The menu

Two ristretto shots of our Attikan lot under a thin, glossy layer of steamed milk — dense, cocoa-forward, barely sweet.

• Vegetarian

Equal parts espresso and warm milk in a small glass. Bright red-fruit acidity that lands quickly and finishes clean.

• Vegetarian

A long shot poured over tonic and one clear ice block — juicy, bitter-sweet, with a quinine snap on the finish.

• Vegan
• Dairy free

Our house decoction, chilled and cut with a splash of milk — malty, caramel-heavy, the taste of a Chennai afternoon.

• Vegetarian

Hand-poured over four minutes. Stewed plum, jaggery and a long black-tea finish; served in a carafe with a tasting glass.

• Vegan
• Dairy free
• Gluten free

Steeped slowly overnight and served black over one clear ice block — thick, low-acid, all dark cocoa and dried date.

• Vegan
• Dairy free
• Gluten free

Laminated over three days, filled with frangipane and baked until the edges shatter. Dusted with icing sugar, warm until noon.

• Vegetarian
• Contains nuts

Dark, sticky and barely sweet, with roasted tahini running through the crumb and a burnt-sugar top.

• Vegetarian
• Contains nuts

Hand-knotted, proofed overnight and brushed with cardamom syrup straight from the oven — chewy centre, caramelised edges, warm spice on the finish.

• Vegetarian