Composed for the palate

Every item is an editorial study in flavour — sourced with intention, served without hurry.

Seasonal release · May 2026

Autumn Harvest

Ethiopian Yirgacheffe with notes of bergamot and stone fruit — roasted lightly and served as pour-over or espresso.

From $7

Double shot, 22g in — clarity, depth, and a long finish.

Dark chocolate · caramel · hazelnut

$6.50

Microfoam silk over a double ristretto base.

Cream · cocoa · toasted almond

V60 service with rotating single-origin lots.

Seasonal · floral · citrus

$6.50

Velvet milk texture, double ristretto — Melbourne style.

Milk chocolate · malt · honey

$7.50

Uji matcha whisked with filtered water and oat milk.

Umami · sweet grass · cream

Spiced slow-steep with native pepperberry.

Cardamom · ginger · black tea

$28

Farm eggs, sourdough, heirloom tomato, market greens.

Seasonal produce · house ferments

$26

Foraged mix on polenta with pecorino and herbs.

Earthy · umami · truffle oil

Laminated daily with French butter.

Flaky · buttery · golden

Pastry chef selection — changes weekly.

Rotating fruit · crème pâtissière

$12

Single-origin espresso over house gelato.

Bitter · sweet · cold contrast