated dough, baked at six. Gone by ten on weekends.

V

Spiralled brioche, cardamom sugar and an orange-blossom glaze.

★ SignatureV

Two batons of dark chocolate in flaky, golden pastry.

V

Moist, flourless and perfumed with whole-orange syrup.

VGF

Caramelised top, soft centre and seasonal compote.

VGF

Salted caramel, cocoa crumb and a spoon of crème fraîche.

V

Sixteen-hour cold brew over ice, premium tonic and a strip of grapefruit peel.

★ SignatureVGGFDF

House caramel, a double shot and cold milk over big, slow-melting cubes.

V

Fresh-pressed blood orange, mint and soda. Bright, bitter, very refreshing.

VGGFDF

Ceremonial-grade matcha whisked with coconut milk and a touch of agave.

VGGFDF

Vanilla bean gelato drowned in a double espresso.

VGF

Apple, cucumber, celery, lime and mint, pressed to order.

VGGFDF

Gin, vermouth and bitters rested in a small oak barrel for six weeks.

★ SignatureVGGFDF

Vodka, fresh espresso and vanilla, shaken hard until it foams.

VGGFDF

Bourbon, smoked maple and orange oils, stirred over one large cube.

VGGFDF

Bitter orange, rosemary and tonic, with a long finish and no regrets.

VGGFDF

A rotating small-producer pour. Ask what’s open tonight.

VGGF

Crisp, dry and local, served very cold.

VGGF