Bull&Roo overhauls three outlet menus

Posted under Catering News ME, F&B, News.
by Crystal Chesters | Published 3 years ago

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Bull&Roo outlets, Tom & Serg, The Sum of Us and Common Grounds have updated their menus with healthy dishes and more ethically-sourced produce.

Tom&Serg, fried free-range eggs

The Sum of Us artisan café has added peppered pomegranate braised chicken pops (AED 49); eggplant, date and chickpea tagine (AED 55), and ginger breeze steamed seabass (AED 79).

The café is also introducing a new set dinnertime menu, which includes a choice of entrée, main and dessert for AED 120 from 5pm on weekdays.

On the breakfast menu, gluten-free buckwheat crepes and smoked salmon rillette on truffle waffle have been added, while the lunchtime menu now features crab claw fattouche (AED 59).

Meanwhile, Tom & Serg in Al Quoz has added all-day dishes using only eggs from free-range hens.

These include ‘The New Benedict’ with BBQ braised veal, yuzu and apple chutney, shiso, shoots and banh mi toast (AED 68), and fried eggs and grains with amaranth and whole grain millet.

New dishes that don’t contain eggs include the togarashi seared yellowfin tuna with pickled seaweed and ginger (gluten-free, AED 74).

The café has also overhauled its interior with the introduction of blue dot and white washed walls, in addition to new free parking in the Al Joud Centre.

Common Grounds has also had a menu makeover, and now offers breakfast dishes at dinnertime

In addition new health bowls have been introduced including the ‘Raw Buddha Bowl of Goodness’ with beetroot linguini, apple cider vinaigrette, cauliflower and millet couscous with sesame, orange and super shoots, preserved lemon labneh (AED 55) and the ‘Warm Baharat Chicken Bowl’ with macadamia and herbed giant couscous, roast butternut squash and cream cheese (antibiotic and hormone-free, AED 77).









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