Filipino tosilog brunch at Nue Seattle featuring marinated beef, garlic fried rice, fried egg, and house accompaniments. Global brunch served on Capitol Hill in Seattle.

Sunny Bunny South African bunny chow at Nue Seattle featuring house curry served in bread and topped with a sunny-side-up egg. Global brunch on Capitol Hill in Seattle.

Tunisian shakshuka at Nue Seattle featuring baked eggs in spiced tomato sauce topped with house-made zhoug. Global brunch served in Seattle's Capitol Hill neighborhood.

Chengdu Chicken and Waffles at Nue Seattle featuring crispy Sichuan-inspired fried chicken served with a Belgian waffle. A signature global brunch dish in Seattle's Capitol Hill neighborhood.

Dutch Patat Oorlog at Nue Seattle with crispy fries, peanut sauce, mayonnaise, and onions. A popular street food dish from the Netherlands served in Seattle.

Signature Tower of Chengdu Wings stacked high with crispy fried chicken, green Sichuan peppercorns, Thai basil, mint, lime, and chilies at Nue Seattle.

Busy dining room at Nue Seattle on Capitol Hill, featuring guests enjoying global comfort food, cocktails, and brunch in Seattle.

Traditional Puerto Rican mofongo made from fried green plantains mashed with garlic and seasonings, served as part of Nue Seattle's global menu.

Traditional Taiwanese turkey rice with tender braised turkey, rich pan sauce, steamed rice, pickled mustard greens, and a soft-cooked egg at Nue Seattle.

Holiday Cornbread Is Back!

Bring home Nue's pineapple coconut cornbread for the holidays. Available in generous 12-piece pans.

ORDER HOLIDAY CORNBREAD →

BRUNCH MENU

Every great dish has a story. Some were born through migration, others through necessity, and some by accident. Hover over the 👁️ throughout the menu to discover the history behind each dish.

📖 Explore Behind the Menu →

Go deeper into the history, traditions, and surprising stories behind the dishes we serve.

Brunch Favorites

Global twists on morning comfort food. Start your journey here.

Chengdu Chicken & Waffles

Crispy spicy-numbing chicken with green Sichuan peppercorn, fish sauce, lime and fresh herbs, served over a golden waffle with real maple syrup – 25

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Nue’s signature spicy, numbing take on a brunch classic. The "mala" sensation from the peppercorns is a hallmark of Sichuan cuisine, designed to stimulate the palate for the sweet syrup.

Tunisian Shakshuka

Vibrant tomato and red pepper ragout with two sunny-side eggs, fried garlic, creamy feta and zesty zhug, served with warm pita (Vegetarian) – 22

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A North African staple built on slow-simmered peppers, spice, and heat. The addition of zhug—a Yemenite herbal hot sauce—adds a bright, citrusy punch to the rich ragout (Vegetarian).

Filipino Tosilog

Sweet and savory grilled pork tocino served with fragrant garlic fried rice and a perfect sunny-side egg – 25

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A classic Filipino breakfast. The name is a portmanteau of Tocino (pork), Sinangag (garlic rice), and Itlog (egg). It's the ultimate balance of sweet, salty, and rich.

Nue Classics

The street food staples that put us on the map, now available for brunch.

South African Bunny Chow

Rich chicken masala topped with cool crema, cilantro and lime zest, served in a traditional hollowed bread bowl or gluten free with rice – 24

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Durban’s iconic curry-in-a-bread-loaf. Created by the Indian community in South Africa as a way to serve laborers a portable meal without needing plates.

South African Sunny Bunny

Our signature chicken masala bunny chow topped with a sunny-side egg for a rich brunch finish. (Gluten Free option) – 26

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The brunch version of our most iconic dish. Adding a runny yolk to the masala creates a velvety sauce that perfectly soaks into the bread bowl.

French Tacos

A grilled street food wrap filled with merguez sausage, crispy fries, cheese sauce, Algerian sauce and ras el hanout carrot-raisin slaw – 24

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A Lyon street food staple invented in the early 2000s. It is essentially a griddled, rectangular burrito. No relation to Mexican tacos!

Tower of Chengdu Wings

Crispy wings tossed with green Sichuan peppercorn, fish sauce, lime, fresh herbs and Thai chili – 24

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Inspired by the bold, modern street food of Chengdu. The green Sichuan peppercorns provide a unique, floral aroma and a lingering, electric numbing heat.

Malaysian Dhal

Creamy lentils simmered in coconut milk with curry leaf, ginger and lemongrass, finished with chili oil and choice of roti or rice (Vegan, Gluten Free option) – 22

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A beautiful fusion of Indian and Malay flavors. The use of coconut milk and fresh citrus makes this significantly more fragrant than a traditional Indian dal.

Burmese Laphet Thoke

Fermented tea leaf salad with cabbage, Thai chili, fried garlic, peanuts and crunchy roasted seeds and beans (Vegan, Gluten Free) – 24

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One of the few cuisines in the world where tea is eaten, not just drunk. Historically, this salad was served as a "peace offering" between warring kingdoms.

Shareables

Small plates to travel the world from your table.

Caribbean Pineapple Cornbread

Warm, buttery cornbread baked with pineapple and topped with toasted coconut (Vegetarian) – 8

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A tropical twist on a comfort classic, highlighting pantry staples found throughout the Caribbean islands.

East Indies Brussels Sprouts

Crispy Brussels sprouts with peanut, sesame and coconut dry chutney, plus peanut satay and sweet chili dipping sauces (Vegan) – 15

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Inspired by Indonesian urap (seasoned coconut vegetables) and satay, one of the region’s best-known street foods.

World Butter Board

A flight of four iconic butters (Italian, Ethiopian, Indian and French) served with a rustic baguette – 16

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Explore global richness: from spiced Niter Kibbeh of Ethiopia to legendary high-fat, cultured butter of Normandy, France.

Italian Ostuni Olive Oil

Single-grove, cold-pressed olive oil served with flaky salt and mini baguette – 10

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From a 300-year-old grove in Ostuni, Puglia, tended by close friends of Nue. Pure, buttery, and slightly peppery.

Syrian Kale & Carrot Salad

Fresh kale and carrot with pomegranate molasses dressing, dates, cumin, feta and toasted almonds (Vegetarian, Gluten Free)– 14

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Built around the ancient sweet-sour balance of the Levant. Pomegranate and dates have been Damascus staples for millennia.

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Served in the traditional conserva tin and meant to be enjoyed with accompaniments rather than as a hot bowl. From the cold waters of Prince Edward Island, these mussels are rope-grown and hand-packed shortly after harvest, preserving their briny sweetness and tender texture. Conserva culture traces back to Iberian coastal traditions of preserving peak seafood in olive oil and spices.

Beirut Hummus

Creamy hummus topped with fried garlic, fresh mint, cumin and olive oil, served with warm pita (Vegan) – 15

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A staple of Lebanese breakfast and mezze, distinguished by the fragrant addition of fresh mint and warm cumin.

Dutch Patat Oorlog

Crispy fries topped with cool mayo, peanut satay, red onions and sambal oelek (Vegetarian, Vegan option) – 12

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Translates to “War Fries.” Named for the messy battle of flavors between hot satay and cool mayo.

Danish Drømmekage

Traditional Danish white cake with rich caramelized coconut topping and marionberry jam – 15

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Literally "Dream Cake." A legendary Danish dessert famous for its thick, chewy caramelized coconut topping.

The Liquid Passport

Bottomless options and global morning elixirs.

Mo’ Mosa (Sans Derrière)

Bottomless orange juice and sparkling wine (must be ordered with entree) -29

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Must be ordered with an entrée. 90-minute limit. Please travel responsibly!

Less Mosa

A single serving of orange juice and sparkling wine – 13

Golden Mountain Mary

Thai-inspired Bloody Mary with vodka and savory, umami-rich Golden Mountain seasoning – 15

Bottomless Coffee

Freshly brewed local roast – 5

V-Vegetarian VE-Vegan GF-Gluten Free VE*-Can be made Vegan GF*-Can be made Gluten Free

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. We do not add service charges or fees. 100% of tips and automatic gratuities are distributed to employees under our tip-sharing policy, 65% to employees directly serving guests and 35% to employees not directly serving guests. A 20% automatic gratuity applies to parties of 6 or more. Corkage is $25 per 750 mL bottle, with a limit of one bottle per two guests.

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CAPITOL HILL, SEATTLE

206-257-0312

INFO@NUESEATTLE.COM