Marlowe

A short, syrupy pull. Cocoa, dried cherry, a clean finish.

Equal parts espresso and warm milk, served in glass.

Double ristretto under a thin veil of microfoam.

Tall foam, dusted with a whisper of cocoa.

Single-origin, brewed to order over five slow minutes. Ask for today's cup.

Cold and mellow, oat milk over slow-steeped espresso.

Steeped eighteen hours. Smooth, low and bittersweet.

Whisked with hot water — grassy, bright, velvet-thick.

Softened with your choice of milk. Comfort in a cup.

Roasted green tea — toasty, nutty, gently sweet.

Delicate white tea scented three times with jasmine.

House-blended, simmered slow with cardamom and ginger.

Slow-folded eggs, cultured butter, chives, and a thick cut of toasted country sourdough.

Smashed avocado, lemon, chili flake and toasted seeds over dense dark rye.

Whipped ricotta, wildflower honey, roasted stone fruit and cracked pink pepper.

Eggs baked in a slow tomato and pepper stew, harissa, herbs, warm flatbread on the side.

Toasted oat and maple granola, thick set yoghurt, compote of the day.

Two eggs, roast tomato, sautéed greens, cured mushrooms and sourdough — the full sit-down.

Twenty-seven layers, honey crust, a shattering shell.

Two batons of dark couverture folded into the flake.

Knotted, pearl-sugared, warm with cardamom and citrus.

Burnt-top, custard centre, a slice served just cool.

Moist, citrus-scented, dusted with icing sugar.

Brown butter, dark chocolate pools, flaked Maldon salt.