Flat white
Contact us →Made on the La Marzocca Linea PB with the house blend from a roastery forty minutes up the road. The blend is a washed Ethiopian and a natural Brazilian, and it changes slightly each spring and autumn.
£3.60
The menu
V60 pour-over
Contact us →We use the V60 for most single-origins. The current bean is a washed Kenyan from Nyeri, with a clean citrus finish that works well black. Takes about five minutes to brew and is worth it.
£4.20
Sourdough toast with seasonal toppings
Contact us →Two thick slices of the house sourdough, toasted on the griddle. Toppings rotate with the season: in autumn that's usually roasted squash with whipped ricotta and toasted seeds, or apple butter with a little sea salt.
£7.50
Egg dish of the week
Contact us →Changes every Monday. Recent versions have included baked eggs with harissa and cavolo nero, and a soft-scramble with brown butter and chives on rye. Written on the chalkboard above the counter.
£9.00
Grain bowl
Contact us →A rotating bowl built around whatever grain is in season: farro, pearl barley, or spelt. In autumn it tends to come with roasted roots, a tahini dressing, and something pickled. Usually vegan.
£9.50
Soup and bread
Contact us →One soup per day, made from scratch in the morning. Served with a thick slice of house sourdough and a small pot of butter. The soup changes daily and is written on the board.
£8.50
Almond croissant
Contact us →Made with a twice-baked croissant filled with frangipane and finished with flaked almonds and a dusting of icing sugar. Helen makes a fixed number each morning and they sell out most days by 10:30.
£3.80
Sourdough loaf (whole)
Contact us →Available Thursdays and Fridays. Three varieties: white, seeded, and a rye-wheat blend. The starter has been running since 2019. Pre-orders by Wednesday noon by email or phone.
£6.50