Rosebery

A twice baked Lune croissant soaked in milk syrup, filled with birthday cake frangipane and birthday crumb. Finished with vanilla buttercream and sprinkles.
Contains: added nuts

Damascus pastry escargot, filled with spinach, feta, and fresh herbs.
Contains: fructose, rennet

Cruffin coated in cinnamon sugar, filled with maple syrup gel and pumpkin pie cream. Finished with cinnamon cream and a dusting of cinnamon.
Contains: gelatine

Traditional croissant, prepared over 3 days.

Traditional chocolate croissant, with two dark chocolate batons.

Traditional pastry from the Bretagne region of France, laminated with sugar and baked in a mould lined with butter, sugar and salt, until caramelised.

Croissant pastry baked with a brown sugar, cinnamon and orange zest filling, and rolled in that same deliciously spiced sugar.

A vertically laminated pain suisse. Filled with vanilla crème pâtissière and chocolate chips. Brushed with vanilla syrup then finished with flaky pink salt.

A croissant baked fresh with a filling of shaved ham, swiss gruyere and seeded mustard.
Contains: meat

An escargot pastry filled with Vegemite béchamel and gruyère cheese.
Contains: rennet

Filled with a tart lemon curd, tossed in lemon sugar, and finished with candied zest.

The original Croissant aux Amandes, prepared with almond frangipane and garnished with a healthy amount of flaked almonds.
Contains: added nuts, alcohol

All products include gluten, dairy and eggs. We use nuts in an open kitchen environment, as such none of our products are considered nut free.

At Lune, we offer a focused coffee menu that has been intentionally curated to complement our pastries.
Coffee by ONA, Hot Chocolate from Hunted+Gathered and Chai from Chai La Lai.

- Iced/Large
- Soy/Oat/Almond