Week beginning August 24th -

Great Titchfield Street Menu

Breakfast

Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote (v, nuts, milk) 4.00

Granola muesli with pomegranate molasses, Greek yoghurt and rhubarb and raspberry compote (v, nuts) 4.00

Fruit salad with pineapple, mango, strawberries, grapes, passion fruit (v, gf) 3.90

Ciabatta roll with omelette, pancetta, rocket and tomato salsa 5.00

Ciabatta roll with avocado, omelette, rocket and tomato salsa 5.00

Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90

Cinnamon and Raisin Toast 2.50

Pastries by Seven Seed bakery

French butter croissant 2.00

Pain au chocolat 2.50

Almond croissant 2.80

Baked Treats

Sweet muffin: Victoria plum and dark chocolate (v, cereals, milk) 2.50

Savoury Scones: Pumpkin, feta, pumpkin seeds  (v, cereals, milk) 2.50

Friand: Damsons (v, gf, milk, nut)  2.50

Super moist chocolate brownies (gf) 2.70

White chocolate blondies 2.50

Portuguese tarts 2.00

ANZAC cookies 2.00

Almond and custard slice 2.80

Banana bread 2.50
Raspberry and coconut slice 2.50 (v, gf)

Lunch

French retro baguettes 5.30

Ham, coriander and walnut pesto, plum tomato, parmesan cheese, rocket (cereals, milk, nut)

Butternut pumpkin, mushroom, basil and caper sauce, goat's cheese, spinach (cereals, v, milk)

Foccacias 5.50

Smoked salmon, herb cream cheese, cucumber, rocket (cereals, milk)

Cheesy courgette omelette, slow roasted tomato, herbed aioli, spinach (cereals, v, milk, egg)

Salads: 5.50/6.90

Salmon fillets with black rice, mango, cucumber, red onion, mint, sesame seeds and sweet soy dressing (gf, soy, seeds)

Tofu salad with red pepper, carrot, bean sprout, avocado, spicy satay sauce and roasted peanut (gf, v, nut)

Blanched broccoli with oyster dressing and coriander (gf, oyster, sesame oil)

Tart: 4.40 or 8.00 with salads
Roasted aubergine, courgette, pomegranate seeds and goat's cheese with tahini sauce (cereals, v, milk)

Eastcastle Street Menu

Breakfast

Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote (v, nuts, milk) 4.00

Paleo granola with with Greek yoghurt and rhubarb and raspberry compote (gf, ve, nuts) 4.00

Fruit salad with pineapple, mango, strawberries, grapes and passion fruit (gf, v) 3.90

Smoked paprika brioche, calvados potato mash, medium baked egg, grilled courgette and onions with crème fraiche and chives (cereal, milk, egg) 5.00

Smoked paprika brioche, with bacon, roasted tomatoes, avocado, rocket and aioli (cereal, milk, egg) 5.00

Croissant with Italian roast ham, talleggio cheese, spinach and plum tomatoes 4.90

Croissant with smoked salmon, chopped egg, tomato and sprouts (cereal, milk, egg, mustard) 5.00

Pastries by Seven Seed bakery

French butter croissant (milk) 2.00

Pain au chocolat (milk) 2.50

Almond croissant (milk, almonds) 2.80

Baked Treats

Muffins - Blackberry and pineapple (v, cereal, milk, egg) 2.50

Savoury – Spinach, pine nuts & feta   (v, cereal, milk) 2.50

Chocolate brownies (gf, milk) 2.70

ANZAC cookies (nuts) 2.00
Ladybird tarts (v, milk, eggs) 2.90

Banana bread (milk) 2.50
Banana, Hazelnuts and almond cakes with vanilla icing  2.50
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)

Lunch
Brioche 5.00
Smoked paprika Brioche, Roasted sweet pepper, aubergines, courgettes, rocket & basil pesto sauce. (Cereal, egg, nuts)

Baguettes 5.30

Sourdough baguette with ham, gruyere , slow roasted tomatoes , rocket and Dijon mustard  (cereal, mustard,milk)
Sourdough baguette with smoked salmon, ginger lemon cream cheese , cucumber, avocado and watercress (cereal, egg, fish)

Salads 5.50/7.00

Fragrant lemon chicken, rainbow chard, frisée, Belgium endive, cucumber rings, avocado & fresh herbs. (Gf, df, )

Rocket, slow roasted vine tomatoes, yellow sweet pepper, hazelnuts, Gorgonzola & onion marmalade 

Blanched baby leeks, baked eggs, sweet shallots, capers & vinaigrette dressing.

(Gf, df, v, chilli, mustard)

Savoury Tart 4.40 or 8.00 with salads

Fresh garden peas and mint cakes, smoked salmon & strawberry mayo.

Week beginning August 17th - Blackberries and Rowanberries

Whilst I write this blog the rain in pouring and there is even threat of thunder and lighting on the horizon. This weather reminds me that there isn't much time left until the end of summer 2015. Over the next few weeks there is a scraping of music festivals, couple more raves in Ibiza, a street party in Notting Hill and a patriotic night of Proms at the Royal Albert, events to prolong the inevitable. Next weeks forecast looks slightly more promising of an Indian summer and fingers crossed it'll be nothing like my current view. 

This week in Eastcastle street we will be utilising some of the best produce August has growing in its outdoor pantry, especially blackberries. If you've been wondering through London along train tracks, heaths, marshes or parks you would have most likely seen some sturdy growths of prickly vines with very large and ripe blackberries hanging from its tips. There are so many blackberries out at the moment not even the birds can diminish the ever growing crops. So this week we have used blackberries in 2 of Kaffeine's menu items, first is our classic blackberry and apple muffins. Secondly a salad of crispy pancetta, fresh off the plane burratina from Italy, salsa verde, toasted hazel nuts, watercress and fruit of the month blackberries.  This is a balance of favours from salty, sweet, bitter and sour making it the perfect meal. 

There are a couple of foraged fruits that will also be flirting with other dishes one being a rose-hip chilli sauce that'll be served with Italian ham hash cakes topped with orange mayonnaise. The other is rowan berries, these fluorescent orange berries appear throughout the U.K. Many boroughs choose to plant these trees because they are low maintenance and pleasant to look at. The berries have a distinct ashy and bitterness; when cooked they remind me of marmalade. This week we've made a dressing from rowan berries and will be adding it to a salad of chicory, gorgonzola, brazil nuts and coriander; another example of salty, sweet, bitter and sour.

Come to Kaffeine this week where we are keeping the summer alive for just a little bit longer. 

Jared Bryant

Lead Chef

@redjarcooking 

Eastcastle Street

Khan Kein

Lead Chef

Great Titchfield Street

Great Titchfield Street Menu

Breakfast

Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote (v, nuts, milk) 4.00

Granola muesli with pomegranate molasses, Greek yoghurt and rhubarb and raspberry compote (v, nuts) 4.00

Fruit salad with pineapple, mango, strawberries, grapes, passion fruit (v, gf) 3.90

Ciabatta roll with omelette, pancetta, rocket and tomato salsa 5.00

Ciabatta roll with avocado, omelette, rocket and tomato salsa 5.00

Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90

Cinnamon and Raisin Toast 2.50

Pastries by Seven Seed bakery

French butter croissant 2.00

Pain au chocolat 2.50

Almond croissant 2.80

Baked Treats

Sweet muffin: Mango and coconut (v, cereals, milk) 2.50

Savoury Scones: Spinach, feta, tomato   (v, cereals, milk) 2.50

Friand: Raspberry and dark chocolate (v, gf, milk, nut)  2.50

Super moist chocolate brownies (gf) 2.70

White chocolate blondies 2.50

Portuguese tarts 2.00

ANZAC cookies 2.00

Almond and custard slice 2.80

Banana bread 2.50
Raspberry and coconut slice 2.50 (v, gf)

Lunch

French retro baguettes 5.30

Ham, plum chutney, buffalo mozzarella, plum tomato, rocket  (cereals, milk)

Crumbed butternut pumpkin, peri peri sauce, feta cheese, spinach (cereals, milk)

Foccacias 5.50

Tuna , cucumber, fried onion, egg mayonnaise, great cheddar, rocket (cereals, fish, egg, mustard)

Pancetta, goat curd, avocado, fried egg, spinach (cereals, milk)

Salads: 5.50/6.90

Salmon fillets with black rice, mango, cucumber, red onion, mint, sesame seeds and sweet soy dressing (gf, soy, seeds)

Tofu salad with red pepper, carrot, bean sprout, avocado, spicy satay sauce and roasted peanut (gf, v, nut)

Blanched broccoli with oyster dressing and coriander (gf, oyster, sesame oil)

Tart: 4.40 or 8.00 with salads
Slow roasted tomato, red pepper, red onion, buffalo mozzarella and green pesto (cereals, milk, nut)

Eastcastle Street Menu

Breakfast

Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote (v, nuts, milk) 4.00

Paleo granola with with Greek yoghurt and rhubarb and raspberry compote (gf, ve, nuts) 4.00

Fruit salad with pineapple, mango, strawberries, grapes and passion fruit (gf, v) 3.90

Smoked paprika brioche, calvados potato mash, medium baked egg, grilled courgette and onions with crème fraiche and chives (cereal, milk, egg) 5.00

Maple cured bacon in a sourdough wrap with own made smoked ketchup, mont d'or cheese and rocket (milk, egg) 4.90

Croissant with Italian roast ham, talleggio cheese, spinach and plum tomatoes 4.90

Croissant with smoked salmon, chopped egg, tomato and sprouts (cereal, milk, egg, mustard) 5.00

Pastries by Seven Seed bakery

French butter croissant (milk) 2.00

Pain au chocolat (milk) 2.50

Almond croissant (milk, almonds) 2.80

Baked Treats

Muffins - Blackberry and apple (v, cereal, milk, egg) 2.50

Savoury – Sweet corn and spirulina  (v, cereal, milk) 2.50

Chocolate brownies (gf, milk) 2.70

ANZAC cookies (nuts) 2.00
Ladybird tarts (v, milk, eggs) 2.90

Banana bread (milk) 2.50
Matcha Powder Power Tart 2.90
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)

Lunch
Flat Bread Wraps 5.00
Kaffeine Sourdough flat-bread with ginger tofu, avocado, mustard sprouts, cucumber, red onion and spinach (ve, cereal)

Baguettes 5.30

Sourdough baguette with ham, balsamic grilled apricots, camembert, basil and rocket (cereal, milk) 

Sourdough baguette with smoked salmon, buckthorn hollandaise, cucumber, alfalfa sprouts and watercress (cereal, egg, fish, mustard)

Salads 5.50/7.00

Crispy pancetta, burratina, blackberry, salsa verde, toasted hazel nuts and watercress (gf, milk, mustard, fish, nuts)

Chicory, gorgonzola, brazil nuts, coriander and rowan berry dressing (v, gf, milk, nut)

Shaved fennel with parmesan, capers and basil (v, gf, milk)

Savoury Tart 4.40 or 8.00 with salads

Italian ham hash cakes with orange mayonnaise and rose-hip chilli sauce (gf, egg, milk, mustard, celery)

Weekend Menu - Eastcastle Street Only

Our second Chef Flavio brings his own style and flavours to the kitchen on the weekends at Eastcastle. He will run the menus for two weekends in a row so that we can enjoy it all the more.

Please check back for this weeks menu, to be uploaded before the weekend.

Week beginning August 10th - Kaffeine is 6 years old.

To mark our 6th year in operation Kaffeine is bringing back the hits. Like a nostalgic feel good radio station we will reminisce on the foods that remind us of good times, previous legendary staff members, customers favourites and chefs masters. 

Every year in this blog I tell the story of our chicken adobo salad. This salad has probably made more comebacks in our display than any other lunchtime item. Customers and staff alike are in love with its Moorish flavours; I've lost count of how many times I've shared this recipe. Chicken or pork adobo is the national dish in the Philippines and is eaten on a daily basis within the pinoy community. A couple of months before Kaffeine opened I met my then boyfriend, he was from the Philippines and was here in London studying to be a nurse. After 2 months of dating I was invited over to his mother’s for dinner, I was slightly nervous for 2 reasons. One I was meeting the parent and two I don't often let people I don't know cook for me, unless their qualified professionals. 

I arrived for dinner with mediocre expectations as her son had only come out to her the month before. Soon after meeting Dentor's mother and sister I realised these people are incredibly warm and sweet, I had nothing to fear apart from the home cooked meal. I was served a plate of sticky brown chicken on-the-bone with steamed rice and a boiled egg. The plate looked quite bland with very little contrast between the tan and white tones. The smell however was amazing, seriously amazing, it compensated for the lack of visuals. Fe told me the dish was called chicken adobo, adobo being a Spanish word for marinade. I learnt that the Philippines was ruled by the Spaniards for over 300 years until the Americans took control followed by the Imelda faze. 

Adobo is a fusion of Chinese and Spanish, the key ingredients are soy, garlic, bay leaves, brown sugar, malt vinegar and whole pepper corns. When Kaffeine first opened I created the popular version that we sell today, mixing the classic Chinese and Spanish with French camargue red rice and fresh coriander leaves. 

This week we will be serving adobo in both stores along with some of our other fav's like blueberry and bran muffins and roasted New Zealand sweet potato, white flesh with earthy and caramels flavours. 

So come on over to Kaffeine where we will be creating a party for your mouth and giving away non-slimming brownies.

Jared Bryant

Lead Chef

@redjarcooking 

Eastcastle Street

Khan Kein

Lead Chef

Great Titchfield Street

Great Titchfield Street Menu

Breakfast

Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote (v, nuts, milk) 4.00

Granola muesli with pomegranate molasses, Greek yoghurt and rhubarb and raspberry compote (v, nuts) 4.00

Fruit salad with pineapple, mango, strawberries, grapes, passion fruit (v, gf) 3.90

Ciabatta roll with omelette, pancetta, rocket and tomato salsa 5.00

Ciabatta roll with avocado, omelette, rocket and tomato salsa 5.00

Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90

Cinnamon and Raisin Toast 2.50

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, milk) 2.50

Savoury Scones: Courgette and feta  (v, cereals, milk) 2.50

Friand: Raspberry and dark chocolate (v, gf, milk, nut)  2.50

Super moist chocolate brownies (gf) 2.70

White chocolate blondies 2.50

Portuguese tarts 2.00

ANZAC cookies 2.00

Almond and custard slice 2.80

Banana bread 2.50
Raspberry and coconut slice 2.50 (v, gf)

Lunch

French retro baguettes 5.30

Italian roast ham, bake apple, roasted red onion, sweet chilli sauce, brie, rocket. (cereal, milk)

Buffalo mozzarella, plum tomato, roasted red pepper, green pesto, spinach. (cereal, v, milk)

Foccacias 5.50

Smoked salmon, dill, caper, red onion, black peppercorn mayo, rocket. (cereal, fish, egg, mustard)

Grilled halloumi, black olive sauce, roasted courgette, plum tomato, spinach. (cereal, v, milk)

Salads: 5.50/6.90

Chicken adobo with red camargue rice, coriander, boiled egg and rocket. (gf, egg)

Blue cheese, sauté pink lady apple, dried cranberries, roasted walnut, chicory and pommery dressing. (gf, milk, honey, mustard)

Green bean salad with roasted peanut, coriander and chilli dressing. (gf, v, fish sauce, nut)

Blanched vegetable salad with sesame seeds and smoked chilli dressing (v, gf, oyster, sesame oil)

Tart: 4.40 or 8.00 with salads
Fish cake with avocado and tomato salsa (cereal, milk, egg, fish)

Eastcastle Street Menu

Breakfast

Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote (v, nuts, milk) 4.00

Paleo granola with with Greek yoghurt and rhubarb and raspberry compote (gf, ve, nuts) 4.00

Fruit salad with pineapple, mango, strawberries, grapes and passion fruit (gf, v) 3.90

Smoked paprika brioche, calvados potato mash, medium baked egg, grilled courgette and onions with crème fraiche and chives (cereal, milk, egg) 5.00

Maple cured bacon in a sourdough wrap with own made smoked ketchup, mont d'or cheese and rocket (milk, egg) 4.90

Croissant with Italian roast ham, talleggio cheese, spinach and plum tomatoes 4.90

Croissant with smoked salmon, chopped egg, tomato and sprouts (cereal, milk, egg, mustard) 5.00

Pastries by Seven Seed bakery

French butter croissant (milk) 2.00

Pain au chocolat (milk) 2.50

Almond croissant (milk, almonds) 2.80

Baked Treats

Muffins - Blueberry and bran (v, cereal, milk, egg) 2.50

Savoury – Eat your greens  (v, cereal, milk) 2.50

Chocolate brownies (gf, milk) 2.70

ANZAC cookies (nuts) 2.00
Ladybird tarts (v, milk, eggs) 2.90

Banana bread (milk) 2.50
Matcha Powder Power Tart 2.90
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)

Lunch
Flat Bread Wraps 5.00
Kaffeine Sourdough flat-bread with smoked salmon, crushed minted peas, egg mayo, cucumber and watercress (cereal, fish, egg, mustard)

Baguettes 5.30

Sourdough baguette with ham, cherry plum ketchup, manchego, roasted red onion and rocket (cereal, milk, mustard, celery) 

Sourdough baguette with spinach goats curd, baked butternut, tarragon pesto and rocket (v, cereal, milk, nuts)

Salads 5.50/7.00

Chicken adobo with camarge red rice and coriander (df, soy)

English raspberries, oat balls, hazelnuts, salty jelly beans, watercress and red wine dressing (v, cereal, milk, egg, mustard)

Roasted kumara with feta and paprika pumpkin seeds (v, gf, milk)

Savoury Tart 4.40 or 8.00 with salads

Pancetta doughnut filled with cherry plum ketchup (cereal, milk, egg, celery, mustard) 

Weekend Menu - Eastcastle Street Only

Our second Chef Flavio brings his own style and flavours to the kitchen on the weekends at Eastcastle. He will run the menus for two weekends in a row so that we can enjoy it all the more.

Please check back for this weeks menu, to be uploaded before the weekend.

Week beginning August 3rd - Savoury Pancetta Doughnuts w Cherry Plum Ketchup and Nomad Cookies

Now in our 311th week Kaffeine's menu's are soon to celebrate its 6th year in operation. On the eve of our candy, iron and wood anniversary it's time to reflect; and for the kitchen team to give ourselves a pat on the back and maybe a non-coffee based drink (wink). 

Every Friday afternoon Chef Khan and I sit down and write our menus for the following week. We observe our market reports and see whats good now and what possible new and exciting ingredients are on the rise, hopefully setting a trend before others. It's this process that makes working in Kaffeine's kitchens exciting, the ever changing menus and learning or brushing up on old skills and knowledge. 

In saying this sometimes devising a new menu can have it's mental blocks. Until the end of 2013 I would sit under the stairs at Kaffeine GTS and stare vacantly at the tiled wall trying to come up with new themes and combinations of food. Though in theory food options are endless it can still be a struggle. To clear the mind I started writing the menu and blog while in another cafes, sometimes at home and often while traveling to Paris. I realised inspiration is found in a change of scenery and helped me with new perspectives. 

This weeks menu at Eastcastle Street was inspired by several things, one being a conversation with Ross who supplies us with foraged goods. Ross likes to give me fun little facts on the wild products I order. This week he told me cherry plums are a popular and common ingredient in Georgia and are used for making ketchup. This passing of info gave me an idea to fill savoury pancetta doughnuts with cherry plum ketchup. Often coming up with a new tart is the hardest challenge for me but thanks to Ross I knew on Wednesday what the following weeks tart would be.

The rest of this weeks menu was however written at home while eating a naughty combination of junk food; crisps and strawberry softies. Which leads me to our new cookie, these are actually an old recipe I created in my career past working for a New York style bagelry. These cookies are a combination of sweet, salty, gooey and crisp. Named nomad cookies these nomadic bakes lend their name from the ingredients which are from all over the place. A trashy jargon of chocolate, coffee, cranberries, crips, toffee and pretzels, basically a whole tub of Ben and Jerry's on a cookie. 

If you happen to be in the area or not (and you want make the worthwhile journey) come in a treat yourself with Kaffeine's 311th menu, best downed with your preferred espresso. 

Jared Bryant

Lead Chef

@redjarcooking 

Eastcastle Street

Khan Kein

Lead Chef

Great Titchfield Street

Great Titchfield Street Menu

Breakfast

Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote (v, nuts, milk) 4.00

Granola muesli with pomegranate molasses, Greek yoghurt and rhubarb and raspberry compote (v, nuts) 4.00

Fruit salad with pineapple, mango, strawberries, grapes, passion fruit (v, gf) 3.90

Ciabatta roll with omelette, pancetta, rocket and tomato salsa 5.00

Ciabatta roll with avocado, omelette, rocket and tomato salsa 5.00

Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90

Cinnamon and Raisin Toast 2.50

Pastries by Seven Seed bakery

French butter croissant 2.00

Pain au chocolat 2.50

Almond croissant 2.80

Baked Treats

Sweet muffin: Apricot and almond (v, cereals, milk) 2.50

Savoury Scones: Roasted red pepper and mozzarella (v, cereals, milk) 2.50

Friand: Raspberry and dark chocolate (v, gf, milk, nut)  2.50

Super moist chocolate brownies (gf) 2.70

White chocolate blondies 2.50

Portuguese tarts 2.00

ANZAC cookies 2.00

Almond and custard slice 2.80

Banana bread 2.50
Raspberry and coconut slice 2.50 (v, gf)

Lunch

French retro baguettes 5.30

Ham, grilled peach, pickled jalapeño, cheddar cheese, baby spinach. (cereals, milk, vinegar) 

Grilled courgette, roasted red pepper, mushroom, basil goat's curd sauce, rocket. (cereals, v, milk)

Foccacias 5.50

Crispy pancetta, soft boiled egg, brie cheese, plum tomato, rocket. (cereals, milk, egg)

Slow roasted tomato, mashed avocado, mozzarella, alfalfa sprouts, baby spinach. (cereals, v, milk)

Salads: 5.50/6.90

Spiced chicken, yellow pepper, cherry tomato, white beans, shallot, harissa dressing, gem lettuce. (gf, df)

Blackberry, avocado, fresh peach, roasted walnut, goat's cheese, basil, raspberry dressing, baby spinach.(v, gf,  milk, vinegar, nut)

Crusted butternut pumpkin with dill, parmesan cheese and soured cream.

(v, cereal, milk)

Blanched vegetable salad with sesame seeds and smoked chilli dressing (v, gf, oyster, sesame oil)

Tart: 4.40 or 8.00 with salads
Layered beef with  tomato sauce and quinoa, creamy cheese. (cereals, milk)

Eastcastle Street Menu

Breakfast

Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote (v, nuts, milk) 4.00

Paleo granola with with Greek yoghurt and rhubarb and raspberry compote (gf, ve, nuts) 4.00

Fruit salad with pineapple, mango, strawberries, grapes and passion fruit (gf, v) 3.90

Smoked paprika brioche, calvados potato mash, medium baked egg, grilled courgette and onions with crème fraiche and chives (cereal, milk, egg) 5.00

Maple cured bacon in a sourdough wrap with own made smoked ketchup, mont d'or cheese and rocket (milk, egg) 4.90

Croissant with Italian roast ham, talleggio cheese, spinach and plum tomatoes 4.90

Croissant with smoked salmon, chopped egg, tomato and sprouts (cereal, milk, egg, mustard) 5.00

Pastries by Seven Seed bakery

French butter croissant (milk) 2.00

Pain au chocolat (milk) 2.50

Almond croissant (milk, almonds) 2.80

Baked Treats

Muffins - Peach and raspberry (v, cereal, milk, egg) 2.50

Savoury – Curried peas and feta (v, cereal, milk) 2.50

Chocolate brownies (gf, milk) 2.70

ANZAC cookies (nuts) 2.00
Ladybird tarts (v, milk, eggs) 2.90

Banana bread (milk) 2.50
Matcha Powder Power Tart 2.90
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)

Lunch
Flat Bread Wraps 5.00
Kaffeine Sourdough flat-bread with smoked salmon, avocado, egg mayo, mustard cress, tomato and spinach (cereal, fish, mustard)

Baguettes 5.30

Sourdough baguette with ham, gherkin, gruyere, dijon, red onion and rocket (cereal, milk, mustard) 

Sourdough baguette with sauté wild mushrooms and leek, manchego, tarragon pesto and watercress(v, cereal, milk, nuts)

Salads 5.50/7.00

Baked ham and pink lady with buffalo mozzarella, salty jelly beans, rocket and balsamic dressing (gf, milk, mustard)

Blackberry, mature cheddar and almond clusters, fennel, bilberry jam and watercress (v, gf, milk, nuts)   

Buckthorn glazed carrots with dittander flowers (ve, gf) 

Savoury Tart 4.40 or 8.00 with salads

Pancetta doughnut filled with cherry plum ketchup (cereal, milk, egg, celery, mustard) 

Weekend Menu - Eastcastle Street Only

Our second Chef Flavio brings his own style and flavours to the kitchen on the weekends at Eastcastle. He will run the menus for two weekends in a row so that we can enjoy it all the more.

Salads 5.50/7.00

Smoked salmon, avocado, spinach, dill, baked eggs, rocket, mixed seeds, sour dough croutons, mixed herbs and Hollandaise sauce.

(Fish, egg, seeds, g,)

Red cabbage, Apple, sour cream, celery, black currants, feta, roasted hazelnuts and maple cider mayo (Nuts, egg, gf,dairy, v)

French beans, asparagus, broad beans, chilli & lemon dressing (Gf,df, v, chilli, seeds)

Savoury Tart 4.40 or 8.00 with salads

Spinach cakes with carrot and lemon marmalade.

(Nuts, dairy, g, egg)