Comptoir 102 - Healthy Cafe and Concept Store

Mix of toasted homemade breads (regular and date bread). Served with almond butter and homemade sugar-free raspberry jam.

Toasted homemade date bread with smashed pumpkin, cashew sauce, fresh sage and pumpkin seeds. Garnished with walnuts.

Seasoned black beans, hummus, and scrambled egg. Topped with feta and pico de gallo salsa. Vegan option 59 (vegan cheese and no egg).

Gluten-free pancakes with orange blossom. Served with seasonal fruits, banana, maple syrup and vegan whipped cream.

Chickpea-based scramble on a toasted bagel with vegan mayo, tomatoes and avocado. Topped with almonds and seeds.

Avocado, miso and cashew sauce on homemade toasted bread. Topped with 2 poached eggs, walnuts and seeds.

Avocado on homemade toasted bread with 2 scrambled eggs, chili flakes and chili oil. Side salad.

Buckwheat pancakes with scrambled eggs & fresh herbs, guacamole, cucumber and cherry tomatoes.

Scrambled eggs in homemade tomato sauce. Served with rocket salad and homemade vegan paratha.

Sautéed mushrooms on homemade toasted bread with 2 poached eggs, walnuts, turmeric, seeds and truffle oil.

3 sunny-side-up eggs in homemade tomato and bell pepper sauce. Topped with feta and oregano. Served with homemade toasted bread.

Turmeric-fried eggs with mushrooms, crispy sage and smoked paprika. Served with homemade toasted bread.

Banana & apple slices in crispy roll, coconut sugar, cinnamon. With ice cream.

Raw vegan cake with cashews, almonds, coconut, dates, lemon, maple. With blueberry compote.

Gluten-free cake, cacao, vanilla, coconut mylk. Topped with tonka.

Cashews, dates, cacao, maple. Topped with roasted hazelnuts.

Cashews, coconut milk, cacao, coffee, vanilla, maple.

A mix of salad leaves, chives, radish and homemade croutons. Dressed with our homemade cashew based dressing mixed anchovies. Topped with tender chicken breast and parmesan.

Mesclun, avocado, cucumber, fennel, walnuts, parsley, and spring onions. Lemon olive oil dressing.

Coconut ceviche with mango, cucumber, tomato, radish and capsicum. Avocado pesto.

Grilled halloumi, mesclun, tomatoes, cucumber, radish, dried figs and roasted pine nuts. Balsamic dressing.

Quinoa, chickpeas, kale, cucumber, corn edamame, apple, pomegranate, feta, mix. Topped with hummus.

Quinoa, turmeric fried egg, kale, avocado, cucumber, red cabbage and homemade pesto.

Quinoa, white beans, kale, avocado, pink hummus, steamed cauliflower, broccoli and nori sheets. Maple-thyme dressing.

Kale, cucumber, chickpeas, carrots, red apple, parsley, dates, ricotta cheese and caramelized almonds. Topped with fried onions.

Lentils mixed with iceberg lettuce, feta, radish, sun-dried tomato, onion and hazelnuts. Honey mustard dressing.

Watermelon, feta, mint, olive oil. Topped with sunflower and pumpkin seeds.

Açaí blended with coconut water and banana. Topped with papaya, kiwi, mango, granola, pomegranate and coconut chips.

Gluten-free oats in almond mylk with almond butter and maple. Topped with banana, seasonal fruits, almonds and cinnamon.

Chia and oats in coconut mylk. Topped with mango purée and fresh mango.

Coconut yogurt with homemade granola, banana and berries. Available with Greek yoghurt for 65.

Millet, buckwheat, sunflower seeds, pumpkin seeds, raw cacao, vegan protein and maple. Topped with blueberries and banana.

Papaya, pomegranate, mangosteen, avocado and goji.

Chocolate, banana, cashews, homemade almond mylk, maple. 3 scoops.

Cashew, cocoa, coffee, homemade almond mylk, maple. 3 scoops.

Cashew, cocoa, vanilla, espresso, maple. Topped with roasted cashews. 3 scoops, homemade nutmylk.

Cashews, vanilla, homemade almond mylk, maple. 3 scoops.

Pink hummus, guacamole and moutabal. Served with homemade garlic vegan paratha.

Toasted organic rye layered with garlic rosemary oil, vegan mayo and cashew sauce. Topped with scrambled eggs and served with fresh tomato and lettuce.

Wholewheat pita with feta, tomato, cucumber, avocado and tahini sauce. Side salad.

Homemade toasted bread with grilled halloumi, tomato, avocado, pine nuts and roquette. Balsamic dressing.

Kale, zucchini, corn, vegan mozzarella in homemade vegan paratha. Served with tahini sauce.

Labneh, roasted beetroot, cherry tomatoes, orange, black berries and caramelized hazelnuts.

Lentil crepe served with pink hummus, avocado, feta and poached egg.

Hijiki tartare with capers and red onions, mixed with sesame oil, guacamole and homemade flax crackers.

Salmon, ricotta, avocado, capers, cucumber, red onion on a toasted bagel. Topped with homemade beetroot caviar.

Baked sweet potatoes, paprika, chili flakes and turmeric. Served with hummus.

Homemade chicken patty in gluten-free bun with tomato and lettuce. Sweet potato side with homemade sauces.

Gluten-free base with homemade tomato sauce, roasted veggies and vegan cheese. Topped with roquette and truffle oil.

Tuna, boiled egg, tomato, lettuce, cashew sauce on toasted rye sourdough. Side salad.

Wholewheat pita with tuna, tomato, cucumber, avocado and tahini sauce. Side salad.

Almond wrap with grilled oyster mushrooms, cucumber and cabbage. Tamari-almond butter sauce. Served with side salad.

Wholewheat pita with walnut, tomato, cucumber, avocado and tahini sauce. Side salad.