Saturday 27 September 2014

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

Wednesday 24 September 2014

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


Friday 19 September 2014

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)



Friday 5 September 2014

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

Tuesday 2 September 2014

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