Our Menu
Traditional Plain Croissant
Pain au Chocolat
Roasted Coconut & Gula Melaka
This is a take on an Asian favourite - coconut custard bao. Ours will be a twice-baked croissant filled with an almond cream, packed with a gula melaka and desiccated coconut filling, and finished with roasted coconut chips.
Ginger Brulee
A croissant shell filled with a smooth and creamy brulee made with fresh ginger and finished with a traditional caramelized sugar topping.
Citrus Meringue
A cruffin packed with a smooth citrus curd (based on seasonality, imagine grapefruit or a classic favourite, lemon) and topped with perfectly whipped Italian meringue.
Prawn Sambal & Bacon
A savoury croissant filled with Singaporean bacon and a homemade spicy prawn paste.
Three Cheese Melt
Twice-baked. Cheddar, Gruyere and Parmesan. Enough said.
Burnt Butter and Chocolate Spelt Cookies with sea salt
Dark Chocolate Brownies
The ultimate brownie swirled with dulce de leche, chocolate chunks and roasted nuts.
Seasonal Lamington
An Aussie favourite but with a twist! We plan to bring you different favourite combinations based on seasonal produce and fruits but rest assure, it’ll be worth the wait.
Sourdough Signature
House Brioche
Morning Milk Bread folded with dark chocolate
A pillowy soft loaf that we believe is best eaten in thick slices. Have it on its own or lightly toasted with some jam. Even better, if you have leftovers, we highly recommend using this bread to make homemade French toast.
Apricot & Ginger Jam
Burnt Orange & Saffron Marmalade
Cinnamon Pear and Vanilla Jam
Raspberry, Rhubarb and Strawberry Spiced Jam
*Jam flavours will change according to seasonality
WEEKEND SPECIALS
Pandan & Coconut (kaya)
A cruffin that is dual filled with homemade kaya curd and coconut sago.
Filipino-styled Smoked Eggplant Ensalada
A savoury croissant packed with smoked eggplant and a tomato and onion salsa.
Longanisa & Atchara (pickled carrot and daikon)
A sweet and savoury Filipino sausage wrapped in our signature croissant topped with our house-made pickle.
