The MORE menu

Double shot, house single-origin. Short, strong, straight to the point.

Velvety microfoam over a double ristretto. Our barista favorite.

Double espresso, oat milk, served cold with a hint of brown sugar.

Equal parts espresso, steamed milk and airy foam. Dusted with cocoa.

Steeped 18 hours, charged with nitrogen. Smoky, creamy, zero sugar.

A softer, milkier take — espresso stretched with steamed milk.

Stone-ground Uji matcha whisked with milk, hot or iced.

65% dark chocolate melted into steamed milk. Rich, never sweet-heavy.

Jasmine green tea shaken with lychee and lemon.

Creamy avocado, palm sugar and a splash of lime, blended on ice.

Bergamot black tea with a touch of vanilla cream.

Citrus yuzu, sparkling water and mint. Bright and fizzy.

Glazed beef, free-range egg, sambal and rice. Our kitchen signature.

Slow-simmered chicken broth with ginger, lemongrass and rice noodles.

Eggs any style, sourdough, smoked sausage, mushroom and baked beans.

Silky egg sauce, guanciale, pecorino and cracked pepper.

Greens, roast chicken, avocado, citrus dressing and toasted seeds.

Scrambled eggs, chives and smoked butter on thick-cut sourdough.

Flaky, twice-baked and filled with frangipane. Baked each morning.

Creamy, caramelized on top. Unapologetically dense and good.

Crisp outside, fluffy inside — maple syrup and a scoop of vanilla.

Toasted slice, whipped butter and sea salt flakes.

Brown butter, dark chocolate chunks and a crunchy sea-salt finish.

Packed with berries and a crunchy sugar crust.