Our recipes

Thick-cut toast, two soft eggs, cultured butter and a pinch of sea salt.

House-toasted granola, thick yoghurt, seasonal fruit and a drizzle of honey.

Slow-cooked oats, baked apple, toasted nuts and a swirl of cream.

Smashed avocado, whipped ricotta, chilli and lemon on toasted country loaf.

Eggs your way, roast tomato, mushrooms, greens and a generous slice of sourdough.

Laminated butter dough folded over three days creates that perfect flaky, buttery crumb we all crave.

Soft, sticky and best eaten warm straight from the oven — the corner piece is always the best.

Frangipane topped with toasted flaked almonds and a delicate sugar glaze for a classic pastry finish.

Two batons of dark chocolate folded into buttery layers.

A rustic free-form tart with whatever fruit is at its best right now.

Naturally leavened, blistered crust, open crumb. Take one home.

A bowl of the day's soup with warm buttered bread.

Slow-roast vegetables, whipped feta and herbs on house focaccia.

Leaves, grains, seeds and a bright lemon dressing.

Melted mature cheddar and caramelised onion on sourdough.

Our house blend, pulled short and sweet.

Double shot, silky steamed milk.

A rotating single origin, brewed by hand.

House-steeped spices, honey and your choice of milk.

Real dark chocolate, steamed milk, a little sea salt.

Simple butter, powdered sugar, and a touch of vanilla extract whipped until fluffy.