Eat & Drink.

Silky microfoam poured over a double ristretto.

Steeped for 18 hours — smooth, bold and low-acid.

A double shot pulled long over hot water.

Filter coffee with a shot of espresso dropped in.

House-spiced black tea with steamed milk.

Golden latte with fresh ginger and raw honey.

Vanilla gelato drowned in a shot of espresso.

Equal parts espresso and gently warmed milk.

Cold-brewed black tea with fresh-pressed lemon.

Iced green tea shaken with ripe mango purée.

White tea with peach and a hint of garden mint.

Sourdough, smashed avocado, chili flakes, lime.

Poached eggs, hollandaise, toasted English muffin.

House granola, thick yogurt, seasonal fruit, honey.

Eggs baked in spiced tomato with feta and herbs.

Aged cheddar and truffle on buttered brioche.

Buttermilk-fried chicken, slaw, house pickles.

Hummus, labneh, marinated olives, warm pita.

Laminated for two days with French butter.

Burnt-top, impossibly creamy centre.

Warm, soft, finished with a cardamom glaze.

Brown butter, roasted pistachio, flaky sea salt.