Menu
Everything, and what it costs
Breakfast until 11:30, lunch after it, cake whenever. The menu moves a little with the seasons and a lot with what the grower actually had.
Morning, 7:00 – 11:30
| Bircher, poached rhubarb, toasted almonds, labne | 16 |
| Two eggs on sourdough, however you want them | 14 |
| Bacon and egg roll, tomato relish, aged cheddar | 13 |
| Mushrooms on toast, thyme, whipped feta v | 19 |
| The big one — eggs, bacon, mushroom, tomato, sourdough | 26 |
Sides: bacon 5 · avocado 4 · halloumi 5 · another egg 3.
The bircher is the one thing on this menu I will not change, and people have asked. It is soaked overnight in apple juice rather than milk, which is why it does not taste like wallpaper paste at nine in the morning. The rhubarb is poached in the same pot every Sunday.
Midday, from 11:30
| The Rosetti burger, aged cheddar, pickles, chips | 24 |
| Pad thai, prawns, peanuts, lime gf | 23 |
| Rigatoni, cavolo nero, chilli, pecorino v | 22 |
| Reuben, house kraut, gruyère, rye | 19 |
| Green salad with whatever was good that week vg gf | 17 |
The kraut in the reuben is ours and it is fermented in a crock behind the coffee machine, which is the warmest corner of the room and therefore the fastest. The salad genuinely does change — if you want to know what is in it today, ask, because whatever I write here will be wrong by Thursday.
Sweet
| Orange and almond cake, crème fraîche gf | 9 |
| Basque cheesecake | 11 |
| Affogato | 8 |
The Basque cheesecake sells out most days by about one. This is not a marketing position, it is a baking-capacity problem I have not solved.
Coffee
| Espresso, macchiato | 4.00 |
| Flat white, latte, cappuccino, long black | 4.80 |
| Batch brew | 4.50 |
| Filter, single origin, brewed to order | 6.00 |
| Oat, soy or almond | +0.80 |
The house blend is roasted in Brunswick and has been since we opened. It is a seasonal blend, so it shifts two or three times a year and I do not rename it every time, because nobody orders a coffee by its name.
The batch brew changes weekly and is where the interesting coffee goes. In August it was a washed Kenyan from Nyeri that was genuinely sharp, and a reasonable number of people told me so. Filter is brewed to order and takes four minutes. If you are in a hurry, have the batch.
Dietary codes, and what they actually mean here
v is vegetarian, vg is vegan, gf means the dish is made without gluten-containing ingredients. What it does not mean is that this is a gluten-free kitchen. There is flour in the air and a shared toaster, so if your requirement is coeliac-grade rather than preference-grade, tell whoever takes your order and we will tell you honestly what we can and cannot promise. I would rather lose the sale than make you unwell.
Most dishes can be made vegetarian. A few can be made vegan. The kitchen is small and Saturday is not the moment for a complicated substitution, but ask anyway — the answer is usually yes.
Paying
There is no card surcharge. The cost of accepting cards is in the prices on this page, which is where it has been since the sign came down, and it is the reason a flat white is $4.80 rather than $4.70.
From 1 October 2026 surcharging on eftpos, Mastercard and Visa stops being available to anyone, following the Reserve Bank’s review of merchant card payment costs. We got there early and it cost us one slightly awkward quarter. I have written at length about the surcharge maths and what stops on 1 October, including why a flat percentage was usually wrong in one direction or the other.
Cash is welcome and has never carried a surcharge.
Open Tuesday to Sunday, 7:00 – 15:00. Closed Monday. No bookings for groups under six; for six or more, ring (03) 9417 2286.