Freddo Espresso
Hot espresso shaken hard with ice until chilled, aerated, and capped with thick foam, then poured over fresh ice. Strong, clean, and espresso-forward, no milk needed.
Cold Brew Coffee
Coarsely ground coffee steeped in cold water for 12–16 hours, strained twice for clarity, and served black over a single large ice cube. Deep, smooth, and naturally low in bitterness.
Iced Oat Milk Cappuccino
Espresso and chilled barista-style oat milk over ice, topped with a thick, airy oat milk foam cap and a light dusting of cocoa powder for a true cappuccino contrast.
Iced Flat White
Double ristretto and cold whole milk over ice, finished with a whisper-thin microfoam sheen for a rich, warm caramel-coloured drink stronger than an iced latte.
Iced Cortado
Equal parts freshly brewed espresso and cold milk served over a single large ice cube, for a deep caramel-brown, concentrated, and balanced iced coffee.
Iced Americano with Lemon
Cold filtered water and ice topped with freshly brewed espresso, finished with a briefly warmed lemon peel twist for a clean, elegant citrus lift.
Iced Vanilla Latte
Vanilla syrup, cold milk, and ice topped with freshly brewed espresso poured slowly for the signature swirl, then stirred into a smooth, evenly sweet iced vanilla latte.
Classic Iced Latte
Cold milk and ice topped with freshly brewed espresso poured slowly to create the signature swirling ribbons, then stirred into a smooth, milk-forward iced latte.
Portuguese Custard Tarts (Pastéis de Nata)
Rolled, laminated puff pastry shells filled with a silky cinnamon-lemon custard and baked at extreme heat until the custard develops its signature dark caramelised spots.
