Saturday, 5 July 2014

Week beginning July 7th - Raw menu

For the 3rd summer in a row Kaffeine is celebrating the rise in temperature with an all raw lunchtime selection. The benefits of a raw diet means maximum fibre and nutrients are absorbed without damaging vitamins, protein and amino acids through heat methods. A raw menu also gives the kitchen some relief as the kitchen can sometimes double as a sauna when the ovens are on.

This week’s highlights include heirloom tomato salad with bresaola, which is a very lean cut of beef that has been dry cured for around 3 months until the meat is almost purple in colour. The bresaola and tomatoes are then layered with marinated olives, fresh peas, red onion, goat’s cheese and rocket.

Our next raw summer goody involves cooling cucumber, fennel, pistachio, parsley, pomegranate dressing and wild carrot flowers. These florets have a very clear carrot flavour but with a more complex flavour profile. They are visually stunning with a small dot of red in the centre of the cluster of white blossom, this is meant to attract insect to pollinate.

Our tart this week has taken a little break to make room for an equally delicious yet healthier option. Rice paper wraps with fresh tuna that has been cold cured in an Asian spiced brine. We will be serving 2 per serve with the option of salads.

So please come in and let us hear you roar (love a food based pun) over this week’s selection. 

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: Blueberry and bran  (V) 2.40
Savoury Scone: Spinach and feta (V) 2.40
Friand: Elderberry (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
Pancetta, balsamic apricots, Camembert, basil and rocket
Tomato, avocado, mozzarella, chilli and oregano mayonnaise, spinach (V)

Foccacias 5.30
Ham, onion marmalade, mature cheddar and spinach
Saute mushroom, fondue, tarragon and rocket (V)

Salads: 5.50/6.90
Heirloom tomatoes with bresaola, olives, fresh peas, red onion and goats cheese (GF)
Cucumber, pomegranate, pistachio, fennel, poppy seeds, parsley and wild carrot flowers (VE, GF)
Cauliflower with baby capers, shallots, basil, lemon and ribwort plantain flowers (VE, GF).

Tart: 4.50 or 7.90 with salad
Large rice paper wraps with cured tuna, spring vegetables, glass noodles and peanuts (F, GF).

Weekend Menu 28/6, 5/7, 12/7
Spicy chicken with carrots, red peppers, red onion, cucumber, coriander and peanuts
Nectarines with tomatoes, avocado, olives, mozzarella, rocket and basil dressing
Roasted beetroot with pecan nuts, marscapone cheese and watercress

Tart 4.50 or 7.90 with salad
Spring green vegetable quiche

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