Tuesday 28 July 2015

Week beginning July 27th - Sea Kale and Spirulina

Throughout the year I often put sea kale or some form of sea kale on the menu, whether it be their broccoli heads, buds or seeds. The edible parts of sea kale varies over the course of a year. This week the sea kale stems and leaves make in appearance on our Eastcastle Street menu. If you like seaweed and you like kale you’ll probably enjoy sea kale which I would describe as a cross between asparagus and celery. 

Sea kale is a foraged item that was almost made extinct in the early 20th century. Belonging to the brassica family sea kale was a hot item to pick in Victorian times which almost decimated all wild stock leading to a foraging ban. Since then sea kale has been growing in an abundance and is even commercially grown around the country and is likely to become as regular in supermarkets. This week you’ll find sea kale in our salad with black rice, bobby beans, sweet potato, lemon and pickled radish; a complex carbohydrate salad with plenty of fibre and protein; and its vegan. 

Another water harvested item features on our menu with week spirulina. This blue-green algae was very popular in New Zealand growing up, often I would have powdered spirulina in a smoothie of banana, kiwi and orange juice for breakfast. Strangely this common New Zealand drink has never become popular anywhere else in the westernised world.  Spirulina is one of the oldest life forms on earth, partly responsible for producing oxygen to the planet’s atmosphere billions of years ago. 

Spirulina has between 55-70% proteins, more than beef, chicken and soybeans. As well as 8 essential and 10 no-essential amino acids. The benefits of spirulina include boost to energy, immune system and a natural body cleanser. This week we’ll be incorporating this superfood in with our tart option; courgette and spirulina bread with spiced butternut hummus, baked tomato and red onion marmalade. 


Apparently it’s not easy being green, but at Kaffeine this week we’ve found a way to make it easy.

Jared Bryant
Lead Chef
@redjarcooking 
Eastcastle Street

Khan Kein
Lead Chef
Great Titchfield Street


Great Titchfield Street Menu

Breakfast
Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote (v, nuts, milk) 4.00
Granola muesli with pomegranate molasses, Greek yoghurt and rhubarb and raspberry compote (v, nuts) 4.00
Fruit salad with pineapple, mango, strawberries, grapes, passion fruit (v, gf) 3.90
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 5.00
Ciabatta roll with avocado, omelette, rocket and tomato salsa 5.00
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast 2.50

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, milk) 2.50
Savoury Scones: Courgette, spinach, ricotta   (v, cereals, milk) 2.50
Friand:  Cherry Ripe (v, gf, milk, nut)  2.50
Super moist chocolate brownies (gf) 2.70
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.80
Banana bread 2.50
Raspberry and coconut slice 2.50 (v, gf)

Lunch
French retro baguettes 5.30

Ham, pickled cucumber, avocado, brie, rocket (cereals, milk)

Spicy tofu, roasted red pepper, bean sprout, peanut sauce, spinach (v, cereals, nut)

Foccacias 5.50

Grilled BBQ chicken, plum tomato, red onion, gruyere, rocket (cereal, milk)

Black bean fritter, sweet chilli sauce, halloumi, spinach (cereals, v, milk)

Salads: 5.50/6.90
Crispy duck salad with cherry tomato, cucumber, beans sprout, spring onion, plum dressing, watercress (soy, oyster)
Sesame coated tofu salad with red pepper, avocado, carrots, coriander, roasted peanut, soy and ginger dressing, rocket (v, cereals, soy)

Blanched vegetable salad with sesame seeds and smoked chilli dressing (v, gf, oyster, sesame oil)

Tart: 4.40 or 8.00 with salads

Spring rolls with prawn, rice noodle, carrots, coriander, mint, chilli dressing (gf, soy)


Eastcastle Street Menu

Breakfast
Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote (v, nuts, milk) 4.00
Paleo granola with with Greek yoghurt and rhubarb and raspberry compote (gf, ve, nuts) 4.00
Fruit salad with pineapple, mango, strawberries, grapes and passion fruit (gf, v) 3.90
Smoked paprika brioche, calvados potato mash, medium baked egg, grilled courgette and onions with crème fraiche and chives (cereal, milk, egg) 5.00
Maple cured bacon in a sourdough wrap with own made smoked ketchup, mont d'or cheese and rocket (milk, egg) 4.90
Croissant with Italian roast ham, talleggio cheese, spinach and plum tomatoes 4.90
Croissant with smoked salmon, chopped egg, tomato and sprouts (cereal, milk, egg, mustard) 5.00

Pastries by Seven Seed bakery
French butter croissant (milk) 2.00
Pain au chocolat (milk) 2.50
Almond croissant (milk, almonds) 2.80

Baked Treats
Muffins - Apricot and almond (v, cereal, milk, egg) 2.50
Savoury – Tomato, feta and basil (v, cereal, milk) 2.50
Chocolate brownies (gf, milk) 2.70
ANZAC cookies (nuts) 2.00
Ladybird tarts (v, milk, eggs) 2.90
Banana bread (milk) 2.50
Matcha Powder Slice 2.90
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)

Lunch
Flat Bread Wraps 5.00
Kaffeine Sourdough flat-bread with grilled sweet potato and corn with guacamole, tomato and spinach (ve, cereal)

Baguettes 5.30

Sourdough baguette with ham, peach, burratine, tarragon pesto and rocket (cereal, milk, nuts)

Sourdough baguette with tuna caper mayonnaise, roasted red pepper salsa, cucumber and watercress (cereal, fish, egg, mustard) 

Salads 5.50/7.00
Chicken, goat’s cheese, saffron walnuts, wild cherry and bilberry dressing, basil, cucumber and watercress (gf, milk)
Black rice with bobby beans, sea kale, roasted sweet potato, mixed seeds, pickled radish and lemon (ve, gf, sesame)
Coleslaw with green elderberry mayonnaise and roasted chilli peanuts (v, gf, celery, egg, mustard, peanuts)  

Savoury Tart 4.40 or 8.00 with salads

Courgette and spirulina bread with spiced butternut hummus, baked tomato and red onion marmalade (v, egg, milk, cereal)  

Weekend Menu - Eastcastle Street Only

Our second Chef Flavio brings his own style and flavours to the kitchen on the weekends at Eastcastle. He will run the menus for two weekends in a row so that we can enjoy it all the more.

Salads 5.50/7.00
Smoked salmon, avocado, spinach, dill, baked eggs, rocket, mixed seeds, sour dough croutons, mixed herbs & Hollandaise sauce.
(Fish, egg, seeds, g,)
Red cabbage, Apple, sour cream, celery, black currants , feta, roasted hazelnuts & maple cider mayo.
(Nuts, egg, gf,dairy, v)
French beans, asparagus, broad beans, chilli & lemon dressing.
(Gf,df, v, chilli, seeds)

Savoury Tart 4.40 or 8.00 with salads
Spinach cakes with carrot & lemon marmalade.

(Nuts, dairy, g, egg)

Sunday 19 July 2015

Week beginning July 20th - Stone fruits are in season

In terms of weather I would have considered last week a bit blah, maybe it was something to do with Murray not making it to the grand final. Apart from Monday this week the outlook seems like a positive start to school holidays, continuation of summer and the fact stone fruit are at there bi-yearly best. As I've mentioned in previous years and I'm still unsure of the science, stone fruit grow to their peak every second year. 

Luckily this is the bi-year where stone fruit is plentiful and at its ripest. At Eastcastle Street I've dedicated our menu to stone fruit. Starting with wild cherries foraged from Kent, sweet and juicy these cherries are wonderful. We will be incorporating them into a salad with salty, bitter and creamy flavours to off set the sweetness of the cherries. 

We'll also be creating something a bit new, a whole peach with the centre removed and stuffed with burrata cheese, then wrapped in ham and crumbed and lightly fried. Our stuffed peaches are then served with a lime and ginger mayonnaise. 

Over at Great Titchfield Street chef Khan has summer on a plate, perhaps my favourite is her fruit and nut salad with roasted lamb, quinoa and cucumber yoghurt dressing. Then there is her super healthy salty and sour salad of grilled courgette salad with green beans, capers, feta, lemon and mint. 
   

Hopefully our menus align with the forecast and we can keep your summer rolling.  

Jared Bryant
Lead Chef
@redjarcooking 
Eastcastle Street

Khan Kein
Lead Chef
Great Titchfield Street


Great Titchfield Street Menu

Breakfast
Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote (v, nuts, milk) 4.00
Granola muesli with pomegranate molasses, Greek yoghurt and rhubarb and raspberry compote (v, nuts) 4.00
Fruit salad with pineapple, mango, strawberries, grapes, passion fruit (v, gf) 3.90
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 5.00
Ciabatta roll with avocado, omelette, rocket and tomato salsa 5.00
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast 2.50

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Mixed berry (v, cereals, milk) 2.50
Savoury Scones: Apple, dijon, gruyere  (v, cereals, milk) 2.50
Friand:  Cherry Ripe (v, gf, milk, nut)  2.50
Super moist chocolate brownies (gf) 2.70
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.80
Banana bread 2.50
Raspberry and coconut slice 2.50 (v, gf)

Lunch
French retro baguettes 5.30
Italian Coppa Costa roast ham, beetroot relish, roasted red pepper, goat's cheese, rocket. ( cereal, milk)
Buffalo mozzarella, plum tomato, spicy avocado salsa, spinach. (cereal, milk)

Foccacias 5.50
Pancetta, caramelised onion, roasted pumpkin, brie, rocket. (cereal, milk)
Polenta crumbed courgette, mature cheddar, romesco sauce, spinach. (cereal, milk, egg)

Salads: 5.50/6.90
Slow roasted lamb with quinoa,  pomegranate, sultanas, almond, pistachio,  baby spinach and cucumber yoghurt dressing. (gf, nut, milk)
Grilled courgette and green bean salad with caper, feta, lemon, mint dressing and rocket. (gf, v, milk)
White cabbage, sweetcorn, carrots, red onion, coriander slaw. (gf, v, egg, mustard)

Tart: 4.40 or 8.00 with salads
Roasted vegetables with cherry tomato, thyme and creamy cheese tart. (v, milk, cereal)


Eastcastle Street Menu

Breakfast
Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote (v, nuts, milk) 4.00
Paleo granola with with Greek yoghurt and rhubarb and raspberry compote (gf, ve, nuts) 4.00
Fruit salad with pineapple, mango, strawberries, grapes and passion fruit (gf, v) 3.90
Smoked paprika brioche, calvados potato mash, medium baked egg, grilled courgette and onions with crème fraiche and chives (cereal, milk, egg) 5.00
Maple cured bacon in a sourdough wrap with own made smoked ketchup, mont d'or cheese and rocket (milk, egg) 4.90
Croissant with Italian roast ham, talleggio cheese, spinach and plum tomatoes 4.90
Croissant with smoked salmon, chopped egg, tomato and sprouts (cereal, milk, egg, mustard) 5.00

Pastries by Seven Seed bakery
French butter croissant (milk) 2.00
Pain au chocolat (milk) 2.50
Almond croissant (milk, almonds) 2.80

Baked Treats
Muffins - Blueberry and bran (v, cereal, milk, egg) 2.50
Savoury – Tomato, feta and basil (v, cereal, milk) 2.50
Chocolate brownies (gf, milk) 2.70
ANZAC cookies (nuts) 2.00
Ladybird tarts (v, milk, eggs) 2.90
Banana bread (milk) 2.50
Matcha Powder Slice 2.90
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)

Lunch
Flat Bread Wraps 5.00
Kaffeine Sourdough flat-bread with grilled peppers, sweet potato and courgette with aubergine puree and spinach (ve, cereal)

Baguettes 5.30
Sourdough baguette with chorizo, grilled peach, manchego, salsa verde and rocket (cereal, milk, mustard) 
Sourdough baguette with ham, baked pink lady's, mozzarella, pesto and watercress (cereal, milk, nuts) 

Salads 5.50/7.00
Chicken with lemon roasted apricots, toasted almonds, avocado, cucumber, red onion, watercress and buttermilk dressing. (gf, nuts, milk)
Wild Kent cherries, fennel, chicory, blue cheese and pumpkin seeds. (v, gf, milk)
French beans, mange tout and fresh peas with feta and mixed seeds. (v, gf, milk)  

Savoury Tart 4.40 or 8.00 with salads
Ham, peach and burrata balls with lime and ginger mayonnaise. (cereal, milk, mustard, egg)

Weekend Menu - Eastcastle Street Only

Our second Chef Flavio brings his own style and flavours to the kitchen on the weekends at Eastcastle. He will run the menus for two weekends in a row so that we can enjoy it all the more.

Salads 5.50/7.00
Smoked salmon, avocado, spinach, dill, baked eggs, rocket, mixed seeds, sour dough croutons, mixed herbs & Hollandaise sauce.
(Fish, egg, seeds, g,)
Red cabbage, Apple, sour cream, celery, black currants , feta, roasted hazelnuts & maple cider mayo.
(Nuts, egg, gf,dairy, v)
French beans, asparagus, broad beans, chilli & lemon dressing.
(Gf,df, v, chilli, seeds)

Savoury Tart 4.40 or 8.00 with salads
Spinach cakes with carrot & lemon marmalade.

(Nuts, dairy, g, egg)

Sunday 12 July 2015

Week beginning July 13th - Summer, it's not over yet

This week there seems to be a summer dip, Wimbledon has ended, Greece has sent Europe into crisis and the sun has taken a vacation from this part of the world. However we do have the Ashes test match to look forward to, England vs. Australia. I will admit my cricket knowledge is embarrassingly limited. More shameful as Kaffeine has 2 coffee sites at Lords whenever a match is on. Even more embarrassing my dad used to host motivational speaking seminars with an ex-New Zealand cricket captain. At this stage in my life I should be a tailored pants wearing expert in wickets and bats. 

Perhaps this week I shall revive my summer with The Barmy Army and become better aquatinted. In the meantime Khan, the kitchen team and myself shall be keeping the summer alive with all our sunny seasonal produce and baked goods.

At Eastcastle Street I'm still working on the cookbook and tweaking recipes for domestic purposes. Its been a while but our polenta with pancetta, burnt pineapple and blue cheese sauce is back on the menu. I intend to log this recipe in the breakfast section of the book as it make a refreshing change to a full english. However this dish is just as relevant served at lunch, sunshine on a plate; or in a takeaway box. 


Khan is bringing the UV rays to the Great Titchfield Street display with a filled filo basket of grilled halloumi, vegetables and tomato chutney. Complimented by a selection of salads from herb polenta crumbed chicken, cherry tomato, avocado, red onion, spicy lemon dressing, gem lettuce to poached pear, blueberry, blue cheese, candied walnut, pomegranate molasses dressing. 

All this will be great served with our new cold brew Kenyan coffee from Notes Roastery. The flavour notes are of course subjective, I've been told its blackcurrant and plum. However I got a strong hit of peach and its definitely the best cold brew in town.

Jared Bryant
Lead Chef
@redjarcooking 
Eastcastle Street

Khan Kein
Lead Chef
Great Titchfield Street



Great Titchfield Street Menu

Breakfast
Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote (v, nuts, milk) 4.00
Granola muesli with pomegranate molasses, Greek yoghurt and rhubarb and raspberry compote (v, nuts) 4.00
Fruit salad with pineapple, mango, strawberries, grapes, passion fruit (v, gf) 3.90
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 5.00
Ciabatta roll with avocado, omelette, rocket and tomato salsa 5.00
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast 2.50

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Flat nectarines and coconut (v, cereals, milk) 2.50
Savoury Scones: Ricotta, pine nut, spinach (v, cereals, milk) 2.50
Friand:  Cherry Ripe (v, gf, milk, nut)  2.50
Super moist chocolate brownies (gf) 2.70
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.80
Banana bread 2.50
Raspberry and coconut slice 2.50 (v, gf)

Lunch
French retro baguettes 5.30
Ham, roasted aubergine, sweet chilli sauce, brie cheese, rocket. (cereals, milk)
Roasted courgette, curried peas, goat's cheese, spinach. (cereals, v, milk)

Foccacias 5.50
Chorizo sausage, roasted red pepper, red onion, aioli, gruyere cheese, spinach. (cereal, milk, egg, mustard)
Grilled halloumi, plum tomato, avocado, green pesto, rocket. (cereal, v, milk, nut)

Salads: 5.50/6.90
Herb polenta crumbed chicken, cherry tomato, avocado, red onion, spicy lemon dressing, gem lettuce. (gf, milk, egg, honey, mustard)
Poached pear, blueberry, blue cheese, candied walnut, pomegranate molasses dressing, mixed leave. (v, gf, milk, honey)
Green beans with tahini dressing, coriander, sesame seed. (v, gf, seed)

Tart: 4.40 or 8.00 with salads
Filo basket with grilled halloumi, vegetables and tomato chutney. (cereal, v, milk)


Eastcastle Street Menu

Breakfast
Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote (v, nuts, milk) 4.00
Paleo granola with with Greek yoghurt and rhubarb and raspberry compote (gf, ve, nuts) 4.00
Fruit salad with pineapple, mango, strawberries, grapes and passion fruit (gf, v) 3.90
Smoked paprika brioche, calvados potato mash, medium baked egg, grilled courgette and onions with crème fraiche and chives (cereal, milk, egg) 5.00
Maple cured bacon in a sourdough wrap with own made smoked ketchup, mont d'or cheese and rocket (milk, egg) 4.90
Croissant with Italian roast ham, talleggio cheese, spinach and plum tomatoes 4.90
Croissant with smoked salmon, chopped egg, tomato and sprouts (cereal, milk, egg, mustard) 5.00

Pastries by Seven Seed bakery
French butter croissant (milk) 2.00
Pain au chocolat (milk) 2.50
Almond croissant (milk, almonds) 2.80

Baked Treats
Muffins - Blueberry and bran (v, cereal, milk, egg) 2.50
Savoury – Cheese, tarragon and onion (v, cereal, milk) 2.50
Chocolate brownies (gf, milk) 2.70
ANZAC cookies (nuts) 2.00
Ladybird tarts (v, milk, eggs) 2.90
Banana bread (milk) 2.50
Matcha Powder Slice 2.90
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)

Lunch
Flat Bread Wraps 5.00
Kaffeine Sourdough flat-bread with chopped chicken and egg with sprouts, avocado, tomato and spinach (cereal, egg, mustard)

Baguettes 5.30
Kaffeine Sourdough baguette with ham, pear, guyere, red onion, dijon and rocket (cereal, mustard, milk) 
Kaffeine Sourdough baguette with grilled courgette, peppers and aubergine with coconut curry sauce and watercress (ve, cereal, nuts, celery, mustard)

Salads 5.50/7.00
Crispy chicken with vermicelli, peanuts, spring onion, carrot, celery, asian herbs and sweet chilli. (gf, fish, peanuts, celery, soy)
Puy lentils with roasted tomatoes, basil, mozzarella, wild marjoram, red onion, rocket and powdered dulse seaweed. (v, gf, milk)
Beetroot, beet greens and chickpeas with a raspberry greek yoghurt dressing (v, gf, milk) 

Savoury Tart 4.40 or 8.00 with salads
Polenta with burnt pineapple, pancetta and blue cheese sauce (milk, mustard)

Weekend Menu - Eastcastle Street Only

Our second Chef Flavio brings his own style and flavours to the kitchen on the weekends at Eastcastle. He will run the menus for two weekends in a row so that we can enjoy it all the more.

Salads 5.50/7.00
Smoked salmon, avocado, spinach, dill, baked eggs, rocket, mixed seeds, sour dough croutons, mixed herbs & Hollandaise sauce.
(Fish, egg, seeds, g,)
Red cabbage, Apple, sour cream, celery, black currants , feta, roasted hazelnuts & maple cider mayo.
(Nuts, egg, gf,dairy, v)
French beans, asparagus, broad beans, chilli & lemon dressing.
(Gf,df, v, chilli, seeds)

Savoury Tart 4.40 or 8.00 with salads
Spinach cakes with carrot & lemon marmalade.

(Nuts, dairy, g, egg)

Friday 10 July 2015

Week beginning July 6th - Wimbledon menu

Though summer was officially here its presence hadn’t been felt, that was until last week where all over Europe record temperatures soared. I had also timed a week off in Germany and down south in Whitstable just right. I spent some time in Dusseldorf and Koln (Cologne) doing a little relaxed sight seeing, cookbook writing and attending a wedding where 2 of our foragers got married, massive congratulations to Ed and Avary.

This week at Eastcastle Street in honour of the Wimbledon we have the return of last years Pimms salad. It involves salmon cured in Pimms, with foraged wild watercress and the classic pimms garnishing, strawberry, lime, cucumber and mint; GO ANDY!

Once again Khan and I have been raiding each others minds through the powers of telepathy. We have both put a fish based tart on the menu. Khan has a baked polenta base with grilled asparagus and crème fraiche. Back at ECS I’ll be making my well established fishcakes made with salmon and cod and topped with a sea buckthorn hollandaise.  

So fingers crossed this week will be another consistent sunny and warm summer with loads of Wimbledon highlights covered in strawberries and cream. 

Jared Bryant
Lead Chef
@redjarcooking 
Eastcastle Street

Khan Kein
Lead Chef
Great Titchfield Street



Great Titchfield Street Menu

Breakfast
Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote (v, nuts, milk) 4.00
Granola muesli with pomegranate molasses, Greek yoghurt and rhubarb and raspberry compote (v, nuts) 4.00
Fruit salad with pineapple, mango, strawberries, grapes, passion fruit (v, gf) 3.90
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 5.00
Ciabatta roll with avocado, omelette, rocket and tomato salsa 5.00
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast 2.50

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Blueberry and bran (v, cereals, milk) 2.50
Savoury Scones: Red pepper pesto and courgette (v, cereals, milk) 2.50
Friand:  Cherry Ripe (v, gf, milk, nut)  2.50
Super moist chocolate brownies (gf) 2.70
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.80
Banana bread 2.50
Raspberry and coconut slice 2.50 (v, gf)


Lunch
French retro baguettes 5.30
Ham, dijon mustard, red onion, gherkins, gruyere cheese, rocket. (cereals, milk, mustard)
Buffalo mozzarella, aioli, plum tomato, fresh nectarine, spinach. (cereals, v, milk)

Foccacias 5.50
Smoked salmon, dill, caper, red onion, Black pepper mayo, rocket. (cereals, fish, mustard)
Grilled mint aubergine, courgette, camembert, spinach. (cereals, v, milk)

Salads: 5.50/6.90
Smoked mackerel, plum tomato, cucumber, black olive, red onion, lemon and chive dressing, watercress. (fish, mustard)
Fresh strawberry, avocado, feta cheese, basil, walnut, raspberry vinegar dressing, baby spinach (v, milk, mustard, nut)
Raw purple cauliflower and orange cauliflower with horseradish dressing, dill (v, milk)

Tart: 4.40 or 8.00 with salads
Baked polenta, smoked salmon, grilled asparagus and crème fraiche


Eastcastle Street Menu

Breakfast
Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote (v, nuts, milk) 4.00
Paleo granola with with Greek yoghurt and rhubarb and raspberry compote (gf, ve, nuts) 4.00
Fruit salad with pineapple, mango, strawberries, grapes and passion fruit (gf, v) 3.90
Smoked paprika brioche, calvados potato mash, medium baked egg, grilled courgette and onions with crème fraiche and chives (cereal, milk, egg) 5.00
Maple cured bacon in a sourdough wrap with own made smoked ketchup, mont d'or cheese and rocket (milk, egg) 4.90
Croissant with Italian roast ham, talleggio cheese, spinach and plum tomatoes 4.90
Croissant with smoked salmon, chopped egg, tomato and sprouts (cereal, milk, egg, mustard) 5.00

Pastries by Seven Seed bakery
French butter croissant (milk) 2.00
Pain au chocolat (milk) 2.50
Almond croissant (milk, almonds) 2.80

Baked Treats
Muffins - Strawberry and white chocolate (v, cereal, milk, egg) 2.50
Savoury – Cheese, tarragon and onion (v, cereal, milk) 2.50
Chocolate brownies (gf, milk) 2.70
ANZAC cookies (nuts) 2.00
Ladybird tarts (v, milk, eggs) 2.90
Banana bread (milk) 2.50
Matcha Powder Slice 2.90
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)

Lunch
Flat Bread Wraps 5.00
Kaffeine Sourdough flat-bread with grilled halloumi, sweet chilli, ginger baked courgette and spinach (v, cereal, milk)

Baguettes 5.30
Kaffeine Sourdough baguette with Pancetta, avocado, tomato, basil, brie and rocket (cereal, milk) 
Kaffeine Sourdough baguette with tuna with caper, dill and onion mayonnaise, cucumber and watercress (cereal, mustard, fish, egg) 

Salads 5.50/7.00
Pimms cured salmon with cucumber, strawberry, lime, mint and wild watercress (gf, df, fish, mustard)
Cheese, wine and wild marjoram crackers (v, milk, cereal, egg)
Grilled carrots with spicy gooseberry, parsley dressing and carrot flowers.

Savoury Tart 4.40 or 8.00 with salads
Fish cake with buckthorn hollandaise (fish, cereal, egg, milk, mustard)
(v, cereal, egg)

Weekend Menu - Eastcastle Street Only

Salads 5.50/7.00
Seared beef, gem, shredded carrots and beetroot, avocado, mix seeds and burnt orange rosemary dressing ( gf, dairy, seeds )
Roasted butternut, cinnamon and sugar infused roasted apples, goats cheese, rocket, nuts & and mustard honey dressing (gf, v, nuts, dairy )
Blanched heritage carrots, caramelised onions, mix sesame seeds and spice cider dressing (gf, vegan, seeds, chilli )

Savoury Tart 4.40 or 8.00 with salads
Deep fried cream potato, vegetable, herbs topped with aioli sauce (gf, egg)