Monday, 21 July 2014

Week beginning July 21 - Nostalgia week

This week’s menu is drawn from some of the more popular and best dishes of the last few years, as this week is the eve of when I started at Kaffeine 5 years ago. I started working here 2 weeks before the doors opened; this time allowed me to organise the kitchen (the kitchen resembled a construction site), order equipment and work out what exactly we can achieve with limited resources from the beginning. The kitchen consisted of 2 bench-top fridges, a dodgy swaying shelf and a domesticated oven from Argos.

From the beginning I wanted to make as much as possible from scratch. I’d worked in a few cafes before who tend to buy in pre-made products for retail or uses in menu items. This kind of cooking is uninspiring and soul destroying. I would turn up to Kaffeine at 6 in the morning, Mon-Sat (Sunday was closed) and make our muffins, friands and biscuits, followed by breakfast items, then later work on the second half of the day, lunch. 

The food display has always been the kitchens canvas to fill with visually enticing food, as it’s the first thing you notice when you walk past the shop front. After the first few weeks at Kaffeine I realised we could change our menu every week to suit the season and produce available. This turned out to be a big hit for us. I even remember after about 6 months I decided to keep the same menu on for 2 weeks in a row. Customers felt let down and cheated, they came in on a Monday expecting to find a new feast in our canvas display. I was surprised by this reaction; in the hospitality industry customers tend to return because they have their eating routine which involves a constant dish. This was not the case for Kaffeine. We still have our staples such as banana bread and bircher, but people come in just as much for our regular offerings, as much as they do for the ever changing weekly menu.

Nothing much has changed in how we create our food since 2009, we are just better equipped and have had a lot more practise. Even the kitchen team has pretty much been the same since 2010/11.  As I was saying this weeks menu comprised of some of the ‘Best Of' items that have graced our canvas display. Please come in and get nostalgic with our famous retro offerings. 

Jared Bryant
Lead Chef

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (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
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Plum and almond (V) 2.40
Savoury Scone: Pickled red onion, mustard and cheddar (V) 2.40
Friand: Melilot and lemon (V, GF)  2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Raspberry and coconut slice 2.00
Canele 2.40

French retro baguettes 5.00
Ham, avocado, tomato, gruyere, aioli and spinach
Grilled courgette, crushed minted peas, feta and rocket

Foccacias 5.30
Smoked salmon with salsa verde, brie and rocket.
Mozzarella, tomato, basil, smoked paprika mayonnaise and spinach. (V)

Salads: 5.50/6.90
Chicken adobo with camargue red rice and coriander (GF, DF)
Chicory with pineapple, Gorgonzola, Brazil nuts and basil (V, GF)
Roasted sweet potato, carrots, peppers, red onion and courgettes with fresh peas, black mustard flowers and green elderberry dressing. (VE, GF)

Tart: 4.50 or 7.90 with salad
Prawn and sea blite in peanut pastry and garnished with lemon and chilli marmalade

Weekend Menu 19/07, 26/07, 02/08
Salads 5.50/6.90
Prawns with cucumber, asparaguys, tomatoes, avocado salsa and baby spinach
Watermelon with mangho and feat, pecans, mint, coriander and rocket
Green beans with peanuts, coriander and a chilli dressing

Tart 4.50 or 7.90 with salad
Quiche with Italian roast ham, spinach and mature cheddar

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