Week beginning July 1st - Physallis Gooseberries, Hogweed and Wild Fennel

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Plum and hazelnuts 2.40
Savoury Scone: Courgette and feta 2.40
Salted caramel and chocolate friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Tuna, rouille, capers, rocket
Ham, dijon, gruyere, gherkin, red onion and spinach

Foccacias 5.00

Pancetta, strawberries cooked in balsamic vinegar, blue cheese dressing, spinach
Grilled red peppers and courgettes, basil and olive tepenade, brie, rocket

Salads: 5.50/6.50
Chicory, gooseberries, roasted chicken, elderflower dressing and sea radish seed pods
Tomato braised broad beans and hogweed
Mangetout, wild fennel, manchego, tarragon, lemon,

Tart: 4.40 or 7.50 with salad
Salmon and watercress

Week beginning June 24th

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70 (add 30 p for granola or yoghurt)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Apricot and almond 2.20
Savoury Scone: Creamed corn 2.20
Strawberry and elderflower friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Pancetta, goats curd, grilled plums and spinach
Appleby cheshire cheese, beetroot pickle, cucumber and rocket

Foccacias 5.00

Ham, saute mushrooms, cheese fondue, spinach
Tomato, mozarella, spicy red pepper dressing, rocket

Salads: 5.50/6.50
Seared rare beef with coleslaw of ice burg lettuce, diced tomatoes, red onion, parsley, red wine dressing and garnished with sea radish seed pods
Spelt soaked in beer with alexander seeds, sea sandwort, cumin roasted butternut, garnished with coriander and red champion flowers
Green beans lightly blanched in pineapple weed and camomile with gorgonzola dressing and Brasil nuts 

Tart: 4.00 or 7.50 with salad
Apple, red onion, mature cheddar and thyme

Week beginning June 17th - Fishcakes with strawberry and sandwort salsa

Summer is in typical British emotional swing, one moment it’s sunny; the next rain and wind. Typical. Thankfully Kaffeine’s kitchen has no windows and is located down stairs. Most mornings when we arrive at Kaffeine the sun has been up and shining since 4:30am. This puts the kitchen team in a bright mood and it hopefully comes out in the food. Don’t ask how we feel when it’s home-time and the weather has taken a mood swing. 

On our mock summer menu this week we have large fish cakes made with cod, kumara (white flesh sweet potato from New Zealand) and garnished with strawberry salsa. Strawberry and fish may seem like an odd combination. However strawberries are much like a tomato – sweet, juicy, tender flesh when ripe, and both grow off vines. Although strawberry vines are much shorter, given a chance they can climb and grow over obstacles. Blind folded and nose pinched it really is quite hard to tell the difference between tomatoes and strawberries. Which is why I’ve made a strawberry salsa with lemons for some sourness and foraged sea sandwort. This plant has succulent, crunchy texture and is distinctively architectural, with a sharp angular form, and a flavour of peas.

As the strawberries and elderflower are so good at the moment they will also be making a married appearance in two menu items this week. First is the friands. I’ve had a couple of request from customers and staff to make strawberry friands. Strawberries come from the rose family and are great paired with another aromatic blossom, elderflowers. This little combo is also found in our new summer cascara beverage. I have infused strawberries, elderflowers and cascara to make a pretty and delicate sweet sparkling beverage. The floral notes of elder and strawberries over powder the flavours of cascara. But still contains the caffeinated strength, great for a little pick me up. But not to worry if you still prefer the original cascara, both will be on offer. We are purely making the most of two ingredients at its prime.

Come get caffeinated and while you're at it, satisfy your hunger pains.

Jared Bryant
Lead Chef
Kaffeine
@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70 (add 30 p for granola or yoghurt)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Blueberry and bran 2.20
Savoury Scone: Tomato, basil and cheddar 2.20
Strawberry and elderflower friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Ham, apple butter, gherkins, gruyere, rocket

Asparagus, crushed peas, feta, mint and spinach

Foccacias 5.00

Smoked salmon, aioli, red onion, capers, dill, spinach

Roasted peppers, courgette, brie, pesto and rocket

Salads: 5.50/6.50
Chicken poached in water celery stock and served with spinach, roasted almonds and red pepper dressing
Roasted courgettes and burdock with hollandaise sauce

Pineapple, celery, blue cheese, red onion with pineappleweed dressing

Tart: 4.00 or 7.50 with salad
Fish cake topped with strawberry, lemon and sea sandwort salsa

Week beginning June 10th - Stone fruit, Rabbit and Burdock stems

With the sun, London seems to become a more eventful place. Miscellaneous days suddenly become filled with endless activities and options. Much like the variety of ingredients that suddenly start appearing when the sun is shining.

This week's menu makes use of ripe stone fruit that have arrived from the Mediterranean and arid coasts of Spain. At Kaffeine we try to make the most of local seasonal ingredients, however the UK does not have the desired climate to make stone fruit sweet, tender and juicy. Thankfully our neighbouring European countries have the great conditions for soft tropical and stone fruit such as bananas, oranges, grapes and peaches. Our menu this week consists of flat peach muffins, baguettes filled with apricots, speck and Camembert. We also have a foraged salad with nectarines, wild French asparagus, wood sorrel and baked burdock stems. 

Burdock is known as a root vegetable, however in the summer the stalk stems can be eaten much like broccoli. When eaten raw the stems are very stringy and have an intense bitterness, but if peeled and baked they take on an earthy new potato slash asparagus flavour. For centuries burdock has been used as a medicine in many different cultures. In Chinese medicine burdock seeds are used for symptoms such as fever, cough and a sore, red, swollen throat. It is also used to clear heat and toxicity from any red swelling, even in cases of rashes, measles and mumps. In western herbal medicine, the roots are used as a tea to cleanse the liver, purify the blood and good for clearing the skin. The leaves are often used as a poultice to treat bruises, burns and joint swellings.

Kaffeine also sees the return of rabbit to the menu. We will be serving the roasted rabbit in a salad, complimented with finely sliced raw spring vegetables and foraged fat hen (look at last week's menu blog for a description of fat hen) and garnished with another foraged item rosey garlic flowers. These flowers look like miniature pink rose buds and taste distinctly like garlic. 

Come get caffeinated and while you're at it, satisfy your hunger pains.

Jared Bryant
Lead Chef
Kaffeine
@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70 (add 30 p for granola or yoghurt)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Flat peach 2.20
Savoury Scone: Linseed, mustard and watercress 2.20
Elderflower friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Speck, camembert, apricot and spinach
Salmon, cucumber, lime soft cheese, basil and rocket

Foccacias 5.00
Ham, grilled pineapple, gorgonzola, coriander pesto and rocket
Spicy red onion marmalade, mature cheddar, gherkins, mustard and spinach

Salads: 5.50/6.50
Roasted rabbit with raw spring greens, peas, carrot, sauteed fat hen and garnished with rosey garlic flowers.
Baked burdock stems served with nectarine, toasted pine nuts, wood sorrel, raw wild asparagus and dressed in a goats cheese and water-mint dressing.
Curried roasted sweet potato with wild rocket.

Tart: 4.00 or 7.50 with salad
Polenta with courgette and capers

Week beginning June 3rd - Elderflower and Fat Hen

Great Britannia has well and truly flourished with edible goodies courtesy of Mother Nature. Our main highlight this week is the darling of English shrub, elderflower. Commonly treated like a pest of the plant world, what people don’t realise is how versatile the elder bush is. In much the same way people survive off coconut trees in tropical environments, whether it supplies water, food, natural sunscreen, insect repellent or timber. 

Not necessary in our modern times, but elder bush produces blossom, berries and leaves that all serve a purpose throughout the seasons. During winter and early spring young elder leaves are edible and great in salads. In spring the blossom can be used for cordials, jellies, eaten battered and fried, or used for medicinal properties (I might be wrong, but did you mean purposes?) to relieve colds, asthma, burns and upset stomach. Boiled in vinegar you can even make a natural black hair dye. 

Throughout autumn berries grow and can be used for sauces, elder wine and jams. The berries nutritional benefits include large amounts of potassium and beta-carotene, as well as sugar and fruit acids, calcium, phosphorus and vitamin C. 

To kick-start the blossom season we've infused elderflowers in a mayonnaise that will be spread in our ham foccacia and complimented with new English strawberries and large leaf spinach and this weeks friands will change from Japanese knot weed to fragrant elderflowers.

Other foraged items on offer include fat hen, which is very much like spinach and commonly grows all around us especially in areas with disturbed soils such as construction sites. Fat hen also goes by several names such as lamb's quarters, melde and goosefoot. Treated as a pest by produce farmers in the United Kingdom these succulent leaves and their grains are used in local cuisine in India and North Africa. Fat hen is also high in protein, vitamin A, calcium, phosphorus, and potassium. 

At Kaffeine this week we will be lightly sautéing the fat hen and serving it with brown sugar roasted aubergines and dressed in spicy yoghurt and lastly garnished with pretty parsley flavoured Ox-eye daisy flowers. 

This week is also the return of two of Kaffeine's more popular salads from last year, curried chickpeas with goats curd, water mint, bourbon and rose water dressing. The second is one of my personal all time favourites, hot smoked salmon coleslaw.

Come get caffeinated and while you're at it, satisfy your hunger pains.

Jared Bryant

Lead Chef
Kaffeine
@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70 (add 30 p for granola or yoghurt)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Blackberry and oat 2.20
Savoury Scone: Creamed mushroom 2.20
Elderflower friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Pancetta, roasted cherry tomatoes, gruyere, basil, rocket
Carrot pickle, mature cheddar, coriander, spinach

Foccacias 5.00
Ham, elderflower mayonnaise, english strawberries, spinach
Tomato, aioli, mozzarella and rocket

Salads: 5.50/6.50
Curried chickpeas with goats curd, water mint, bourbon and rose water dressing
Brown sugar roasted aubergine, saute fat hen with a yoghurt, chilli and thyme dressing, garnished with ox-eye daisy flowers
Hot smoked salmon coleslaw

Tart: 4.00 or 7.50 with salad
Baked coriander soft cheese and pear