Plain Vanilla - Cluny Court

Dense dark chocolate brownie made with 70% Belgian chocolate and chopped walnuts. Dusted generously with icing sugar to finish. Please note that our brownies are sold by the piece.

Dark chocolate brownie with a cake-like texture made with 56% Belgian chocolate, coated in a thick layer of peanut butter cream cheese frosting. Please note that our brownies are sold by the piece.

A brown sugar pound cake baked with fresh banana and walnuts, drizzled with butterscotch sauce and dressed in a crown of dried banana chips.

A moist quick bread made with dark brown sugar and packed with generous chunks of fresh banana

A classic butter cake baked with fresh blueberries and iced with cream cheese frosting

A swirled dark chocolate and vanilla butter cake covered in a dark chocolate ganache glaze and sprinkled with cacao nibs

Lemon cake baked with fresh lemon zest and chia seeds, brushed thrice with lemon syrup and drizzled with lemon glaze. Finished with a sprinkle of chia seeds

Vanilla muffin baked with fresh blueberries, a dollop of lemon curd in the middle and a sugar-crusted top.

Vanilla muffin baked with swirls of raspberry compote, dark chocolate chunks and a sugar crusted top.

A butter pastry base folded to encase a filling of whole apricots sprinkled with chopped pistachios. Please note that our galettes are sold by the piece.

A butter pastry base folded to encase a filling of blueberries, wild strawberries, raspberries, red currants and blackberries. Please note that our galettes are sold by the piece.

A large round cookie baked with milk chocolate and 70% dark chocolate chunks. Please note that our large cookies are sold by the piece.

A large peanut butter cookie baked with chopped peanuts and milk chocolate chunks. Please note that our large cookies are sold by the piece.

A handmade butter tart shell filled with smooth lemon curd and finished with fresh lemon zest.

A handmade butter tart shell filled with pieces of honeycomb and a smooth milk chocolate ganache, topped with a chunk of housemade honeycomb.

A buttery, flaky pastry made using traditional yeast-leavened laminated dough, French butter and a touch of honey.

Traditional croissant dough encasing dark chocolate batons.

Traditional croissant dough encasing an almond frangipane filling made from pure almond paste, finished with almond flakes and a generous dusting of icing sugar.

Laminated croissant dough with an almond cream filling, sliced red apples and a dusting of cinnamon sugar.

Pâte Brisée moulded by hand into round tart shells, filled with a savoury egg custard and baked with a variety of seasonal toppings.

Pâte Brisée moulded by hand into round tart shells, filled with a savoury egg custard and baked with a variety of seasonal toppings.

Pâte Brisée moulded by hand into round tart shells, filled with a savoury egg custard and baked with a variety of seasonal toppings.

Pâte Brisée moulded by hand into round tart shells, filled with a savoury egg custard and baked with a variety of seasonal toppings.

Pâte Brisée moulded by hand into round tart shells, filled with a savoury egg custard and baked with a variety of seasonal toppings.

Grilled chicken, tomatoes, sliced cucumber, red onions, kalamata olives, tzatziki on granary sourdough

Tuna, olive tapenade, hard-boiled egg, tomato, capers on granary sourdough

Eggplant, zucchini, red bell pepper, tapenade, feta cheese on granary sourdough

A reinvention of the quintessential Lunar New Year snack – Bak Kwa – tweaked our favourite cornflake cookie for the cookie base to complement the chewy texture and sweetness of this barbecued treat. With the addition of Pork Floss this year, this addictively crunchy biscuit packs an umami richness

Inspired by traditional cornflake cookies of yesteryear, we created a honey-laced version that pairs the spongy yet firm texture and buttery yet sweet notes of the cashew nut with addictively crunchy caramelised cornflake clusters.

Made with real Matcha, these cookies are a fragrant reminder of the warming tea. The white chocolate pieces in each cookie cut through the slightly bitter tea aroma and offer a welcomed sweetness with each bite. We love nibbling on these best with a mug of freshly brewed red date tea.

A modern twist on the Lunar New Year classic butter cookies, these Viennese swirls are elevated with the zesty brightness of Mandarin orange and aromatic Kochi yuzu. Half-dipped in yuzu-infused white chocolate, each bite delivers a perfect balance of sweetness and tang.

These baked-golden balls are a combination of what we believe make the perfect pineapple tart. The butter pastry is melt-in-your-mouth wonderful but the real star of this treat is the pineapple jam – made with fresh pineapples stirred slowly over a stove, the filling is part sour, part sweet with a

A blend of tradition and elegance, these delicate hand-rolled spheres of our classic housemade pineapple tart jam—cooked traditionally over a stove with fresh pineapples, cinnamon, and sugar—are nestled in a fragrant butter pastry infused with the floral notes of rose and oolong tea, and finished w

Hand-rolled spheres of pineapple tart jam—traditionally prepared over the stove with fresh pineapple, sugar, and cinnamon—are infused with notes of vibrant citrus, fragrant orange blossom, and a hint of dark rum before being baked in a buttery, orange-infused pastry. Each tart is an indulgent take

Offered for the pineapple tart fiend, this Pineapple Tarts Taster Box brings together the best of all worlds: our classic pineapple tarts, steeped in cinnamon and made with caramelised pineapple jam; its floral-inspired counterpart that calls upon the elegant flavours of rose and oolong; and the l

1 x Bak Kwa Pork Floss Cookies (180g) 1 x Honey Cashew Cornflake Cookies (140g)