Two services out of one kitchen.
The kitchen runs two services out of one room. Coffee and brunch until three, then the oven comes up for a short dinner menu that changes with what the market has.
Coffee and pour-over
Beans from a roaster in Puchong, changed every eight weeks.
Long black
RM12
Double ristretto, hot water, nothing else.
Flat white
RM14
Six ounces. The default order here.
Rose latte
RM18
Rose syrup we cook in-house, over ice, with a bud from the terrace.
Filter, single origin
RM16
Whatever is open on the bar. Ask what it is.
Brunch, until 3pm
All day Sunday.
Eggs on sourdough
RM26
Two poached, cultured butter, a lot of black pepper.
Basque cheesecake
RM24
Burnt hard on top, still loose in the middle. One slice left most days.
Green shakshuka
RM32
Tomatillo, spinach, feta, two eggs, bread to push it around with.
Dinner, from 6pm
Tuesday to Saturday. The pasta is rolled the morning of.
Tagliatelle, confit tomato
RM42
Slow tomatoes, garlic, chilli, a great deal of parsley.
Margherita, wood oven
RM38
Ninety seconds at full heat. Basil from the pots by the door.
Salmon, brown butter
RM58
Crisped skin, capers, whatever green the market had that morning.
