Three small pours, one theme

A short flight built entirely around Satgudi orange, nimbu lemon and amber cardamom — three ways to taste the same citrus season.

Available October–March

A slow, warming pour built on a three-day ginger infusion. Best taken slowly, best taken in winter.

House signature

Our most requested pour — a short steep of chai and rose petal, finished without sweetener.

Summer only

A cold brew folded with strawberry and mango at peak season — the closest thing we have to dessert on the coffee program.

Seasonal, limited quantities

A handful of servings a day, only while the season's saffron lasts. Finished with a trace of maya honey.

Middle East / North Africa

Eggs slow-poached in a saffron-spiced tomato sauce, served with torn flatbread straight from the oven.

Japan

Rolled omelette, quick-pickled vegetables, steamed rice and a small bowl of miso soup.

Scandinavia

Dark rye, salmon cured on site, dill crème fraîche, a wedge of citrus on the side.

France, reworked

Brioche finished in brown butter, no syrup — just a thin pour of maya honey at the table.

Turkey

Poached eggs over garlic yoghurt, finished with a chai-spiced brown butter.

Vietnam

Rice noodles, fresh herbs, lime and chilli — built cold, meant for the warmer months.

The Levant

Hummus, labneh, olives and warm bread, enough for the table to share.

Mumbai, home ground

Spiced potato and chutney, pressed into grilled sourdough — the one dish that started closest to home.