Menu
COFFEE
| Espresso | 65 |
| Espresso lungo | 65 |
| Americano | 65 |
| Batch Brew | 65 |
| Cortado | 65 |
| Cappuccino | 70 |
| Double cappuccino | 90 |
| Flat White | 85 |
| Latte | 75 |
| Iced Latte | 95 |
| Matcha Latte | 85 |
| Chai Latte | 80 |
| Hot chocolate | 85 |
| Mocha | 90 |
| Iced Coconut Matcha | 95 |
| Tea | 80 |
| Espresso Tonic | 95 |
| alternative milk | +15 |
| decaf shot | +15 |
| extra shot | +15 |
SEASONAL
| Cheesecake Latte | 105 |
| Lime Cookie Latte | 105 |
| Grep & Berry | 95 |
| Passionfruit Immunitea | 95 |
WEEKEND BRUNCH JZP
| Turkey sandwich with homemade cranberry sauce and gruyère cheese served with vegetable salad1, 3, 7, 11, 12 | 185 |
| Kimchi scrambled eggs served with artisan bread slices and vegetable salad1, 3, 6, 7, 10 | 185 |
| Chocolate french toast served with homemade cherry jam, vanilla ice cream and almond flakes1, 3, 5, 6, 7, 8, 11 | 190 |
| Vegan cinnamon oat porridge with banana, blueberries and cashew cream1, 5, 8 | 165 |
WEEKDAY & WEEKEND BRUNCH CHURCHILL
| Toast with Feta Scrambled eggs and Smoked Salmon1, 3, 4, 7, 11 | 210 |
| Parmesan Scrambled eggs on Mortadella slices1, 3, 7, 8 | 175 |
| Banana Pancakes with Custard cream, Nuts and Honey1, 3, 7, 8, 13 | 175 |
| Halva and Raspberry Oat porridge1, 5, 6, 11 | 150 |