A Modern New York-Style Deli With Cult Coffeebar Vibes
ASTRA | /'æs.trə/ | noun
In latin, meaning stars
ASTRA is where modern meets the timeless take of a New York-style deli, as lively jazz-hop taps its rhythm to the hum of customers closely seated. Here, our crew's fast-paced hospitality finds harmony in the joy of patrons savouring sandwiches and sipping foam-filled cappuccinos in casual comfort.
We aim to do the simple things well and serve all things under $20;
welcoming all who come for just coffee, a lunch bite with co-workers or craft beer with friends at night.
We feel a good deli needs only a curated menu as people just want simplicity, quality and the human touch.
We want to serve good food and drinks, all made in-house, with great service, and a firm focus on sustainability.
PRICES EXCLUDE SERVICE CHARGE AND GST
Coffee Classics
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100% Arabica beans from Colombia, with chocolate and caramel taste notes, roasted on-site for the best and freshest profile.
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Double shots pulled over hot water to preserve the crema. Also, serving Americanos, which is water breaking crema for a lighter profile.
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Equal parts espresso, steamed milk, and foam. Name derived from Capuchin monks, whose robes were brown, and hood as foam on top.
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Espresso with steamed milk and very little foam, for a silkier texture that blends seamlessly for a rich yet balanced taste profile.
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Double shots with more steamed milk and more foam, making it creamier than a flat white, and less intense than a cappuccino.
SAME PRICE for MILK CHOICES / ICED DRINKS
EXTRA SHOT 50 CENTS
*ICED VERSION NOT AVAILABLE
DECAF, MOCHA and HOT CHOCOLATE
MATCHA LATTE and other TEAS AVAILABLE
Cult Coffee
*ICED VERSION NOT AVAILABLE
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A Spanish specialty from Valencia, equal parts espresso and condensed milk, left unstirred, creating a contrasting layered look.
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A Cuban creation, espresso whisked with brown sugar, forming a thick frothy caramel-coloured crema called espuma
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A French fold on the Austrian Einspänner; espresso capped with swirl of whipped cream for a smooth contrast to the strong crema.
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A true Turin-styled decadent drink, double shots over chocolate, finished with creamy foamed milk. A historic Piedmontese favourite.
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A rebellious ristretto, raw honey layered with short double shots, and sprinkled brown sugar torched to create a brûlée effect.
BATCHED COCKTAILS and CRAFT BEER
0% ALCOHOL AVAILABLE
Sandwiches
SOURDOUGH from 100-YEAR OLD STARTER
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A classic redefined. Aged prosciutto pressed between crisp focaccia with a touch of melted cheese and a hint of balsamic for balance.
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Where Georgia meets Italy. A buttery, boat-shaped khachapuri filled with molten cheese and topped with seasoned Italian sausage.
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A NY icon, Astra-style. Beef pastrami brined 144 hours and sous-vide for 36, with Swiss cheese, homemade sauerkraut and dressing.
Pizzas
SOURDOUGH from 100-YEAR OLD STARTER
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Slightly burnt crust topped with house-made tomato sauce, fresh mozzarella, fragrant basil and anchovies for umami.
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Four creamy cheeses, endless depth. A molten blend of mozzarella, gorgonzola, provolone, and parmesan, over charred crust.
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Three bold cuts—spicy salami, bourbon bacon, and Italian sausage—layered over a bed of melted cheese and fire-roasted tomato sauce.
Bites
COLD CUTS, CROISSANTS and others too
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French fries, also cooked in pure olive oil, and finished with a decadent drizzle of truffle oil with its earthy aroma, bursting with savoury umami flavor.
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The middle part of chicken wings, cooked to crispy perfection in pure olive oil, this healthy recipe keeps the inside tender without a residual oily taste on the tongue.
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Classic comfort food, layered with rich meat sauce, creamy béchamel, and melty cheese and oven-baked using a traditional recipe.
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