First London, now New York - the concept of the cereal cafe is coming to Times Square.

The all-day breakfast venue is being opened by Kellogg’s on 1 July and will be the brand’s first permanent restaurant - or at least a five year lease in Times Square - featuring dishes made entirely from its own cereals.

Hip diners hoping for a wide and varying menu might be disappointed. There are 10 items to choose from, designed by chef Christina Tosi, founder and owner of Momofuku Milk Bar in New York City.

They include classic breakfast choices like Raisin Bran and Special K, bu they come with a twist.

If you order "Life in Colour", you will be served a dish of Froot Loops with lime zest, marshmallows and passion fruit jam.

“Honey Buzz” is a bowl of Honey Smacks with honey, toasted pecans and banana chips.

Food trends in 2016 Show all 11 1 /11 Food trends in 2016 Food trends in 2016 Celeriac root We had a kale obsession in 2015, but 2016’s vegetable sine qua non is predicted to be the knobbly celeriac root. Celeriac milk (Tom Hunt at Poco in Bristol serves it with winter mussels and wild water celery), celeriac cooked in Galician beef fat (from Adam Rawson of Pachamama, hot new chef in the capital) and salt-baked celeriac (to be found in Matthew and Iain Pennington’s kitchens at The Ethicurean in the West Country) are just a few examples. Getty Images Food trends in 2016 Middle Eastern food The Middle Eastern Vegetarian Cookbook (£24.95, Phaidon) by grand-dame Salma Hage, author of the bestseller The Lebanese Kitchen (whose halva is pictured here), is out in April © Liz & Max Haarala Hamilton Food trends in 2016 Non-alcoholic cocktails Grain Store mixologist Tony Conigliaro has created Roman Redhead, a riot of red grape juice, beetroot, pale ale and verjus, and Rose Iced Tea (black tea, rose petals, anise essence, pictured here) Food trends in 2016 Gin The discerning will be slurping Hepple gin – from chef Valentine Warner and cocktail guru Nick Strangeway – which is punctuated with bog-myrtle nuances Food trends in 2016 Argyll and Bute Restaurant followers are getting in a froth about Pam Brunton in Scotland, who opened the Inver restaurant in Argyll and Bute to acclaim last year Food trends in 2016 Andy Oliver’s Som Saa One of the most eagerly awaited restaurants of 2016 will be the permanent incarnation of Andy Oliver’s remarkable pop-up Som Saa opening very soon in east London. Oliver, who worked at Thai god David Thompson’s Nahm in Bangkok, raised a whopping £700,000 through crowdfunding, and is renowned for his piquant Thai flavours and obsessive attention to detail, including in his home ferments and DIY coconut cream © Adam Weatherley Food trends in 2016 Venison Another ruminant in vogue is venison, with Sainsbury’s doubling its line for 2016. It provides a protein-packed punch, with B vitamins and iron, and it’s low in fat. Its entry into the mainstream is in part thanks to the Scottish restaurant Mac and Wild, just opened in London, whose Celtic head chef Andy Waugh (who also runs the Wild Game Co) has been touting it as street food for years (his venison burger pictured here) Food trends in 2016 Goat From Brett Graham’s The Ledbury to Angela Hartnett’s kitchens at Lime Wood Hotel in the New Forest, Cabrito is the go-to goat supplier among the chef cognoscenti (roasted loin of kid pictured here) – but this year, domestic cooks can get in on the action, as Sushila Moles and James Whetlor of Cabrito offer their meat through Ocado Mike Lusmore / mikelusmore.com Food trends in 2016 Coffee Coffee sage George Crawford is launching the much-anticipated Cupsmith with his partner, Emma. Crawford believes that 2016 is the year purist coffee will finally meet the masses; Cupsmith’s mission will be to make craft coffee as popular as craft beer on the high street. The company roasts Arabica beans in small batches, improving its quality – but sells it online, at cupsmith.com, in an approachable way: expect cheerful packaging and names such as Afternoon Reviver Coffee (designed for drinking with milk – no matter how uncouth, most of us want milk) and Glorious Espresso Julia Conway Food trends in 2016 120-day-old steak Hanging meat for extremely long lengths of time has become an art. In Cumbria, Lake Road Kitchen’s James Cross is plating up 120-day-old steak (pictured here). The beef is from influential “ager” Dan Austin of Lake District Farmers, who is currently investigating the individual bacterial cultures that go into this maturing process Food trends in 2016 Lotus root Diners can expect root-to-stem dining - cue the full lotus deployed by the Michelin-starred Indian Benares in its kamal kakdi aur paneer korma Getty Images

Diners can also swap milk for ice cream.

Dishes have a maximum price of $7.50 - more than a whole box of cereal in a supermarket.

Once you place your order, you receive a buzzer. When the meal is ready, your buzzer lights up with the number of the food cabinet where the food can be picked up.

Kellogg’s senior vice president of marketing and innovation, Noel Geoffrey, said the restaurant was likely to be popular with millennials.