Dupain

Fluffy eggs folded with sauteed mushrooms, avocado slices, and fresh sucrine leaves for a light touch finished with a drizzle of lemon oil.

Delicately whipped eggs infused with rich truffle paste, paired with avocado slices and crisp sucrine for a decadent bite and a drizzle of lemon oil.

Soft omelette with slow-roasted tomatoes, ripe avocado, and tender sucrine, finished with a drizzle of lemon oil.

Buttery pan de mie topped with poached eggs layered over avocado slices, drizzled with hollandaise sauce and a hint of smoked paprika.

Scrambled eggs served with toasted bread, mild spinach, and a touch of soft labne for a subtle kick.

Sourdough, avocado mousse, roasted tomatoes, chili flakes, olive oil, lemon cheek.

Sourdough, avocado mousse, Yuzu Koshu, seared fresh tuna, chili flakes, olive oil, lemon cheek.

Sourdough, smoked salmon, avocado, mousse, dill, chives, chili flakes, olive oil, lemon cheek.

Sourdough, marinated grilled chicken, avocado, mousse tomato emmental and cheddar, heirloom tomatoes, and baby gem, dressed with Japanese mayonnaise and Dijon mustard, embraced by toasted sourdough.

Buttery brioche toast topped with marinated shrimp, seasoned avocado wedges with creamy and a drizzle of Hollandaise.

Emmental, pastrami and aged cheddar on rustic sourdough, accented by gril pickles, dijon mustard, and a season drizzle on an scrumptious.

Sourdough sandwich filled with slices of tender turkey, baby gem, and emmental cheese, complemented by a touch of Japanese mayonnaise.

A Mediterranean-style toast topped with creamy labne, slow-roasted tomato confit, wild zaatar (zz), and Kalamata olives. Drizzled with premium olive oil over toasted sourdough, lightly seasoned with salt.

Crisp baby gem lettuce, aged Parmesan, crunchy croutons, and avocado tossed in a classic Caesar dressing.

A fresh melange of mixed greens, crisp slivers of fresh radish, paper-thin slices of fennel, all brought together with a tangy lemon oil.

Ribbons of zucchini paired with thinly sliced zucchini, sprinkle with sunflower and pumpkin seeds.

Crisp baby gem lettuce, aged Parmesan, crunchy croutons, and avocado tossed in a classic Caesar dressing.

Fresh blueberries, creamy goat cheese, mint and basil leaves, toasted beetroot, mix greens, finished with a mustard-yogurt dressing, lemon oil, and a touch of salt.

Crisp mix salad with sweet apple, goat cheese, baguette croutons, cherry tomatoes, hazelnuts, and balsamic dressing.

Crispy flatbread topped with premium zaatar and creamy stracciatella cheese. A rich yet simple Levantine twist using sundried olive oil for a light finish.

Sweet and savory flatbread topped with a creamy goat cheese mix, dry figs, fig jam, and roasted almonds. Finished with a glossy balsamic glaze for depth and texture.

Flatbread topped with creamy Parmesan sauce, fresh salmon, capers, lemon, chives, dill, microgreens, seasoned with salt and pepper.

A flaky croissant filled with fresh burrata, finished with a touch of sea salt and a drizzle of extra-virgin olive oil.

Flaky croissant filled with avocado mousse, topped with poached eggs, Hollandaise sauce, baby rocca, Parmesan cheese, chives, and a hint of smoked paprika.

Classic French-style onion soup made with a medley of slow-cooked onions, topped with melted Emmental cheese and a toasted slice of sourdough.

Crispy breaded halloumi coated in panko crumbs, served with quick garlic-mayo, a side of lemon, agave nectar drizzle, fresh parsley, paprika, and black pepper.