DOU Brew Room & Bakehouse has introduced Summer Fields, a specially curated seasonal menu celebrating fresh summer ingredients, lighter textures, and vibrant flavours. The limited-period menu will be available from May 15 to May 31, 2026, across the brand’s outlets in Chennai at DOU Brew Room & Bakehouse and DOU Brew Room & Bakehouse.

Designed as a seasonal culinary showcase, Summer Fields reflects the kitchen’s focus on highlighting summer produce through modern European techniques and thoughtfully layered flavours. The menu brings together ingredients such as watermelon, figs, bay prawns, asparagus, and wild mushrooms, transformed into dishes that are both refreshing and indulgent.

Built around the concept of shared dining, the experience encourages guests to explore multiple plates together, moving seamlessly between salads, soups, pizzas, pasta, and signature mains while discovering contrasting textures and seasonal combinations.

The menu opens with Cool Greens, a selection of salads and chilled soups inspired by the lighter side of summer dining. Highlights include the Bay Prawn and Arugula Salad with mango carpaccio and caramelised walnuts, the Smoked Chicken and Wild Mushroom Salad, and a chilled Cucumber and Celery Soup finished with strawberry gel and yoghurt foam.

The experience then transitions into Entre, a collection of hearty sharing plates crafted for leisurely summer meals. Signature dishes include the Pizza Prosciutto and Grilled Figs with goat cheese and balsamic honey, the Spiced Beer Braised Tiger Prawn served with organic red rice, and Confit Chicken Legs paired with couscous risotto.

Guests can also enjoy comforting handmade pasta preparations such as the Linguine Aglio e Olio featuring homemade pasta, asparagus, and sundried tomato.

With Summer Fields, DOU Brew Room & Bakehouse continues to focus on ingredient-led dining experiences that combine creativity, seasonality, and convivial dining in a relaxed café setting.