Roast Journal #4

Dedicated to the things that haven’t happened yet and

the people who are about to dream them up

- Peter Wegner

www.roastbkk.comSEARCH: roastbkk

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Roots Story Developing Quality from the Roots

Meet us at The CommonsRoast’s New Home

The Man Behind Our New Logo

TALKING TO TNOP

Roast / Issue Four / March 2015: roastbkk & rootsbkk

A Tribute tothe Journey

Brunch

Starters

Pasta

Seafood

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Meats

Dessert

Coffee

Drinks

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Community Map

Roast Journal

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Editor’s Note

This is truly a defining time for Roast. It has been four wonderful years now for our establishment and we have learned so much along the way about our business, our customers, and most of all, about ourselves. From day one, we wanted Roast to be a casual all-day eatery that serves up high quality comfort food. We have always stood for celebrating life’s simple pleasures, doing what we love, loving what we do, and supporting the community in which we live. Today, we are so happy that through time, our mission and beliefs have not altered one bit. In fact, our passion as a team continues to grow stronger – driving us to better ourselves and to elevate our creations. Without your continual support, today would not be possible for Roast. Thank you again for giving us chefs, baristas, roasters and bakers the chance to do what we love day in and day out. With the launch of this menu comes the biggest challenge and transition of our short and humble history. First, we now have our second home at the iconic EmQuartier Project. Also, we will soon be relocating Roast (Seen Space) to a truly unique

community called the Commons Thonglor, just a few streets down. Our aim is to make it even more comfortable and convenient for you to visit us. But that’s not all. With this new chapter for Roast, it seems fitting that we take a moment to look at every dish that we’ve created so far and ask ourselves, “how can we make it even better?” After all, what’s the point of doing more, if you’re not going to do it better! Since then, we have shifted our focus and worked tirelessly to refine all our creations. We made sure every element in each dish is purposeful and thoughtful, while ensuring that together, the dish is balanced and elevated. It’s no simple task, but one that we felt was necessary in order to achieve the quality we want to provide. Unsurprisingly, through this journey, we have re-confirmed to ourselves that the real value of a creation lies not solely in the end product, but in the way something is crafted, its process, its backstory. So in this issue, we’d love to share parts of our journey with you. Cheers to those who keep their passion close. - Varatt Vichit-Vadakan

Editor’s Note

Varatt Vichit-VadakanFounder & Editor in Chief

Johnny LiuExecutive Chef

Korn SanguankeawHead Coffee Roaster

Wittaya SriwangkhamHead Bakery Chef

Pichan SujaritsatitPhotography & Creative Direction

Alisa PongchangPongboon WongchalardDesign and Content

Vicharee Vichit-VadakanThidarat VivatsurakitContributing Editors

Pawika CharoenkulIllustration & Map Design

ROAST JOURNAL TEAM

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BLACK & WHITE

Ready to Drink Iced Coffee Brewed from Freshly Roasted BeansNow at Roast, Roots Coffee, and Yellow Stuff

Take Roots Coffee with you anywhere and share with us #RootsAnywhere

Bread4

Making bread is pretty simple – all you really need are three basic ingredients: flour, water and yeast. But making good bread is no simple feat. For us, good bread constitutes a thin crispy crust and a soft, chewy center that is full of flavor. According to our head baker, his most important ingredient is actually time. For example, when making our baguettes, we mix together water, flour and yeast and allow the mixture to rest for as long as 12 to 16 hours in order for it to slowly develop the desired depth of flavor and texture. The dough is then folded, rested and fashioned into baguette shapes for the final rising process. They are then scored and placed into a stone oven. About 25 minutes later, a golden brown baguette with a crackling crust is the irresistibly tasty end result!

FLOUR, WATER, YEASTThere’s no better way to start a meal than with freshly baked bread straight from the oven. At Roast, all our bread and pastry products are freshly made every day by our team of in-house bakers.

From the Top goingclockwise: Poolish Baguette / Country RyeBread / Croissant / Brioche Burger Bun / Ciabatta / Brioche Loaf

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Brunch6

Our new menu is something we’re really proud of. We’ve worked hard to refine your old favorites –elevating each dish by making all of its components even better. The Eggs Benedict is now served on our homemade croissant in order to add a crispy texture and buttery taste that complements the eggs and smoked cheese, while the hollandaise sauce is purposefully lighter and more refreshing to balance out the overall

dish. Our corned beef is now made in-house to achieve the desired meatiness and flavor. Although it takes about two weeks to make, we feel it’s truly worthwhile. We also have a few exciting new additions to the menu. Chef Johnny especially recommends the ham hock & croquette, which gives a fun new twist to traditional flavors and ingredient combinations.

BRUNCH

Brunch is the one meal that our team of chefs, bakers, baristas and expert coffee roasters can truly come together to create a wholesome and hearty dining experience for you.

Brunch

Making Corned Beef: Completely submerge a trimmed piece of beef brisket in brine made of various spices. After 10-14 days, remove from the brine and rinse well under cold water. Then cook the brisket in a pot with aromatic vegetable stock for three hours or until fork-tender.

( A V A I L A B L E U N T I L 4 P M )

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Brunch

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Corned Beef HashHouse Made Corned Beef,Sautéed Potatoes, PoachedEggs280.-

Smoked Salmon RostiSalad, Horseradish, Lemon320.-

American PancakesCrispy Bacon, Whipped Butter220.-

Croque MonsieurAdd an egg to make it a Croque Madame320.-/340.-

Ham Hock & CroquettePoached Egg, Pea Puree320.-

Smashed AvocadoCountry Rye Bread, RoastedTomatoes on Vine420.-

Cranberry Brioche French ToastHouse Made VanillaIce Cream280.-

Crab Cake Benedict Potato Rosti, Onion Jam, Grilled Veggies360.-

Huevos RancherosBaked Eggs, Tomato,Chorizo, Tortilla350.-

Corn & Zucchini Fritters Avocado Salsa, Tomato, Tzatziki, Bacon280.-

Brunch

Eggs BenedictHam or Smoked Salmon280.-

Roast Breakfast Two Eggs Any Style, Smoked Salmon or Prosciutto, Coffee or Tea400.-

All prices do not include 10% service charge and VAT.

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Brunch

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We are keeping things simple this time around by making our “All Day Dining” dishes available to you, well, all day long. If we’re open, you can order them. As simple as that! Our All Day Dining menu is further simplified into easy to understand categories – starters, pasta, seafood and meats. Choose from one category or choose from all, have the whole dish to yourself or share it with others. You can’t really go wrong, as we’ve done all of the hard work for you. We’ve revisited the whole menu to make sure that we are proud of every single element. Each ingredient is there for a purpose and together, they create a balanced and elevated dish that can truly be enjoyed at any time of the day. The young watercress that we use is grown especially for us by a Bangkok-based urban farmer. This specific variety when harvested young and used shortly after is light and has a nice crunch with a beautiful subtle citrus flavor. All the pasta, even the gnocchi and squid ink fettuccini, is handmade in-house. Our fried chicken takes two days to prep because it’s not actually just fried. We slow roast it, then marinate for 48 hours with buttermilk and homemade hot sauce before coating it with a light and crispy herb batter for final frying. So leave your worries at the doorstep, you can enjoy these dishes all day long!

ALL DAY DINING

All Day Dining

To reinforce the goal of making Roast an all day dining experience, we have crafted a single, well thought out menu.

Making Fresh Pasta:Squid ink pasta doesn’t only look cool on a plate, the slightly briny flavor of the ink pairs extremely well with the clams in our pasta vongole. But did you know that the pasta dough requires some serious muscle power? It takes no less than 15 minutes of heavy kneading to create the firm yet smooth and silky dough.

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All Day Dining 11

Starters

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Starters

Caesar SaladCos, Smoked Bacon, Anchovies24ภ0.-

Joe’s Charcuterie PlateSloane’s Selection of CuredMeats, Terrine, Pate360.-

CroquetteHouse Made Salt Cod, Potato, Roasted Garlic Aioli300.-

Chilled Summer SoupGrilled Corn & Prawns, Sesame Cracker180.-

Roasted Tomato SoupOven Roasted Tomatoes, Garlic, Croutons180.-

Crispy VegetablesLightly Battered Zucchini,Asparagus, SeasonalVeggies and Green Sauce300.-

Sugar Snap Pea SaladHouse made Ricotta,Shallots, Buttermilk,Almond Vinaigrette180.-

Sardine BruschettaGrilled Marinated Sardines, Tomato, Young Watercress, House Made 16 Hr. Poolish Baguette220.-

Sides : 120.- Each

Blackened Salmon SaladGrilled Whole Cos, Spice Rubbed Salmon, Radish360.-

Quesadilla Grilled Chicken, Spinach, Guacamole, Salsa260.-

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Hand Cut FriesPotato, Sea Salt

Grilled CornSpicy Mayo, FetaCheese, Parmesan

Blistered ShishitoPeppersRoasted Garlic Aioli

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Pasta

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Truffle AlfredoHomemade Tagliatelle,Bacon, Mushroom280.-

Vongole Squid InkHouse Made Squid Ink Fettucini, Clams480.-

Butternut Squash GnocchiSmoked Bacon, Fried Sage280.-

Lamb Ragu Gnocchi House Made Gnocchi,Fried Duck Egg320.-

Seafood RisottoMarket Seafood, Saffron,Mascarpone420.-

Bacon And Garlic Spaghetti, Poached Egg240.-

Vodka Arrabiata Spaghetti, Market Seafood, Vodka Tomato Sauce450.-

Zucchini and Walnut Pesto Spaghetti, Shaved Zucchini Strips, Parmesan260.-

Potato GnocchiGnocchi (pronounced N’Yaw-Kee), one of the classic Italian pastas, is essentially light pillowy potato dumplings. When done right, they are soft, delicate, with a melt in your mouth texture, leaving nothing but pure potato flavor behind.

Pasta

Pasta

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Seafood StewMarket Seafood, Tomato,White Wine, ToastedBaguette420.-

CodCod has a mild, delicate and sweet taste. For this dish, we decided to bake the fish simply in cream and garlic to highlight the natural taste of cod and preserve the tender-firm texture.

Grilled Chipotle PrawnsMango Salsa, Smoked Yogurt, Basil Oil380.-

Baked CodOlive Smashed Potato,Romesco Sauce650.-

Charred SalmonJapanese Cucumber, Fennel, Watercress, Lemon Aioli450.-

Pan-Fried Scallops Parsnip & Pear Puree, Peas,Smoked Ham Hock650.-

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Chicken SchnitzelGreen Beans, Toasted Almonds, Brown Butter300.-

Barbecue Pork RibsHouse Special BBQ Sauce, Grilled Spicy Corn790.-

Steak FritesHanger Steak, Spiced Butter,House Made Fries890.-

Lamb RibsSlow Roasted Ribs, Chimichurri Sauce, Parsley Salad480.-

Johnny’s BurgerMushroom, Cheddar, Bacon, Tomato, Ranch, House Made Fries450.-

Slow Roasted Fried Chicken48 Hr. Buttermilk and Hot Sauce Marinated Half Chicken, Red Cabbage Slaw,House Made Hot Sauce480.-

Duck Confit Potato Lyonnaise, Watercress, Cranberry400.-

Pulled Pork Burger Brioche Bun, Red CabbageSlaw, House Made Fries320.-

Meats

Meats

Fried ChickenOur fried chicken comes with a uniquely thin layer of batter as we want you to indulge more in the taste of the chicken. It is meaty yet very tender and juicy. It is also packed with flavors from the slow roast with herbs and the long marination process.

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Humble

HUMBLE POTATO

P o t a t o p l a y s such a great role in completing a dish. It’s the base for our parsnip puree in the scallop dish and the main mixture in our house made gnocchi as well as the croquette.

Potato is such an important ingredient in western cuisine. However, it’s never the star and is often overlooked. But a burger would never be complete without its fries. That’s why we decided to give this humble ingredient the attention and care it deserves, especially with the making of our fries. Let’s see how they are made!

1. Find the Right Potatoes We use floury potatoes, which contain high starch levels but low moisture and sugar content. They make perfect, crispy fries.

2. Cut the potatoes into thick wedges, then soak them in cold water for 2 nights This removes starch, which keeps the potatoes from sticking together and eliminates the sugars that prevent the potatoes from achieving maximum crispness. 3. After 2 nights, drain the potatoes and dry thoroughly When potato is moist, the fries won’t crisp up and will absorb a lot of oil.

4. Fry in 150 C oil until the fries are cooked through but not turning color This first frying cooks the potatoes, but keeps the inside of the potato creamy and fluffy

5. Cool and freeze the fries overnight This locks the flavor of the potatoes and lowers the temperature of the fries before final frying.

6. Fry it again to order at a higher temperature of 180 C for 6 minutes What you’ll get are fries that have a creamy and fluffy interior yet a crispy golden exterior.

7. Sprinkle lightly with sea salt That’s all you need! Enjoy :)

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Just like the food, we want to keep all the desserts nice and simple, while putting more thought into the details of each component. The Half Baked, which is one of our most popular desserts, is now paired with our very own homemade vanilla ice cream. A sweet and salty caramel sauce is added to round out the flavors, while bits of chocolate cookies are added for the crunch. The chocolate Nutella tart with fresh grapefruit and grapefruit sorbet is a new exciting addition to the menu. According to chef Johnny, “I had my doubts when I first came up with this dish. Chocolate and grapefruit definitely seem like an odd combination. However, I’m glad I kept my faith because it’s become one of

my favorite desserts of all time. The silky chocolate and sweet Nutella is balanced by the bitter and sour taste of grapefruit, which makes the dish rich yet refreshing. A must try!” With this new menu, we are also proud to announce that we now make all our ice cream in-house. We actually started experimenting with ice cream when we created some desserts for our monthly specials. However, we soon realized that making our own ice cream is not only more fun, but also so rewarding. We can achieve the exact flavors and texture we want, which allows us to come up with creations that pair perfectly with the different types of desserts we wish to serve.

DESSERTThe idea behind this menu is to refine some of our all time favorites to make them even better and bolder. We are also introducing a few new creations that boast fun and unexpected flavor combinations.

The Nutella tart with grapefruit is a great example of how we take a familiar ingredient and pair it with something unexpected.

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Dessert

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Strawberry WaffleFresh Cream, Strawberry,House Made VanillaIce Cream260.-

Passionfruit SemifreddoMango Sauce, Strawberry, Mint220.-

Half BakedCookie Dough, Chocolate & Caramel Sauce, Chocolate Cookie Crumb, House Made Vanilla Ice Cream200.-

Chocolate Nutella TartDark Chocolate Hazelnut, Grapefruit, Grapefruit Sorbet280.-

Warm Berry Crumble Oats & Almond Crumble, Cardamom, House Made Vanilla Ice Cream260.-

Apple StrudelApple Rum Raisin, Phyllo Pastry, House Made SaltedCaramel Ice Cream220.-

Chocolate Souffle Dark Chocolate, Grand Marnier Sauce200.-

Panna Cotta Caramelized White Chocolate, Coconut Spuma, Salted Caramel, Crumble, Toasted Coconut Flakes220.-

Dessert

Banana PancakesButterscotch, House Made Peanut Butter Ice Cream320.-

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Now along side the Journey Blend, is an option to taste a single-estate Thai Coffee, grown especially for Roots Coffee by passionate farmers.

In the past, Roots Coffee has introduced specialty coffee to the Thai market by sourcing and roasting some of the best coffee beans from around the world. Although we will continue to bring you these delicious coffee beans, RootsCoffee now aims to put Thai grown coffee on the map along side other coffees of the world. W i t h t h e g r o w i n g relationship between RootsCoffee and our coffee processor, Ray Buerger at Thai High Venture, we have had the chance to explore and visit many different coffee-growing regions in thenorthern part of Thailand. Along the way, we have met many passionate farmers who wereeager, but unable to improve their produce due to financial constraints or lack of knowledge. This has inspired us to form a direct working relationship with

them in order to showcase to ourcustomers the results of their work and the potential of Thai coffee. Although this is only the beginning of the journey, we believe the future is bright. We have selected three farmers to work with in 2015 and will feature each coffee for a four- month period. For every cup of Thai coffee ordered at Roast outlets, we will share back part of the profit to the farming families in order to help improve their working conditions for the next harvest season. Whether it is support in farm management, labor or better equipment for the farmers, we are hoping that we, as a micro roaster, can begin to improve the cup quality for our customers in the years to come. For more information about the farmers and their coffee, please check out our special coffee menu.

Coffee

Developing Quality from the Roots

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Coffee

Iced Espresso Latte

This simple and fun drink was created at our original establishment Ohana fresh cafe in 2008. Out of frustration that the flavor of his iced coffee would get diluted from the melted ice, our barista decided to reverse engineer the drink. By turning espresso into ice cubes, the drink always remains cold and the flavor actually gets stronger over time! You can then balance the taste by adding more milk and syrup to your liking.

Coffee MenuEspresso Based CoffeeEspresso 80.-Double Espresso 90.-Americano 90.-Lungo 90.-Piccolo Latte 100.-Cappuccino 100.-Caffe Latte 100.-Caffe Mocha 120.-Iced Americano 100.-Iced Caffe Latte 120.-Iced Caffe Mocha 140.-

SignatureIced Espresso Latte 120.-Affogato 180.- Double espresso over vanilla mascarpone ice cream

Filter CoffeeFresh Brew Coffee 120.-French Press Single Origins 140.- Please ask our staff for more detail on the seasonal coffee selections.

Choose between our “Farmer Project” Single Estate Thai Coffee or our original “Journey Blend”


Drinks

With this goal in mind, we went back and recreated a lot of ingredients ourselves from scratch, from crafting our own strawberry tea made from real strawberry and premium Oolong tea to even making our own vanilla syrup and ice cream for our milkshakes, just to name a few. We believe these improvements in the details, though not obvious, can truly elevate the taste and experience of each drink. You will also find some new and exciting ingredient combinations. We especially recommend the blueberry and basil smoothie and the Eastern Sky cocktail if you’re looking for something novel yet comforting.

DrinksJust like the food, we were also inspired to rework all of our drinks. Of course, we want the menu to still be simple and comforting. But at the same time, we want the character of each drink to really shine through and for the flavors to be more exciting, complex, yet even more balanced.

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Drinks

Signature DrinksRoast Iced Tea 120.-Strawberry Honey Iced Tea 140.-Pink Lemonade with Thyme 120.- Minty Limeade 120.-

Drinks Menu

Fizz&WaterCoke 50.- Coke Zero 50.- Root Beer 50.- Singha Beer 150.- Beer Lao Lager 180.- Beer Lao Dark 180.- San Pelligrino 50cl 130.- San Pelligrino 75cl 180.-

CocktailsBloody Mary 280.- Citrus Spritz 350.- Strawberry Mojito 300.- Classic Margarita 300.- Eastern Sky 350.-

Tea & ChocolateEarl Grey Tea 90.- Oolong Tea 90.- Ceylon Tea 90.- Valrhona Hot Chocolate 120.- Valrhona Iced Chocolate 120.- Hot Matcha 90.- Hot Matcha Latte 100.- Iced Matcha 100.- Iced Matcha Latte 120.-

JuicesFresh Orange Juice 120.- Fresh Coconut Water 90.- Twist, Velvet Express 120.- Twist, Guilty Passion 120.- Twist, Liquid Love 120.-

SmoothiesStrawberry Banana 180.- Mango Passionfruit 180.- Blueberry Basil 220.-

Floats & ShakesMatcha Float 160.- Rootbeer Float 160.- Vanilla Bean Shake 160.-Roast Coffee Shake 180.- Chocolate Shake 180.- Matcha Shake 180.-

Water 40.-


Talking To TNOP

Roast’s journey is constantly growing and becoming stronger and we wanted to capture that with our new logo. The logo was designed by internationally renowned graphic designer Tnop Wangsillapakun. Here Tnop talks about his work philosophy and the inspiration behind Roast’s new logo.

Q: What is your design philosophy?A: I try to combine many things. In the beginning, I liked to experiment with style and typography, but now I’m more interested in culture, process, and even printing techniques and texture. Some of these combinations create a very good impression, not just through people’s eyes or minds, but also in their hearts so that they remember the work.

Q: Why did you decide to work with Roast? A: I’d heard about Roast from my friends who love to have brunch there, as well as from media coverage. So when Roast contacted me, I really wanted to do it and everybody in my team was excited about it. We knew that we could turn this project into something fun.

Q: What is the idea behind the new logo that you designed for Roast?A: When we talked to the people at Roast, we clicked right away. The way that they craft their restaurant is exactly like how I create my own craft in my studio. We really focus on the process more than the end result. Sometimes you don’t know how something will end up as you experiment along the way. I wanted Roast to be something where all the collaborators work together to create something unexpected. When people mention something iconic, you know what to expect, but if they talk about the process and build-up, you will be inspired to create something unexpected and surprising. We want people to understand that Roast is all about collaboration, transformation, process and their experiments in cooking.

Q: If the TNOP studio was an animal, what would it be?A: I’d say a Pug. We don’t want to be perceived as something too arty or so out of reach. We want to be down to earth. We want to impress people and connect with everybody.

Roast

ROAST JOURNAL Sketches during development of Roast’s new logo

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The Commons is the design work of award-winning local designers such as Department of Architecture for architecture and interior design and Wabi Sabi Studio for landscape design.

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The Commons Roast will soon have a new home! We are moving at the end of this year to an exciting new community just a few streets down called The Commons Thonglor.

We believe the Commons is positioned to become Thonglor’s backyard – a gathering ground for like-minded, specialized producers and their customers. There will be an indoor market that houses some of Bangkok’s top food purveyors, beautiful grounds for you to relax and get a little closer to nature as well as a few restaurants serving up quality everyday eats. Roast will occupy the ‘Topyard’ or top floor of the Commons. At our new home, we will have sufficient space to create the comfortable dining experience we want you to have. We will also have a garden to grow some of the herbs and vegetables used in our cooking right where you can see (and perhaps your little ones can even help plant a few!) There will be ample green space for you to sit, relax and enjoy time with family and friends. We are so excited to become a part of this new community and we can’t wait to share our new home with you.

For more information, please visit www.thecommons.co.th.

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Community

COMMUNITYMAP

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Coffee / Cafes 1 Roots Coffee / www.rootsbkk.com / 088 190 59502 Ceresia Coffee Roasters / 098 251 43273 Brave Roasters / 080 046 68854 Rocket S.49 / www.rocketcoffeebar.com / 0266266385 Hands & Heart Coffee / 081 442 7977 Thai

6 Taling Pling / www.talingpling.com / 022585308-97 Supanniga Eating Room / www.supannigaeatingroom.com / 02 714 75088 Arunwan / 02 392 53019 Soul Food Mahanakorn / www.soulfoodmahanakorn.com / 02714770810 KRAM Cafe & Thai Kitchen / 02 258 8170 Japanese 11 Ginzado / 02 392 324812 Jidori-ya Kenzou / 02 661 3457 Asian 13 Vietnamese & More / 02 671 995514 Bao & Buns / 090 950 166615 Indus / www.indusbangkok.com / 02 258 4900 Italian 16 Peppina / www.peppinabkk.com / 02 119 767717 Appia / www.appia-bangkok.com / 02 261 2056 Burgers & Steaks 18 Daniel Thaiger / 084 549 099519 El Gaucho Argentinian Steakhouse / www.elgaucho.asia / 02 255 2864 Sweets 20 Ampersand Boutique / 02 662 035121 Le Blanc Boulangerie / 02 259 435322 The Fat Beagle / 081 928 850623 After You / www.afteryoudessertcafe.com / 02 712 926624 Sri Thai Delicatessen / 089 923 5477 Bars 25 Studio Lam / www.zudrangmarecords.com / 088 891 1314 WTF Bar & Gallery / www.wtfbangkok.com / 02 662 624626 Brew Beers & Ciders / www.brewbkk.com / 02 185 236627 Bad Motel / 02 712 7288 Interesting Shops 28 Machine Age Workshop / www.machineageworkshop.com / 02 381 8596 29 Yellow Stuff / www.yellowstuffbkk.com / 089 225 752230 The Commons Thonglor (Late ’15) / www.thecommons.co.th / 089 152 2677

Roast / www.roastbkk.com31 Roast at The Commons Thonglor (Late ’15) / 02 185 286532 Roast at EmQuartier / 094 176 3870

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Dedicated to the things that haven’t happened yet and

the people who are about to dream them up

- Peter Wegner

www.roastbkk.comSEARCH: roastbkk

R o a s t T h o n g l o r + 6 6 ( 0 ) 2 1 8 5 2 8 6 5 R o a s t E m Q u a r t i e r + 6 6 ( 0 ) 9 4 1 7 6 3 8 7 0 w e b s i t e : w w w . r o a s t b k k . c o m e m a i l : a d m i n @ r o a s t b k k . c o m

Roots Story Developing Quality from the Roots

Meet us at The CommonsRoast’s New Home

The Man Behind Our New Logo

TALKING TO TNOP

Roast / Issue Four / March 2015: roastbkk & rootsbkk

A Tribute tothe Journey

Brunch

Starters

Pasta

Seafood

06

12

14

16

Meats

Dessert

Coffee

Drinks

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18

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Community Map

Roast Journal

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Documents

Roast Journal #4