GOOD COFFEE.
GREAT FOOD.
BETTER PLAY.

Ceremonial-grade matcha whisked with hot water and milk. Vegetal, quiet, unsweetened unless asked.

Matcha shaken cold with mango and milk. Grassy finish, fruit at the top.

Matcha shaken cold with mixed berries and milk. Tart top, matcha's savoury edge underneath.

Matcha over caramel and cold milk with a touch of sea salt. Sweet, salty, bitter, in that order.

Oat Milk / Almond Milk

Swap dairy for oat or almond. Oat pours creamier, almond stays lighter.

Dark chocolate melted slowly into warm milk, whisked silky.

Dark chocolate whisked into cold milk over ice. Rich, spoon-thick, closer to dessert than drink.

Milk tea over chewy tapioca pearls. The one that started everything.

Sweet Thai tea over chewy tapioca pearls. Bright, aromatic, unmistakable.

Hong Kong-style milk tea over chewy tapioca pearls. Robust and creamy.

The house boba tea, blended to our own recipe.

Double espresso over cold milk and ice.

Strong dark coffee over condensed milk and ice.

The signature in house cold coffee.

The Miloccino, our own iced coffee.

Cold coffee with Lotus Biscoff and cold milk.

Latte with mascarpone cream, cocoa dust and a coffee soak.

Cold brew shaken with mango and passion fruit.

Cold brew over fresh orange juice and a strip of peel.

Cold brew with mixed berries.

Coarse-ground beans, cold water, time.

Concentrated cream, no milk, no dilution.

Double espresso lengthened with hot water.

Equal parts espresso and warm milk.

Espresso, steamed milk, thick foam.

Espresso, steamed milk, a thin layer of foam.

Latte built on condensed milk instead of sugar.

Espresso, dark chocolate, steamed milk.

Latte with caramel and a pinch of sea salt.

Pasta sheets layered with spinach and mushrooms, baked in butter chicken sauce in place of ragu. Cheese-topped, bubbling from the oven.

Kadai chicken (onion, capsicum, coarse masala) over rice with a rich chicken jus. Topped with home-tossed soft omelette ribbons.

Veg / Non-Veg

Grilled vegetables or chicken with peppers and onions in a Mexican fajita spice. Wrap it, or plate it as a share.

Grilled fish over a quinoa salad tossed with fresh vegetables in a light dressing. Simple, so the fish leads.

Chettinad-sautéed mushrooms over Mexican herb rice, paired with cauliflower in a coconut Vellai kurima. Light and creamy, no chilli heat.

Thick-cut broccoli seared and finished in an arrabbiata of garlic and red chilli. Served alongside a sweet, crunchy corn salad.

Whole black lentils and kidney beans slow-cooked Peshawari style with butter and cream. Served over cumin-tempered rice.

Penne in a butter, cream and parmesan Alfredo. Choose vegetable, chicken or seafood.

Fusilli in a pink sauce built by folding beetroot through a tomato-cream base. Choose vegetable, chicken or seafood.

Mexican-spiced chicken in soft or crisp shells, layered with fresh toppings. A punchy, handheld bite.

Chicken marinated in a bold Nellore-style masala and fried to a charred, smoky edge. Crisp outside, juicy through.

Chicken baked in a crisp garlic-parmesan crust, keeping the finish light, savoury and cheese-forward.

Pastry parcels of spiced chicken and sultanas, baked to a flaky shell. Subtle sweetness against the savoury filling.

Tortilla chips loaded with Mexican-spiced chicken and melted cheese. Built for the middle of the table.

Toasted crostini topped with prawns in aglio e olio. Garlicky, simple, prawn-led.

Egg and soy batter around a prawn bhurji centre, cooked paniyaram-style, finished with teriyaki.

Thai-spiced vegetables parcelled, tied, and fried to a crackling shell. Served with sesame mayo.

Cheese and potato mashed with makhani, breadcrumbed and fried golden. Served with more makhani on the side.

Paneer in a char-forward masala, seared to a smoky, blackened edge. Crisp outside, soft inside.

Potatoes smashed flat, fried to a craggy edge. Served with fresh avocado salsa and a cooling mint mayo.

Golden fries, plain or tossed in a fiery peri peri seasoning.

Thick-cut wedges fried to a crisp shell with a fluffy centre. Plain, or dusted in peri peri spice.

Ripe mango churned into a milk gelato base. Fruit-forward, unfussy.

Milk chocolate gelato folded through hazelnut praline and crushed wafer.

Ground pistachio churned into a milk gelato base. Nutty, faintly savoury, no green colouring anywhere.

Tart blackcurrant churned into a milk gelato base. Deep purple, a clean palate reset.

Vanilla gelato ribboned with fudge and crushed chocolate biscuit.

Toast soaked in espresso custard and griddled to a caramel edge. Served with a small espresso milk pour.

Quinoa salad crowned with an avocado tartare, lifted with a mango emulsion. Layered, light, fruit-led.