Our Menu

Two shots of our house blend pulled over hot water. Clean, bold, unapologetic.

Double ristretto with micro-foamed whole milk. Silky, strong, and balanced.

Our house espresso with caramel notes, steamed oat milk, and a touch of vanilla bean.

Equal parts espresso and warm milk. The espresso lover's latte — cut, not diluted.

Classic Italian-style with thick foam and a deep espresso base. Traditional done right.

A single espresso shot over ceremonial grade matcha and oat milk. An unexpected harmony.

Shaken espresso with brown sugar syrup and oat milk over ice. Sweet, bold, refreshing.

Ristretto shot with a splash of warm milk in a 90ml glass. For those who know.

18-hour slow-steeped Sagada beans over ice. Smooth, dark, and never bitter.

Cold brew over sparkling tonic with a citrus peel. Bright, fizzy, and dangerously drinkable.

House cold brew topped with a scoop of vanilla bean ice cream. A dessert and a coffee in one.

Cold brew under a cloud of lightly salted vanilla cream. The sweet-savory contrast is the point.

Japanese ceremonial-grade matcha whisked smooth with steamed oat or whole milk.

Roasted green tea with caramel undertones and steamed milk. Earthy, warm, grounding.

Brewed chamomile infused with raw honey and frothed oat milk. Hug in a cup.

Fresh ube halaya blended with steamed whole milk. Creamy, purple, and very Filipino.

Sparkling water with fresh lemon, basil syrup, and mint. Alive and refreshing.

Valrhona dark chocolate melted into steamed whole milk. Dense, rich, unapologetically indulgent.

72-hour laminated dough, French butter, flaky and golden. The one you come back for.

Day-old croissant soaked in rum syrup, filled with frangipane, baked twice. A French café classic.

Caramelized, layered, and devastatingly good. Limited to 20 pieces daily.

Overripe Lakatan bananas, toasted walnuts, brown sugar crust. Slice or full loaf available.

Crisp edges, chewy center, with black sesame and a sprinkle of sea salt. Pairs with cold brew.

Orange zest, cinnamon sugar, and croissant dough rolled into a perfect coil. Warm and fragrant.

Smashed avocado on sourdough with pickled radish, everything bagel seasoning, and a soft poached egg.

Eggs poached in a spiced tomato and pepper sauce, served with grilled sourdough for dipping.

House granola with roasted nuts, oat milk yogurt, seasonal fruit, and local honey.

Two eggs your way, smoked longganisa, garlic rice, pickled vegetables, and toasted sourdough.

Brioche, béchamel, Black Forest ham, and aged Gruyère, broiled until golden and bubbling.

Smoked bacon, heirloom tomato, butter lettuce, Dijon aioli on thick-cut sourdough.

Zucchini, capsicum, eggplant, hummus, arugula, and balsamic glaze on warm ciabatta.

House tuna salad with capers, dill, melted cheddar on sourdough, pressed and golden.