Week beginning Australia day - January 26

G'day, this week is Australian themed in celebration of Australia day which falls on the 26th of January. In case you weren't aware Kaffeine is a Australian owned cafe and run to a standard typical of quality Melbourne coffee shops. Every year we celebrate Australia day with plenty of chocolate and strawberry lamingtons, Anzac biscuits, Vegemite and cheddar scrolls, and Australia's finest amber beverage Fosters. The beer isn't served from a long-neck, instead we make a lamb soup with a Fosters based stock.      

This week also see's the gradual take over of me, as I will be taking charge of Kaffeine's newest venture on Eastcastle Street. Khan who has been my right hand woman in the kitchen for the last four years will be taking charge of Kaffeine's Great Titchfield Street kitchen. 

I first met Khan in a greasy spoon cafe in 2009 before Kaffeine opened its doors. We worked together in the Embankment kitchen for 6 weeks making full English breakfast and bacon sandwiches. Though busy it was a very soulless establishment. I eventually quit. The only redeeming quality of this cafe was some of the hard working and dedicated staff. 

A year after Kaffeine opened a position in the kitchen became vacant, this lead to the hiring of Khan. Since this time she has become an important and dedicated member, she had absorbed all I could possibly pass on. I couldn't think of anyone more worthy and deserving to take charge of such a wonderful team and carry on Kaffeine's edibles. A massive congratulations to Khan.

Come in this week and get flaming Aussiefied with a lammo and flatty (lamington and flat white).

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: Blueberry and bran (V) (Cereals, Eggs, Milk) (V) 2.50

Savoury Scone: Vegemite and cheddar (V) (Cereals, Eggs, Milk) (V) 2.50

Friand: Red currant (Egg, Milk, Nuts) (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

Foster and lamb with cheese scone bread. (Milk, cereal)

French retro baguettes 5.30

Parma ham, basil pesto, slow roasted tomato, black olives, rocket. (Cereals, milk, nuts) 

Chopped prawns, avocado, jalapenos, red onion salsa and spinach (F) (Cereals, crustacean) 

Foccacias 5.50

Fried chicken, pickles, red onion, aioli, rocket. (Cereals, milk, egg)

Mozzarella, roasted aubergines, red pepper, red onion, spinach. (Cereals , milk,) (V)

Salads: 5.50/7.00

Slice rare roasted beef, roasted golden beetroot, horseradish dressing, pickled red onion and rocket. (Egg, mustard) (GF)

Virgin Caesar salad with cruton, soft boiled egg, gem lettuce, green beans, parmesan. (Milk, cereal, egg, mustard) (V)

Courgette spaghetti with vegan roast capsicum pesto. (Nuts) (VE,GF)

Tart: 4.40 or 8.00 with salad

Glorified beef sausage rolls with aussie tomato and chilli relish. (Cereal, milk, egg, mustard)

Week beginning January 19th - New ideas for the new store

Kaffeine is now back in full swing of great service, coffee and of course food. With the announcement of our second store we’ve been getting hit with waves of customers, many with question on then new second location. One question I’ve been asked a few time is if the menu with remain the same? Yes and no is the answer. We are still in planning stages, having loads of fun with testing new recipes, new ideas and new formats. Some of these ideas will also be implemented to K1, while at K2 we will be able to offer a few different items on the menu using different and more exciting cooking techniques.

For this weeks menu though, you’ll find lesser celandine on the menu, this tender hairless perennial looks a bit like ivy and grows along hedge banks and roadsides. Usually makes an appearance late winter and early spring. Commonly boiled and eaten in Sweden and fried in Italy. We however will be serving it as a raw salad garnish with 18 month aged Parma, blood oranges and fennel risotto balls.

Our second salad will be garnished with wild pea shoots; these amazing little sprouts have the same flavour of peas without the sweetness. They will be served with a balance of forced rhubarb confit, blanched broccoli, red chilli, saffron pine nuts and Parmesan cheese.

Lastly in our salad range we have some miniature roasted winter comforts, small carrots and parsnips. Caramelised and covered in black mustard dressing. Black mustard is the only mustard that is native to the British Isles. The leaves have a pungent and spicy flavour with garlic notes. Perfect for winter vegan comforts.

And now we welcome the new week, full of things that have never been.

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: Pineapple and coconut. (V) (Cereals, Eggs, Milk, Nuts) (V) 2.50

Savoury Scone: Asparagus, dijon and gruyere. (V) (Cereals, Eggs, Milk, Mustard) (V) 2.50

Friand: Red currant (Egg, Milk, Nuts) (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

Prawn and corn chowder with sourdough bread. (DF,F) (Crustacean, Celery, Cereal) 

French retro baguettes 5.30

Ham, apple butter, gherkin, red onion, gruyere and spinach. (Cereals, milk) 

Saute mushrooms and leeks, pecorino, pommary mustard and rocket. (V) (Cereals, mustard, milk) 

Foccacias 5.50

Pancetta, glazed apricots, brie and rocket. (Cereals, milk) 

Tomato, mozzarella, basil, aioli and spinach. (Cereals, milk, mustard, egg) (V)

Salads: 5.50/7.00

Parma ham, blood orange, lesser celandine with fennel risotto balls. (GF) (Celery, milk, eggs) 

Forced rhubarb confit, with blanched broccoli, red chilli, saffron pine nuts, parmesan cheese and wild pea shoots. (GF, V) (Nuts, milk)   

Roasted chantenay carrots and piccolo parsnips with a black mustard dressing and field maddar blossom. (GF,VE) (Mustard)

Tart: 4.40 or 8.00 with salad

Wild mushroom with rape greens and tarragon pesto. (V) (Cereal, eggs, milk, mustard)

Week beginning January 12th - The Italian Influence

Over the New Year period my boyfriend Rodrigo and I spent 8 days driving around Italy. From Milan to Lake Garda, Parma, Florence, Rome, Pisa and my personal fave Manarola. Kaffeine's previous manager Amy once told me about this amazing coastal village and ever since I've wanted to visit. 

Rodrigo and I booked a night’s stay in Manarola, not realising how complicated it was to get to with a hire car. As I don't drive Rodrigo had the duty of driving up and down a narrow winding road, it was paved along the side of a cliff. Being night-time it made for a rather stressful journey. After driving at 20km/h down the cliff and giving way to many larger vehicles we reached a road barrier. Only authorised vehicles could drive into Manarola. We hadn't realised that the village doesn't allow tourist to drive in. We tried to park at the gate but were politely told off by a local, apparently this area was for residents only. 

At this stage Rodrigo and I were quite stressed, the idea of driving back up a step 2 way road that was only fit for a scooter seemed awful. Rodrigo ordered me to go into the village and ask some where we should park. I got out of the car and proceed into Manarola, There were several dozen tourist coming in and out of the village. As I power walked into town I noticed a massive light display along the side of the cliff, it was a nativity scene. Then I surrounded by the most charming village. Tiny little alley ways, old clock tower, cathedral, pastel coloured apartments, seafood restaurants and a town hall. All the frustrations of finding a place to park the car were gone. I was in love. 

I went to the door of the town hall, an old lady sat behind a table of post cards. Asked her where I could park a car, she didn't speak English and my Italian is hopeless. Instead the smiling old lady pointed to a post card with a picture of the light display, in one corner of the postcard was another picture, it featured an older man. She pointed to the man in the post card then she pointed behind me. By this stage the stress was coming back. Behind me was an old man, turns out it was the same man on the post card. I had no idea what she was trying to tell me? So I ask him if he spoke English and if he could tell me where I could park. He kindly told me I need to drive up to the second car park, which was for tourist. 

I ran back to the car, Rodrigo wasn't having a good time waiting for me, there were other cars trying to get around him. I was in a good mood now. When I got back in the car I told Rodrigo that I think I met the mayor. Rodrigo was preoccupied, we found the car park which was half a mile from the village entrance. I told Rodrigo that the village was stunning, worth the hassle, he was sceptical and would decide for himself when we got in. When we walked into the village, he fell in love and forgot what we’d experienced getting to this remote place. We then spent the next hour trying to find our accommodation. Which was another challenge as nothing was properly sign posted and none of the numbers were in order. We got very lost, but it didn't matter, everything was charming. In the middle of being lost Rodrigo and I came across a mural of the old man that had given me parking advice. Turns out he's the artist behind the light display and he's been doing it for over 50 years. And was a bit of a treasure and legend in the area. 

Eventually we found our accommodation, it was a studio with a balcony the size of two Kaffeine's. We had a view of the whole coast and right up into Manarola's village which is filled with pastel coloured rainbow apartments. The hassle and stress of getting here became the highlight of our trip.

The other highlight was Italy's food, everything we consumed was amazing, not a bad pizza, pasta, risotto, soup, cured meat and cheese passed our mouths. Everything was a hit, apart from the odd average cappuccino. 

This week’s menu is drawn from inspirational Italy and their love of good honest food, simple combinations made amazing with quality. 

Come in to Kaffeine this week because life is too good to miss out.     

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: Blueberry and bran (Cereals, Eggs, Milk) (V) 2.50

Savoury Scone: Courgette and feta (Cereals, Eggs, Milk) (V) 2.50

Friand: Red currant (Egg, Milk, Nuts) (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

Minestrone with rape green and served with parmesan sourdough.

(Cereals, eggs, milk) (V)

French retro baguettes 5.30

Pancetta, cheese sauce with parsley, baked onion and spinach (Cereals, mustard, milk) 

Roasted red peppers, zucchini, olives, pesto and rocket (Cereals, milk, nuts) (V) 

Foccacias 5.50

Prosciutto, mozzarella, tomato and rocket (Cereals, milk).

Spinach and ricotta with slow roasted tomatoes and pine nuts (Cereals, milk, nuts) (V)

Salads: 5.50/7.00

Chicken, olives, capers, roasted red onion and potato, with a pancetta and tomato dressing (Celery) (DF,GF). 

Plum tomato, buffalo mozzarella, basil with three-corner garlic dressing (Milk, mustard) (V,GF). 

Buckwheat pasta with lemon, avocado, black mustard,

Tart: 4.40 or 8.00 with salad

Arancini with beef bolognese (Cereals, celery, milk, eggs)

Week beginning January 5th - Happy New Year

Decorations down and ready for a new prosperous year of opportunities. This time of the year can often be a drag, short days, cold weather and a influx of Debbie Downers. We plan to remedy the winter vibes with our bright menu filled with some vintage delights and mixed with some new favourites. 

The return of chicken adobo graces our lunchtime display, our oldest salad is a twist on the national Filipino dish, adobo being the Spanish word for marinade. Made with a moreish mixture of soy, garlic, bay, peppercorns, sugar and vinegar. 

This is also the time of year blood oranges come into their peak, making an appearance in December, the bleeding redness doesn't appear until January which means they are ripe. The kitchen will be incorporating blood oranges with baked sweet soy cashew nuts, roasted beetroot and tarragon making this the ultimate vegan and gluten-free winter salad. 

Lastly winter is Jerusalem artichoke season, a knobbly tuber that isn't related to artichokes. They are a species of sunflower native to North America. Their flavour is mildly sweet, nutty and earthy can be eaten raw or cooked like a potato. This week we will be roasting the Jerusalem artichokes until golden and caramelised, served with our very own peanut satay dressing. 

Come welcome the start of another year with the team at Kaffeine. 

   

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: Blueberry and bran (Cereals, Eggs, Milk) (V) 2.50

Savoury Scone: Courgette and feta (Cereals, Eggs, Milk) (V) 2.50

Friand: Red currant (Egg, Milk, Nuts) (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
Tomato, pancetta, rocket and butter beans with parmesan bread (Celery, Cereals, Milk)

French retro baguettes 5.30

Ham, gruyere, dijon, gherkin, red onion and rocket (Cereals, Milk, Mustard)

Red onion marmalade, halloumi, coriander spread and spinach (Cereals, Milk, Mustard) (V)

Foccacias 5.50

Smoked salmon, lemon cheese, basil, tomato and rocket (Cereals, Eggs, Fish, Milk) 

Blackened red peppers, courgette, red onion with Camembert and spinach (Cereals, Milk) (V)

Salads: 5.50/7.00

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

Blood orange, sticky soy cashew nuts, roasted beetroot and tarragon (Soya, Nuts, Mustard) (GF,VE)

Roasted Jerusalem artichoke with satay sauce (Celery, Peanuts, Soya) (VE,GF)

Tart: 4.40 or 8.00 with salad

Slow roasted peppers with mozzarella and basil (Cereal, Eggs, Milk) (V)