Greens, tomatoes, feta, olive oil

Some flavours have been waiting for this moment. Pistachio has always occupied a particular place — neither as obvious as chocolate nor as expected as vanilla, but unmistakable the moment it arrives. Subtle enough to feel refined. Distinctive enough to be unforgettable. The kind of flavour that people don't know they're craving until it's in front of them. It found its home here. Our signature dough — hand-rolled, slow-proofed through the night, baked until the outside catches that perfect golden edge while the inside stays impossibly soft — carries a filling of real cinnamon and finely ground pistachio that melts into the layers as it bakes. Not a paste applied after. Not a topping added last. A presence built in, from the inside out, woven into every fold of the dough until you can't tell where the roll ends and the filling begins. The glaze is pistachio cream — smooth, slightly sweet, with that distinctive green that doesn't need to announce itself because the flavour does it first. Poured warm over the top while the roll is still fresh from the oven, settling into the crevices and pooling gently at the base. Finished with crushed pistachios on top. For the colour. For the crunch. For the moment when you realise this is the most elegant thing on the table.

There are collaborations. And then there are inevitabilities. Oreo didn't become the world's most recognised cookie by accident. That contrast — the darkness of the biscuit, the sweetness of the cream, the way it holds together until it doesn't — has been stopping people mid-thought for over a century. Some things just work. We knew it the moment the idea arrived. This belonged on a cinnamon roll. Not as a garnish. Not as decoration. As a presence. Our signature dough — hand-rolled, slow-proofed through the night, baked until the outside is golden and the inside pulls apart in layers — carries a filling of crushed Oreo and cinnamon worked in before the oven. The biscuit softens as it bakes, losing its snap but gaining something deeper — a dark, sweet complexity that runs through every fold of the dough like it was always supposed to be there. The glaze is cream cheese, because it had to be. Cool, slightly tangy, poured warm so it melts into the crevices and settles on top in the way that only happens when the timing is exactly right. Finished with crushed Oreo on top. That contrast again — dark against white, crisp against soft. The thing that makes you reach for it before you've even sat down.

There are flavours that comfort. And then there are flavours that stop time. Caramel and pecan have been doing this together for longer than any of us can remember. There's a reason. That deep, slow sweetness of caramel against the earthy, slightly bitter crunch of toasted pecan — it's not a combination someone invented. It's one someone discovered. We just put it on the best vehicle we know. Our signature dough, hand-rolled and slow-proofed through the night, baked until the outside catches that perfect golden edge while the inside stays impossibly soft. The caramel works its way into every layer during baking — not as a topping added after, but as a presence baked in, woven through, inseparable from the dough itself. Then the pecans. Toasted until fragrant, pressed into the roll before it goes into the oven so they become part of the crust. A little resistance. A little depth. Exactly what this needed. Finished with a warm caramel glaze poured generously over the top — the kind that runs slowly down the sides and pools just enough at the base to make the last bite the best one. Some things are worth every calorie. This is one of them.

Italy didn't see this coming. Neither did we. Tiramisu has been ending meals and starting conversations for decades. That combination — espresso-soaked, mascarpone-rich, dusted with cocoa that catches on your lips before you've even taken a bite — is one of those rare things that arrived fully formed and never needed changing. Until now. Not changed. Translated. Into the language we know best. Our signature dough — hand-rolled, slow-proofed through the night — carries a filling of real cinnamon and espresso worked into every layer before it goes into the oven. The coffee deepens as it bakes, losing its bitterness and gaining something roasted and complex that runs through the dough the way a good idea runs through a conversation — quietly, but present in everything. The glaze is mascarpone. Smooth, barely sweet, with that distinctive richness that only mascarpone has — cool against the warmth of the freshly baked roll, melting slowly into the folds as it's poured. Not cream cheese. Not a substitute. The real thing, because this roll demanded it. Finished with a dusting of dark cocoa powder on top. That moment — the one tiramisu has always been about — arriving at the end, exactly where it belongs. Due mondi. One roll.

Some collabs change everything. This is one of them. You already know Biscoff. That smell. That snap. That flavour that somehow tastes like childhood and sophistication at the same time. We knew it the moment we tried it — this belonged on a cinnamon roll. So we did something about it. Our signature dough — hand-rolled, slow-proofed overnight, baked until the edges catch just enough colour — meets a filling of real cinnamon and crushed Biscoff that melts into every layer as it bakes. The result is something deeper than either ingredient alone. Warm, spiced, with that unmistakable caramelised biscuit note running all the way through. Then the glaze. Smooth Biscoff spread, slightly warmed, poured over the top while the roll is still hot. It seeps in where it wants to and stays on top where it needs to. A whole Biscoff biscuit sits on top — not for decoration. For intention. This is the roll that stops people mid-sentence. The one that ends up in stories, in texts to friends, in reasons to come back.

Some things in life are worth the wait. This is one of them. We start with our signature brioche-style dough — hand-rolled, generously filled with Ceylon cinnamon, and slow-proofed overnight for a texture that's impossibly soft on the inside with a slight golden bite on the outside. Then comes the apple compote: real apples, slowly cooked with brown sugar, lemon zest, and a hint of warm spice until they become something between a sauce and a dream. The crumble on top adds what every great dessert needs — contrast. Buttery, golden, with just enough crunch to make you close your eyes on the first bite. Finished with our house cream cheese glaze, poured generously. Because there's no other way.

Rolo de canela com recheio de açúcar e canela, coberto com glacê. Before the variations. Before the collabs. Before the queues that form before we open. There was this. The one that started everything. The reason people found us, told their friends, came back the next weekend, and the one after that. The roll that built Quest LX — not through reinvention, but through an unwavering commitment to doing one thing better than anyone else. The dough is made fresh every morning. Hand-rolled, generously filled with real Ceylon cinnamon and brown sugar, slow-proofed through the night so the layers have time to develop into something that can't be rushed or replicated. Baked until the outside catches just enough colour while the inside stays impossibly soft — that pull-apart texture that makes the first bite feel like the only one that matters. Then the cream cheese glaze. Poured warm, directly from the pan, so it melts into every fold and settles into every layer. Not drizzled. Not dotted. Poured. Because this roll deserves that. No embellishments. No toppings. No distractions. Just the roll. Just the glaze. Just everything it needs to be. Some things don't need improving. They just need to be made with care, every single day. This is that thing.

Pulled beef, scrambled eggs, cheese, fries, salsa salad, shosholoza sauce, chives, chili

Bacon, scrambled eggs, cheese, fries, avocado, salsa salad, shosholoza sauce, chives, chili

Sparkling water, offering a crisp and effervescent refreshment.

A sugar-free cola offering a crisp and familiar taste.

Água mineral natural, servida em embalagem de 330 ml, perfeita para acompanhar refeições.-- IMAGEM ILUSTRATIVA --

Cerveja de estilo Pilsner, com corpo leve e refrescante, perfeita para momentos descontraídos.-- IMAGEM ILUSTRATIVA --