Eat well, drink slowly.

House blend, double shot. Notes of dark chocolate, hazelnut, brown sugar.

Two ristretto shots, velvety steamed milk. Our signature pour.

Equal parts espresso and warm milk. Small, balanced, perfect.

Classic build with a thick crown of microfoam.

A long, milky comfort. Choose your milk.

Single origin, rotating monthly. This month: Ethiopia Yirgacheffe.

Double shot over ice and cold water.

Espresso, milk, house caramel and a pinch of sea salt.

18-hour slow steep. Smooth, sweet, low acidity.

Ceremonial-grade Uji matcha whisked over ice.

Pot for one. Strong, malty, classic.

Roasted Japanese green tea with steamed milk.

Bergamot and lavender. Calm in a cup.

Smashed avocado, lemon, chilli, two poached eggs, dukkah.

Coconut yoghurt, seasonal fruit, our oat-and-honey granola.

Three eggs, sourdough toast, cultured butter, chives.

House-cured salmon, poached eggs, dill hollandaise, English muffin.

Baked eggs in spiced tomato, feta, charred sourdough.

Stack of three, blueberry compote, maple, mascarpone.

Tagliatelle, wild mushrooms, parmesan, truffle oil.

Quinoa, roasted veg, hummus, tahini, pomegranate.

House patty, aged cheddar, caramelised onion, brioche bun, fries.

Hand-laminated, 81% French butter, three-day process.

Soft, twisted, generously spiced.

Frangipane and flaked almonds.

Dark, creamy, custardy — the original.

Lemon syrup, sea salt, extra virgin olive oil.

70% dark ganache, hazelnut praline base.