29-35 Hamilton Pl, Edinburgh EH3 5BA, UK
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These tags come from reading the restaurant's own menu — always confirm directly with the restaurant before ordering. This menu includes dishes containing tree nuts — an allergen that can cause life-threatening reactions, so take extra care.
The restaurant's own note
“Due to the size and nature of our bakery all of our items may contain traces of gluten, eggs, milk, nuts, mustard, sesame seeds and sulphur dioxide. Regardless of the allergens listed on this menu, please inform our front of house staff of any dietary requirements prior to ordering, so they can provide the most up to date information as some ingredients may differ from time of posting.”
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Prosciutto cotto, apricot mostardo and montasio cheese.
Whipped nduja butter, garlic fermented honey, murcia al vino cheese and toasted fennel seed.
Charred creamed corn with creme fraiche, fermented jalapeno chillies, aged prima donna cheese.
Pork sausage roll with caramelised pineapple and scottish black pudding.
Sobrassada & fennel sausage in spelt puff pastry.
Crushed pea with mint, goats curd, marinated courgettes, pickled chillies and mizuna in focaccia.
Mortadella, stracciatella and pistachio pesto in focaccia.
Taleggio cheese, sliced potato, fresh thyme and parmesan on focaccia.
Goat's Curd, roasted Isle of Wight tomato and pickled chilli on focaccia.
Burnt basque cheesecake with vanilla and orange.
Beremeal shortbread, panela and brown butter caramel, manjari chocolate.
Sour cherry pâte de fruits, coconut financier, manjari chocolate ganache.
With chocolate, caramel and rum.
Available black or white, with our house Bread & Butter blend.
Please ask our Front of House team for the seasonal selection of house made tea.
Chocolate sponge, morello cherry confit, mascarpone crémeux and chocolate ganache.
Scottish strawberry confit, sheep's yoghurt cremeux, almond cake and strawberry elderflower salsa.
Coffee & cardamom mousse, manjari chocolate crémeux and caramelised cocoa nibs.
Caramelised croissant pastry with cardamom.
Scottish raspberry confit, panela and caramelised coconut custard.
With malt, cultured butter and TABLE single origin 63% nicaragua chocolate.
With malt and cultured butter.
Scottish raspberry confit, tonka bean custard & fresh scottish raspberries.
Wild blueberry and verbena confit, almond cake, mascarpone cremeux and fresh british blueberries.
Tasting notes: Papaya, Lime cordial and Spicy.
A blend of rooibos and spices, caffeine free.
Brazil, Ethiopia, Colombia. Tasting notes: Hazelnut, Chocolate, Apricot.
Tasting notes: Blueberry, raisins, decadent.
A blend of black teas with blue corn flowers and citrus.
Green tea from Yunnan, China.
Black breakfast tea.
47% Dominican hot chocolate from Bare Bones.
Twice baked pain au chocolat, with hazelnut frangipane and flaked hazelnuts.
Croissant loaf with almond frangipane, custard and seasonal jam.
Twice baked croissant with almond frangipane and flaked almonds.
Crème fraiche custard, spelt puff pastry and bramble buttermilk icing.
Plaited croissant pastry with Palestinian medjool date butter and salted panela butterscotch.
Our classic cinnamon bun with cinnamon butter, orange custard and rum syrup.
Our classic cardamom bun with freshly ground cardamom.
Still or Sparkling natural mineral water.
Sparkling soft drinks, please ask our Front of House team for the latest selection.
Sparkling orange soft drink.
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