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Mud Menu

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Mud is an independent cafe at 141 Mitcham Road in Tooting, known for generous brunches and a relaxed Antipodean style. The compact room combines shared wooden tables with an open and lively atmosphere that suits a leisurely breakfast or lunch. Since opening in 2015, it has grown into a familiar neighbourhood destination for food, coffee and conversation.

Brunch dishes bring together eggs, avocado, sourdough and bold homemade accompaniments. Corn fritters can be stacked with avocado, chilli jam and a poached egg, while Turkish eggs add garlic yoghurt and chilli oil. Smashed avocado, pancakes, granola and full breakfast plates provide choices ranging from fresh and light to rich and substantial.

Specials change with the seasons and give the kitchen room to work with new combinations, colourful garnishes and ingredients from different food traditions. Toasted sandwiches, cakes and other house prepared counter items are useful for a quicker visit. Vegetarian choices are a natural part of the menu rather than an afterthought, particularly among the egg, vegetable and sourdough dishes.

Carefully made coffee sits at the centre of the drinks selection, joined by tea, juices, smoothies and cooler options in warm weather. The garden offers extra space for a laid back meal when conditions allow. Mud balances creative brunch cooking with the informal energy of a busy local cafe, making it equally suitable for a solo coffee or a long meal with friends.

Address: 141 Mitcham Road, Tooting, London SW17 9PE, United Kingdom

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Mud Menu

Breakfast

Lil' British Breakfast Bowl
Choripan
Avo and Salmon Breakfast Bowl
Shroomlette Sando
Brioche Bun With Bacon and Cheese
Brioche Bun With Sausage and Cheese
Turkish Eggs

A delightful dish featuring poached eggs served with a rich, spiced yogurt sauce.

Smashed avocado

Smashed avocado was served on toast with feta crumbled on top.

Sweetcorn fritters

Sweetcorn fritters with smashed avocado and a perfectly poached egg.

Corn fritter stack
Eggs benny

The best-selling ‘eggs benny’ topped with some extra belly pork.

Buckwheat pancakes

A plate of buckwheat pancakes with caramelised pear purée.

Pea and mint on sourdough with eggs and asparagus
Welsh rarebit on toast
Flat white
Polenta with tomatoes, onions, spinach and smoked

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