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
November special – Filled with napoli sauce and scarmozza before baking. Topped with more scarmozza, fresh pesto, fior di latte, basil leaves, and chilli oil.
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
November special – A traditional croissant twice baked with pecan frangipane. Topped with more frangipane, crunchy pecans, and a dusting of icing sugar. Finished with a dollop of maple bourbon cream.
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 by ONA, Hot Chocolate from Mörk and Chai from Chai La Lai.
- Large +0.60
- Almond +1.10
- Soy/Oat/Iced +0.60