Friday 23 August 2013

Week beginning August 26th - Lamington week

It is Chef Jared's birthday this week, so he is having a week off from writing the food blog section. We are sure you will understand. He will however have to come back on Tuesday and start to think about payday lamingtons. Yum.

Please enjoy the menu for this week, as we have enjoyed putting it together for you.

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: Apricot and almond 2.40
Savoury Scone: Courgette and feta 2.40
Chocolate and hyssop 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
Lamingtons 2.50

French retro baguettes 4.90
Pancetta, avocado, tomato, aioli, rocket
Tomato, mozzarella, basil, chimichurri, spinach

Foccacias 5.00
Smoked Salmon, dill, red onion, capers, aioli, spinach
Ham, gherkin, pickle, Dijon, mature cheddar, rocket

Salads: 5.50/6.50
Venison meat balls with green lentils, black rice, coriander, buttered coriander seeded red onions, fragrant tomato dressing and wood sorrel.
Grilled haloumi, wild watercress, roasted red onions, and rose-hip dressing
Green beans with chilli, peanuts, fish sauce and coriander

Tart: 4.40 or 7.50 with salad
Goats cheese, roasted chicory and rowan berry

Friday 16 August 2013

Week beginning August 19th - Rowan Berries, Hyssop and Waterpepper

This week is our 201st weekly menu at Kaffeine. It also coincides with our 4th birthday since opening the doors in 2009. Sometimes it can gets a bit difficult to come up new variations of salads, sandwiches and tarts, but thanks to some of our suppliers’ we are constantly sent new and exciting ingredients to play around with. This week highlights are as follows.

Hyssop: is a foraged plant that is quite resilient and best picked in early spring or early autumn when it’s in blossoms. The leaves and stems have a menthol aroma and taste of a combination of peppermint and lavender. You will find hyssop in the icing for our friands paired wonderfully with our chocolate almond cake. 

Waterpepper: this green is basically heat and texture and can be used to replace ground pepper and chillies. Waterpepper also has an array of heath benefits from improved circulation, reduced high blood pressure and prevents bleeding from weak capillaries walls such as varicose veins. It can also be used as a natural remedy to scare away nasties from bedding and furniture.

Rowan Berries: are small bright vibrant orange berries and have a distinct ashy smokiness when cooked, great for jellies and dressing. These berries taste of marmalade and pair nicely with either fatty meats or wild game and is high in sorbic acid with is a natural preservative. This week they are used in our roasted grouse salad.

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

Jared Bryant
Lead Chef
@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, 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 elderberry 2.40
Savoury Scone: Tomato, mozzarella and basil 2.40
Chocolate and hyssop 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
Ham, elderberry jam, mature cheddar, roasted red onions, spinach
Roasted aubergine with thai basil, goats cheese, sweet chilli and rocket

Foccacias 5.00
Sliced meat loaf with red kidney beans, jalapeno cheese, roast peppers and rocket
Burnt pineapple, gorgonzola, coriander, pickled red onion and spinach

Salads: 5.50/6.50
Roasted grouse with roasted celeriac, beetroot, carrots and drizzled in rowan berry dressing.
Kiwi, pecorino, red chicory, honey blossom
Padron peppers with waterpepper dressing

Tart: 4.40 or 7.50 with salad
Roast vegetable in gruyere pastry with saffron sour cream and garnished with wood sorrel

Saturday 10 August 2013

Week beginning August 12th - 4th Birthday week

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: Blackberry and apple 2.40
Savoury Scone: Crushed peas and feta 2.40
Chocolate and passion fruit 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
Pancetta, tomato, avocado, Gruyère, aioli and rocket
cooked apples and red onion, mature cheddar, Dijon mayo, spinach

Foccacias 5.00
Ham, Gorgonzola spread, strawberries, spinach
Tomato, mozzarella, rocket, chimichurri

Salads: 5.50/6.50
Roasted lamb and red peppers with runner beans, broad beans, spring greens and green elderberry wild marjoram flower dressing
Flat nectarines and red chillies poached in melilot syrup, single Gloucester with baby spinach
Tagliatelle with sautéed morels, garlic and sea blite

Tart: 4.40 or 7.50 with salad
Fat hen and fresh cheese

Wednesday 7 August 2013

Week beginning August 5th - Dittander Blossom, Hogweed and Juniper branches

After a few weeks of summer awesomeness there seems to be a lot more fresh produce on offer. Sometimes it can be hard to come up with new flavour combinations, but when the weather is warm, new plants tend to grow and take over our surroundings. Better yet is when it's hot and the wind picks up, taking with it pollen and seeds from foliage, spreading all kinds of plant life to new areas of our isle’s (isles), great for fertilising and enriching the land. 

This week we offer Dittander Blossom, their flowers have a real kick of horseradish and mustard. Pretty and delicate to look at but the flowers have a strong, pungent and lingering presence on the palate. The dittander will be incorporated into dressing with pickled garlicky ramson and drizzled over a salad with chorizo and colourful rainbow chard.

Another foraged item on our menu this week is hogweed seeds. Hogweed has made several appearances on our menu over the last few months in the form of roots, stems and leaves. Their seeds once lightly toasted and crushed take on the taste of beer. The seeds are a combination of malt, barley, and hops. You’ll find these seeds in another summer salad with New Zealand zespri (golden kiwi fruit), crumbly Italian castelmango cheese, pickled red cabbage and dressed with wild honey and reduced orange juice.

Lastly I must mention the Bambi tart has been infused with the branches of juniper. The branches give off just as much spice as their more commonly used berries. These branches however are not edible but ideal for giving off aroma and pair wonderfully with quail, pheasant, veal, rabbit or venison.

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

Jared Bryant
Lead Chef
@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, 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: Blueberry and bran 2.40
Savoury Scone: Ricotta and herb 2.40
Chocolate and passion fruit 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
Prawn and mango salsa with avocado and rocket
Roasted peppers, courgette, red onion, spicy pesto, gruyere, spinach

Foccacias 5.00
Ham, roasted greengage, mature cheddar, spinach
Heritage tomato, talleggio, oregano, rocket and red onion

Salads: 5.50/6.50
Chorizo, fresh tomatoes, rainbow chard with dittander blossom and pickles ramson dressing
Golden kiwi, toasted hogweed seeds, castelmagno cheese, pickled red cabbage, wild honey and orange dressin
Shredded fennel with lemon, basil and baby capers

Tart: 4.40 or 7.50 with salad
Venison infused with juniper branches and wild cherry