— the brunch menu
Five short chapters
for a slow morning.
Coffee, brunch plates, the bakery case, what the season is doing, a small sweet ending. Read it slowly, the way you'd read a letter from the sea.
Morning coffee.
Single-origin beans from the Sintra cooperatives, rested fourteen days, pulled slowly by hand. The way coffee tastes when nobody is in a hurry.
"We measure each cup in seconds. The kindness shows."
Mateus — head barista
Citrus espresso
Double shot over a wedge of orange peel, sea-salt rim, served cool. The drink that opens the cafe.
Cortado de la casa
€4.20
House espresso, milk steamed silky
Slow drip · Yirgacheffe
€5.40
Floral, blueberry, citrus
Honey oat latte
€5.10
Wildflower honey, oat, double shot
— most lovedCardamom mocha
€5.60
Dark cocoa, ground cardamom, whole milk
Iced black, slow
€4.80
Twelve-hour cold brew, cherrywood note
Espresso macchiato
€3.80
Two thumbs of foam, traditional
Mediterranean brunch.
The heart of the menu — plates of olive oil, garden tomatoes, eggs cooked slowly, warm bread on clay. Served all day, eaten at the speed of conversation.
"A plate should know the place it was made in. Ours does."
Andre — kitchen
Mediterranean plate
Two olive-oil eggs, slow tomato confit, fresh ricotta, country focaccia, garden herbs, late-harvest olives.
Olive toast
€9.40
Sourdough, tapenade, lemon zest, herbs
Honey ricotta pancakes
€11.80
Ricotta, wildflower honey, figs
— weekend onlyEggs cooked in oil
€10.20
Soft yolks, tomato, herb oil
Avocado & labneh toast
€10.80
Smashed avocado, labneh, dukkah
Garden shakshuka
€12.40
Tomato-pepper stew, two eggs, feta
Wild mushrooms on focaccia
€11.80
Brown butter, thyme, soft cheese
Fresh bakery.
The case fills before the sun and empties by mid-afternoon. Twenty-eight folds, slow rises, butter folded in like a small promise.
"I want the bread to taste like the room it was made in."
Inês — head baker
Pistachio croissant
Twenty-eight folds, Bronte pistachio cream, candied rose petals, finished with sea salt.
Brown butter croissant
€3.80
Twenty-eight folds, gently dark
Fig & rosemary loaf
€6.20
Country sourdough, garden rosemary
Cardamom & orange bun
€3.90
Knotted by hand, pearl sugar
Walnut & honey scone
€3.40
Cold butter crumb, local honey
Olive & fennel focaccia
€4.80
Hand-stretched, finished with salt
Almond tart
€4.40
Vanilla cream, toasted slivers
Seasonal plates.
Whatever the coast is offering, we set on the table. The list moves with the markets, the weather, and what arrived this morning in our friend's wooden crate.
"Cook the thing while it still tastes of where it grew."
Sofia — pastry & seasons
Stone fruit galette
Buttered free-form crust, sun-warmed peach and apricot, almond cream, raw sugar finish.
Tomato & burrata bowl
€12.40
Heirloom tomatoes, burrata, basil oil
— summerRoasted pepper salad
€10.80
Charred peppers, capers, anchovy
Watermelon & feta
€9.40
Watermelon, mint, salt-cured feta
Grilled courgettes
€8.80
Lemon, garlic, garden herbs
Smoked trout plate
€13.60
Local trout, soft egg, dill
Fig leaf custard tart
€5.40
Infused custard, brown butter shell
— limited
Slow desserts.
Small sweet endings, served on cool ceramic. Each one made the same morning — never frozen, never hurried, always a little smaller than you'd hope.
"A dessert is the kindest sentence at the end of a meal."
Sofia — pastry & seasons
Vanilla cream tart
Madagascar vanilla custard set in a butter shell, finished with raw sugar and a thumb of lemon zest.
Olive oil & citrus cake
€5.80
Lemon zest, almond crumble, chamomile
Burnt basque
€6.40
Caramelised top, soft centre, sea salt
Dark chocolate pot
€6.80
70% Valrhona, sea salt, shortbread spoon
Pistachio rose cake
€7.20
Sponge, rose buttercream, petals
Pear & honey tart
€7.20
Poached pears, vanilla custard
Cardamom panna cotta
€6.60
Cream, cardamom, honey
— a small invitation