Everything we pour and plate.

Double ristretto, silky milk. Our house blend from a Collingwood roaster.

Double shot over hot water. Ask for today's single origin.

Espresso poured over cold milk and house strawberry purée. The one people photograph.

Cold milk, crushed strawberries, a little vanilla. No coffee, all joy.

Single origin espresso floated on tonic and ice, orange peel.

Two thick hotcakes, macerated strawberries, honeycomb butter, maple.

Sourdough, lemon, chilli, feta, pepitas. Add a poached egg +4.

Oats soaked overnight in oat milk and apple, yoghurt, toasted seeds.

Milk bun, crispy bacon, fried egg, smoky tomato relish.

Buttermilk chicken, slaw, pickles, hot honey on a toasted bun.

Roast pumpkin, brown rice, greens, pickled onion, sesame.

Ask at the counter. Always cheese, never boring.

Brown butter pastry, pistachio frangipane, fresh strawberries.

Orange, olive oil and almond. Moist enough to need a fork.

Vanilla gelato drowned in a hot double shot.