Our menu

A double shot: bright, syrupy, chocolate finish.

Double ristretto with a thin layer of silky milk.

Classic and foamy, dusted with cocoa if you like.

Our most-ordered drink. Smooth, nutty, never too sweet.

Brewed by hand with the single origin of the week. Ask us what’s on.

Steeped for 18 hours, served over ice with a splash of milk or tonic.

Breakfast, Earl Grey, jasmine green, peppermint or chamomile. Served in a pot.

House spice blend simmered with black tea and ginger.

Melted 70% dark chocolate and whole milk. Whipped cream optional.

Pressed to order.

House-made with lemons, mint and a little honey.

Laminated over three days with cultured butter.

Twice-baked with frangipane and toasted flaked almonds.

Two batons of dark chocolate in every one.

Cardamom dough twisted with cinnamon sugar.

Plant-based and packed with berries.

Our 36-hour country loaf, whole to take home.

Sourdough, smashed avocado, lemon, chili flakes and whipped feta.

Eggs baked in spiced tomato and peppers, herbs, yogurt and grilled bread.

A stack of three with berries, maple syrup and crème fraîche.

House oat and seed granola, yogurt and poached pear.

Eggs your way, bacon, pork sausage, mushrooms, roast tomato and toast.

Always vegetarian, always with a thick slice of sourdough.

Basil pesto, arugula and aioli on our rosemary focaccia.

Grilled halloumi, herbed quinoa, roast vegetables and pomegranate.

Horseradish cream, pickled cucumber and fresh dill.

Buttery short crust, seasonal filling, dressed leaves on the side.

Sharp, sticky and soft in the middle.

Walnuts, warm spice and cream cheese frosting.

Flourless and fudgy, with a spoon of crème fraîche.

Vanilla custard and whatever the orchard sent us this week.

Dark chocolate chunks and flaky sea salt.