Pulled on our house espresso, or brewed by the cup.
A double shot of our house blend — chocolate, red fruit, a long finish.
Two ristretto shots under a thin layer of steamed milk. The one we make most.
Equal parts espresso and warm milk, in glass.
A rotating single origin, brewed by the cup. Ask what is on today.
Espresso poured long over ice and cold milk.
Dark chocolate melted into steamed milk, finished with cocoa.
Served all day, because mornings are a state of mind.
Avocado, lemon, chilli and good olive oil on toasted sourdough. Add a poached egg.
Two poached eggs, hollandaise and cured ham on a toasted muffin.
A tall stack with maple syrup and a scoop of mascarpone.
On sourdough from the bakery down the road.
Three cheeses, caramelised onion, pressed until it crackles.
Roast chicken, streaky bacon, avocado and aioli.
Charred peppers, courgette, hummus and rocket.
Baked this morning. When they are gone, they are gone.
Laminated over three days. Best before ten.
Yesterday’s croissant, frangipane, flaked almonds, second bake.
Thick-cut and griddled in butter, if you like.
The plates and pours that have earned their place on the board.
Eggs baked into spiced tomato and peppers, with flatbread to mop it up.
House granola, thick yoghurt, seasonal fruit and honey.
Four layers, cream cheese, walnuts.