Traditional French croissant, prepared over 3 days.
Traditional chocolate croissant, with two dark chocolate batons.
Traditional pastry from the Bretagne region of France, laminated with sugar and baked in a mould lined with butter, sugar and salt, until caramelised.
Croissant pastry baked with a brown sugar, cinnamon and orange zest filling, and rolled in that same deliciously spiced sugar.
A croissant baked fresh with a filling of shaved ham, swiss gruyere and seeded mustard.
Contains: meat
An escargot pastry filled with Vegemite béchamel and gruyère cheese.
Contains: rennet
April special – Lune's twist shaped with a herb paste, baked, then filled with chive cream cheese. Finished with everything bagel seasoning.
Contains: fructose
Filled with house made lemon curd, citrus sugar and candied lemon zest.
The original Croissant aux Amandes, prepared with almond frangipane and garnished with a healthy amount of flaked almonds.
Contains: added nuts, alcohol
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
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.
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.
- Large +0.60
- Almond +1.10
- Soy/Oat/Iced +0.60