All brands
Prices and stock are set by each branch.
Every branch keeps its own menu, stock and prices. Pick yours and we'll show exactly what it can serve you today.
41 items
Baked hot and fast so the top scorches and the centre stays loose.
Blended with ice until it goes pale green.
Chickpeas we soak overnight, our own tahini, parsley and chilli.
Akkawi cheese, semolina thread, hot syrup at the table.
Taouk, garlic toum, pickles, fries inside — as it should be.
Boiled properly, with evaporated milk and a full stick of cinnamon.
Two ristretto-leaning shots of our Yemeni-Ethiopian house blend. Cocoa, date, a clean finish.
Shish taouk, lamb kofta and lamb chops, with garlic and pickles.
Two batons of 64% Valrhona in laminated dough.
Croissant dough, muffin tin, Aleppo pistachio cream piped in warm.
This month: a washed Colombian from Huila. Peach, cane sugar, tea-like.
A double ristretto under steamed milk poured thin. The one our baristas order.
Condensed milk, espresso, a pinch of salt. Sweet but not cloying.
Madagascan vanilla, no syrup shortcuts.
Twenty-seven layers, French butter, proved overnight.
Yemeni Mokha and Ethiopian Guji. Our everyday espresso.
Our best seller, over ice, in a taller glass.
Gunpowder green with fresh mint, poured from height.
Khalas dates, brown butter, a thick slice.
Layers of pistachio sponge, rose cream, candied petals.
Pistachio, walnut and cashew, cut small.
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