Today's Menu

72-hour cold fermentation. Open crumb, thick blistered crust, subtle acidity that builds on the second bite. Baked in our deck oven every morning.

Whole-grain rye with toasted pumpkin, sunflower and caraway. Dense, nutty and satisfying — made for good butter or strong cheese.

Ancient einkorn wheat with local raw honey and a touch of lard for depth. Lighter crumb, slightly sweet, golden crust.

Deeply poolish-based dough, extra-virgin olive oil from South Australia's Mclaren Vale, fresh rosemary, Fleurieu salt flakes. Sold in slabs.

Stoneground spelt with Ligurian olives and a hint of lemon zest. Rustic, substantial. A good alternative for those who find wheat heavy.

27 layers. Cultured Pepe Saya butter. Three days of slow lamination. The kind that leaves you covered in flakes and doesn't apologise.

Two bars of Valrhona Guanaja 70% dark chocolate tucked into the same croissant dough. Not too sweet. Exactly as it should be.

Day-old croissants soaked in Cointreau syrup, filled with frangipane, baked again until caramelised. Toasted flaked almonds on top. Powdered sugar. Rich.

Brittany's great gift to the world. Laminated dough, sugar caramelised in butter, slightly crisp base, chewy centre, salty-sweet in every layer.

A rotating showcase of what's beautiful right now. Ask at the counter — this week we have a roasted pear and vanilla cream with candied walnut.

Bordeaux-style. Beeswax-brushed copper moulds. Deep mahogany exterior, custardy interior scented with rum and vanilla bean. Made in small batches.

Black Forest ham, aged Gruyère, a brush of Dijon. The closest thing to a proper French breakfast outside of Paris. Available until midday.

Short crust pastry shell, crème pâtissière, topped with whatever fruit is best right now. This week: blood orange and cardamom. Ask at the counter.

Dense, fudgy, deeply chocolate. Made without flour — genuinely gluten-free, not an afterthought. A small scoop of crème fraîche on the side.

Hazelnut brown butter, almond meal, a golden crust that gives way to a moist interior. Small and precisely made. Two bites of something serious.

Layers of dark chocolate ganache, praline feuilletine crunch, and milk chocolate mousse. Smooth, crunchy, addictive. One of the signatures.

Olive oil cake steeped with fresh lemon verbena from the kitchen garden. Light crumb, fragrant, barely sweet. Good with morning coffee.

Short, intense, direct. Our rotating single-origin pulled as a two-shot espresso.

Double ristretto, steamed whole milk, micro-foam. Classic Melbourne-style. Served in a ceramic cup, not a paper one, if you're staying.

Oat milk +$0.50

V60 pour-over by the cup. A brighter, cleaner way to experience a good bean. Ask us what's on the filter menu today.

Stone-ground Japanese matcha from Kyoto, steamed oat milk. Earthy, slightly sweet, nothing like the sweet-powder versions.

Loose-leaf masala chai brewed strong, steamed with whole milk. We make the blend in-house — ginger-forward, not candy-sweet.

Filtered still water or chilled San Pellegrino.

A modern take on the Australian classic. Sponge soaked in lychee syrup, strawberry jam centre, coated in white chocolate and desiccated coconut.

Short pastry shell, pistachio frangipane, a whisper of rose water, fresh raspberries, unsalted pistachio crumble.