Tuesday, 26 August 2014

Week beginning Tuesday 26th - Nan 'Carnage' Khan is in charge

Chef Jared is away on holidays for two weeks, so his trusty second in charge, Khan is running the kitchen. It was the legend that is Missy that came up with the name Carnage for her over two years ago. The name has stuck.

The name could not be any further from the truth. Clean, methodical, polite and happy, Khan has been with us and learning from Jared for almost four years. The next two weeks are her menus and we are very proud to offer them to you.

It's not the first time she has done the menus, far from it. Carnage has been doing our weekend menus for over two years now, where we change the salads and the tarts to reflect her own personal tastes and allow her to develop the menu and think about seasonal and market ingredients.

Having variety in the menu is great for everyone, it allows freedom of expression and continual ingredient knowledge and tasting for the chefs as well as our staff who serve it and most important, a variety for you the customer to be able to enjoy all that we have to offer on a weekly changing menu.

We hope you enjoy.

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: Peach and Almond (V) 2.40
Savoury Scone: Samphire pesto and mozzarella (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
Almond and custard slice 2.00
Canele 2.40

French retro baguettes 5.00
Ham, dijon, gruyere, red onion, gherkin, and rocket
Peri peri sauce, hummus, cucumber, tomato, red onion and watercress (V)

Foccacias 5.30
Halloumi, roasted courgette, red peppers, pesto, spinach (V)
Roasted chicken, brie, salsa verde, rocket

Salads: 5.50/6.90
Vermicelli noodles with HG Walters organic chicken, carrots, coriander, peanuts, chilli dressing
Quinoa, roasted olives, cherry tomatoes, cashew nuts, basil and rocket (VE)
Broccoli with oyster sauce

Tart: 4.50 or 7.90 with salad
Brown rice tuna bake with rouille

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