Flat White
Double shot ristretto espresso balanced with velvety micro-foamed whole milk.
Double shot ristretto espresso balanced with velvety micro-foamed whole milk.
Equal parts rich espresso and textured warm milk in a rock glass.
Handmade sea salted caramel sauce, textured milk and marked espresso layers.
Single origin Ethiopia Yirgacheffe freshly brewed tableside with floral and citrus notes.
18-hour cold water slow steeped coffee, silky body with chocolate finish.
Madagascar vanilla bean syrup, barista oat milk, double shot espresso over ice.
Artisan tonic water, fresh lime twist topped with a float of bold espresso.
Prime May harvest Black Sea loose leaves brewed in double kettle, served in tulip glass.
Japanese Uji ceremonial grade green tea whisked with creamy steamed milk.
Melted 70% Callebaut dark chocolate, whole milk topped with toasted marshmallows.
Freshly squeezed citrus, crushed mint leaves and natural spring water.
Brewed wild hibiscus petals, blueberry puree and lime slices served chilled.
Freshly baked golden all-butter layered croissant with flaky crust.
Creamy molten center with a caramelized crust. Served with warm dark chocolate ganache.
Fudge chocolate brownie with roasted green pistachios and sea salt flakes.
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Plant-based oat, almond and lactose-free milks are available upon request. Please inform our barista about any food sensitivities.
Select allergens you want to avoid.