Anchovy Toast
Anchovy Toast
Sourdough, cultured butter, two fillets laid like a hinge.
$9
The template
One menu. Light or dark, your guest decides.
We don't hand you a catalogue of layouts to choose badly from. There is one template, and it has been tuned on real floors — search, categories, dietary filters, chef's picks and a running order note, all in a menu that opens in under a second.
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Lumière Coffee House
Roastery & bakery · 14 Rue Blanche
Fresh croissants out of the oven every day at 08:00.
Today's filter: Kenya Nyeri — blackcurrant, tomato leaf.
34 items
Avoid
Allergen information comes from the venue. Please tell staff about any allergy.
Today's picks
Openers
5 itemsCastelvetrano Olives
Castelvetrano Olives
Warmed in orange peel and fennel seed until they smell like a holiday.
$6
Whipped Cod Roe
Whipped Cod Roe
Pale pink, faintly smoky, served with a stack of rye crisps.
$11
Devilled Eggs
Devilled Eggs
Mustard, paprika, a whisper of vinegar heat.
$8
Focaccia & Oil
Focaccia & Oil
Thick, dimpled, salted twice. New oil poured at the table.
$7
Small Plates
5 itemsBurrata & Peach
Burrata & Peach
Torn by hand, black pepper, a little too much oil on purpose.
$14
Crab Croquettes
Crab Croquettes
Four of them. Crisp shell, molten middle, lemon on the side.
$13
Beef Tartare
Beef Tartare
Hand-cut, cornichon, egg yolk you break yourself.
$16
Charred Padrón
Charred Padrón
One in ten will surprise you. That is the arrangement.
$8
Grilled Sardines
Grilled Sardines
Straight off the coals, parsley, a wedge of burnt lemon.
$12
Bowls & Greens
4 itemsLittle Gem Caesar
Little Gem Caesar
Whole leaves, anchovy dressing, rye crumb instead of croutons.
$12
Farro & Squash
Farro & Squash
Roasted till the edges catch, pumpkin seed, sage.
$13
Tomato & Stracciatella
Tomato & Stracciatella
Only in season. When it is gone it is gone.
$14
Green Bowl
Green Bowl
Peas, avocado, dukkah, a lot of herbs.
$11
From the Grill
4 itemsHalf Chicken, Lemon
Half Chicken, Lemon
Brined overnight, pressed under a brick, skin you can hear.
$24
Bavette, Green Peppercorn
Bavette, Green Peppercorn
Rested twice as long as it cooked. Carved across the grain.
$27
Grilled Hispi Cabbage
Grilled Hispi Cabbage
Charred to the core, hazelnut butter, a lot of black pepper.
$13
Whole Bream
Whole Bream
One fish, one fire, one lemon. Ask for it boned.
$26
Pasta & Grains
3 itemsCacio e Pepe
Cacio e Pepe
Three ingredients and nowhere to hide.
$16
Rigatoni, Sunday Ragù
Rigatoni, Sunday Ragù
Six hours on the back of the stove. Worth the wait we already did.
$18
Saffron Risotto
Saffron Risotto
Stirred to order, so give us eighteen minutes.
$17
Sides
3 itemsDuck Fat Potatoes
Duck Fat Potatoes
Crushed, not sliced. Rosemary, far too much salt.
$7
Leaves, Mustard Dressing
Leaves, Mustard Dressing
The thing to order alongside everything else.
$6
Bread & Cultured Butter
Bread & Cultured Butter
Baked this morning, churned on Tuesday.
$5
Sweets
3 itemsCardamom Bun
Cardamom Bun
Baked at 07:00, gone by 11:00. Knotted by hand.
$5
Burnt Basque Cheesecake
Burnt Basque Cheesecake
Deliberately overdone on top, barely set in the middle.
$9
Olive Oil & Orange Cake
Olive Oil & Orange Cake
Dense, damp, better on the second day. We only have the first.
$8
Coffee & Tea
4 itemsHoney Cortado
Honey Cortado
Double ristretto, acacia honey, oat.
$5
Filter — Kenya Nyeri
Filter — Kenya Nyeri
Blackcurrant, tomato leaf. Today only.
$4
Cold Brew
Cold Brew
Sixteen hours, served over one large cube.
$5
Matcha Latte
Matcha Latte
Ceremonial grade, whisked to order.
$6
From the Bar
3 itemsNegroni
Negroni
Equal parts, stirred, one wide strip of orange.
$13
House Vermouth, Soda
House Vermouth, Soda
On ice, with an olive, the way the afternoon intends.
$9
Nonna's Spritz
Nonna's Spritz
Bitter, low in alcohol, the colour of a sunset in a postcard.
$11
The guest sees the same page on a phone — every row, rail and filter reflows to one column.
What's in it
Everything a menu needs, nothing it doesn't.
Search
Find it by ingredient
A guest who wants anchovies types “anchovy”, not scrolls past forty items.
Categories
A rail, not a dropdown
Ten categories, thumb-sized, scrolling horizontally the way people expect.
Dietary filters
Vegan, GF, nut free
Eight filters that stack. The count updates so nobody wonders if it worked.
Chef’s picks
A rail above the menu
What you want to sell today, one tap from the top of the page.
Notices
Dismissible, not shouty
“Croissants at 08:00.” Guests close it and it stays closed.
Order note
A running count
Add as they browse. Whether it becomes a paid order is your call.
Badges
Chef’s choice, quick, new
Three states, applied per item, visible at a glance on the card.
Photos
Drop them in
Every card has an image slot. No photo is better than a dim one — leave it empty.
Both themes
Light and dark
The guest picks. A dim room and a sunny terrace are not the same reading condition.
Why only one
A catalogue is a way of not deciding.
Forty templates means thirty-nine of them are worse. We'd rather keep one correct and change it when a real kitchen tells us to.
- It's yours to brand. Your name, your colours, your photos.
- Fits a 4-item cart and a 120-item menu. The structure holds either way.
- Under 40kb. No app, no framework, no loading spinner.
- 38 languages. Switched by the guest, editable by you.
- Prints to A4. For the window and the table.
We'll fill it in for you