The Menu.
Locally roasted beans. Proper technique. Rum in anything if you ask nicely.
The Coffee
All espresso made on our house blend from a local Wirral roaster. Filter rotates weekly.
Single or double. Nothing added.
Double ristretto, microfoam. The one to judge us by.
Equal parts espresso and steamed milk.
Third espresso, third milk, third foam.
Double shot, steamed milk, light foam.
Rotating single origin. Ask what's on today.
Brewed slow for 18 hours. Served over ice.
Double shot over ice, cold milk.
Rum in your coffee.
The thread that ties us to the bar downstairs. These are the ones people come back for.
Espresso, steamed milk, a measure of dark rum.
Double espresso, rum-caramel foam. Sweet, strong, not shy.
18-hour cold brew, spiced rum syrup, served long over ice.
Our signature ice cream, a double espresso poured over. Eat it fast.
Vanilla, dark rum, double shot. Dangerously smooth.
Rum & Raisin Ice Cream
Made in small batches. Dark rum, plump raisins, proper cream. Served as it is or as an affogato — a double espresso poured over the top. There is no better way to have it.
The Bakes
Fresh every morning. From local suppliers and baked in-house. Gone when they're gone.
Baked every morning. Butter. Proper layers.
House baked. Sticky glaze, heavy on the cinnamon.
Dense, dark, local bakery. Not the dry kind.
Ask what's in today. Changes with the season.