Our current menu

Eggs baked in spiced tomato with grilled sourdough.

House rye, whipped herb cream, pickled shallot.

Slow-cooked oats, roasted plums, toasted hazelnut.

Two eggs, charred greens, fennel sausage and warm bread.

A rotating plate of roasted vegetables, grains and greens.

Brown butter, sage and a crust of rye.

Olive tapenade, roasted peppers, wild rocket.

Double ristretto with silky steamed milk.

A small, strong pour with a touch of toasted caramel.

A rotating single-origin, brewed to order.

Baked each morning, glazed with orange.

Tender crumb, a little citrus, best with butter.

Buttery crust, whatever the market had that week.