Monday, 29 July 2013

Week beginning July 29th - Wild cherries, pea flowers and sea rocket

This week’s menu sees an array of eccentric combinations, from Italian ham with golden kiwi in baguettes to peaches with fennel in a salad. Coming up with new menu ideas after 4 years can be a bit tricky but thankfully I have a forager supplier and a kitchen team (Khan, Karolina, Silvio and Rory) who are always inspiring me with constructive brainstorms. 

Our highlights this week:

Wild Cherries which have been picked from within the UK are surprisingly ripe and juicy, a bit smaller than regular cherries but definitely fuller in flavour. We will be turning these delicious cherries into a dressing that will be drizzled on a spiced chicken pumpernickel tart. 

Wild Pea Flowers are back on the menu for a second year. These large purple blossoms have a sweet and delicate crunch and distinct taste of raw peas. You will find these garnishing flowers with roasted candied beetroot and served with dill and horseradish soured cream, simple and vibrant.

Sea Rocket is a newly discovered foraged vegetable. Incredibly strong with a pleasant metallic bitterness and hot horseradish flavours. Intense but strangely addictive, we will be incorporating this green with one of our more regular hot smoked salmon coleslaw. 

Melilot has been a regular ingredient that has featured on several Kaffeine menus. However, this time round we will be using it fresh and not dried. This fragrant blossom and stalk has a peculiar aroma of vanilla, hay and almonds. At £400 a kilo very little is needed to infuse recipes with amazing flavour of melilot. This week you will find the melilot has been added to a hollandaise style mayonnaise and generously spread in our ham baguettes with slices of golden kiwi and gruyere cheese.

Come get caffeinated and while you're at it, satisfy your hunger pains.

Jared Bryant
Lead Chef

Traditional bircher muesli with rhubarb and raspberry compote 3.50
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
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 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Apricot and almond 2.40
Savoury Scone: Puttanesca 2.40
Chocolate and passion fruit friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Ham, melilot mayonnaise, golden kiwi, gruyere, rocket
Mozzarella, aioli, plum tomato, spinach

Foccacias 5.00
Chorizo, roasted red onion, courgette, brie, pesto and spinach
Roasted aubergine, sweet chilli, thai basil, goats cheese and rocket

Salads: 5.50/6.50
Hot smoked salmon, mouli, carrot, red onion, celery, cabbage, sea rocket
Roasted candy striped beetroot with dill and horseradish soured cream, and wild pea flowers.
Peach, golden samphire, fennel, toasted almond with red wine vinegar dressing

Tart: 4.40 or 7.50 with salad
Chicken and wild cherry on pumpernickel pastry

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