
Spanish Latte
₹220Double espresso, condensed milk, one ice cube. Sweeter, smoother, easier on the second sip. Our most ordered cup.
Single-origin pour-overs, cold-brewed patience, full kitchen plates and slow desserts. The board changes with the season — these are the keepers.
The everyday board. Single-origin Coorg, brewed by hand. Today's roast notes change weekly — ask the bar.

Double espresso, condensed milk, one ice cube. Sweeter, smoother, easier on the second sip. Our most ordered cup.
Today's roast, brewed for you in three minutes flat. Notes change weekly — ask the bar.
One double shot. Coorg estate, light-medium roast. Drink it standing up.
Espresso, steamed milk, free-poured rosetta. The opening cup, every morning.
Espresso, equal parts milk and foam. A small, classical answer to most questions.
Espresso, steamed milk, a thread of wild Coorg honey instead of sugar.
South Indian filter coffee, the way our grandmothers meant it. Bronze tumbler. Loud slurp encouraged.
A two-cup glass-paper brew with a tea-like clarity. Best with the Burnt Basque.
Air pressure does the work. Smooth, bright, fast — a barista favourite.
The cold board — sixteen-hour brews, ceremonial matcha, fruit pours and frappés. Built for the second cup.

Sixteen hours of patience, then a finish of orange peel oil. Dark like the road home, smooth like a confession.

Ceremonial-grade matcha whisked, layered over cold milk. No syrups, no shortcuts.

Cold milk, fresh strawberries, a soft pink pour. Pretend it's not your second one.

Espresso, Biscoff caramel, thick cold milk, crushed cookies. The 4 PM pick-me-up.
Two shots, cold water, one big ice cube. Stripped down, not watered down.
Vanilla bean ice cream, drowned in a fresh shot. Eat it fast.
Crushed mint, fresh lime, soda. Zero coffee. Sometimes you just need a glass of green.
Espresso, dark chocolate, cold milk, marshmallow on the rim if you're nice.
Built for the way we drink. Light brunches, full mains, plates that finish before the second cup goes cold.

Fresh catch, charred over flame, finished with a smoky paprika cream. Greens, mash, and a wedge of lime.

Cremini, oyster, butter, a whisper of truffle. Slaw, herbed yogurt, brioche.

House sourdough, smashed avo, soft egg, chilli oil. The unofficial brunch standard.

Two eggs poached in spiced tomato, feta, parsley, chilli. Served with a wedge of toasted ciabatta.

Buttery shortcrust, custard set just-soft, today's filling. Comes with arugula and a chilli-jam dot.

Three cheeses, charred peppers, tortilla off the flat-top. Salsa and herbed sour cream on the side.

Slow-roasted tomato, basil, a swirl of cream. House sourdough on the side.
Arborio, basil pesto, parmesan, a slice of grilled pancetta. The plate that made the menu.
Couscous, roasted veg, hummus, feta, dukkah. Light, slow, late-summer.
Six wings, twice-fried, a sticky honey-chilli toss. Best after 7 PM.
Slow desserts to be eaten the way they're meant to be — with a second cup, on a soft chair, never in a hurry.

Chocolate cremeux, mascarpone cloud, cocoa-soil base. Eats like dessert wants you to.

Madagascar vanilla, soft set, fresh strawberry. The dessert that tastes like a long exhale.
Caramelised top, custardy heart. Best paired with a Chemex.
Mascarpone, espresso-soaked savoiardi, cocoa. We layer it tall.
Twelve minutes from order to spoon. Order with the second drink, never the first.
Single-origin espresso baked into the batter. Warm, fudgy, no apology.
Single-estate beans, packed within 24 hours of roast. Whole bean or ground to your brew method. Available at the bar — or shipped anywhere in Kerala on request.
Light-medium roast. Versatile across V60, Aeropress, and milk drinks. The bag at our home counter.
Deeper roast. Built for stovetop espresso, Moka, French Press. Cocoa, dried fruit, full body.
This quarter's pick — anaerobic-fermented natural process, jasmine and stone-fruit. Limited 80 bags / month.
V60 dripper, server jug, 50 paper filters, 250 g of our Everyday roast, and a hand-folded brew card.
Insulated 350ml steel tumbler, painted matte cream, illustrated coffee-farm wrap.
Physical or digital. From ₹500 to ₹5,000. They never expire — pick up at the bar or order via WhatsApp.
Most cakes contain eggs and dairy. The Burnt Basque and Tiramisu contain raw eggs. We can do most coffee drinks with oat or almond milk on request — ₹40 add-on.
Items marked vegetarian use no meat. We can flag vegan substitutions — ask the server. The Mediterranean Grain Bowl is vegan as plated.
Last food order at 11:00 PM. Espresso bar runs till 11:15 PM. We close the doors when the last cup goes down — usually 11:30 PM.
For two or more, especially after 7 PM. Reserve via the form on the home page or WhatsApp +91 7902 889 998. Walk-ins welcome — we keep tables for them.