Our Menu

Single-origin shot, rich crema, intense and bold

Double espresso, hot water, clean and smooth

Double ristretto, velvety microfoam, served in ceramic

Equal parts espresso, steamed milk, and foam with cocoa dust

House-roasted beans, oat milk, salted caramel drizzle

Single-origin hand-pour, Coorg estate beans, served black

16-hour slow-steeped, served over ice, smooth and bold

Cold brew over sparkling tonic water, orange peel garnish

Hand-pounded spice blend, Assam tea, whole milk, jaggery

Ceremonial-grade Uji matcha, steamed oat milk, light honey

Dried chamomile flowers, French lavender, calming and floral

Ruby red hibiscus, lime, mint, light sweetness

Strong CTC tea, adrak-elaichi blend, served cutting-style

Fresh turmeric, ginger, black pepper, steamed milk, honey

72-hour laminated dough, French butter, golden flaky layers

Filled with frangipane cream, topped with toasted almonds

Ceremonial-grade matcha cream, white chocolate drizzle

Wild yeast, 48-hour ferment, crusty exterior, soft crumb

Double-shot espresso, Belgian chocolate, sea salt, served warm

Soft brioche dough, Ceylon cinnamon, cream cheese frosting

Dark chocolate batons wrapped in buttery laminated dough

Caramelised banana, toasted walnuts, brown butter glaze

Sourdough, smashed avo, poached eggs, chilli flakes, microgreens

Toasted English muffin, poached eggs, hollandaise, smoked salmon

House granola, Greek yogurt, almond butter, seasonal fruits, honey

Three-egg omelette, onion, tomato, green chilli, served on sourdough

Fluffy buttermilk pancakes, maple syrup, fresh berries, whipped cream

Baked eggs in spiced tomato sauce, feta, fresh herbs, warm pita

Sourdough, sautéed wild mushrooms, truffle oil, parmesan shavings

Ciabatta, buffalo mozzarella, heirloom tomato, basil pesto

House-made hummus, warm pita, olives, pickled vegetables, za’atar

Grilled chicken, sun-dried tomato pesto, mozzarella, arugula

Chef’s daily creation, served with sourdough croutons and herb oil

Quinoa, roasted vegetables, feta, olives, lemon-tahini dressing

Burnt caramelised top, creamy centre, served with berry compote

Espresso-soaked ladyfingers, mascarpone cream, cocoa dust

Alphonso mango curd, passionfruit glaze, almond shortcrust

Warm molten chocolate cake, vanilla bean ice cream

Double espresso poured over house-made vanilla gelato