Made from scratch, every day

A double shot of Hearth, our house blend. Rich, sweet and syrupy.

Equal parts espresso and silky steamed milk, served in a small glass.

A double ristretto under a thin layer of velvety microfoam.

Double espresso with steamed milk and a generous cap of foam.

Double espresso and steamed milk. Hot or iced.

Our signature: espresso, steamed milk, wildflower honey and a pinch of smoked cinnamon.

Espresso, house-made dark chocolate ganache and steamed milk.

Today's single origin, brewed fresh every half hour. Free refills when you stay in.

A rotating single origin, brewed by hand to order. Ask us what's on the bar today.

Steeped for 18 hours for a smooth, chocolatey cup. Served over ice.

Frozen cubes of our cold brew under cold milk and a touch of thyme honey. It gets stronger as you sip.

Earl Grey, English Breakfast, Jasmine Green, Chamomile or Fresh Mint.

Black tea simmered with ginger, cardamom, clove and black pepper, finished with steamed milk.

Ceremonial-grade matcha whisked to order with your choice of milk.

Dark chocolate ganache melted into steamed milk, topped with a toasted marshmallow.

Fresh lemons, wildflower honey and a little lavender over ice.

Squeezed to order.

Laminated over three days for a shattering crust and a soft, buttery middle.

Twice-baked with almond frangipane and finished with toasted flaked almonds.

Soft brioche swirled with cinnamon and cardamom sugar, finished with a brown butter glaze.

Our croissant dough wrapped around two batons of dark chocolate.

Brown butter, toasted walnuts and a crackly demerara top. Ask for it warm with salted butter.

Whatever is ripest this week, served with cultured butter and house jam.

Crisp edges, a fudgy middle and a pinch of flaky sea salt.

A whole-orange cake made with ground almonds instead of flour.

Seeded sourdough, whipped feta, sliced avocado, lemon and toasted sesame. Add a poached egg for 2.00.

Eggs baked in a spiced tomato and roasted pepper sauce with feta, herbs and grilled sourdough.

Soft scrambled eggs, aged cheddar and chili jam on a toasted brioche bun, with bacon or roasted mushrooms.

Fluffy pancakes with whipped ricotta, seasonal fruit and maple syrup.

Oats soaked in apple juice and oat milk, with coconut yogurt, poached fruit and toasted seeds.

Two free-range eggs scrambled, fried or poached, on buttered sourdough.

Free-range chicken, herb aioli, pickled fennel and arugula on toasted ciabatta.

Aged cheddar, gruyère and mozzarella with caramelized onion on sourdough, served with house pickles.

Farro, roasted squash, kale, pickled red onion and toasted seeds with a lemon tahini dressing.

Made fresh each morning and served with buttered sourdough. Ask us what's in the pot.