Baba Cool menu

A breakfast sandwich featuring bacon, cheddar scrambled eggs, and chili flakes served on a toasted brioche bun.

A brioche sandwich filled with rosemary-sautéed mushrooms, kale, and cheddar scrambled eggs.

Smashed avocado served on toasted focaccia bread, seasoned with lemon, cumin, and chili flakes.

A roasted turkey sandwich served on stirato bread with Manchego cheese, sliced green apple, and fig jam.

This sandwich features spiced pulled chicken, thyme, ginger, fried plantains, and cabbage served on a stirato roll with a cayenne aioli.

A bowl of plain yogurt topped with fresh berries, a squeeze of lime, gluten-free granola, and a drizzle of honey.

This salad features baby kale tossed with manchego cheese, crisp green apple, and almonds in a lemon vinaigrette.

This bowl features cheddar scrambled eggs, tender brisket, and fresh avocado served with a side of raw seasonal vegetables.

A breakfast bowl featuring cheddar scrambled eggs, roasted squash, Brussels sprouts, avocado, and a fresh raw vegetable salad.

A hearty bowl featuring roasted butternut squash, beets, mushrooms, and kale served over wild rice with a creamy green goddess dressing.

Creamy whipped ricotta cheese served with honey, fennel, and bee pollen.

Crispy Brussels sprouts tossed with a creamy tahini dressing, black sesame seeds, and a bright squeeze of lemon.

Crispy fries topped with melted Manchego cheese, fresh scallions, and a spicy cayenne aioli.

A fresh salad of shredded kale, carrots, and radish tossed in a light lemon vinaigrette.

A slice of toasted bread drizzled with olive oil and finished with Maldon sea salt.

Slow-cooked, tender beef brisket.

A fresh, pan-seared salmon fillet that can be added to any meal.

Slow-cooked, shredded chicken breast.

Slow-roasted, tender slices of turkey breast.

A fresh egg cooked with the yolk left runny and unbroken.

Fluffy eggs scrambled with melted cheddar cheese.

A fresh, halved avocado served as an optional addition to your meal.

A flaky, handheld pastry filled with sweet strawberries and aromatic cardamom.

A tender, flaky biscuit made with fresh lemon zest and creamy ricotta cheese.

A rich, chewy cookie baked with both cocoa powder and semi-sweet chocolate chips.

A moist, tender cake baked with fresh blueberries, aromatic basil, and olive oil.

A selection of olives marinated in a blend of citrus, sumac, rosemary, and thyme.

Crisp Persian cucumbers marinated with fresh cilantro, aromatic cloves, and a hint of cayenne pepper.

A refreshing dish of raw shrimp marinated in lime juice with cucumber, jalapeño, cilantro, and avocado.

Crispy, chickpea-flour-battered oyster mushrooms served with fresh parsley and a side of chipotle aioli.

Tender butter beans served with a roasted bell pepper sauce, topped with fresh radish, fennel, and pea shoots.

Creamy whipped ricotta cheese topped with fennel seeds, bee pollen, and honey, served with warm pizza bianca bread.

Crispy Brussels sprouts served with a creamy tahini sauce, toasted black sesame powder, and a squeeze of lemon.

A fresh salad of baby kale tossed with crisp green apples, shaved manchego cheese, and roasted almonds in a lemon vinaigrette.

Crispy fries topped with melted Manchego cheese, fresh scallions, and a spicy cayenne mayonnaise.

Orecchiette pasta tossed with peas, fresh mint, parmesan cheese, lemon zest, and a rich egg yolk sauce.

Roasted chicken thighs marinated in rosemary, served with fingerling potatoes and asparagus.

A lamb patty topped with whipped feta, kale, tomato, onion, and housemade pickles, served with a side of fries.

A pan-seared Norwegian salmon fillet served with roasted leeks and a savory herb-infused leek sauce.

A crisp pastry shell filled with house-made strawberry jam, brightened with lemon and a hint of aromatic cardamom.

A warm double chocolate chip cookie served with coconut pandan ice cream and a mango drizzle.