Our menu

A rich, velvety double shot.

Espresso lengthened with hot water — smooth and bold.

Espresso, steamed milk and a thick cap of foam.

Silky steamed milk poured over espresso.

Vanilla, milk and espresso finished with caramel drizzle.

Espresso and chocolate with steamed milk and cream.

Espresso, milk and caramel over ice.

Chocolate and espresso, shaken cold.

Blended iced coffee topped with whipped cream.

Cold brewed and poured over ice.

Spiced Guyanese sorrel, brewed and chilled.

Tangy passion fruit with fresh lime.

Squeezed fresh daily.

Black, green or herbal.

Fluffy fried bakes with seasoned saltfish — a Guyanese morning classic.

Buttery croissant with fluffy eggs and melted cheddar.

Eggs your way, sausage, toast, roasted potatoes and fruit.

Three golden pancakes with syrup and butter.

Pineapple or watermelon salsa with lime and herbs.

Warm rolls brushed with garlic butter and melted cheese.

Crisp plantain chips loaded with toppings.

Tender chicken in a coconut-lime cream sauce.

Crisp-skinned snapper with a zesty tomato & cucumber salad.

Garlic-soy glazed beef with sautéed vegetables.

Our Restaurant Week favourite — one appetizer, one entrée and one dessert.

Silky baked custard with toasted coconut.

Warm, spiced and caramelised.

Fudgy brownie with a scoop of vanilla ice cream.

Flaky and golden, baked this morning.

Chewy, generous and best with a latte.