Tuesday, 2 September 2014

Week beginning September 1st - vegemite and cheddar scrolls

This week we bring back one of Kaffeine's all time favourite savoury items, the vegemite and mature cheddar scroll.

Arguments are held as always over whether marmite or vegemite is better, we will leave it up to you decide, but we recommend having them slightly warmed on the toaster. Delicious.

We hope you enjoy the menu this week, as we will enjoy bringing it to you.

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: Golden delicious apple and blackberries (V) 2.40
Savoury Scone: Vegemite and mature 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
Almond and custard slice 2.00
Canele 2.40

French retro baguettes 5.00
Italian roast ham with grilled peach, aioli, mature cheddar and spinach
Bufala mozzarella, red pepper pesto, plum tomato and rocket (V)

Foccacias 5.30
Pancetta with roasted courgettes, red onion, ricotta cheese and spinach
Mushroom pate with crushed mint peas, red onion and rocket (V)

Salads: 5.50/6.90
Prawns with brown rice, avocado, cucumber, pickle ginger and wasabi dressing
Lentils with cherry tomatoes, roasted red peppers, shallots, goats cheese, rocket and herbs (V)
Chantenay carrots with olives and walnuts cooked in coconut milk

Tart: 4.50 or 7.90 with salad
Salmon with capers, dill and watercress

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