Slow mornings,deep flavour.

Built on smoke,
saffron & patience

We opened with six tables, one espresso machine and a stubborn belief that a café should feel like someone's living room — only with much better food. Seven years later the room is bigger, the fire is still real, and every plate still leaves the pass within ninety seconds of being finished.

Our produce comes from three farms within 90km. Our coffee is roasted weekly in small batches. Nothing is fried ahead, nothing is reheated, and the bread is baked twice a day.