Our house-blend espresso over cold whole milk and ice. Clean, smooth, and the drink most regulars start their morning with.

Espresso shaken with cold milk and a generous swirl of Biscoff spread. Sweet, spiced, and dangerously easy to finish.

All the caramelised warmth of Biscoff stirred into a velvety hot latte. The one to order on a slow morning.

A double shot over cold frothed milk with a thread of wildflower honey stirred in. Subtle sweetness, no syrup.

Thick espresso cappuccino dusted generously with a house-blended cinnamon spice mix. Warm, aromatic, and just a little indulgent.

Espresso, dark cocoa, and mascarpone-infused steamed milk — a latte that genuinely tastes like the dessert it is named after.

Robusta concentrate dripped slowly over sweetened condensed milk and crushed ice. Thick, sweet, and hits harder than it looks.

Our 18-hour cold brew brightened with fresh orange zest and a touch of vanilla. Smooth acidity, zero bitterness.

Cold brew with brown sugar, toasted oat cream, and a whisky-barrel inspired flavour. No alcohol — all the atmosphere.

A classic americano with a floated layer of orange-infused cream. Beautiful to look at, even better once you stir it.

Espresso with steamed milk, house pumpkin syrup, and warming spices. A seasonal classic that earns its reputation.

Strawberry-infused black tea with an Earl Grey base and a vanilla cream float. Inspired by London fog, made for warmer days.

A thick shake blended with three kinds of chocolate brownie, cold milk, and vanilla ice cream. Not for the faint of heart.

European-style hot chocolate made with real 70% cocoa and steamed whole milk. Deep, rich, and nothing like a packet mix.

A delicate honey-apple tisane inspired by Korean yuja tea — light, gently sweet, and perfect between meals.

A warm shot of raw honey, fresh lemon juice, and hand-grated ginger root. Zingy, cleansing, and genuinely good for you.

Cold-pressed orange with turmeric, ginger, and a pinch of black pepper to activate it. Bright, energising, and properly made.

Ceremonial-grade matcha whisked with cold oat milk poured over ice. Clean and grassy with a natural sweetness — no syrups added.

Cold matcha layered over a fresh blueberry compote base. Pour it over ice and watch the colours blend before you stir.

Matcha blended with coconut milk and a touch of palm sugar. Tropical, smooth, and just sweet enough to feel like a treat.

Oat milk matcha with a fresh strawberry puree layer swirled in. Creamy, fruity, and pretty enough to pause before drinking.

Toasted sourdough with smashed avocado, chilli flakes, fresh lemon, and micro herbs. The one that started it all, still on the menu for good reason.

Fluffy American-style stack served with a generous pour of maple syrup and a pat of salted butter melting over the top.

Our signature pancake stack slathered in housemade dark chocolate hazelnut spread and topped with crushed hazelnuts.

Yellow vanilla pancakes with a chocolate smiling face on top. A fun stack for the kids — and honestly for the adults too.

A light, protein-rich egg white omelette with fresh herbs and a side of toasted sourdough. Clean and satisfying.

Sautéed wild mushrooms with melted cheddar folded into a golden omelette. Simple, earthy, and consistently brilliant.

Grilled chicken sausage and two kinds of melted cheese folded into a fluffy omelette. The filling breakfast for a long day ahead.

The classic desi omelette — onion, tomato, green chilli, and fresh coriander. Made the way it has always been made.

Eggs baked in a skillet with sautéed mushrooms, double cream, and gruyère. Served bubbling with a side of crusty bread for scooping.

A toasted bagel with house basil pesto, tangy sun-dried tomatoes, and smooth cream cheese. A Mediterranean bite in every mouthful.

Sliced chicken salami, garlic aioli, caramelised onion, and fresh rocket on a toasted sesame bagel. Satisfying and properly stacked.

Sautéed mixed mushrooms with gruyère and a drizzle of truffle oil, pressed in toasted sourdough. Umami all the way through.

A chilled sandwich with basil pesto, oven-roasted vegetables, and fresh mozzarella on a soft ciabatta. Light and flavour-forward.

A toasted sandwich packed with spiced pulled chicken, pickled jalapeños, and a warm queso sauce that gets in every corner.

Classic pepperoni, smoked cheddar, and mustard aioli pressed in a toasted baguette. No fuss, just exactly what it sounds like.

Creamed spinach, soft poached egg, and crumbled feta on toasted bread. Named for a reason — leave feeling noticeably stronger.

Toasted sourdough generously spread with garlic butter and blanketed in melted mozzarella. A permanent fixture at this table.

Garlic bread loaded with shredded smoked chicken and two kinds of melted cheese. Heavier and heartier than the classic.

Golden skin-on potato wedges seasoned with a house spice blend and served with a house dipping sauce. Great to share, better to keep to yourself.

Tortilla chips piled high with seasoned beans, jalapeños, sour cream, fresh salsa, and a blanket of melted cheese.

Hummus, warm pita, marinated olives, tabbouleh, and pickled vegetables on one board. The table-starter that slows everyone down.

A velvety blended soup of roasted broccoli and sweet peas with a swirl of cream and herb oil. Served with a thick slice of crusty bread.

A light, crystal-clear chicken broth with rice noodles, tender chicken, and fresh herbs. The one to order when you need to feel better.

Slow-roasted bell peppers and ripe tomatoes blended into a smoky, silky soup with a drizzle of basil oil. A hug in a bowl.

Thin-crust pizza with a deliberately smoky char, San Marzano tomato sauce, and fresh-pulled mozzarella. Simple and perfect.

Stone-baked base with tandoori-marinated chicken tikka, red onion, and a coriander chutney base. Two cuisines, one great pizza.

A seasonal vegetable pizza built around whatever is freshest at the market that day. Ask the counter for today's toppings.

A white-base pizza with caramelised mushrooms, truffle oil, and shaved parmesan. Earthy and elegant — the one for mushroom lovers.

Charred marinated paneer on a spiced tomato base with fresh green chilli and coriander. An unapologetically Indian pizza done well.

House-made beef meatballs on a rich slow-cooked tomato sauce with oregano and a generous layer of melted mozzarella.

Spicy sausage, nduja, pickled Calabrian chillies, and smoked scamorza. For people who mean it when they say they like heat.

Our take on the loaded classic — three meats, three cheeses, one decision. Nobody has regretted ordering it yet.

Penne in a fiery San Marzano tomato sauce with garlic, dried chilli, and torn fresh basil. Classic arrabiata, done with care.

Rigatoni in a slow-cooked pomodoro sauce with caramelised onions, a splash of red wine, and pecorino stirred in at the end.

Spaghetti tossed in golden garlic, good olive oil, chilli flakes, and flat-leaf parsley. Five ingredients — the real measure of a kitchen.

Fettuccine in a four-cheese cream sauce from an old family recipe. Rich, indulgent, and the most-ordered pasta on the table.

Slow-cooked beef meatballs in a deep tomato ragù over al dente spaghetti, finished with fresh basil and parmesan.

Creamy elbow pasta in a three-cheese béchamel with a golden parmesan crust on top. Comforting to an almost unreasonable degree.

Pillowy stuffed ravioli in a silky alfredo cream sauce with cracked black pepper and fresh basil. Soft, rich, and satisfying.

Stuffed ravioli in a bright, piquant arrabiata with chilli and garlic. The lighter alternative to the alfredo — still hits the spot.

Layered lasagne sheets with a creamy béchamel and a four-cheese alfredo filling, baked until the top is perfectly golden.

Classic lasagne with slow-cooked beef bolognese and béchamel, layered and baked until it holds its shape on the plate. The original.

Our most-ordered main — a pan-seared chicken breast resting in the house signature sauce, served with seasonal sides. The dish people come back for.

Roasted seasonal vegetables in the same house signature sauce. Every bit as good as the chicken version — no compromise on flavour.

A herb-crusted fillet of white fish baked with lemon butter and a side of dressed greens. Light, clean, and quietly impressive.

Golden pan-fried chicken breast topped with marinara, melted mozzarella, and fresh basil. Italian-style comfort at its most reliable.

Chicken breast stuffed with a cheese and herb filling, oven-baked until golden and served with roasted vegetables and a reduction.

A whole chicken leg marinated in wood-fire spices and slow-cooked until the outside is properly charred and the inside is falling off the bone.

Crispy chicken tenders marinated in our house peri peri blend. Medium heat, smoky, and served with fries and a cooling dip.

Grilled chicken skewers glazed with a sweet-spicy bang bang sauce and a peanut drizzle. Better than most Thai restaurants in town.

Marinated chicken strips in a warm wrap with garlic toum, pickled turnip, and house slaw. Messy in the best possible way.

A thick beef patty with smashed avocado, pickled red onion, and sriracha aioli in a brioche bun. Served with fries on the side.

A juicy lamb patty with aged cheddar, caramelised onion jam, and mustard mayo in a toasted brioche bun. The burger that converts people to lamb.

A hearty plant-based patty with hummus, oven-roasted vegetables, and house pickles. Not a compromise — genuinely a great burger.

Crisp romaine, house-made caesar dressing from scratch, parmesan shavings, and sourdough croutons baked in garlic butter.

Grilled chicken, cooked quinoa, edamame, and mixed greens with a lemon-tahini dressing. High protein, genuinely filling, actually good.

Warm slices of herb-roasted chicken over mixed leaves with sun-dried tomatoes, toasted pine nuts, and a balsamic glaze.

Chopped romaine, cherry tomatoes, cucumber, kalamata olives, and red onion with a proper mountain of crumbled feta. No dressing needed.

A nourishing bowl built to a regular's exact order — grains, greens, roasted vegetables, protein, and our house dressing. Ask what's in it today.

Grilled chicken breast over brown rice and steamed greens with a light soy-ginger dressing. Clean, simple, and exactly what it says it is.

Crispy pan-fried tofu, roasted seasonal vegetables, and brown rice dressed in a sesame miso sauce. The vegetarian bowl done with intention.

Arborio rice slow-cooked with wild mushrooms, a splash of white wine, and finished with shaved parmesan and cold butter. Takes 20 minutes and worth every one.