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)