Week beginning June 16th - Brazilian menu

Its that time of the quadrennial where people go insane over men kicking a ball to someone then that person kicks it to someone else and so on. I’ve never been a spots person, athletically uncoordinated; I do like a good run and cycle (the only competition is with myself). I just don’t have the patience to sit and watch a game for 2 hours or however long the match goes for. However when it comes to world cups such as rugby, football or even the Olympics I will dedicate sometime to either watch the grand final with a group in a pub or if I’m feeling extravagant I will go to the game, as you can’t deny the atmosphere is electric with a hint of jest and aggression. 

Seeing as Brazil is the country of the moment I will dedicate this weeks menu to Brazil. Luckily I’ve been immersed into the wonderful world of brazilia, not the federal district, but an affectionate term I use. My boyfriend Rodrigo (typical Brazilian name) is Brazilian so for the last year I’ve learnt culinary fare such as pão de queijo, which is cheese bread made from tapioca flour and now features on our menu in the form of a breakfast pies. Then there’s Brazilian BBQ’s that should only be attempted with a ravenous empty belly. Brazilian BBQ’s are restaurants where burly men wearing shirts half unbuttoned waiter around tables with giant skewers of every kind of meat imaginable, meats that have been cooked over large flames. It’s a buffet of beef, lamb, pork, seafood, sausage and many more meats that are constantly being offered to you. I tend to walk away from Brazilian BBQ’s in meat sweats and later suffer insomnia. 

So on this weeks menu you will find Coxinha, which is a popular food in Brazil, chopped chicken that is then moulded and crumbed and cooked to resemble a drumstick. Our version incorporates foraged pineapple weed, which as the name suggests is a weed that taste of pineapple. Commonly found along grassy curbs, pineapple weed resembles and is related to camomile. Pineapple flavours compliment chicken and is often married with chicken in tropical countries hence the reason behind this variety of Coxinha.

All three salads this week have a Brazilian influence from crab, which is very common especially in the north and the city of Belem where the mouth of the great Amazon River starts. Our crab salad will also have sea arrow grass that is sweet and slightly salty and grows along coastal areas. 

We will also be serving a colourful and textural salad with sweet potato, black beans, slow roasted peppers and broccoli. Garnished with pods found on sea radish, think peppery peas; and of course a coffee dressing, which the beans famously grow in Brazil and lastly garri, which is a grain made from fermented cassava potatoes, which is then dried and served lightly toasted. 

Lastly we have a vegan and raw Brazilian slaw with foraged wild watercress stems and aniseed flavoured sweet cicely seeds all dressed in Brazils national cocktail Caipirinha, sugar and lime. 

Aproveitem o menu desta semana. Nos vemos em breve. (Please enjoy this weeks menu and we’ll see you soon)

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: Mango and cashew  (V) 2.40
Savoury Scone: Courgette and feta (V) 2.40
Friand: Apricot and Regents Park Elderflower (V, GF) 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Melting moments biscuits 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Blue bath cheese, amarillo nectarines, red onion, mayonnaise and rocket (V)

Smoked salmon, lime cream cheese, thai basil, cucumber and spinach

Foccacias 5.30

Ham, saute mushroom, mozzarella, basil and spinach
Roasted red peppers, courgette, and red onion with olive and feta paste and rocket (V)

Salads: 5.50/6.90

Crab, lime, chilli, cucumber, coriander, sea arrow grass and passion fruit dressing 

Sweet potato and beans with slow roasted peppers, broccoli, sea radish pods, coffee dressing and garri (VG, GF)

Brazilian slaw with wild water cress stems, sweet cicely seeds and caipirinha dressing (VG, GF)

Tart: 5.50 or 7.90 with salad
Coxinha - Chicken and pineapple weed (Brazilian crumbed pear shaped dumplings)

Weekend Menu:

Salads: 5.50/6.90

Tuna steak with green beans, boiled eggs, new potatoes, red onion, olives, parmesan and baby spinach

Roasted squash with hazelnuts and watercress (V)

Mixed watermelon with almond, red onion, basil, smoked mozzarella, pommery mustard dressing (V) (VG)

Tart: 5.50 or 7.90 with salad
Spinach with eggs, new potatoes and hollandaise sauce