Brews · Kitchen · Café · Bold flavours. Craft pours. Fun nights.
Work your day with the best coffee and light eats. Served all day.
Two eggs your way, chicken sausages, hash brown, grilled tomato, sautéed mushrooms, sourdough.
Butter croissant, fluffy masala omelette, cheddar, green chutney mayo.
Sourdough, smashed avocado, gunpowder podi, cherry tomatoes, feta, microgreens.
Mini butter dosas, aloo palya, coconut chutney — a Bengaluru breakfast, bite-sized.
Grilled chicken, basil pesto, mozzarella, sun-dried tomato, pressed ciabatta, side salad.
Bold flavours built for brews. Order a few and share.
Peri-peri wings, beer-battered onion rings, loaded fries and chicken tenders with three dips.
Crisp wings tossed in house peri-peri, celery, carrot, blue cheese dip.
Corn tortilla chips, three-cheese sauce, jalapeños, pico de gallo, sour cream, guacamole.
Thick-cut onion rings in a Hefeweizen batter, smoky chipotle mayo.
Hand-cut fries, truffle oil, parmesan snow, garlic aioli.
Mangalorean ghee roast marinade, charred in the tandoor, mint chutney, pickled onions.
Cottage cheese tossed with crushed black pepper, curry leaf and onions, Chettinad style.
Prawns in a coconut-chilli masala, shallow fried, lime wedges.
The best of international cuisine alongside local delicacies, served with modern finesse.
Double smashed chicken patties, cheddar, caramelised onions, house sauce, brioche bun, fries.
Hand-stretched base, San Marzano tomato, mozzarella, chicken pepperoni, jalapeños, olives.
San Marzano, fior di latte, basil and a whisper of curry leaf oil.
Basa in our IPA batter, triple-cooked chips, mushy peas, tartare sauce.
Smoky tandoori chicken in a silky makhani gravy, tandoor-blistered garlic kulcha.
Slow-cooked pork in kachampuli and black pepper, rice rotti.
Arborio, porcini and button mushrooms, parmesan, truffle oil.
Crisp risotto balls with the flavours of bisi bele bath, boondi crunch, tangy salad.
Mascarpone, savoiardi soaked in Chikmagalur decoction, cocoa dust.
Warm brownie baked with our stout, vanilla ice cream, salted caramel.
Baked cheesecake, cardamom cream, gulab jamun crumble.
From Belgian Whites and Hefeweizens to bold IPAs and Saisons — seasonal brews, crispy sips.
Our house pour. Crisp, clean, golden — the one on the glass.
Hazy wheat ale brewed with orange peel and coriander. Light, citrusy, refreshing.
Bavarian-style wheat beer with banana and clove notes, soft and cloudy.
Big on hops — pine, grapefruit and a dry bitter finish.
Dry, peppery and fruity Belgian farmhouse ale.
Ask our team what's pouring this month — fruit sours, stouts and festive specials.
Any craft beer on tap, for the table.
Any craft beer on tap, poured at the table. Made for match nights.
Shaken and stirred at our bar.
Aperitivo bitter, sparkling wine, kokum cordial, soda, orange.
Indian single malt, filter coffee demerara, chocolate bitters, orange oils.
Blanco tequila, lime, triple sec, topped with Belgian White, chilli-salt rim.
Bourbon, lemon, jaggery syrup, egg white, a float of red wine.
Indian dry gin, kokum, lemon, curry leaf, soda.
White rum, mint, lime, sugar, soda.
The best coffee, all day.
Chikmagalur beans, chicory, frothy milk, served in a davara-tumbler.
Double shot of espresso, velvety steamed milk.
Slow-steeped for 18 hours, over ice. Add tonic for ₹40.
Espresso, condensed milk, cold milk, ice.
Assam tea brewed with ginger, cardamom and fresh spices.
All the fun, none of the alcohol.
Kokum, mint, black salt, sparkling water.
Mint, lime, sugar, soda.
Tender coconut water, lemongrass, lime, soda.
Fresh watermelon, basil, lime, soda.