Week beginning January 19th - New ideas for the new store

Kaffeine is now back in full swing of great service, coffee and of course food. With the announcement of our second store we’ve been getting hit with waves of customers, many with question on then new second location. One question I’ve been asked a few time is if the menu with remain the same? Yes and no is the answer. We are still in planning stages, having loads of fun with testing new recipes, new ideas and new formats. Some of these ideas will also be implemented to K1, while at K2 we will be able to offer a few different items on the menu using different and more exciting cooking techniques.

For this weeks menu though, you’ll find lesser celandine on the menu, this tender hairless perennial looks a bit like ivy and grows along hedge banks and roadsides. Usually makes an appearance late winter and early spring. Commonly boiled and eaten in Sweden and fried in Italy. We however will be serving it as a raw salad garnish with 18 month aged Parma, blood oranges and fennel risotto balls.

Our second salad will be garnished with wild pea shoots; these amazing little sprouts have the same flavour of peas without the sweetness. They will be served with a balance of forced rhubarb confit, blanched broccoli, red chilli, saffron pine nuts and Parmesan cheese.

Lastly in our salad range we have some miniature roasted winter comforts, small carrots and parsnips. Caramelised and covered in black mustard dressing. Black mustard is the only mustard that is native to the British Isles. The leaves have a pungent and spicy flavour with garlic notes. Perfect for winter vegan comforts.

And now we welcome the new week, full of things that have never been.

Jared Bryant

Lead Chef

Kaffeine

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (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
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
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 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats

Sweet muffin: Pineapple and coconut. (V) (Cereals, Eggs, Milk, Nuts) (V) 2.50

Savoury Scone: Asparagus, dijon and gruyere. (V) (Cereals, Eggs, Milk, Mustard) (V) 2.50

Friand: Red currant (Egg, Milk, Nuts) (V,GF) 2.50

Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40

Lunch
Soup 4.50

Prawn and corn chowder with sourdough bread. (DF,F) (Crustacean, Celery, Cereal) 

French retro baguettes 5.30

Ham, apple butter, gherkin, red onion, gruyere and spinach. (Cereals, milk) 

Saute mushrooms and leeks, pecorino, pommary mustard and rocket. (V) (Cereals, mustard, milk) 

Foccacias 5.50

Pancetta, glazed apricots, brie and rocket. (Cereals, milk) 

Tomato, mozzarella, basil, aioli and spinach. (Cereals, milk, mustard, egg) (V)

Salads: 5.50/7.00

Parma ham, blood orange, lesser celandine with fennel risotto balls. (GF) (Celery, milk, eggs) 

Forced rhubarb confit, with blanched broccoli, red chilli, saffron pine nuts, parmesan cheese and wild pea shoots. (GF, V) (Nuts, milk)   

Roasted chantenay carrots and piccolo parsnips with a black mustard dressing and field maddar blossom. (GF,VE) (Mustard)

Tart: 4.40 or 8.00 with salad

Wild mushroom with rape greens and tarragon pesto. (V) (Cereal, eggs, milk, mustard)