Monday, 18 August 2014

Week beginning August 18th - Hottentot figs, Victoria Plums and Marsh Samphire

After last weeks 5 year celebration at Kaffeine its time for a mini caffeinated come down and back to reality. Or in my case on holidays for a couple of weeks to explore the Amazon and find my inner wisdom or just read a book in a hammock?.

In the meantime you will have the privilege of eating a menu prepared by Kaffeine's kitchen wonders Khan, Win, Silvio, Claire and Agne. 

First up we we have Victoria plums which have come into season early this year due to the amazing two thirds of this summer. They will be baked in our muffins with added creamy natural yoghurt for a pro-biotic taste. 

Because of the turn in the weather recently we will be putting a few comforts in our salads such as glazed ham with roasted potatoes and foraged sea kale (think mustard) all smothered in more mustardy goodness with a hint of sour. 

We also have pickled hottentot figs, these foraged fruits originated from South Africa and grow off ice plants in coastal areas. I'd say these fruits are more reminiscent of okra and dragon fruit and less like a fig. Slimy, salty, sweet, mushy, seedy and best not eaten raw but pickled or made into a jam. We will be serving the pickled hottentot figs with chalky goats cheese, wild watercress tops and roasted cashew nuts.

Our last highlight is a slow roasted tomato tart, the tomatoes are roasted in the oven over night concentrating and caramelising the flavours. The tomatoes are then served in a golden savoury pastry and drizzled with a green, slightly salty and succulent sauce made with foraged marsh samphire.

So please come in and enjoy our 5th year in service and ever-changing 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: Victoria plum and yoghurt (V) 2.40
Savoury Scone: Tomato, basil and cheddar (V)  2.40
Friand: Damson (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
Bresaola, blue Cheshire, nectarine, basil and rocket
Tomato, pecorino, peri peri mayonnaise, avocado and spinach (V).

Foccacias 5.30
Ham, fondue, mushroom and spinach.
Crumbed aubergine, tomato sauce, mozzarella and rocket (V)

Salads: 5.50/6.90
Glazed ham, roasted new potatoes on sea kale with a sour mustard dressing (GF)
Pickled hottentot figs with goats cheese, wild watercress tops and cashew nuts (V,GF)
Roasted chantenay carrots with water celery and a fragrant dressing (VE,GF).

Tart: 4.50 or 7.90 with salad
Slow roasted tomato tart with marsh samphire sauce (V)

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