Menu · Wynyard · sydney cbd

CAFE & BAKery

Chef's signature salt breads, croissants, scrolls and puff pastries, plus specialty coffee, matcha and iced drinks. Sydney CBD, two minutes from Wynyard.

Chicken croquette puff pastry, a sealed rectangular parcel with a crimped border, its top covered edge to edge in a pale panko crumb blanket.
Cinnamon scroll, a glossy golden spiral bun with a single scoop of vanilla-flecked butter cream softening in the centre.
Tiramisu croissant, split and filled with a row of piped mascarpone rosettes, the top half dusted with cocoa powder and icing sugar.
Cracking white chocolate and blueberry salt bread, coated in a thin white chocolate glaze that drips down the sides, with a zigzag of blueberry compote across the top.
Chicken croquette puff pastry, a sealed rectangular parcel with a crimped border, its top covered edge to edge in a pale panko crumb blanket.
Cinnamon scroll, a glossy golden spiral bun with a single scoop of vanilla-flecked butter cream softening in the centre.
Tiramisu croissant, split and filled with a row of piped mascarpone rosettes, the top half dusted with cocoa powder and icing sugar.
Cracking white chocolate and blueberry salt bread, coated in a thin white chocolate glaze that drips down the sides, with a zigzag of blueberry compote across the top.
Beef rendang puff pastry, a sealed rectangular parcel with a crimped border and splayed lamination, topped with crispy fried shallot.
Walnut butterscotch croissant, a round flat laminated pastry lacquered in amber butterscotch and piled with caramelised walnuts.
Pastrami and provolone croissant, a wide laminated block cut open to show melted provolone and pieces of pastrami, its top scattered with poppy seeds.
Corn cheese salt bread, split and filled with whole sweetcorn kernels in browned melted cheese, flecked with spring onion and coarse black pepper.
Beef rendang puff pastry, a sealed rectangular parcel with a crimped border and splayed lamination, topped with crispy fried shallot.
Walnut butterscotch croissant, a round flat laminated pastry lacquered in amber butterscotch and piled with caramelised walnuts.
Pastrami and provolone croissant, a wide laminated block cut open to show melted provolone and pieces of pastrami, its top scattered with poppy seeds.
Corn cheese salt bread, split and filled with whole sweetcorn kernels in browned melted cheese, flecked with spring onion and coarse black pepper.
Chilli maple bacon scroll, a golden spiral bun loaded with crisped bacon, melted cheese and maple glaze, scattered with sliced spring onion.
Truffle mushroom and feta, a square laminated pastry with a raised golden border, filled with whipped feta, a fan of roasted mushrooms and slices of black truffle.
Matcha almond croissant, a laminated croissant covered in flaked almonds and dusted heavily with bright green matcha powder.
Crab stick and tamago salt bread, split and filled with soft egg, topped with shredded crab stick and cracked black pepper.
Chilli maple bacon scroll, a golden spiral bun loaded with crisped bacon, melted cheese and maple glaze, scattered with sliced spring onion.
Truffle mushroom and feta, a square laminated pastry with a raised golden border, filled with whipped feta, a fan of roasted mushrooms and slices of black truffle.
Matcha almond croissant, a laminated croissant covered in flaked almonds and dusted heavily with bright green matcha powder.
Crab stick and tamago salt bread, split and filled with soft egg, topped with shredded crab stick and cracked black pepper.
Garlic cream cheese salt bread, its crust coated in dark green garlic herb butter and split along the top with a thick piped line of cream cheese.
Signature salt bread from Salted, a glossy golden Korean-style shio pan roll with coiled seam ridges and coarse salt crystals scattered across the crown.
Chicken croquette puff pastry, a sealed rectangular parcel with a crimped border, its top covered edge to edge in a pale panko crumb blanket.
Cinnamon scroll, a glossy golden spiral bun with a single scoop of vanilla-flecked butter cream softening in the centre.
Garlic cream cheese salt bread, its crust coated in dark green garlic herb butter and split along the top with a thick piped line of cream cheese.
Signature salt bread from Salted, a glossy golden Korean-style shio pan roll with coiled seam ridges and coarse salt crystals scattered across the crown.
Chicken croquette puff pastry, a sealed rectangular parcel with a crimped border, its top covered edge to edge in a pale panko crumb blanket.
Cinnamon scroll, a glossy golden spiral bun with a single scoop of vanilla-flecked butter cream softening in the centre.
Tiramisu croissant, split and filled with a row of piped mascarpone rosettes, the top half dusted with cocoa powder and icing sugar.
Cracking white chocolate and blueberry salt bread, coated in a thin white chocolate glaze that drips down the sides, with a zigzag of blueberry compote across the top.
Garlic cream cheese salt bread, its crust coated in dark green garlic herb butter and split along the top with a thick piped line of cream cheese.
Corn cheese salt bread, split and filled with whole sweetcorn kernels in browned melted cheese, flecked with spring onion and coarse black pepper.
Tiramisu croissant, split and filled with a row of piped mascarpone rosettes, the top half dusted with cocoa powder and icing sugar.
Cracking white chocolate and blueberry salt bread, coated in a thin white chocolate glaze that drips down the sides, with a zigzag of blueberry compote across the top.
Garlic cream cheese salt bread, its crust coated in dark green garlic herb butter and split along the top with a thick piped line of cream cheese.
Corn cheese salt bread, split and filled with whole sweetcorn kernels in browned melted cheese, flecked with spring onion and coarse black pepper.

Bakery

Sweet & Savoury

Salt breads, croissants, puff pastries and scrolls. If you're new here, start with the signature salt bread. We bake it through the day.

See the salt bread up close

Salt Bread

Signature salt bread
The one it all started with: a lacquered crust giving way to a soft, buttery middle, coarse salt on the crown, warm all day.
6
Garlic cream cheese
Garlic herb butter over the crust and into every ridge, with a thick, rich line of cream cheese down the warm split.
9
Crab stick and tamago
Soft folds of tamago in a warm split roll, shredded crab stick piled over, a good crack of black pepper through it.
9
Corn cheese
Whole sweetcorn under melted cheese, blistered brown in the oven, spring onion through it, spilling down one side.
9
Cracking white chocolate and blueberry
A thin shell of white chocolate that cracks as you bite, sweet blueberry compote zigzagged over the salted crust beneath.
9.5

Croissant

Matcha almond
Flaked almonds over crisp, flaky layers, buried under a deep dusting of matcha, green enough to spot from the counter.
9.5
Pastrami and provolone
Cut from a laminated log, crisp at the edges, melted provolone pulling between chunks of pastrami, poppy seeds across the top.
9
Tiramisu
Split around a row of soft mascarpone rosettes, the flaky lid set back at an angle under bitter cocoa and icing sugar.
9
Truffle mushroom and feta
Crisp laminated pastry baked up around a well of whipped feta, salty and smooth, roasted mushrooms and slices of black truffle.
9
Walnut butterscotch
Flat and round with open flaky layers, lacquered in sticky butterscotch, caramelised walnuts piled on for the crunch.
7.5

Puff Pastry

Beef rendang
The layers splayed open at the sides, rich spiced beef rendang sealed inside, crispy fried shallots to finish.
12
Chicken croquette
Golden crimped pastry around a soft chicken croquette middle, under a panko blanket that crunches while staying pale.
12

Scrolls

Cinnamon
A warm, tight spiral of cinnamon and sugar caught in the seams, a scoop of vanilla butter cream melting into the middle.
9
Chilli maple bacon
The savoury scroll: crisped bacon, a slow burn of chilli, sweet maple and cheese pooled into the warm coils, spring onion on top.
9

café

Coffee & matcha

We source our beans from Vietnam's Central Highlands and roast them in small batches in Sydney. The matcha we whisk by hand. Start with the salted iced coffee latte and salted iced matcha latte.

Coffee

R
L
Ice
Short black
4.5
Macchiato
5
Piccolo
5
Flat white
5.5
6.5
7.5
Latte
5.5
6.5
7.5
Cappuccino
5.5
6.5
7.5
Long black
5
5.5
6
Mocha
6
7
7.5
Hot chocolate
6
7
7.5
Coconut coffee cloud
9
Salted iced coffee latte
9

Matcha

R
L
Ice
Matcha latte
6
7
7.5
Coconut matcha cloud
9
Salted iced matcha latte
9

Extras

Extra espresso
0.8
Extra matcha
1.5
Salted maple cream
1.5
Matcha cream
1.5
Coffee cream
1.5
Alt milk
1