Our espresso bar runs on a dual-group machine tuned for sweetness and clarity rather than sheer intensity. Single-origin espressos rotate weekly; milk drinks — flat white, cappuccino, cortado and piccolo — are built on microfoam with a satin finish that folds into the coffee instead of sitting on top. Every milk pitcher is weighed before steaming, and shots are dialed to a yield that preserves origin character even under textured milk. If you prefer plant-based options, oat and soy are available with the same texture standards. Ask the barista what is on the dial today — we taste every change before service.
Pour-Over & Batch Brew
Filter coffee is where extraction nuance shines. V60 pour-overs are served at the bar with a visible arc — bloom, pulse pours, final drawdown — so you can follow the rhythm that produced your cup. Batch brew fills the mid-morning rush with a clean, bright profile that holds well for refills without turning bitter. We adjust grind and water temperature when humidity shifts, because Singapore mornings are not static. Filter menus list process, elevation and tasting notes in plain language. If you are curious about technique, stand at the bar and watch — we welcome the conversation.
Seasonal Sparks
Seasonal Sparks are limited drinks that reinterpret a origin or flavour idea through a salon lens — never as sugary gimmicks. A spark might pair a washed Ethiopian with orange peel and tonic for a afternoon refresher, or layer a small-batch cold brew with house-made syrup and cream cap for a dessert-adjacent treat. Each spark runs for four to six weeks and is listed on the brew board with its inspiration and method. When a spark ends, it leaves the menu cleanly — we do not stretch novelty past its best window. Follow the board or ask at the bar for what is live this month.
Pastries & Light Plates
The pastry counter opens with the salon and closes when the last viable bake sells out — usually mid-afternoon for croissants, later for cakes. We source from local bakeries who share our butter-forward, not-too-sweet approach. Morning buns, almond croissants and seasonal tarts sit alongside light plates: avocado on sourdough, granola bowls and simple sandwiches that complement rather than overpower your coffee. Everything is plated for the room or packaged neatly for the park. If you have dietary needs, ask — we maintain a current allergen sheet at the counter and update it whenever recipes change.
Brew Workshops
Workshops are small-group sessions — typically eight seats — held on selected Saturday mornings before public opening. Topics rotate: home espresso dialing, V60 pour arcs, milk texture fundamentals and sensory cupping for beginners. Each workshop includes tasting, hands-on practice and takeaway brew notes you can reference at home. No prior experience is required; curious regulars and complete newcomers sit side by side. Booking opens two weeks ahead via the contact form or in person at the bar. Private sessions for offices or friend groups can be arranged with two weeks notice and a minimum of six participants.
Takeaway & Office Orders
Takeaway cups are double-walled and lid-fit for cycle and walk commutes along East Coast Road. Order at the bar or call ahead during peak hours — we will have your flat white or batch brew ready at the counter. Office orders for nearby workplaces accept pre-7:30 pickup with a minimum of six drinks; include milk preferences and any decaf splits in your message. We do not offer delivery apps — direct orders keep quality control in our hands and reduce unnecessary packaging. For recurring office contracts, email [email protected] with your schedule and we will propose a standing menu with weekly rotation options.
Salon seating · stay for a second cup
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