The Menu

Double shot of house espresso poured over organic milk and hand-cut ice — smooth, sweet, balanced.

18-hour slow-steeped cold brew over artisan tonic, finished with orange peel.

Long-pull espresso over cold filtered water and ice. Clean, bright, no fuss.

House fig-caramel syrup, double espresso and cold milk over crushed ice.

Espresso, single-origin cocoa and cold milk — finished with a dusting of cocoa.

Slow cold brew crowned with a cardamom brown-sugar cold foam. Autumn's quiet luxury.

Madagascan vanilla bean syrup, double espresso and cold milk over hand-cut ice.

Velvet microfoam over a ristretto double — the house classic, done properly.

Equal thirds espresso, steamed milk and foam, dusted with single-origin cocoa.

Silky steamed milk over a double shot. Simple, and never rushed.

Double espresso lengthened with hot filtered water.

A 20g double shot of the house blend — short, syrupy, caramel-sweet.

Toasted pecan and maple syrup under a classic flat white. Limited for the season.

Espresso meets single-origin dark chocolate and steamed milk.

Single-origin pour-over on a rotating roast list. Ask for today's.

Stone-ground ceremonial Uji matcha, whisked to order and topped with silk-steamed milk.

Iced oat milk layered under a cloud of whipped ceremonial matcha.

House strawberry coulis, cold milk and ceremonial matcha — layered by hand.

The 'dirty matcha' — a double espresso folded into iced matcha milk.

Ceremonial matcha over artisan tonic and ice, with a citrus twist.

Pure ceremonial-grade Uji matcha, whisked with hot water. Nothing else.

Roasted green tea — toasty, mellow, low in caffeine — with steamed milk.

Laminated over three days with cultured butter. A crust that shatters.

Two batons of 70% dark chocolate wrapped in croissant dough.

Twice-baked with a frangipane heart and toasted flaked almonds.

Cardamom-sugar morning bun, baked at dawn.

Dark banana and toasted walnut loaf with a mascarpone smear.

Sharp Sicilian lemon syrup soaked through a warm sponge.

Burnt top, custard centre — baked to order, never chilled stiff.

Flaky danish, pistachio cream, a single raspberry.

Smashed avocado, chilli crunch, lime and toasted seeds on sourdough.

Griddled halloumi, thyme honey and rocket on toasted sourdough.

Dry-cured bacon in a buttered soft roll. Brown sauce on request.

Triple-stacked with chicken, smoked streaky bacon, egg mayo and tomato.

Rotating seasonal soup with warm sourdough and olive oil.

House granola, Greek yoghurt, seasonal berries and honey.

All-butter puff pastry, seasoned pork, wholegrain mustard.

Add a 20g double to any drink.

Barista oat milk in any latte or flat white.

Barista almond milk, gently steamed.

House Madagascan vanilla bean syrup.

Salted caramel, made in-house weekly.

Proper cream, softly whipped.

Yorkshire honey over any drink or toast.