Armadale

Croissant

7.10

Traditional French croissant, prepared over 3 days.

Pain au Chocolat

7.90

Traditional chocolate croissant, with two dark chocolate batons.

Kouign Amann

9.50

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

9.20

Croissant pastry baked with a brown sugar, cinnamon and orange zest filling, and rolled in that same deliciously spiced sugar.

Ham & Gruyere

10.80

A croissant baked fresh with a filling of shaved ham, swiss gruyere and seeded mustard.
Contains: meat

Cheese & Vegemite Escargot

10.70

An escargot pastry filled with Vegemite béchamel and gruyère cheese.
Contains: rennet

Everything Croissant

11.00

April special – Lune's twist shaped with a herb paste, baked, then filled with chive cream cheese. Finished with everything bagel seasoning.
Contains: fructose

Rhubarb & Vanilla Danish

10.70

April special – A danish filled with rhubarb puree, vanilla custard and rhubarb batons.
Contains: fructose

ANZAK KA

11.20

April special – Lune's classic Kouign Amann shaped with a sheet of anzac biscuit dough before baking. Baked in a butter, sugar, in a pinch of salt for a caremalised crunch.

Cruffins

Lemon Curd

9.80

Filled with house made lemon curd, citrus sugar and candied lemon zest.

Toasted Marshmallow Cruffin

10.00

April special – A cruffin dusted in marie biscuit sugar then filled with chocolate fudge sauce and toasted marshmallow whip. Finished with a dusting of strawberry sherbert, more marshallow whip and mini marshmallows.
Contains: gelatine

Twice Baked

Almond

11.70

The original Croissant aux Amandes, prepared with almond frangipane and garnished with a healthy amount of flaked almonds.
Contains: added nuts, alcohol

The Shaker Lemon Pie

14.70

April special – A traditional croissant twice-baked with macerated lemon frangipane and lemon curd. Finished with more frangipane, slivered almonds, and torched Italian meringue.
Contains: added nuts

Coco Rough

15.00

April special – A Lune Pain au Chocolat soaked in almond syrup and filled with a chocolate and coconut frangipane. The pastry is then topped with more frangipane and coconut flakes. After baking it is dusted with icing sugar and drizzled with melted chocolate.
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.

DRINKS MENU

At Lune, we offer a focused coffee menu that has been intentionally curated to complement our pastries.

Coffee from Square One Coffee Roasters, Hot Chocolate from Mörk and Chai from Chai La Lai.