Our menu

Eggs poached in spiced tomato and peppers, with warm bread.

A stack of three with blueberries, banana and maple syrup.

Sunny-side eggs, avocado and chilli flakes on toasted sourdough.

Caramelised banana, berries and a spoon of cream.

Smashed avocado, soft-boiled eggs, lemon and za'atar.

Thick yogurt, honey, granola and fresh strawberries.

Seared salmon, rice, edamame, cabbage, corn and sesame dressing.

Roast sweet potato, chickpeas, avocado, greens and tahini.

Tomato, garlic and chilli, finished with parmesan and basil.

Garlic toum, pickles and fries, wrapped in saj bread.

Farfalle, basil pesto, cherry tomatoes and rocket.

Charcoal-grilled beef kofta, herb salad and garlic yogurt.

Grilled sirloin, hand-cut fries and peppercorn sauce.

Twelve hours in the oven, glazed, with charred tomatoes.

Sliced rump with rosemary potatoes and a rocket salad.

Smoked green wheat, roast chicken, almonds and yogurt.

Greens, roast squash, walnuts, pomegranate molasses dressing.

Spiced rice, roast chicken and toasted nuts, served in the pan.

Double shot of our house blend with silky milk.

A single-origin bean, brewed by hand at your table.

Black tea, lime and a little mint, brewed every morning.

Squeezed to order from Jordan Valley oranges.

Vanilla sponge, raspberry cream, baked this morning.

Espresso-soaked biscuits and mascarpone, a house favourite.

Dark chocolate sponge and ganache, warm on request.

Brown butter and dark chocolate, straight from the oven.