Every dish, a mood.

Double espresso with velvety steamed milk and a delicate foam crown.

Slow-pulled espresso, Madagascar vanilla, silky micro-foam.

Farm eggs with black truffle shavings on brioche toast.

San Marzano tomatoes, fior di latte, torn basil, extra virgin olive oil.

Hand-rolled fettuccine in aged parmesan cream, cracked pepper.

Aged cheddar, caramelised onion jam, house sauce, brioche bun.

Slow-cooked tomato gravy, cashew cream, cottage cheese.

Warm dark chocolate cake, vanilla bean ice cream, gold leaf.

Ganache, cold milk, whipped cream, chocolate shavings.

72% dark chocolate ganache stirred through single origin espresso.

20-hour steeped, notes of cocoa, orange peel, and brown sugar.

Assam leaves simmered with cardamom, clove, and ginger.

Muddled mint, lime, cucumber, and elderflower tonic.

Smashed avocado, chilli oil, feta, poached egg, microgreens.

Fluffy stack with maple butter and seasonal berries.

Truffle cream, mozzarella, wild mushrooms, parmesan snow.

Penne, tomato, chilli, garlic, fresh basil.

Beetroot-quinoa patty, avocado, sriracha mayo.

24-hour simmered black lentils, cultured butter finish.

Wok-tossed noodles, garden vegetables, house soy.

Crispy dumplings in tangy garlic-ginger sauce.

Espresso soaked ladyfingers, mascarpone cream, cocoa dust.

Vanilla ice cream, crushed cookies, whipped cream.