Coffee
House espresso, single-origin pour-over, batch-brew filter. Beans rotate monthly.
Single-origin pour-overs, all-day brunch, and a corner that's exactly the right amount of busy.

House espresso, single-origin pour-over, batch-brew filter. Beans rotate monthly.
House granola, sourdough toast, the eggs, a daily special.
Croissants from the bakery up the block. Vegan oat cookies. Sourdough loaves to take home (Sat only).
A guest roaster on filter every Friday. Ask the barista.





We opened with one machine, four stools, and a theory: if the coffee is honest and the room is warm, people come back. Eight years in, the regulars order by nod. That's the whole business plan.
“The cortado is the reason I bought a house in this neighbourhood. I'm not joking.”
No — it's first come, first seated. Groups of 5+ can email ahead on weekdays and we'll hold the big table.
Welcome before 11am on weekdays. After that the tables go back to conversations and crosswords.
On the bench seats outside, always. Water bowls provided; day-old croissant ends negotiable.
Whatever's on the grinder is on the shelf — 250g bags, ground to order. Saturday is sourdough loaf day too.
Public holidays we open late (9am) and skip brunch — espresso only.