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
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
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 2.50White 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
