The Full Offering
Our Menu.
Everything made in-house. Everything worth staying up for.
Chapter One
Crêpes
Paper-thin, lightly golden, and made to order. Choose your own filling or trust our favourites below.
Classic Butter & Lemon
Brown butter, fresh lemon juice, dusting of caster sugar.
Chantilly & Strawberry
Fresh Chantilly cream, macerated strawberries, coulis.
Nutella & Banana
Warm Nutella, fresh banana slices, crushed hazelnuts.
Crêpe Suzette
Grand Marnier orange butter sauce, flambéed at your table.
Salted Caramel & Pecan
House salted caramel, roasted pecans, vanilla cream.
Dark Chocolate & Raspberry Chef's Pick
70% dark chocolate ganache, fresh raspberries, rose Chantilly.
Chapter Two
Waffles
Pressed until the outside shatters, soft and steaming inside. Topped generously and served hot.
Classic Maple & Butter
Pure Canadian maple syrup, cultured butter, sea salt flakes.
Vanilla Ice Cream & Berry Coulis
Two scoops of house-made vanilla bean ice cream, warm mixed berry coulis.
Midnight Black Sesame Signature
Black sesame cream, white chocolate drizzle, toasted sesame brittle.
Caramelised Peach & Mascarpone
Pan-roasted peach halves, whipped mascarpone, almond flakes.
Chocolate Fondant Waffle
Rich chocolate batter, molten centre, vanilla crème anglaise.
Lotus Biscoff & Cream
Biscoff spread, crushed Biscoff crumble, fresh whipped cream.
Chapter Three
Cakes & Entremets
Layered, glazed, and set overnight. Each cake is made in-house and sliced to order from the display.
Opéra Classic
Almond joconde sponge, coffee buttercream, dark chocolate ganache.
Fraisier
Génoise, mousseline cream, fresh strawberries, pistachio marzipan lid.
Chocolate & Hazelnut Entremet
Milk chocolate mousse, hazelnut praline feuilletine, cocoa mirror glaze.
Mango & Passionfruit Entremet
Coconut dacquoise, mango cremeux, passionfruit jelly, gold mirror glaze.
Vanilla Bean Cheesecake
New York-style set cheesecake, Madagascan vanilla, digestive base.
Seasonal Special
Ask our team what the kitchen is loving this week.
Whole cakes available to order with 48 hours notice. Call us on (03) 9540 3453.
Chapter Four
Pastries & Tarts
From the pastry kitchen daily. Numbers are limited, so come early or come after midnight when the new batch is out.
Éclair au Chocolat
Choux pastry, vanilla diplomate, dark chocolate fondant glaze.
Mille-Feuille
Caramelised puff pastry, vanilla crème pâtissière, fondant top.
Tarte au Citron Favourite
Brûléed lemon curd, sweet shortcrust shell, torched Italian meringue.
Paris-Brest
Praline mousseline, choux ring, flaked almonds.
Fruit Tart
Crème pâtissière, crisp pâte sablée, seasonal glazed fruit.
Macaron (Two-Piece)
Daily flavours from the pastry team. Ask at the counter.
Croissant au Beurre
Pure-butter laminated dough, baked to order from 6 am.
Pain au Chocolat
Two batons of Valrhona dark chocolate in laminated pastry.
Chapter Five
Drinks
Coffee, hot chocolate, and something cold. Everything designed to pair with something sweet on the plate.
Hot Drinks
Espresso
Single or double.
Flat White
Cappuccino
Latte
Hot Chocolate
Valrhona cocoa, steamed milk, dusted cocoa.
Chai Latte
House-spiced masala chai blend.
Matcha Latte
Ceremonial-grade matcha, steamed milk.
Cold & Specialty
Iced Latte
Cold Brew
18-hour steep, served over ice.
Midnight Mocha House Special
Cold brew, dark chocolate syrup, oat milk foam.
Affogato
A double shot poured over vanilla bean ice cream.
Sparkling Water
San Pellegrino, 500 ml.
Fresh Orange Juice
Seasonal Iced Tea
Ask the team for today's blend.
Milk alternatives (oat, almond, soy) available on all espresso drinks. Add $0.80.
