Week beginning December 8th - Gluten free menu

This week we embrace London's winter with spiced ingredients and a gluten free theme. All but the sandwiches will be made with ingredients that have no gluten. This is typically the time of year where carbohydrates and gluten enriched foods become a staple on many menus often leaving people feeling full, then bloated and in my case moody. 

We're even cutting back on the raw this week and putting more energy into cooking everything which makes it easier for the stomach to digest. Possibly making this easiest to eat menu we've had at Kaffeine so far. 

Some of our gluten free highlights include a salad with smoked salmon that has been marinated in spiced port and scented mayweed. This foraged weed looks a bit like dill and taste rather fruity with notes of pineapple and passionfruit. The salmon salad will be complimented with gluten free corn dumplings made with tapioca starch and garnished with capers and diced lemon with a creme fraiche dressing.

We'll also be serving an aubergine tart with pastry made from ground walnuts and topped with chalky goats cheese, honey and thyme. A classic french slice with none of the carbohydrates or gluten. 

Lastly our soup is a hearty, aromatic and sweet combination of prawns, fresh ginger, apples and cider. Perfect combination for calming a stressed out and potentially inflamed digestion track. Christmas party season can often upset a tummy and this soup is your lunchtime remedy.  

So come into Kaffeine this week and mend you festive overdose with our gluten-free menu. 

Jared Bryant

Lead Chef

Kaffeine

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
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
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats

Sweet muffin: Dried apricots soaked in brandy with dark chocolate (V) 2.40

Savoury Scone: Courgette and feta (V) 2.40

Friand: Orange and honey (V,GF) 2.40

Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40
Special: Christmas mince pies (V) 2.00

Lunch
Soup 4.50
Prawn, ginger and apple soup with sour dough (GF without bread)

French retro baguettes 5.30

Pancetta, stilton, pear, basil mayonaise and rocket

Crushed peas, minted ricotta, capers, dijon and spinach (V)

Foccacias 5.50

Ham, onion, camembert, nutmeg and spinach.

Roasted red peppers, guacamole, cheese fondue and rocket (V)

Salads: 5.50/7.00

Spiced smoked salmon, scented mayweed, capers, corn dumpling, lemon and creme fraiche dressing (GF).

Puy lentils, roasted parsnips, watercress, parmesan with a plum vinegar dressing (V, GF)

Roasted fennel with black trumpet mushrooms and a tarragon dressing (VE, GF)

Tart: 4.40 or 8.00 with salad

Aubergine, honey, thyme, goats cheese in walnut pastry (GF,V)

Weekend Salads
Each weekend we offer different salads to the weekdays and we run them for a three week period, allowing our second Chef Khan to showcase her own creativity.

Salads: 5.50/7.00
Roasted HG Walters Organic Chicken with sprouting broccoli, chestnut mushrooms, chives and three mustard dressing
Slow roasted plum tomatoes, feta, green beans, red onion, basil and pine nuts
Roasted Chantenay carrots with honey, orange and pumpkin seeds


Tart: 4.40 or 8.00 with salad
Dried cranberries. mixed nuts, mixed herbs, soft goats cheese in a puff pastry pie

Week beginning December 1st - Kaffeine Mince Pies

It’s the first of the month, which means two things, advent calendar begins and we start selling our own Christmas mince pies. Every year since Kaffeine opened I've been making our own Christmas mince a month before the 1st of December. I use a mix of fresh and dried fruit peels, dark sugar, calvados and spices; mixed together and stored until the flavours have infused and mellowed into a tasty festive filling. 

Growing up in the southern hemisphere you would often find mince pies were the last thing to be touched or eaten. Regarded as too old fashioned by the younger generations, the brandy and spice notes were considered over powering, only fit for older people whole were used to these kinds of flavours growing up. I was never overly fond of Christmas pies in Australasia, these were mostly sold through charities at Christmas time. The pies were made cheap with budget sweet pastry and poor mass-produced filling. I grew thinking proper Christmas pies we're dry with overly spiced brown sugar filling. It wasn't until I moved to the UK 7 years ago I tasted a decent Christmas mince pie with buttery sweet pastry, fruity and gently spiced filling with brandy butter. 

Now I'm converted and every year we make our own filling and leave it to mature. Once ready we then make our own all butter sweet pastry and bake Christmas mince pies. Often at this time of the year we have a few new staff that are relatively fresh off the boat from New Zealand or Australia. I like to test our first batch on them knowing they're generally sampling the mince pies out of obligation. The result is always a change of perception as with a lot of our antipodean customers. 

So please come into Kaffeine this week and get some action with a Christmas mince pie under the mistletoe.  

Jared Bryant

Lead Chef

Kaffeine

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
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
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats

Sweet muffin: Apple and blueberry (V) 2.40

Savoury Scone: Pear, mustard, thyme and mature cheddar (V) 2.40

Friand: Orange and honey (V,GF) 2.40

Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40
Kaffeine Mince Pies 2.00

Lunch
Soup 4.50
Celeriac and pumpkin with sour dough bread (V)

French retro baguettes 5.30

Pancetta, lemon mayonaise, saute mushrooms, basil and rocket

Baked courgette, fried red onions, feta, oregano and spinach (V)

Foccacias 5.50

Ham, red pepper pesto, avocado and spinach

Crumbed aubergine, goats cheese, sweet chilli and rocket (V)

Salads: 5.50/7.00

Sticky kale with bacon, clementine, thyme and maple syrup (GF)

Raw brussels sprouts with pecorino, rosemary and lemon (V, GF)

Parsnip and beetroot braised in cider (VE, GF).

Tart: 4.40 or 8.00 with salad

Turkey, camembert, chestnuts and cranberry pie 

Weekend Salads
Each weekend we offer different salads to the weekdays and we run them for a three week period, allowing our second Chef Khan to showcase her own creativity.

Salads: 5.50/7.00
Roasted HG Walters Organic Chicken with sprouting broccoli, chestnut mushrooms, chives and three mustard dressing
Slow roasted plum tomatoes, feta, green beans, red onion, basil and pine nuts
Roasted Chantenay carrots with honey, orange and pumpkin seeds


Tart: 4.40 or 8.00 with salad
Dried cranberries. mixed nuts, mixed herbs, soft goats cheese in a puff pastry pie

Week beginning November 24th - Organic beef slow roasted in sherry, Corn Chowder with our own sourdough

Here we are the last week of November, now is the time for festive sweaters and consumable's that have been mulled with citrus, spice and pine needles. Whether you like it or not now is the time to decide if you'll be inebriated, celebrate or humbug your way into 2015. No matter where you are in London there is a constant reminder of the one day that truly matters to most. Though most retailers are closed on Christmas this is where they make their money, which is great for the economy and will provide jobs in the New Year. Personally I'm more into the food and spending time with the people I love, shocking my digestive system with rich over the top indulgence and getting drunk on wonderful company. 

So on this week’s menu we kick off the festive season with hearty foods that will slow burn throughout the day. Just the ticket for fuelling the manic weeks ahead of shopping, queues, work parties, preparations and possible de-icing windscreens. 

This week’s pie has organic slow roasted beef that has been cooked in dry sherry, making the meat sweet and tender. We'll also be adding a few winter foraged goodies to the filling. Hen of the woods or better known as Maitake is a mushroom that is used to fight cancer and strengthen the immune system. Hen of the woods are clustered, overlapping greyish mushrooms that appear at the bottom of some trees and when cooked have a deep, rich flavour and chewy texture. Also to this pie the kitchen will be adding seabeet, which is a pointy leaved green with a glossy appearance. Found in coastal areas this vegetable can be utilised in much the same way as chard and spinach, salty and very so slightly bitter. 

Every year I make our own sour dough starter for the soup bread that is served alongside a bowl of hot stuff. A bit late in getting the starter started this time round. But as of this week our own sour dough is back on the soup (or chowder) menu. By simply adding a little flour and water from the kitchen into a jar with a seal lid we can create our own and totally unique sourdough starter that is different from any other sourdough in the world. 

Over 5 days I feed the water and flour with more flour and water. This feeds the natural air borne bacteria that is found in flour and allows for it to grow and expand. This good bacteria is formed from its current environment which makes it individual from any other location. All it needs is moisture, bacteria and time; after about 5 days the sourdough starter should smell pleasantly fermented like bleated fruit. 

A portion of the starter is then added to bread flour and kneaded into a dough then left to prove until doubled in size; once doubled the dough is ready to bake. The wonderful part is that once you start using your sour dough starter you can keep it for life. Whatever amount you use from your starter you simply replenish with more flour and water to feed the yeast, leave it for a day or 2 and the bacteria will grow. 

Come into Kaffeine this week and get into the festive mode the right way. 

Jared Bryant

Lead Chef

Kaffeine

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
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
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats

Sweet muffin: Black rice pudding and raspberry (V) 2.40

Savoury Scone: Olive, rosemary and red Leicester cheese(V) 2.40

Friand: Orange and honey (V,GF) 2.40

Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40

Lunch
Soup 4.50
Corn chowder with Kaffeine's own sour dough (V)

French retro baguettes 5.30

Parma ham, onion chutney, parmesan, basil and rocket.

Pickled carrot, feta, Dijon, red onion and spinach (V).

Foccacias 5.50

Salmon, aioli, dill, red onion, capers and rocket.

Saute mushroom, welsh rarebit, tarragon and spinach (V).

Salads: 5.50/7.00

Honey baked ham, roasted chestnuts, carrots, parsnips, red onions and cranberry and prune dressing (DF,GF).

Poached red wine pears, walnuts, Bath blue cheese, watercress and golden saxifrage (V,GF).

Roasted swede with satay dressing (VE,GF).

Tart: 4.40 or 8.00 with salad

Slow cooked sherry beef with hen of the woods and seabeet.  

Weekend Salads
Each weekend we offer different salads to the weekdays and we run them for a three week period, allowing our second Chef Khan to showcase her own creativity.

Salads: 5.50/7.00
Grilled beef with roasted red peppers, roasted cashews, green beans, mushrooms and oyster dressing
Roasted pumpkin with cherry tomatoes, couscous,. feta, mint, basil and yoghurt dressing
Roasted vegetable salad with a reduced sticky balsamic vinegar, thyme and date dressing

Tart: 4.40 or 8.00 with salad
Pancetta and leek quiche

Week beginning November 17th - 30 month aged Parma ham

This week we received a very special delivery of limited edition 30 month aged parma ham from one of our best and favourite suppliers, Villanova. Obtained from the best thigh of the heavy pig then rubbed in sea salt and left to hang for 12 months in a loose environment at about 14 degrees. Afterwards the parma is then vacuum packed and stored until 30 months old. Because of the specially formulated diet the pigs are feed a natural sweet, strong and pleasant taste comes out in the meat. 

We’ll be using the parma ham and the bone in 2 menu items this week, a salad and the soup. The salad will have very thinly sliced pieces of parma ham, plum tomatoes slow roasted overnight, buffalo mozzarella, basil and foraged scurvy grass. If you’ve never experienced scurvy grass it has quite an intestine horseradish kick followed by a medicinal and cabbage after taste. At first the flavour can take you by surprise then becomes strangely addictive.  

The parma ham also comes with a large bone and knuckle which is ideal for making a broth, which can then be used as a base for Italian stews or soups. This week Kaffeine’s kitchen will be combining these 2 dishes making a very hearty soup that can almost be eaten with a folk. Chicken cacciatore is a stew traditionally baked in a rich tomato sauce with olives. We’ll also be making our own bread for mopping up the bowl remnants. This week’s soup loaf is packed with extra savouriness olives, basil and parmesan. 

Come in and sample the best of Italy’s POD (protected designation of origin) products, specially put on our menu for all our meat and Italian food lovers. 

Jared Bryant
Lead Chef
Kaffeine
@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
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
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Coffee and mango (V) 2.50
Savoury Scone: Cheese and onion (V) 2.50
Friand: Orange and honey (V, GF)  2.50
Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40

Lunch
Soup 4.50
Chicken cacciatore made with parma ham bones and served with basil, olive and parmesan bread

French retro baguettes 5.30

Ham, poached pears, brie, pommary mustard and rocket.

Saute mushroom, leek, mature cheddar and spinach (V).

Foccacias 5.50

Pancetta, sweet corn cheese, roasted fennel and spinach.

Roasted red peppers and courgette, avocado, gruyere, aioli and rocket (V)

Salads: 5.50/7.00

30 month aged parma ham, slow roasted plum tomatoes, buffalo mozzarella, basil and scurvy grass (GF). 

Wild rice with feta, roasted peppers, chickweed, pumpkin seeds and three cornered garlic dressing (V, GF).

Poached leeks with pink sorrel (VE, GF)

Tart: 4.40 or 8.00 with salad

Lentil and vegetable bake with red pepper hummus

Weekend Salads
Each weekend we offer different salads to the weekdays and we run them for a three week period, allowing our second Chef Khan to showcase her own creativity.

Salads: 5.50/7.00
Grilled beef with roasted red peppers, roasted cashews, green beans, mushrooms and oyster dressing
Roasted pumpkin with cherry tomatoes, couscous,. feta, mint, basil and yoghurt dressing
Roasted vegetable salad with a reduced sticky balsamic vinegar, thyme and date dressing

Tart: 4.40 or 8.00 with salad
Pancetta and leek quiche

Week beginning November 10th - Lady Smock Leaves and Rape Greens

It's official, the lights have been lit on Oxford Street by one of Santa’s ambassadors to the North Pole, this year it was an elf disguised as a pop princess. We can now enjoy or humbug in the festivities, gifts, families and most importantly lack of diet plans. This weeks menu isn’t too divinely rich, we’ll wait for December before we breakout the champagne and Camembert. As it is wet, wet, wet and autumn produce is all around we’ll still be utilising what’s available in slightly more festive interpretations.

In this weeks first of the salad options sweet potato and brussels sprouts will be roasted together served with smoked pancetta and drizzled in a dressing of leek and sea campion. Sea campion, which is a foraged vegetable found mostly on beaches and coastal cliffs, has waxy leaves with a sweet flavour combination of honey and peas.

On Kaffeine’s third salad you’ll find another foraged ingredient garnishing our roasted beetroots: lady smock leaf. We’ve used lady smock on many occasions, these clover leafed sprouts have an amazing horseradish kick that only lingers for as long as a sneeze.

Lastly this week’s soup is a hearty vegan favourite of customers and staff alike. A chunky tomato based soup with cannellini beans which are high in protein, fibre and low in fat. We’ll be adding yet more cream of the crop foraged rape greens. Belonging to the cabbage family rape greens are a robust vegetable that grows throughout the British’s Isles. Leaves and steams have a slight bitter/ broccoli flavour, perfect for soups and stews. Our soup will be served with aromatic oregano and sesame bread.

So come into Kaffeine this week and treat yourself even if it is the healthy options.

Jared Bryant
Lead Chef
Kaffeine
@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
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
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Cranberry and almond (V) 2.50
Savoury Scone: Slow roasted tomatoes, cheddar and basil (V) 2.50
Friand: Passionfruit (V, GF)  2.50
Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40

Lunch
Soup 4.50
Cannellini bean, tomato and rape greens (VE, GF)

French retro baguettes 5.30

Bresaola, roasted red peppers, creamed parsnips, basil and mozzarella and rocket. 

Roasted sweet potato, mature cheddar, red onion, aioli and spinach (V)

Foccacias 5.50

Ham, avocado, gruyere, tomatonnaise and spinach.

Veggie and nut loaf with brie, tomato and rocket (V)

Salads: 5.50/7.00

Roasted sweet potato and brussels sprouts with sea campion, pancetta, and a creamed leek dressing (GF). 

Radicchio, dates, blue vein cheese with a clementine dressing (V, GF)

Roasted beetroot with a raw kale dressing and lady smock leaf (VE, GF)

Tart: 4.40 or 8.00 with salad

Pork, pomegranate and pumpkin pie

Week beginning November 3rd - Foraged Autumn Goods and Movember Cookies

This week we will be mostly combining comfort foods with a bit of autumn foraging. Something new and exciting that we’ve not used on the menu before is checkerberries. These bright red fruits resemble shrunk miniature apples. However when checkerberries are visually looking their best this is not quite the time to consume. Rather once picked checkerberries need to be stored in a box and left to bleat. This process turns the fruit a russet brown and develops the natural sugars. The result is toffee and cinnamon with a little zing, much like medlars. 

This week the kitchen will be incorporating our foraged checkerberries in a cheddar tart with another foraged ingredient, charlock. This green leaf vegetable is much like black mustard only milder and less coarse in texture. In conclusion this tart is salty, creamy, sweet with a little mustard kick.

Elsewhere in Kaffeine’s edibles you’ll find one of my all-time favourite foraged veg, the very much underutilised ‘broad bean tops’. These leafy green are as the name suggest the tops of a broad bean plant. Succulent and distinctly taste of broad beans and peas minus the sweetness. You’ll find these wonderful greens in a salad with chicken that has been battered in creamed corn and fried to crispy perfection then served with mango and tomato salsa. Fresh and with a touch of comfort.

We must mention our second salad which has another foraged ingredient that comes out in an abundance this time of year, ribwort-plantain. Another green weed that commonly grows wild in grassy fields, Ribwort-plantain is related to the banana tree and randomly taste nothing like a banana. Instead it taste of mushrooms, looks like salad and taste of fungus. You’ll find ribwort-plantain layered in a salad of Spanish manchago, which has a grassy aroma, blackberries and savoury polenta dumplings.

Lastly I must mention during the month of November the kitchen will be making movember biscuits in the shape of a moustache. The flavour variety is yet to be decided. At the time of writing this blog I'm on my way to Paris for the weekend. I will be looking for Parisian inspiration while there as the french love a sweet and a tashe. We will be selling our moustache biscuits for £1 and all proceeds will go towards supporting mens health. Whether you're a man or love a man, or both; this is a simple tasty way to promote mens health.

So please come in this week and explore some of autumn’s finest foods.

Jared Bryant

Lead Chef

Kaffeine

@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
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 2.00
Povitika bread 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Rhubarb, pear and hazelnut (V) 2.50
Savoury Scone: Curried peas and feta (V) 2.50
Friand: Passionfruit (V, GF)  2.50
Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40


Lunch
Soup 4.50
Curried red lentil soup with caraway bread (VE, GF)

French retro baguettes 5.30

Bresaola, slow roast tomato, gherkin, Camembert and rocket

Baked pumpkin and sauté mushrooms with tarragon mayonnaise and spinach (V)

Foccacias 5.50

Ham, cranberry jelly, roasted chestnuts, mature cheddar and spinach

Salmon, dill, red onion, capers, aioli and rocket (V)

Salads: 5.50/7.00

Chicken fried in creamed of corn with broad bean tops, mango, tomato salsa and rocket

Ribwort plantain, manchego, blackberries and polenta dumplings (V)

Chantenay carrots and fennel cooked in sambuca and caraway seeds (VE, GF)

Tart: 4.40 or 8.00 with salad

Checker berries and matured cheddar with charlock (V)

Week beginning October 27th - Halloween and Lamingtons

This time of year reminds me of a childhood rhyme taught to my brothers and I courtesy of my father who had ingrained it into us... Oogie boogie custard, green snot pie, mix it all together with a dead dogs eye... sadly there's more to this but I cant bring myself to finish it. Along with the traditional 'Trick or treat' when door-knocking during Halloween we would recite this little ditty. I'm unsure of its origins, maybe my father heard it in a Vincent Price B-horror film? This gross poem was most effective in annoying strangers into giving us sweets and the odd bit of healthy snacks like fruit or nuts which in its self is a trick. 

In celebration of this pagan ritual, which has been transformed into a bit of fun by our Yankee cousins we have a pumpkin heavy menu. As a special this week we'll be doing the gruelling task of making something a little extra, mini pumpkin curd pies topped with a creamy nutmeg icing.

The pumpkin theme continues in our vegetarian foccacia, pumpkin slices have been crumbed and fried until golden. Then think veggie schnitzel with pickled cabbage and dijonnaise, bringing salty, sweet and sourness together in a haunting and addictive toasted sandwich. 

Lastly we finish off with a frighteningly good variety of squash, as said in previous blogs it is the double cream of all squash. Crown prince squash is rich, has deep orange flesh, and is the steak of the vegetable world. Thinly sliced layers of crown prince will be baked in a wholemeal pastry case with a little cream and finished with yellow charlock flowers which taste of mustard. 

So come in and have a hauntingly joyful and edible experience, courtesy of Kaffeine.  

Jared Bryant

Lead Chef

Kaffeine

@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
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 1.90
Povitika bread 2.40
Banana bread 2.40
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Blueberry and bran (V)
Savoury Scone: Red onion, thyme, dijon and gruyere (V) 2.40
Friand: Passionfruit (V, GF)   2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.40
Canele 2.40
Special: Mini pumpkin curd pies with nutmeg icing (V) 2.40
Special: Lamingtons (Thurs/Fri/Sat only) 2.50

Lunch
Soup 4.50
Ratatouille with polenta bread (V)

French retro baguettes 5.00

Ham, gherkin, dijon, gruyere, red onion and rocket

Baked courgette, feta, chutney, pear and spinach (V).

Foccacias 5.30

Pancetta, creamed mushrooms, fennel and spinach 

Crumbed pumpkin, pickled cabbage, dijonnaise and rocket (V)

Salads: 5.50/6.90

Slow cooked beef shoulder with black mustard, pears, gorgonzola and walnuts (GF)

Roasted celeriac and peanuts with ox-eye daisy and salad burnet dressing (VE, GF)

Raw kale tossed in crushed slow roasted tomatoes and served with paprika pumpkin seeds (VE, GF)

Tart: 4.40 or 7.90 with salad

Cream of crown prince squash with charlock flowers and wholemeal pastry (V).

Week beginning October 20th - Pluot muffins, Beef Shoulder Soup & Bubbleberry Jelly Salads

This week’s menu has rather a lot of explaining to do, instead of blearing on with rubbish antidotes about the weather I shall fill this space with information on a few of these menu items and ingredients.

First up is our pluot and almond muffins, pluot is a sub-species of plumcot. If you’re unsure of a plumcot it’s a plum crossed with an apricot. Plout resembles a medium sized plum with granite like complexion against a background of maroon. Its flesh is beetroot red and tastes of vanilla.

The first option in this week’s salad incorporates salmon fillet baked in bubble berry jelly. What is a bubble berry? These berries resemble dwarfed strawberries, more pink than red and have the distinct taste of bubble gum. Though now out of season I have a secret stash of these berries in my freezer perfect for jelly making. Once baked the salmon is flaked and served with fresh black pepper curd, cucumber, zesty foraged wild sorrel and castelfranco, this Italian lettuce has red speckled leaves and grows like the petals of a rose.  

Skipping onto our third salad we have blanched cima di rapa which is a green-budded heritage variety of sprouting broccoli. Succulent and intensely flavoured, they will be served with a little chopped chilli, garlic and rosemary; lastly garnished with toasted pine nuts.

Our tart/pie of the week has foraged turnip greens which has a lingering horseradish flavour great paired with other earthy ingredients such as mushrooms and the humble potato. There will also be a splash of sherry for sweetness and nostalgic comforts.

Lastly I must mention our soup which has beef shoulder slow roasted in Chinese Szechuan pepper corns. These peppercorns do not have heat however they do produce a tingling numbing sensation and a lemony aroma. The beef will be cooked in a broth of swollen spelt grains and foraged wild cabbage from Devon. And for the first time we will be serving our soup with soda bread.

Please enjoy this weeks menu, as we will enjoy bringing it to you.

Jared Bryant

Lead Chef

Kaffeine

@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
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 1.90
Povitika Bread 2.40
Banana bread 2.40
Porridge (V) 3.00
served condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Pluot and almond (V)2.40
Savoury Scone: Pumpkin seeds, ginger, chilli and wensleydale cheese (V) 2.40
Friand: Passionfruit (V, GF)   2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.40
Canele 2.40

Lunch
Soup: Szechuan beef, spelt grain and wild cabbage with soda bread

French retro baguettes 5.00

Pancetta, mozzarella, tomato, basil and rocket

Aubergine, goats cheese, sweet chilli, thai basil and spinach (V)

Foccacias 5.30

Ham with grilled pineapple, blue cheese sauce and spinach 

Roast pumpkin, saute mushroom, brie and rocket  (V)

Salads: 5.50/6.90

Salmon cooked in bubbleberry jelly, castelfranco, fresh black pepper curd, cucumber and wild sorrel (GF).

Camargue red rice, pickled damsons, candied saffron cashew nuts, baked green olives and coriander (VE, GF). 

Blanced cima di rapa with chilli, lemon, rosemary and pine nuts (VE, GF).

Tart: 4.40 or 7.90 with salad

Turnip greens, mushroom, potato and sherry pie (V).

Week beginning October 13th - Claires' Long Holiday

As I mentioned in last weeks blog winter has arrived and we're now required to cover our limbs in fleecy materials. Though this can be depressing we find comfort in cozy objects such as the sofa, electric mattress covers, bubble baths and my personal favourite... soup. Last week customers asked if we had broken out the soup kettle yet? Almost but not quite, this week you'll be pleased to know its back! During the mornings we will be serving our vegan porridge with an array of condiments. Then at lunch the kettle will be replaced with soup and served with our very own bread fresh from the oven. 

This week also marks the start of manager Claire's well deserved 4 month holiday, she will be managing the floor Monday and Tuesday and has made a request on Kaffeine's first soup for 2014/15, her selection is my action packed deluxe Chicken and Sweet corn soup, so chunky you need a fork to eat it.  

However if soup is not your thing we will be serving mini French pumpkins which have been hollowed and stuffed with layers of crème fraîche, stale bread, Dijon, thyme and gruyere. All melty and warm with a touch of dairy naughtiness. The stuffed French miniature pumpkins will be replacing our tart, they're so Parisian you'll think you've experienced the Moulin Rouge, street performing mimes and Ladurée in one sitting. 

So come get cosy with the staff and fellow customers this week and if you know Claire wish her a Bon voyage. 

Jared Bryant

Lead Chef

Kaffeine

@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
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 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40
Porridge (V) 3.00
served condiments muscavodo sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Carrot cake (V) 2.40
Savoury Scone: Courgette and feta (V) 2.40
Friand: Passionfruit (V, GF)   2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.40
Canele 2.40

Lunch

French retro baguettes 5.00

Ham, gherkin, gruyere, Dijon, red onion and rocket.

Sauté mushrooms, cheese fondue, tarragon, roasted chestnuts and spinach (V).

Foccacias 5.30

HG Walters organic chicken, Brie, puttanesca pesto and rocket 

Crumbed aubergine, tomato, mozzarella, spinach(V)

Salads: 5.50/6.90

Chorizo, manchago, grilled Laeticia plums and green olives

Frisee lettuce, pickled carrots and red onion with a buckthorn mayonnaise and roasted peanuts

Roasted curried parsnips (VE, GF)

Tart: 4.40 or 7.90 with salad

Two whole baked Munchkin squashes filled with Dijon, thyme, gruyere and crème fraîche (V)

Weekend Menu 

On the weekend we change the salads and the tart offer and also put on one of the best weekend foccacia sandwiches ever invented.

Breakfast Foccacias 6.50

Cotechino Sausage with fried egg, gruyere cheese and aioli 

Salads 5.50 or 6.90

Grilled HG Walters Organic chicken with bulgur wheat, red onion, red pepper, cherry tomatoes, parsley, mint and cashew nuts

Poached pears with Turkish black figs, walnuts, goats cheese, watercress and honey

Roasted parsnip strips fried with a coating of parmesan cheese crumbs and a romesco sauce

Tart 4.50 or 7.90 with salad

HG Walters Bacon with new potatoes, spinach, eggs and cheese

Week beginning October 6th - Povitica bread and our own made Ricotta

While writing this week’s menu I’ve noticed a sudden departure of our Indian summer. Yesterday was a wonderful 24°C, now it’s a cool 17°C and I’m eating soup in one of our friendly rival cafes. Which reminds me we need to break out our own soup kettle soon and bring back the comforts of porridge and soups. However for now we’ll focus on this week’s offering.

Recently while on holiday in the Amazon I came across a sweet and savoury bread called Pão de Rosas, which translates as rose bread. This bread is based loosely on an enriched Eastern European bread called Povitica. We made the Brazilian version for the last 2 weeks at Kaffeine which involves sugar, coconut, cayenne pepper and cheddar. Once proven the dough is then stretched out quite thinly and covered in the sweet and savoury mixture; then rolled up and cut into pin wheels. Left to prove and then baked, once made the bread resembles the shape of a rose. Strangely moorish and difficult to distinguish whether it should be sweet or savoury, either way it just works and goes great with black coffee. 

Then last week on Kaffeine’s favourite TV show ‘The Great British Bake Off’ by pure coincidence Chetna makes the Croatian version of Pão de Rosas: Povitica. This is then followed by an even bigger coincidence, it is also on the technical challenge. Chetna obviously nailed it and came first. Though a tricky bake I felt the need to change our Pão de Rosas to its original inspiration, the Povitica. Khan the kitchen master has been toying around with the method to create our very own Kaffeine Povitica with layers of very attractive swirls of almonds and cinnamon. I highly recommend you try the Povitica toasted with a spread of salted butter and black coffee.

In the last few weeks I’ve gotten into making my own yoghurt at home, incredibly easy and no need for an Easy-yo maker. In fact I’ve been using my rice cooker, I mix scalded milk (which is then cooled) with a little live natural yoghurt, this activates the milk with good bacteria. I then keep the yoghurt sealed in a container and placed in a bain-marie environment and leave for several hours to set. I find the warm setting on a rice cooker an ideal environment. After making several batches I’ve discovered I can also make fresh cheese using a similar method. Last week we had fresh curd on the menu, this week ricotta. Baked in a tart with foraged sea radish (think mild horse radish) and smoked salmon.

Come into Kaffeine this week and eat your food with gladness, and drink your coffee with good company.

Jared Bryant

Lead Chef

Kaffeine

@redjar50 

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
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 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: St Edmond's pippin and raspberry 2.40
Savoury Scone: Pickle and mature cheddar (V)2.40
Friand: Passionfruit (V, GF)   2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.40
Canele 2.40

Lunch

French retro baguettes 5.00

Ham, apple butter, gherkin, red onion and rocket.

Roasted sweet potato and red peppers with dill mayonnaise and spinach (V).

Foccacias 5.30

Pancetta, tomato, taleggio and spinach. 

Sauté mushrooms, tarragon pesto, mozzarella and rocket (V)

Salads: 5.50/6.90

Baked ham, raspberry vinegar cured rainbow chard, feta and guelder rose berry jelly (GF).

Raw kale, soaked in lemon and earl grey tea, served with baby capers, parmesan and basil.

Roasted root parsley with a buckthorn curd and lady smock leaf (V,GF)

Tart: 4.50 or 7.90 with salad

Kaffeine made ricotta tart with foraged sea radish and smoked salmon 

Weekend Menu 

On the weekend we change the salads and the tart offer and also put on one of the best weekend foccacia sandwiches ever invented.

Breakfast Foccacias 6.50

Cotechino Sausage with fried egg, gruyere cheese and aioli 

Salads 5.50 or 6.90

Grilled HG Walters Organic chicken with bulgur wheat, red onion, red pepper, cherry tomatoes, parsley, mint and cashew nuts

Poached pears with Turkish black figs, walnuts, goats cheese, watercress and honey

Roasted parsnip strips fried with a coating of parmesan cheese crumbs and a romesco sauce

Tart 4.50 or 7.90 with salad

HG Walters Bacon with new potatoes, spinach, eggs and cheese

Week beginning September 29th - The first Autumnal menu

Shorter days, layering up like an onion and summer holiday blues are finally upon us. The options are to either chase the sun in another hemisphere where you'll see a surfing Santa or reacquaint yourself with a window ice scraper, fresh nuts and mulled beverages. Most of us will be making the most of the second offerings. So to make the most of the start of autumn, here is our cracking autumnal menu, synopsis included.  

This week’s pie is chicken based with orange cauliflower, there are four groups of cauliflower: white, orange, green and purple. Orange cauliflower contains 25 times the level of vitamin A than regular white cauliflower. Benefits include antioxidants which not only prevent free radical damage but also help in skin renewal. Vitamin A improves your eyesight by helping it distinguish between light and dark, it also keeps various eye disorders at bay. You'll also find purple cauliflower in our second salad, this variety grows wild in France and has an even higher level of antioxidants than that of orange cauliflower.

Our third salad is autumn on a plate with roasted crown prince squash (the double cream of the squash family), russet apples and our very own fresh chilli and coriander curd, made over night in a Dutch oven. Live fresh curd has hundreds of million good bacteria to help build a strong immune system, essential for keeping bad viruses away. 

So please come in and discover the positive sides of October and enjoy our first Autumnal menu, as we will enjoy bringing it to you.

Jared Bryant

Lead Chef

Kaffeine

@redjar50 

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
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 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Red plum and carrot (V) 2.40
Savoury Scone:  Curried peas and feta (V) 2.40
Friand: Damson (V, GF)   2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.40
Canele 2.40

Lunch

French retro baguettes 5.00
Bacon, dates, brie, red onion and rocket.

Marinated mushrooms, fried egg, Gruyère, mushroom mayonnaise, kale (V)

Foccacias 5.30

Spiced meatloaf with green olive tapenade, onion jam and spinach
Tomato, mozzarella, basil, aioli and rocket (V)

Salads: 5.50/6.90

Pancetta, figs, pickled oranges, basil, Bath blue and raw beetroot (GF)
Purple cauliflower with water celery, wet walnuts and pear vinegar (VE, GF).
Roasted crown prince squash and russet apples with a fresh chilli and coriander curd dressing (V, GF).

Tart: 4.50 or 7.90 with salad
Chicken and orange cauliflower pie

Week beginning September 22nd - Brazilian week

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
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 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Açaí and tapioca (V) 2.40
Savoury Scone:  Cheddar and olive filled cheese bread (V) 2.40
Friand: Damson (V, GF)   2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Ham, dijon, gherkin, red onion, gruyere and rocketse

Slow roasted tomatoes with mozzarella, oregano and spinach  (V)

Foccacias 5.30

Pancetta, glazed plums, brie and spinach
Tuna melt with avocado and rocket

Salads: 5.50/6.90

Cheese filled lamb kibe with tomato, parsley, chickweed, lime and batata frita (GF)
Black beans cooked in coconut milk, with pimenta dressing (VE)
Roasted cassava with a cashew fruit sauce (VE)

Tart: 4.50 or 7.90 with salad
Tuna tart with fried plantain and buffalo cheese

Week beginning September 15th

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
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 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin:  Pear and blackberry (V) 2.40
Savoury Scone: Pumpkin, mustard and gruyere (V) 2.40
Friand: Damson (V, GF)   2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Pancetta, spinach, roasted fennel and courgette with fennel seed mayonnaise

Roasted crown prince squash, saute mushrooms, red onion, brie and rocket (V)

Foccacias 5.30

Roast chicken, brie, salsa verde, rocket
Smoked salmon, aioli, red onion, capers, dill and spinach

Salads: 5.50/6.90

Chicken caesar salad, with pancetta and parsley
Roasted aubergine, cobnuts, manchego cheese, tarragon with damson and brandy dressing (V, GF)
Pickled savoy cabbage with saute wild mushrooms and garlic confit (VE,GF)

Tart: 4.50 or 7.90 with salad
Fig and honey with thyme, walnuts and a pommery curd (V)

Week beginning September 8th

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
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 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Raspberry and double chocolate (V) 2.40
Savoury Scone: Spinach, tomato, rosemary and feta (V) 2.40
Friand: Damson (V, GF)   2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Italian roast ham with Dijon, gruyere, red onion, gherkin, spinach

Bufala mozzarella, plum tomatoes, basil, aioli, rocket (V)

Foccacias 5.30

Chorizo sausage with tomato, red onion, pesto and rocket
Aubergine with sweet chilli, goats cheese and spinach

Salads: 5.50/6.90

Tandoori HG Walters Organic Chicken w cucumber, cherry tomatoes, red onion, coriander, red chilli, gem lettuce and mint raita (GF)
Buckwheat Pasta with tomato, avocado, chia seeds and pickled courgette VE, GF)
Roasted mixed Butternut Squash with maple syrup, blue cheese and cinnamon pecan nuts

Tart: 4.50 or 7.90 with salad
Fennel gratin

Week beginning September 1st - vegemite and cheddar scrolls

This week we bring back one of Kaffeine's all time favourite savoury items, the vegemite and mature cheddar scroll.

Arguments are held as always over whether marmite or vegemite is better, we will leave it up to you decide, but we recommend having them slightly warmed on the toaster. Delicious.

We hope you enjoy the menu this week, as we will enjoy bringing it to you.


Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
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 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Golden delicious apple and blackberries (V) 2.40
Savoury Scone: Vegemite and mature cheddar (V) 2.40
Friand: Damson (V, GF)   2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Italian roast ham with grilled peach, aioli, mature cheddar and spinach

Bufala mozzarella, red pepper pesto, plum tomato and rocket (V)

Foccacias 5.30

Pancetta with roasted courgettes, red onion, ricotta cheese and spinach
Mushroom pate with crushed mint peas, red onion and rocket (V)

Salads: 5.50/6.90

Prawns with brown rice, avocado, cucumber, pickle ginger and wasabi dressing

Lentils with cherry tomatoes, roasted red peppers, shallots, goats cheese, rocket and herbs (V)

Chantenay carrots with olives and walnuts cooked in coconut milk

Tart: 4.50 or 7.90 with salad
Salmon with capers, dill and watercress

Week beginning Tuesday 26th - Nan 'Carnage' Khan is in charge

Chef Jared is away on holidays for two weeks, so his trusty second in charge, Khan is running the kitchen. It was the legend that is Missy that came up with the name Carnage for her over two years ago. The name has stuck.

The name could not be any further from the truth. Clean, methodical, polite and happy, Khan has been with us and learning from Jared for almost four years. The next two weeks are her menus and we are very proud to offer them to you.

It's not the first time she has done the menus, far from it. Carnage has been doing our weekend menus for over two years now, where we change the salads and the tarts to reflect her own personal tastes and allow her to develop the menu and think about seasonal and market ingredients.

Having variety in the menu is great for everyone, it allows freedom of expression and continual ingredient knowledge and tasting for the chefs as well as our staff who serve it and most important, a variety for you the customer to be able to enjoy all that we have to offer on a weekly changing menu.

We hope you enjoy.



Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
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 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Peach and Almond (V) 2.40
Savoury Scone: Samphire pesto and mozzarella (V) 2.40
Friand: Damson (V, GF)   2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Ham, dijon, gruyere, red onion, gherkin, and rocket

Peri peri sauce, hummus, cucumber, tomato, red onion and watercress (V)

Foccacias 5.30

Halloumi, roasted courgette, red peppers, pesto, spinach (V)
Roasted chicken, brie, salsa verde, rocket

Salads: 5.50/6.90

Vermicelli noodles with HG Walters organic chicken, carrots, coriander, peanuts, chilli dressing

Quinoa, roasted olives, cherry tomatoes, cashew nuts, basil and rocket (VE)

Broccoli with oyster sauce

Tart: 4.50 or 7.90 with salad
Brown rice tuna bake with rouille

Week beginning August 18th - Hottentot figs, Victoria Plums and Marsh Samphire

After last weeks 5 year celebration at Kaffeine its time for a mini caffeinated come down and back to reality. Or in my case on holidays for a couple of weeks to explore the Amazon and find my inner wisdom or just read a book in a hammock?.

In the meantime you will have the privilege of eating a menu prepared by Kaffeine's kitchen wonders Khan, Win, Silvio, Claire and Agne. 

First up we we have Victoria plums which have come into season early this year due to the amazing two thirds of this summer. They will be baked in our muffins with added creamy natural yoghurt for a pro-biotic taste. 

Because of the turn in the weather recently we will be putting a few comforts in our salads such as glazed ham with roasted potatoes and foraged sea kale (think mustard) all smothered in more mustardy goodness with a hint of sour. 

We also have pickled hottentot figs, these foraged fruits originated from South Africa and grow off ice plants in coastal areas. I'd say these fruits are more reminiscent of okra and dragon fruit and less like a fig. Slimy, salty, sweet, mushy, seedy and best not eaten raw but pickled or made into a jam. We will be serving the pickled hottentot figs with chalky goats cheese, wild watercress tops and roasted cashew nuts.

Our last highlight is a slow roasted tomato tart, the tomatoes are roasted in the oven over night concentrating and caramelising the flavours. The tomatoes are then served in a golden savoury pastry and drizzled with a green, slightly salty and succulent sauce made with foraged marsh samphire.

So please come in and enjoy our 5th year in service and ever-changing offerings.  

Jared Bryant

Lead Chef

@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
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 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Victoria plum and yoghurt (V) 2.40
Savoury Scone: Tomato, basil and cheddar (V)  2.40
Friand: Damson (V, GF)   2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Raspberry and coconut slice 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Bresaola, blue Cheshire, nectarine, basil and rocket

Tomato, pecorino, peri peri mayonnaise, avocado and spinach (V).

Foccacias 5.30

Ham, fondue, mushroom and spinach.
Crumbed aubergine, tomato sauce, mozzarella and rocket (V)

Salads: 5.50/6.90

Glazed ham, roasted new potatoes on sea kale with a sour mustard dressing (GF)

Pickled hottentot figs with goats cheese, wild watercress tops and cashew nuts (V,GF)

Roasted chantenay carrots with water celery and a fragrant dressing (VE,GF).

Tart: 4.50 or 7.90 with salad
Slow roasted tomato tart with marsh samphire sauce (V)

Week beginning August 11th - Fifth birthday celebrations and kitchen legends

This week marks the 250th menu I've written for Kaffeine, not that I've been counting. It just so happens to coincide with another celebration, our 5th anniversary. We close our doors for 2 weeks every Christmas and New Year’s, there are 52 weeks in a year, 50 multiplied by 5 equals 250. As a homage to ourselves and what we've achieved over the years we will be bringing back some of our most popular flavour combinations and menu items. 

First we have our blueberry and bran muffins. Blueberry muffins were one of my favourite foods growing up in New Zealand, there was this rural cafe close to my grandparents place in Bay of Plenty called The Pumpkin Cafe. They would toast them and serve with butter; the best part was they would use fresh blueberries and loads of of them. I started making similar muffins at Kaffeine and they sold very well. Erin, my first assistant in Kaffeine's kitchen suggested I put bran with the blueberries. Initially I thought this concept was nonsense, however I had a cooking block and decided to make them. Turned out to be our most popular seller in terms of muffins and we bring put them on the menu once a month. 

Next we have our baguette and sandwich range, this weeks 4 varieties have been our staples since we switched on our sandwich presses 5 years ago. Not necessarily ground breaking flavour combinations, however I am a firm believer of selling sandwiches the way I'd make them at home. Peter and I aren't up at night trying to find bottom-line ways to cut cost with maximum profit. We believe they should be made with the finest breads and fillings and served fresh every day. This has worked well for us as we get nominated for a British Sandwich Award almost every year since we opened.   

My playground at Kaffeine has always been in our salad range, this has depended on the season and what's available at the time. And from the spring of 2012 we started incorporating foraged ingredients. Our previous manager Amy and I were invited on a foraging walk through the Hackney Marshes lead by expert Miles Irving. This completely opened our eyes with what grows around us and how much edible produce is ready and free for picking. Produce that grows naturally in un-recycled soils, soil fuelled to help fresh produce grow with extra nutrients. However our most popular salad has no foraged ingredients at all and was inspired by my ex-boyfriends mother who is Filipino. When I first met Fe she had made dinner and served me their national dish which was Adobo (a Spanish work for marinade). Made with either chicken, pork or a combination of both and served with rice and a hardboiled egg. After learning how to make it I devised a Kaffeine salad version incorporating French carmargue red rice, which at the time was an exotic ingredient for the UK. I omitted the egg and mixed the cooked marinated chicken with coriander and rocket. Creating the most moorish and addictive salad to date. This week is also barista Grace's final week and as a final request she has asked for the Adobo to feature in our menu one last time before her flight back to New Zealand. 

Then there is our tart offering which has ranged from quiche, brown rice bakes, pies, rice wraps and fish cakes. This week is my personal favourite; fish cakes with a buckthorn hollandaise and strawberry salsa. An odd combination but this is one of my proudest creations at Kaffeine and only turns up on the menu once a year as they can be labour intensive. 

Lastly there are the items that we could have bought from someone else but decided to do it ourselves. These range from all our jams (namely the carrot and lemon marmalade), our nut butters, our own almond milk, granola, brioche, sparkling cascara and many many more. 

None of this would have been possible without the amazing help and support of Kaffeine’s kitchen staff. The most notable members have been Khan and Silvio who have been working alongside me for the last 4 years and made for the best possible cooking environment. As a result we've stuck by one another for this length of time keeping Kaffeine's standard consistent and something to be proud of. Other legends of the kitchen include Win, my brother Sam, manager Claire, kiwi girl Missy, Tasmanian Jess, legendary Rhea and dancing Rory who have all left a strong mark on how the kitchen is run and the quality of our food.

So come in and wish Mr Kaffeine a happy 5th birthday, in return we will be giving out our famous brownies. 

Jared Bryant

Lead Chef

@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
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 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Blueberry and bran (V) 2.40
Savoury Scone: Courgette and feta (V) 2.40
Friand: Friand: Damson (V, GF)   2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Raspberry and coconut slice 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Ham, apple butter, gherkin, red onion, gruyere and spinach

Plum tomato, basil, aioli, buffalo mozzarella and rocket (V).

Foccacias 5.30

Smoked salmon, dill, capers, red onion aioli and rocket (F).
Mushrooms with Welsh rarebit and spinach (V)

Salads: 5.50/6.90

Chicken adobo with red camargue rice, coriander and rocket (GF)

Roasted kumara and parsnips with almonds and a orange and dill dressing (VE, GF).

Cracked wheat with ox-eye daisy leaf, tomato, and lemon (VE, GF).

Tart: 4.50 or 7.90 with salad
Fish cakes with buckhorn hollandaise and strawberry salsa

Week beginning August 4th - Edible deliciousness

Apologies for the lack of last week’s blog, the theme was another raw menu which once again turned out to be a mini hit for Kaffeine. Raw eating has become a way of life this summer, the heat wave has made raw dieting much more desirable

This week’s menu isn't entirely raw however we've done our best to incorporate as much rawness as possible. As I've said before fruit, veg, nuts and seed are at their best eaten raw with the few exceptions such as potatoes which aren't necessarily good for you cooked or raw. The other reason for raw cooking is it keeps the temperature of our kitchen down during the summer months, it can get very hot. Raw cooking lets us turn our ovens and hot plates off; knives, citrus, salt and sugar all become a natural way of cooking or curing the ingredients.

Here are some of this week’s highlights, first up is a black-eye pea salad. The peas have been soaked overnight and then cooked until just tender, this is the only bit of cooking we will be preforming on any of our salads this week. Once cooked the black-eyes are tossed with raw vegetables, parmesan and dressed in a tomato like salsa and garnished with croutons. 

Our second salad is the return of a classic, several regulars and a couple of post Kaffeine staff members (mainly Karolina) have asked for this to feature again. It is basically a balance of sweet, salty, fragrant and bitterness; while having a clean and cooling after taste. 

The last salad is raw and vegan and includes a few super food and foraged ingredients. Ranging from sea blite which grows in coastal areas, this sea veg is succulent and salty. The sea blite will be mixed with watercress which has 25 times the vitamin C as oranges, pomegranate which is full of antioxidant vitamins and pumpkin seeds which are concentrated in zinc. 

Lastly something that isn't raw but will be served cold is our scotched beef terrine with foraged green elderberries. Made several days in advance to allow time to set and help develop the flavour. Sadly this terrine is not vegetarian friendly as it will also be wrapped in thinly sliced streaky bacon. As an accompaniment to the terrine we will be garnishing it with a chutney made from foraged rowan berries. These berries have come out in an abundance this year, once cooked they taste of ashy marmalade, perfect for beef and pork. 

Come in and explore our offering this week. We're not just a coffee shop but a creator of edible deliciousness.

Jared Bryant
Lead Chef
Kaffeine
@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
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 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Blackberry and apple (V) 2.40
Savoury Scone: Asparagus, mustard and cheddar (V) 2.40
Friand: Melilot and lemon (V, GF)  2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Raspberry and coconut slice 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Smoked salmon, lime soft cheese, cucumber, Thai basil and rocket.

White peach, blue vein cheese, cucumber, red onion and and spinach. (V)

Foccacias 5.30

Ham, smoked mozzarella, tomato, basil and spinach
Haloumi, sweet chilli sauce, butternut and rocket. (V)

Salads: 5.50/6.90

Black-eyed peas with shredded carrots, red onion, cavolo nero, parmesan, in a tomato dressing with croutons. (V)

Honey dew melon, fennel, toasted fennel seeds, coriander, chicory, pancetta and Sambuca and prune dressing. (VE, GF)

Olives, sea blite, pumpkin seeds, capers, pomegranate, shallots, watercress with a raspberry vinegar dressing (VE, GF)

Tart: 4.50 or 7.90 with salad
Scotched beef and green elderberry terrine with rowan berry chutney

Week beginning July 28th - Raw food menu (too hot to cook)

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
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 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Nectarine and coconut (V) 2.40
Savoury Scone: Salsa verde and brie (V) 2.40
Friand: Melilot and lemon (V, GF)  2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Raspberry and coconut slice 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Ham, golden kiwi, dijon, Camembert and Spinach

Tomato, mozzarella, basil, avocado, aioli and rocket 

Foccacias 5.30

Smoked salmon, red onion, dill, capers, aioli and rocket
Saute mushrooms with gruyere fondue, tarragon and spinach

Salads: 5.50/6.90

Raw beetroot with mature cheddar, watercress, walnuts, sea blite and bresaola (GF)..

Apricots and puff ball mushroom cold preserved in pineapple weed vinegar with pecorino and rocket (V)

Tart: 4.50 or 7.90 with salad
Kohlrabi layered with coppa arrosto ham, olive goats curd, plum tomato and basil (GF).


Weekend Menu 19/07, 26/07, 02/08
Salads 5.50/6.90
Prawns with cucumber, asparaguys, tomatoes, avocado salsa and baby spinach
Watermelon with mangho and feat, pecans, mint, coriander and rocket
Green beans with peanuts, coriander and a chilli dressing

Tart 4.50 or 7.90 with salad
Quiche with Italian roast ham, spinach and mature cheddar

Week beginning July 21 - Nostalgia week

This week’s menu is drawn from some of the more popular and best dishes of the last few years, as this week is the eve of when I started at Kaffeine 5 years ago. I started working here 2 weeks before the doors opened; this time allowed me to organise the kitchen (the kitchen resembled a construction site), order equipment and work out what exactly we can achieve with limited resources from the beginning. The kitchen consisted of 2 bench-top fridges, a dodgy swaying shelf and a domesticated oven from Argos.

From the beginning I wanted to make as much as possible from scratch. I’d worked in a few cafes before who tend to buy in pre-made products for retail or uses in menu items. This kind of cooking is uninspiring and soul destroying. I would turn up to Kaffeine at 6 in the morning, Mon-Sat (Sunday was closed) and make our muffins, friands and biscuits, followed by breakfast items, then later work on the second half of the day, lunch. 

The food display has always been the kitchens canvas to fill with visually enticing food, as it’s the first thing you notice when you walk past the shop front. After the first few weeks at Kaffeine I realised we could change our menu every week to suit the season and produce available. This turned out to be a big hit for us. I even remember after about 6 months I decided to keep the same menu on for 2 weeks in a row. Customers felt let down and cheated, they came in on a Monday expecting to find a new feast in our canvas display. I was surprised by this reaction; in the hospitality industry customers tend to return because they have their eating routine which involves a constant dish. This was not the case for Kaffeine. We still have our staples such as banana bread and bircher, but people come in just as much for our regular offerings, as much as they do for the ever changing weekly menu.

Nothing much has changed in how we create our food since 2009, we are just better equipped and have had a lot more practise. Even the kitchen team has pretty much been the same since 2010/11.  As I was saying this weeks menu comprised of some of the ‘Best Of' items that have graced our canvas display. Please come in and get nostalgic with our famous retro offerings. 

Jared Bryant

Lead Chef

Kaffeine

@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
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 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Plum and almond (V) 2.40
Savoury Scone: Pickled red onion, mustard and cheddar (V) 2.40
Friand: Melilot and lemon (V, GF)  2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Raspberry and coconut slice 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Ham, avocado, tomato, gruyere, aioli and spinach

Grilled courgette, crushed minted peas, feta and rocket

Foccacias 5.30

Smoked salmon with salsa verde, brie and rocket.
Mozzarella, tomato, basil, smoked paprika mayonnaise and spinach. (V)

Salads: 5.50/6.90

Chicken adobo with camargue red rice and coriander (GF, DF)

Chicory with pineapple, Gorgonzola, Brazil nuts and basil (V, GF)

Roasted sweet potato, carrots, peppers, red onion and courgettes with fresh peas, black mustard flowers and green elderberry dressing. (VE, GF)

Tart: 4.50 or 7.90 with salad
Prawn and sea blite in peanut pastry and garnished with lemon and chilli marmalade


Weekend Menu 19/07, 26/07, 02/08
Salads 5.50/6.90
Prawns with cucumber, asparaguys, tomatoes, avocado salsa and baby spinach
Watermelon with mangho and feat, pecans, mint, coriander and rocket
Green beans with peanuts, coriander and a chilli dressing

Tart 4.50 or 7.90 with salad
Quiche with Italian roast ham, spinach and mature cheddar

Week beginning July 14th - Our own Peanut butter & Almond milk

This week at Kaffeine we are quite literally going nuts, for nuts. Last Friday we tweeted about several new products that we now make ourselves, our social media went Tonka-nuts with excitement and feed back. 

For the last 4 years we've been serving Whole Earths peanut butter that was until someone recently pointed out that they use palm oil to blend the peanuts. As you might know palm oil has been given a bad reputation lately for destroying rainforest in Asian and almost driving the orangutans to extinction. The brand Whole Earth is very misleading. So this got me thinking about making our own nut butters, we started using an American girls nut butters and they were great, until she decided to move back to the states and took the recipe with her. Then I though maybe we can make our own. After some research I started playing around with some recipes until we perfected the peanut butter and almond butter that we now use. 

I must admit I had a traumatic experience growing up with peanut butter. My brother Ben who is a year younger than me was obsessed with peanut butter as a kid (he still is obsessed) he ate so much of the spread that he smelled like peanut butter. Often we would go on long car trips through New Zealand and he would fall asleep on my shoulder snoring and drooling peanut butter breath on me. Even though he was slightly younger he was bigger than me and had a temper when woken up suddenly, I learnt this the hard way many times with a dead leg. Ever since I've not been a fan of peanut butter. So after testing several batches of peanut butter with Claire the nut butter connoisseur/manager, we have perfected our own blend. We have also perfected almond butter, which is much more to mine and Peters (also suffers from peanut butter phobia) liking. Very simple to make and 100% natural ingredients. Like the jams we make we will also have jars of our nut butters for retail.

In other nut news and probably the most interesting is we've started to make our own almond milk, this is another dairy free option instead of Bonsoy. Drinking high amounts of soymilk has been linked to breast cancer and early puberty in children, whether any of this true is still to be determined. Almonds are a hot topic this year as many models and actors are on raw almond based diets for their rich source of protein, monounsaturated fats which is link to reducing heart disease, and rich is vitamin E. In fact raw almonds are considered one of the healthiest foods in the world. It is a taste preference but I personally prefer almond milk to soy in my coffee, and it makes amazing latte art and doesn’t split in coffee unlike soy milk.

So please come in and sample our new nut products and let us know what you think. All feedback is welcome. This week’s menu is also nut themed, hopefully our staff can contain their inner nuttiness for your serving pleasure. 

Please enjoy this weeks menu, as we will enjoy bringing it to you.

Jared Bryant

Lead Chef

Kaffeine

@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
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 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Rainbow carrot cake and walnuts (V) 2.40
Savoury Scone: Tomato and pesto (V) 2.40
Friand: Melilot and lemon (V, GF)  2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Raspberry and coconut slice 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Ham, heirloom tomato, gruyere, pommery mustard and rocket.t

Saute mushroom, roasted butternut, mature cheddar, red onion and spinach (V)

Foccacias 5.30

Bresaola, nectarine, mozzarella, basil and spinach
Tuna melt with caramelised onions and rocket (F)

Salads: 5.50/6.90

Chicken satay with cucumber, mint, coriander, crushed peas, chilli and gem lettuce (GF)

Roasted beetroot with fresh cherries goats curd, saffron cashews and rowan berry dressing (V, GF)

Yellow beans with red onion pickle and toasted hazelnuts (VE, GF).

Tart: 4.50 or 7.90 with salad
Lamb, almond, prune and olive pie.


Weekend Menu 28/6, 5/7, 12/7
Salads 5.50/6.90
Spicy chicken with carrots, red peppers, red onion, cucumber, coriander and peanuts
Nectarines with tomatoes, avocado, olives, mozzarella, rocket and basil dressing
Roasted beetroot with pecan nuts, marscapone cheese and watercress

Tart 4.50 or 7.90 with salad
Spring green vegetable quiche