Decorations down and ready for a new prosperous year of opportunities. This time of the year can often be a drag, short days, cold weather and a influx of Debbie Downers. We plan to remedy the winter vibes with our bright menu filled with some vintage delights and mixed with some new favourites.
The return of chicken adobo graces our lunchtime display, our oldest salad is a twist on the national Filipino dish, adobo being the Spanish word for marinade. Made with a moreish mixture of soy, garlic, bay, peppercorns, sugar and vinegar.
This is also the time of year blood oranges come into their peak, making an appearance in December, the bleeding redness doesn't appear until January which means they are ripe. The kitchen will be incorporating blood oranges with baked sweet soy cashew nuts, roasted beetroot and tarragon making this the ultimate vegan and gluten-free winter salad.
Lastly winter is Jerusalem artichoke season, a knobbly tuber that isn't related to artichokes. They are a species of sunflower native to North America. Their flavour is mildly sweet, nutty and earthy can be eaten raw or cooked like a potato. This week we will be roasting the Jerusalem artichokes until golden and caramelised, served with our very own peanut satay dressing.
Come welcome the start of another year with the team at Kaffeine.
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
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
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80
Baked Treats
Sweet muffin: Blueberry and bran (Cereals, Eggs, Milk) (V) 2.50
Savoury Scone: Courgette and feta (Cereals, Eggs, Milk) (V) 2.50
Friand: Red currant (Egg, Milk, Nuts) (V,GF) 2.50
Super moist chocolate brownies 2.50White 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
Tomato, pancetta, rocket and butter beans with parmesan bread (Celery, Cereals, Milk)
French retro baguettes 5.30
Ham, gruyere, dijon, gherkin, red onion and rocket (Cereals, Milk, Mustard)
Red onion marmalade, halloumi, coriander spread and spinach (Cereals, Milk, Mustard) (V)
Foccacias 5.50
Smoked salmon, lemon cheese, basil, tomato and rocket (Cereals, Eggs, Fish, Milk)
Blackened red peppers, courgette, red onion with Camembert and spinach (Cereals, Milk) (V)
Salads: 5.50/7.00
Chicken adobo with camargue red rice and coriander (Soya) (GF, DF)
Blood orange, sticky soy cashew nuts, roasted beetroot and tarragon (Soya, Nuts, Mustard) (GF,VE)
Roasted Jerusalem artichoke with satay sauce (Celery, Peanuts, Soya) (VE,GF)
Tart: 4.40 or 8.00 with salad
Slow roasted peppers with mozzarella and basil (Cereal, Eggs, Milk) (V)
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