Friday 20 September 2013

Week beginning September 23rd

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: Blueberries and oats 2.40
Savoury Scone: Smoked salmon, capers and wild chervil cheese 2.40
Blackberry 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
Mature cheddar, pickled vegetables, ham, rocket
Tomato, mozarella, basil, aioli and spinach

Foccacias 5.00
Speck, tomato, avocado, pickled radish mayonnaise and spinach
Roasted squash and red onions with herb ricotta and rocket

Salads: 5.50/6.50
Baby lobster, sea buckthorn berries, hedgebed, creamed pea dressing
Roasted piccolo parsnips and chantenay carrots with saute cavalo nero and wet walnuts
Brussels sprouts with rosemary, hazelnuts, russet apples and cooked in apple cider

Tart: 4.40 or 7.50 with salad
Four cheese quiche with roasted cherry tomatoes

Friday 13 September 2013

Week beginning September 16th

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: Blackcurrant and pear 2.40
Savoury Scone: Apple, mature cheddar and dijon 2.40
Blackberry 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
Pancetta, avocado, tomato, aioli and rocket
Smoked salmon, lime cream cheese, cucumber, thai basil, spinach

Foccacias 5.00
Roast chicken, salsa verde, brie and rocket
Grilled courgette, red peppers, red onion, feta, olive tepenade, spinach

Salads: 5.50/6.50
Roasted chicken with pickled rainbow radish, blanched common purslane stems, boiled baby potatoes, rocket and jalapeno dressing
Turkish brown figs, profiteroles filled with goats cheese, basil, walnuts and a raspberry vinaigrette
Purple sprouting broccoli with garlic and tansy dressing

Tart: 4.40 or 7.50 with salad
Pumpkin, mustard and gruyere

Wednesday 11 September 2013

Week beginning September 9th - Ox-Eye Daisy, Damson Plums and Tansy

After last weekend’s wet and windy spell it became apparent that Mother Nature wasn’t going to grace us with an Indian summer. Once again we kiss goodbye to fresh English strawberries and begin to layer up like an onion. Here are a few highlights that feature on our menu this week.

Rowanberries: appear in bright vibrate clusters on trees that can grow up to 20m high. Though these trees are more at home in the woods, councils throughout London have been planting them along road sides. They are low maintenance trees and don’t need much encouragement. During late summer and early autumn berries appear, these berries are excellent cooked and made into syrup for drinks, or a jelly. This week we have on sale quite a few jars of rowanberry jelly, its ashy marmalade flavour in perfect on toast or used as a condiment on fatty meats such as duck or lamb.

Ox-eye Daisy: commonly found in grassy areas such as meadows and grazing pastures. The flower heads are aromatic and when cooked in oil or brewed like tea takes on an incredibly nutty bouquet. We’ve cooked the dried flower heads in oil on a low temperature for 1 hour until well and truly infused with a nutty flavour. Once cooled we braised ox-eye daisy residue with minced beef and vegetables, then incorporated into a flaky pie with mature cheddar to make a traditional Aussie mince pie with a foraged twist.

Tansy: this native perennial shrub has quite a distinctive appearance and smell. The blossoms grow in tight groups of 20-30 heads. The flower heads are round and almost look like yellow doughnuts. The flavour is quite hard to explain, best described as a pungent sweet curry and was traditionally served at Easter in sweet custard or used to season Drisheen a Irish version on black pudding. This week we’ve infused the tansy in a dressing made with Sambuca, apples, bay leaves and drizzled over a salad of torn glazed ham, baked mirabelle plums and runny rustic camembert.

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

Jared Bryant
Lead Chef
@redjar50


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: Blueberry and apple 2.40
Savoury Scone: Cheddar, onion, mustard and thyme 2.40
Blackberry 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
Pancetta, jerusalem artichoke puree, roasted red peppers, rocket
Roasted courgette, crushed minted peas, satay, red onion and spinach

Foccacias 5.00
Ham, baked damsons, brie, spinach
Plum tomatoes, mozzarella, aioli, basil, rocket

Salads: 5.50/6.50
Glazed ham with mirabelle plums, runny camembert, spiced tansy dressing and rocket
Julienne carrot, celery, onion, radicchio and goats curd with a lemon, fennel and garlic dressing
Parsley root roasted in citrus fruits and basil

Tart: 4.40 or 7.50 with salad
Beef cooked in ox-eye daisy with mature cheddar

Monday 2 September 2013

Week beginning September 2nd - Wild Cherries, Sea Aster and Damson Plums

Autumn has sadly arrived all too soon. For most of us it’s the come down of summer and the time of year where reality sets in and we do a little admin and stock-take of what we've used and what’s left to look forward to. Luckily autumnal produce offers some very interesting and tasty ingredients to keep us distracted from the shorter days and long chilly nights. 

Damson plums: possibly one of my favourite cooking fruits, miniature and intensely sour. These small plums are roughly the size of a grape and have a very short season of around 3-4 weeks. Best cooked in a pot until the plums soften then passed through a sieve to remove the small fickle stones. Damsons are perfect made into a jelly or dressing with sugar to help cut through their amazing sour tang. This week we've made a dressing from the damsons and drizzled it over a salad made of parmesan polenta balls, roasted carrots, watercress and garnished with foraged bird’s foot trefoil blossom. 

Sea aster: is a succulent perennial that grows mostly along coastal marshes and cliffs faces. This sea veg is quite strong, sharp and slightly herby, bordering on fruity. Sea aster features in this week’s tart which is layered with celeriac to make a gratin and garnished with a large dollop of salty and sour rouille. 

Wild cherries: through our forager supplier we've managed to acquire wild English cherries. Very deep in colour and flavour with a slight bitterness and halve the size of a regular cherry. Once cooked these cherries become richer in flavour than cultivated varieties of cherries. This week we've cooked our stash of wild cherries and made it into a jelly which is great served with a butter croissant or used as a condiment for wild duck. Come in and ask for a jar today before it all sells out for another year. 

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

Jared Bryant
Lead Chef
@redjar50

Please enjoy the menu for this week, as we have enjoyed putting it together for you.


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: Peaches and cream 2.40
Savoury Scone: Rowan berry, thyme and parmesan 2.40
Blackberry 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
Lamingtons 2.50

French retro baguettes 4.90
Smoked salmon with lime cheese, thai basil, cucumber, rocket
Baked discovery apples and red onion with aioli, mature cheddar, spinach

Foccacias 5.00
Ham, rose-hip dressing, ginger, wensleydale, spinach
Mushroom with a creamed corn fondue sauce and rocket

Salads: 5.50/6.50
Figs, fennel, pancetta, manchego, basil with a honey and fortified wine dressing
Polenta and parmesan balls with roasted carrot, watercress, oregano, birds foot trefoil and damson dressing
Edamame in a wasabi and lime dressing

Tart: 4.40 or 7.50 with salad
Celeriac and sea aster bake with rouille