Lune
Armadale
Croissant
6.60
Traditional French croissant, prepared over 3 days.
Pain au Chocolat
7.20
Traditional chocolate croissant, with two dark chocolate batons.
Kouign Amann
8.10
Traditional pastry from the Bretagne region of France, laminated with sugar and baked in a mould lined with butter, sugar and salt, until caramelised.
Morning Bun
9.00
Croissant pastry baked with a brown sugar, cinnamon and orange zest filling, and rolled in that same deliciously spiced sugar. Pictured.
Ham & Gruyere
10.20
A croissant baked fresh with a filling of shaved ham, swiss gruyere and seeded mustard.
Contains: meat
Pepperoni Pizza
10.00
November special – An escargot pastry filled with pepperoni, napoli-style sauce and mozzarella. Topped with fior di latte, fresh basil and a drizzle of olive oil.
Contains: meat, fructose
Cruffins
Lemon Curd
9.00
Filled with house made lemon curd, citrus sugar and candied lemon zest.
Twice Baked
Almond
11.00
The original Croissant aux Amandes, prepared with almond frangipane and garnished with a healthy amount of flaked almonds.
Contains: added nuts, alcohol
The Turtle
14.50
November special – A twice baked pain au chocolat filled with a mork chocolate frangipane, caramel sauce and toasted pecans. Topped with candied pecans then drizzled with salted caramel and chocolate ganache.
Contains: added nuts, alcohol
DIETARIES
All products include gluten, dairy and eggs. We use nuts in an open kitchen environment, as such none of our products are considered nut free.