Traditional Butter Croissant
$
6.50
Cultured Normandy butter laminated through light, honeycomb interior with an amber, crisp crust.
Vegetarian
Contains gluten & dairy
Café & Patisserie Menu
A Thoughtful Expression of Patisserie & Coffee
Our daily offerings celebrate slow lamination, balanced sweetness, and meticulous extraction. Each item is prepared by hand in our Malvern kitchen, reflecting seasonal fruit arrivals and artisan craft.
Prices indicated in AUD are proposed menu guidelines subject to seasonal market ingredients.
Curated Selections
The Seasonal Daily Bill
Handcrafted pastries baked fresh every morning, layered gateaux, wholesome light savouries, and meticulously roasted specialty coffee.
Artisan Pastries
Single-origin French butter, 72-hour lamination, stone-ground flourPain au Chocolat
$
7.50
Double batons of 66% dark Valrhona chocolate encased in crisp, golden laminated pastry folds.
Vegetarian
Contains gluten & dairy
Twice-Baked Almond Croissant
$
8.80
Infused with vanilla bean syrup, filled with rich frangipane cream, and topped with toasted flaked almonds.
Vegetarian
Contains tree nuts, gluten & dairy
Seasonal Stonefruit Danish
$
8.50
Puff pastry well holding Tahitian vanilla diplomat cream and roasted Australian apricots with lemon thyme.
Vegetarian
Seasonal market fruit
Delicate Wild Berry Tart
$
9.20
Sweet pâte sablée shell layered with organic raspberry gelée, fresh seasonal blackberries, and pistachio crumb.
Vegetarian
Contains tree nuts & gluten
Cakes & Desserts
Precision gateaux, layered textures, and contemporary Australian dessert craftSignature Chocolate Crémeux
$
14.50
Single-origin dark chocolate mousse, hazelnut praline feuilletine crunch, and a mirror glaze finish.
Vegetarian
Contains dairy & tree nuts
Vanilla Bean Whipped Cheesecake
$
13.50
Velvety cultured cream cheese mousse over a toasted brown-butter biscuit base with poached pear jelly.
Vegetarian
Egg-free setting available
Meyer Lemon Meringue Tart
$
13.00
Sharp Victorian lemon curd, almond flour shell, crowned with torch-kissed French meringue ribbons.
Vegetarian
Citrus focused
Seasonal Fig & Honey Gateau
$
15.00
Layers of light almond sponge, ironbark honey mascarpone, and fresh Adelaide Hills figs.
Vegetarian
Contains tree nuts & dairy
Individual Patisserie Tasting
$
16.50
A trio of bite-sized daily chef creations: chocolate choux, pistachio financier, and passionfruit macaron.
Chef Selection
Ask server for daily pairings
Light Café Meals
Freshly prepared morning and midday provisions highlighting regional Victorian produceArtisan Sourdough Toast & Preserves
$
9.50
Toasted heritage grain sourdough served with hand-churned salted butter and house-made rhubarb jam.
Vegetarian
Vegan butter on request
Seasonal Vegetable & Chèvre Tart
$
16.50
Caramelised leek, roasted heirloom zucchini, and Meredith goat curd in a crisp savoury pastry, dressed leaves.
Vegetarian
Served with petite herb salad
Poached Chicken & Herb Baguette
$
17.00
Free-range chicken breast, tarragon aioli, crisp celery, and baby watercress on a crusty stone-baked baguette.
Poultry
Contains egg in aioli
Wild Mushroom Savoury Pithivier
$
16.00
Enclosed puff pastry dome of sautéed pine mushrooms, braised shallots, thyme, and mild Gruyère cheese.
Vegetarian
Contains gluten & dairy
Garden Greens & Shaved Fennel Salad
$
14.00
Crisp cos leaves, shaved baby fennel, radishes, toasted sunflower seeds, and a light champagne vinegar emulsion.
Vegan
Gluten-free naturally
Specialty Coffee
Ethically sourced single origins and custom seasonal espresso roast with textured Victorian milkEspresso / Ristretto
$
4.50
Intense, aromatic double extraction featuring notes of stone fruit, cacao, and toasted caramel.
Single Origin
Black coffee
Long Black
$
5.00
Double espresso floated gently over filtered hot water, preserving delicate crema and floral aromatics.
Single Origin
Crisp clarity
Melbourne Flat White
$
5.20
A double espresso integrated seamlessly with silky, velvety micro-foamed whole milk.
Australian Classic
Oat & almond alternatives
Cappuccino & Cacao Dusting
$
5.20
Balanced espresso with aerated milk foam, dusted with pure single-estate cocoa powder.
House Favorite
Rich & creamy
Caffè Latte
$
5.20
Smooth and comforting, served in a glass tumbler with balanced espresso strength and textured milk.
Classic
Dairy or plant milk
Artisan Dark Mocha
$
6.00
Double espresso blended with house-melted 70% bittersweet couverture chocolate and velvety steamed milk.
Indulgence
Contains cocoa solids
Swiss Water Decaf
$
5.50
Chemical-free decaffeinated specialty roast with notes of hazelnut, red apple, and milk chocolate.
Decaffeinated
99.9% caffeine-free
Tea & Non-Alcoholic Beverages
Whole-leaf artisan infusions, botanical sodas, and cold-pressed pure refreshmentsEstate English Breakfast Tea
$
5.50
Robust single-estate Ceylon black tea with malty depth, served in a ceramic pot with warm milk if desired.
Whole Leaf
Pot service
Spring Harvest Sencha Green
$
5.80
Steamed Japanese green tea leaves with sweet grassy notes, umami richness, and a clean finish.
Organic
Light antioxidant infusion
Lemongrass, Ginger & Chamomile
$
5.50
Caffeine-free botanical herbal tisane offering soothing citrus aromatics and warming ginger notes.
Herbal Tisane
Naturally caffeine-free
House-Pressed Lemon & Rosemary Quench
$
7.50
Freshly squeezed Meyer lemons, raw sugar reduction, crushed garden rosemary, and sparkling mineral water.
House Made
Non-alcoholic refresher
Seasonal Blood Orange & Thyme Soda
$
7.80
Victorian blood orange cold press, delicate thyme syrup, and gentle carbonation poured over hand-cut ice.
House Made
100% non-alcoholic
Daylesford Pure Sparkling Water (750ml)
$
8.00
Natural mineral water drawn from regional Victorian springs, light effervescence with neutral palate cleansing.
Mineral
Bottle for sharing
Kitchen Standards
We prepare all pastries in an open pastry studio in Malvern, observing classical methods with local dairy and flour.
Clarity & Care
Dietary Notes & Guest Guidance
To help you enjoy your visit comfortably, here is transparent information regarding our kitchen methods, ingredients, and alternatives.
Are menu items guaranteed free from traces of allergens?
Our patisserie studio regularly handles wheat flour, cow’s milk, butter, chicken eggs, tree nuts (almonds, hazelnuts, pistachios), and soy. While our pastry chefs observe strict food sanitation standards and sanitised prep surfaces, we cannot guarantee an allergen-free environment for guests with severe or anaphylactic allergies. Please speak directly with our café team prior to ordering.
What plant-based or dairy-alternative milk options are
offered?
We provide specialty barista-grade oat milk and almond milk prepared specifically for balanced espresso steaming. Plant-based milk additions carry a proposed surcharge of $0.80 AUD. We also brew all single-origin teas and black coffees with filtered Victorian water.
How often do menu items and seasonal pastries rotate?
Core viennoiserie—including our traditional butter croissant and pain au chocolat—is baked fresh daily. Our tarts, danishes, and specialty gateaux rotate approximately every four to six weeks in response to regional Victorian fruit harvests such as summer berries, autumn figs, and winter citrus.
Are the prices listed confirmed or subject to revision?
All prices displayed in Australian Dollars (AUD) on this digital menu represent proposed menu guidelines. Final prices and daily blackboard offerings should be confirmed in-house during your visit or by telephone with our management team.
Do you offer decaffeinated coffee and herbal infusions?
Yes. We extract a premium Swiss Water Process chemical-free decaffeinated single origin as espresso, flat white, long black, or latte. We also feature three loose-leaf herbal tisanes naturally free from caffeine.
How should guests with specific questions get in touch?
You are welcome to telephone us directly on +61 3 9572 8416 or email info@ivoralqessanique.com . Full location details are available on our Visit & Contact page.
Craft & Finish
Form, Texture & Lamination
Every creation at Ivoral Qessanique is a study in restrained balance—crisp caramelised crusts yielding to tender, aromatic crumb.
Chocolate Crémeux
66% Valrhona, hazelnut crunch
Classic French Choux
Tahitian vanilla bean diplomat
Laminated Viennoiserie
Normandy cultured butter, 72h
Seasonal Fruit Tart
Pâte sablée, wild berry gelée
Meyer Lemon Meringue
Torch-caramelised Swiss peaks