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.
An escargot pastry filled with Vegemite béchamel and gruyère cheese.
December special – A Lune escargot filled with napoli sauce and smoked scamorza. Topped with fiore di latte, pesto, fresh basil, and chilli oil.
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
December special – A pain au chocolat twice baked with chocolate frangipane and mint fondant. Topped with dark chocolate crumb, chocolate drizzle, and crushed candy cane.
Contains: added nuts, gelatine
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 compliment 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