Coffee, plates, and the in-between.

Double ristretto cut with silken steamed milk. A quiet, velvety start to the morning — the cup we drink ourselves.

Single-origin cocoa, a whisper of brown sugar, flaked sea salt on the foam. Sweet, savoury, and surprisingly bright.

Eighteen-hour cold brew, light on the tongue, with cracked green cardamom and a slow pour of milk over ice.

Rotating single estate, brewed by the cup. Ask what's on today — we'll tell you what it smells like.

Steamed almond milk infused with kashmiri saffron threads and a scrape of nutmeg. Tastes like a slow afternoon.

House-set curd, rose petal preserve, a spoon of raw honey. Served tall, very cold, with a paper straw.

Two soft-scrambled eggs on sourdough, cultured butter, cracked pepper, a small bowl of chilli crisp if you want it.

Thick buttermilk stack, saffron-steeped milk folded through, drizzled with wild honey and toasted almonds.

Charred sweet corn, smashed avocado, lime, coriander, toasted seeds. On rye if you'd rather.

Three-egg omelette folded with onion, tomato, green chilli and coriander. Toast on the side, no negotiation.

Hand-cut, twice-fried, tossed in truffle salt and grated parmesan, with a garlic aioli you'll fight over.

Creamy burrata, sliced heirloom tomatoes, basil oil, cracked pepper, toasted sourdough on the side.

Slow-cooked yellow dal, tempered cumin and curry leaf, lemon, fresh coriander. Served with warm naan.

Three cheeses, honeycomb, dried fruit, crackers. Built for two people with nowhere to be.

Castelvetrano olives, citrus peel, rosemary. Almonds toasted with smoked paprika and sea salt.

Espresso-soaked sponge, mascarpone cream, bitter cocoa. Made in small batches, often gone by sundown.

Two soft gulab jamun, warm saffron syrup, a spoon of clotted cream. Childhood, but plated.