Considered, seasonal, slow.

Ethiopia Yirgacheffe — jasmine, bergamot, stone fruit.

House blend, silky microfoam, served in 6oz.

Double ristretto over hot water. Clean and bright.

Equal parts espresso and warm milk. 4oz.

18-hour steeped, smooth and chocolatey.

Stone-ground Uji matcha over oat milk and ice.

Hot ceremonial grade matcha with house oat milk.

Seasonal strawberry compote, matcha, milk.

Stone-milled flour, 36-hour cold ferment.

Twice-baked with frangipane. Buttery.

Hand-knotted, brown butter and cardamom sugar.

Burnt honey glaze, walnut crumble.

Sourdough, avocado, dukkah, lemon, soft herbs.

Coconut yoghurt, mango, toasted coconut, lime.

Whipped ricotta, citrus, maple, candied pecans.

House-cured ham, poached eggs, hollandaise, muffin.

King oyster, truffle, soft egg on sourdough.

Cured salmon, crème fraîche, capers, rye.

Burnt-top, salted caramel, sea salt.

Espresso-soaked layers, mascarpone, cocoa.

Brown butter, sea salt, 70% Valrhona.