Espresso, oat milk, brown sugar syrup and a dash of cinnamon over ice.

Cold brew with house lavender syrup, local honey and oat milk.

Sparkling mango and yuzu soda with a hint of ginger — no coffee, all sunshine.

Ceremonial matcha layered over fresh strawberry purée and oat milk.

Double shot, steamed whole milk, wildflower honey and orange zest.

Espresso with steamed oat milk, rosewater and a touch of vanilla.

Espresso, steamed milk, house caramel and cinnamon sugar foam.

18-hour slow-steeped cold brew with vanilla cream float — our house favourite.

Single origin espresso — bright, fruity and full-bodied. 1 or 2 shots.

Double ristretto with steamed micro-foam milk. Silky and intense.

Classic Italian cappuccino with velvety foam and a dusting of cocoa.

Equal parts espresso and warm milk — smooth, no bitterness.

Steeped for 18 hours, served over ice. Smooth, low-acid and refreshing.

Double espresso over ice with cold-steamed oat milk. Cool and creamy.

Ceremonial grade matcha whisked with steamed oat milk. Earthy and calming.

House-brewed spiced tea with cinnamon, cardamom, ginger and steamed milk.

Hand-squeezed lemonade with a hint of elderflower and fresh mint.

Valrhona dark chocolate melted with steamed whole milk and a pinch of sea salt.

Sourdough with smashed avocado, everything bagel seasoning, chilli flakes and a poached egg.

Triple-decker with turkey, bacon, brie, tomato and house aioli on toasted sourdough.

Blended açaí with banana, topped with granola, fresh berries and honey.

House-made granola layered with Greek yoghurt, seasonal fruit compote and honey.

Poached eggs and smoked salmon on an English muffin with hollandaise.

Classic French croissant — flaky, buttery and baked fresh each morning.

Lemon-glazed scone bursting with fresh blueberries. Best warm.

Moist house-baked banana bread with walnuts and a drizzle of honey.

Soft brioche roll with cinnamon sugar swirl and cream cheese icing.

Twice-baked croissant filled with frangipane and topped with flaked almonds.