CYRK

4-month Dutch gouda, pan-fried sausage, soft-boiled egg with chives, dollop of mustard, Bieszczady ketchup, quarter of bread with whipped salted butter. 400g

Whipped three-egg omelette filled with truffle spread. Served with asparagus, breadcrumbs, burnt butter and Polish parmesan. Served with a slice of bread with whipped salted butter. 350g

Slice of sourdough bread served with two-egg omelette with Italian pepperoni salami, generously topped with pomodoro-style sauce with gochujang. Served with crispy chilli with peanuts, sour cream, Polish parmesan and chives. 450g (vegetarian option without pepperoni)

Slice of sourdough bread served with wild garlic cottage cheese, spring vegetable salad: asparagus, beet greens, zucchini, green peas, young cucumber and radish. Topped with delicate citrus dressing and sprinkled with a bouquet of herbs. 400g (add poached egg +4.0, replace cottage cheese with carrot spread - voilà, I'm vegan!)

Whipped brine cheese with labneh served with two poached eggs, glazed chorizo sausages, pickled tomatoes and garlic confit. Topped with hot honey chilli and sprinkled with crazy chives. Served with a quarter of bread with salted butter. 400g

Slice of bread served with spring green pea paste, Italian burrata, wild garlic pesto, tomato-pepper salsa, poached egg slices, glazed chorizo sausages, dill and mint. 400g

Challah with caramelized kimchi, eggs, mimolette cheese, fried ham slices, gochujang mayonnaise, crispy chilli, cucumbers and chives. 400g

Round dumplings with strawberries dipped in sweet French cream. Served with fruit jam, buttery crumble, powdered sugar and burnt butter. 400g

Two fluffy challah toasts served with whipped vanilla mascarpone, baked rhubarb and strawberries sprinkled with caramelized peanuts and poured over with sweet strawberry compote with elderflower syrup. 350g

Mango with Raspberry and Cranberry. 300 ml / 500 ml

Jasmine green / Earl Grey with cornflower / white with rose / pineapple rooibos (300 ml / 500 ml)

Orange, grapefruit, mix

Challah with two-egg parmesan scrambled eggs. Topped with summer chorizo and nduja sauce. Served with tomato-truffle cucumber salad, salted pistachios and chives. 450g

Challah with caramelized kimchi, two-egg scrambled eggs, mimolette cheese, fried bacon slices, gochujang mayonnaise, crispy chilli, pickled cucumbers and chives. 400g

With hibiscus, raspberries, cardamom, honey and citrus (300 ml, 500 ml)

Challah toast with whipped fromage cottage cheese with butter-fried mushrooms, roast beef slices, poached egg, parmesan and chives. 350g

Challah toast with two-egg scrambled eggs, guanciale, sour cream with pickled zucchini salad, burrata and basil. 400g

Pancakes with caramelized apples, soured French cream, plums in cinnamon and rose honey with salt. Dusting with powdered sugar. 350g

Sweet chai latte brioche with New York cardamom cream cheese, poached peach melba, peach syrup and walnut brûlée. 350g

Round dumplings with plums, dipped in sweet vanilla cream, served with blackberry jam and cinnamon crumble. Generously poured with burnt butter. 450g

Caramelized nectarines in honey and thyme. Served with fried Cypriot halloumi, roasted corn and young cucumber and mint salad. 400g