Rosebery

Chocolate croissant dough layered with malt sable biscuit and baked until caramelised. Finished with vanilla syrup, chocolate ganache, and hundreds & thousands.
Contains: gelatine

⁠Lune's classic twist, shaped with a herb paste before baking. Filled with chive cream cheese then finished with everything bagel seasoning.⁠
Contains: fructose

Our classic Cruffin filled with whipped cream and raspberry jam. Dipped in dark chocolate ganache and desiccated coconut.

A twice baked Lune croissant brushed with Frangelico syrup, filled with apple purée, hazelnut frangipane, and apple pie mix. Topped with hazelnut frangipane and chopped hazelnuts, then baked again. Finished with icing sugar, whipped double cream kisses, and vanilla streusel.
Contains: added nuts, alcohol, fructose

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.

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