Friday, 24 October 2014

Week beginning October 27th - Halloween and Lamingtons

This time of year reminds me of a childhood rhyme taught to my brothers and I courtesy of my father who had ingrained it into us... Oogie boogie custard, green snot pie, mix it all together with a dead dogs eye... sadly there's more to this but I cant bring myself to finish it. Along with the traditional 'Trick or treat' when door-knocking during Halloween we would recite this little ditty. I'm unsure of its origins, maybe my father heard it in a Vincent Price B-horror film? This gross poem was most effective in annoying strangers into giving us sweets and the odd bit of healthy snacks like fruit or nuts which in its self is a trick. 

In celebration of this pagan ritual, which has been transformed into a bit of fun by our Yankee cousins we have a pumpkin heavy menu. As a special this week we'll be doing the gruelling task of making something a little extra, mini pumpkin curd pies topped with a creamy nutmeg icing.

The pumpkin theme continues in our vegetarian foccacia, pumpkin slices have been crumbed and fried until golden. Then think veggie schnitzel with pickled cabbage and dijonnaise, bringing salty, sweet and sourness together in a haunting and addictive toasted sandwich. 

Lastly we finish off with a frighteningly good variety of squash, as said in previous blogs it is the double cream of all squash. Crown prince squash is rich, has deep orange flesh, and is the steak of the vegetable world. Thinly sliced layers of crown prince will be baked in a wholemeal pastry case with a little cream and finished with yellow charlock flowers which taste of mustard. 

So come in and have a hauntingly joyful and edible experience, courtesy of Kaffeine.  

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
Povitika bread 2.40
Banana bread 2.40
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

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)
Savoury Scone: Red onion, thyme, dijon and gruyere (V) 2.40
Friand: Passionfruit (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 2.40
Canele 2.40
Special: Mini pumpkin curd pies with nutmeg icing (V) 2.40
Special: Lamingtons (Thurs/Fri/Sat only) 2.50

Soup 4.50
Ratatouille with polenta bread (V)

French retro baguettes 5.00
Ham, gherkin, dijon, gruyere, red onion and rocket
Baked courgette, feta, chutney, pear and spinach (V).

Foccacias 5.30
Pancetta, creamed mushrooms, fennel and spinach 
Crumbed pumpkin, pickled cabbage, dijonnaise and rocket (V)

Salads: 5.50/6.90
Slow cooked beef shoulder with black mustard, pears, gorgonzola and walnuts (GF)
Roasted celeriac and peanuts with ox-eye daisy and salad burnet dressing (VE, GF)
Raw kale tossed in crushed slow roasted tomatoes and served with paprika pumpkin seeds (VE, GF)

Tart: 4.40 or 7.90 with salad
Cream of crown prince squash with charlock flowers and wholemeal pastry (V).

No comments:

Post a Comment