The food being served at our brunch represents a blend of cultures that reflects the life journey of Drupa's owners, Cristina and Martin. Originally from Colombia and Argentina respectively, and having lived in the US from a young age, they wanted to share their diverse background with visitors through flavors and aromas. The menu is a fusion of different dishes that tell a story, ranging from savory to sweet, and is designed to showcase the diverse cultural influences that have shaped their lives. Additionally, Chef Gabriela's Peruvian background adds another layer of flavor to the experience. Together, the dishes offer a unique culinary journey that celebrates diversity and cultural exchange.
Salmón Verde 16
Smoked salmon, courgette noodles, red chard, mizuna, glasswort, pickled carrots, avocado, seeds, crispy vermicelli, dressed with our ponzu-Drupa coffee dressing.
Drupa’s Benedict (GF) 16
9 hours slow cooked pork shoulder, poached eggs, Drupa espresso Hollandaise foam, frissé salad, pickled red cabbage, spring onions, served over handmade arepas, topped with puffed chicharrón.
Toast Under Avo (V) 13.25
Avo cream, herbs oil, cherry tomato confit with aged garlic, chipotle candied sunflower seeds, pomegranate, grilled halloumi, cress, served over local sourdough toast.
Ají panca marinated chicken, crunchy chulpi corn, house pickled salad, ají amarillo mayonnaise, flat bread.
Pancake Stack (V) 14.75
Buttermilk pancakes (3), dulce de leche foam, bio maple syrup, coffee cashew streusel, grilled peaches, blueberries, purple shizo.
BACON + 3 / EGG + 2 / AVOCADO + 3 / PICKLED JALAPEÑOS + 1 / SOURDOUGH BREAD + 1.5 / SMOKED SALMON + 7 / GRILLED HALLOUMI + 4 / PLANT BASED SALMON + 7 / VEGAN FETA CHEESE + 4