Freshly prepared daily in Addis Ababa
Our Menu Board
Explore our artisanal coffees, house-laminated pastries, and kitchen specials. Dialed in fresh every single morning.
Seasonal menu
Crafted plates, pastries, and bar favorites
Browse the current selection and filter by course, craving, or dietary preference.
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Yirgacheffe Single-Origin Pour-Over
Floral jasmine aroma, bright bergamot notes, and clean citrus finish from washed Yirgacheffe beans.
Kitchen profile
Chef curated
Guji Anaerobic Cold Brew
72-hour cold-steeped Guji coffee with deep blackberry, dark chocolate, and winey acidity.
Kitchen profile
Chef curated
Traditional Ethiopian Macchiato
Double shot of rich Sidamo espresso with thick micro-foamed milk in classic glass layering.
Kitchen profile
Chef curated
Addis Honey & Spiced Latte
Double espresso infused with pure Ethiopian wildflower honey, cinnamon, and steamed whole milk.
Kitchen profile
Chef curated
Oat Milk Flat White
Double shot espresso with silky micro-foamed Minor Figures oat milk.
Kitchen profile
Chef curated
Sidamo Espresso Double Shot
Concentrated shot pulling notes of cocoa nibs, stone fruit, and dark caramel.
Kitchen profile
Chef curated
Cardamom Spanish Latte
Espresso combined with sweetened condensed milk and ground green cardamom.
Kitchen profile
Chef curated
Iced Vanilla Bean Latte
House-made Madagascar vanilla syrup, double espresso, cold milk, over ice.
Kitchen profile
Chef curated
Cortado
Equal parts single-origin espresso and textured warm milk in a 4oz glass.
Kitchen profile
Chef curated
Affogato Gelato
Double shot of hot Yirgacheffe espresso poured over artisanal vanilla bean gelato.
Kitchen profile
Chef curated
Traditional Hashay Spiced Tea
Fresh ginger, cloves, cinnamon, and black tea brewed with honey and lemon.
Kitchen profile
Chef curated
Matcha Oat Latte
Ceremonial grade Japanese Uji matcha whisked with warm oat milk.
Kitchen profile
Chef curated
72-Hour European Butter Croissant
Classic French butter croissant laminated over 3 days for airy, golden flakiness.
Kitchen profile
Chef curated
Pain au Chocolat
Flaky puff pastry stuffed with two bars of rich 70% Belgian dark chocolate.
Kitchen profile
Chef curated
Almond Frangipane Croissant
Double baked butter croissant filled with almond cream and topped with sliced roasted almonds.
Kitchen profile
Chef curated
Cinnamon Cardamom Roll
Soft brioche dough swirled with Korarima cardamom, Ceylon cinnamon, and cream cheese glaze.
Kitchen profile
Chef curated
Cinnamon Apple Turnover
Golden puff pastry turnover filled with spiced local caramelized apples.
Kitchen profile
Chef curated
Fresh Whole Country Sourdough Loaf
Naturally leavened sourdough bread baked daily with crispy crust and chewy crumb.
Kitchen profile
Chef curated
Blueberry Lemon Streusel Muffin
Moist bakery muffin packed with fresh blueberries and zesty lemon glaze.
Kitchen profile
Chef curated
Pistachio Rose Water Danish
Flaky Danish pastry filled with pistachio custard and subtle rose blossom syrup.
Kitchen profile
Chef curated
Kouign-Amann
Breton caramelized croissant cake with crunchy sugar crust and salted butter layers.
Kitchen profile
Chef curated
Chocolate Hazelnut Babka Slice
Braided brioche bread swirled with Nutella chocolate and toasted hazelnuts.
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Chef curated
Savory Rosemary Cheddar Scone
Crumbly savory scone infused with sharp cheddar cheese and fresh rosemary.
Kitchen profile
Chef curated
Gluten-Free Almond Financier
French almond tea cake baked with browned butter and vanilla bean.
Kitchen profile
Chef curated
Signature Avocado & Chili Crunch Toast
Smashed Hass avocado, radish, chili crunch oil, and microgreens on thick toasted country sourdough.
Kitchen profile
Chef curated
Addis Morning Breakfast Skillet
Poached eggs, avocado, roasted cherry tomatoes, crumbled feta, and country sourdough bread.
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Chef curated
Poached Eggs Benedict on Brioche
Organic poached eggs, smoked turkey ham, and rich Hollandaise sauce on toasted butter brioche.
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Chef curated
Truffled Wild Mushroom Toast
Sauteed wild mushrooms, thyme, white truffle oil, and cream on toasted sourdough.
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Chef curated
Smoked Salmon & Dill Cream Bagel
Norwegian smoked salmon, capers, red onion, and dill cream cheese on everything bagel.
Kitchen profile
Chef curated
Overnight Mango Chia Pudding Bowl
Coconut milk chia pudding topped with fresh Ethiopian mangoes, toasted coconut flakes, and chia seeds.
Kitchen profile
Chef curated
Shakshuka Eggs in Spiced Tomato Ragout
Two organic eggs baked in spiced bell pepper and tomato stew with crumbled feta and warm bread.
Kitchen profile
Chef curated
Fluffy Buttermilk Pancakes with Berry Compote
Stack of three fluffy pancakes served with real maple syrup, whipped butter, and blueberry compote.
Kitchen profile
Chef curated
Organic Granola & Greek Yogurt Parfait
House-baked honey granola, Greek yogurt, fresh strawberries, and acacia honey drizzle.
Kitchen profile
Chef curated
Brioche French Toast with Caramelized Bananas
Thick sliced brioche soaked in vanilla egg custard, topped with caramelized bananas and pecans.
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Chef curated
Grilled Halloumi & Roasted Veggie Bowl
Seared halloumi cheese, roasted sweet potatoes, quinoa, spinach, and lemon tahini dressing.
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Chef curated
Aged Cheddar & Herb 3-Egg Omelette
Fluffy three-egg omelette stuffed with sharp cheddar, chives, and mushrooms with sourdough toast.
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Chef curated
Grilled Chicken Pesto Panini
Marinated grilled chicken breast, basil pesto, mozzarella, and sun-dried tomatoes on pressed ciabatta.
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Chef curated
Caprese Focaccia Sandwich
Fresh buffalo mozzarella, heirloom tomatoes, fresh basil, and balsamic reduction on artisan focaccia.
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Chef curated
Roast Beef & Caramelized Onion Sandwich
Slow-roasted tender beef, caramelized onions, horseradish mayo, and arugula on sourdough.
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Chef curated
Crispy Falafel & Tahini Wrap
House-made chickpea falafel, hummus, pickled turnips, cucumber, and tahini in warm pita wrap.
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Chef curated
Artisan Turkey Club Sandwich
Smoked turkey breast, crispy beef bacon, avocado, lettuce, and Dijon mayo on toasted brioche.
Kitchen profile
Chef curated
Mediterranean Quinoa Power Bowl
Quinoa, cherry tomatoes, kalamata olives, cucumber, chickpeas, feta cheese, and lemon vinaigrette.
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Chef curated
Grilled Salmon & Avocado Bowl
Pan-seared Atlantic salmon fillet over herbed brown rice, avocado slices, and edamame.
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Chef curated
Tender Slow-Roasted Lamb Bowl
Slow-cooked spiced lamb shoulder served over saffron basmati rice with minted yogurt sauce.
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Chef curated
Fresh Passionfruit & Mango Juice
100% freshly pressed Ethiopian mangoes blended with aromatic passionfruit pulp.
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Chef curated
Cold-Pressed Watermelon & Mint Cooler
Refreshing cold-pressed watermelon juice infused with fresh garden mint leaves.
Kitchen profile
Chef curated
Fresh Squeezed Orange Juice
Pure 100% natural orange juice squeezed fresh to order.
Kitchen profile
Chef curated
Iced Hibiscus & Ginger Tea
Tart hibiscus flowers brewed with fresh ginger root, sweetened with agave nectar over ice.
Kitchen profile
Chef curated
Sparkling Mint Lemonade
House lemonade blended with crushed ice, fresh mint, and a touch of sparkling soda.
Kitchen profile
Chef curated
Green Detox Smoothie
Spinach, green apple, cucumber, lemon, and ginger blended with coconut water.
Kitchen profile
Chef curated