Week beginning August 10th - Kaffeine is 6 years old.

To mark our 6th year in operation Kaffeine is bringing back the hits. Like a nostalgic feel good radio station we will reminisce on the foods that remind us of good times, previous legendary staff members, customers favourites and chefs masters. 

Every year in this blog I tell the story of our chicken adobo salad. This salad has probably made more comebacks in our display than any other lunchtime item. Customers and staff alike are in love with its Moorish flavours; I've lost count of how many times I've shared this recipe. Chicken or pork adobo is the national dish in the Philippines and is eaten on a daily basis within the pinoy community. A couple of months before Kaffeine opened I met my then boyfriend, he was from the Philippines and was here in London studying to be a nurse. After 2 months of dating I was invited over to his mother’s for dinner, I was slightly nervous for 2 reasons. One I was meeting the parent and two I don't often let people I don't know cook for me, unless their qualified professionals. 

I arrived for dinner with mediocre expectations as her son had only come out to her the month before. Soon after meeting Dentor's mother and sister I realised these people are incredibly warm and sweet, I had nothing to fear apart from the home cooked meal. I was served a plate of sticky brown chicken on-the-bone with steamed rice and a boiled egg. The plate looked quite bland with very little contrast between the tan and white tones. The smell however was amazing, seriously amazing, it compensated for the lack of visuals. Fe told me the dish was called chicken adobo, adobo being a Spanish word for marinade. I learnt that the Philippines was ruled by the Spaniards for over 300 years until the Americans took control followed by the Imelda faze. 

Adobo is a fusion of Chinese and Spanish, the key ingredients are soy, garlic, bay leaves, brown sugar, malt vinegar and whole pepper corns. When Kaffeine first opened I created the popular version that we sell today, mixing the classic Chinese and Spanish with French camargue red rice and fresh coriander leaves. 

This week we will be serving adobo in both stores along with some of our other fav's like blueberry and bran muffins and roasted New Zealand sweet potato, white flesh with earthy and caramels flavours. 

So come on over to Kaffeine where we will be creating a party for your mouth and giving away non-slimming brownies.

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: Courgette and feta  (v, cereals, milk) 2.50

Friand: Raspberry and dark chocolate (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 roast ham, bake apple, roasted red onion, sweet chilli sauce, brie, rocket. (cereal, milk)

Buffalo mozzarella, plum tomato, roasted red pepper, green pesto, spinach. (cereal, v, milk)

Foccacias 5.50

Smoked salmon, dill, caper, red onion, black peppercorn mayo, rocket. (cereal, fish, egg, mustard)

Grilled halloumi, black olive sauce, roasted courgette, plum tomato, spinach. (cereal, v, milk)

Salads: 5.50/6.90

Chicken adobo with red camargue rice, coriander, boiled egg and rocket. (gf, egg)

Blue cheese, sauté pink lady apple, dried cranberries, roasted walnut, chicory and pommery dressing. (gf, milk, honey, mustard)

Green bean salad with roasted peanut, coriander and chilli dressing. (gf, v, fish sauce, nut)

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

Tart: 4.40 or 8.00 with salads
Fish cake with avocado and tomato salsa (cereal, milk, egg, fish)

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 – Eat your greens  (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 Power Tart 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 smoked salmon, crushed minted peas, egg mayo, cucumber and watercress (cereal, fish, egg, mustard)

Baguettes 5.30

Sourdough baguette with ham, cherry plum ketchup, manchego, roasted red onion and rocket (cereal, milk, mustard, celery) 

Sourdough baguette with spinach goats curd, baked butternut, tarragon pesto and rocket (v, cereal, milk, nuts)

Salads 5.50/7.00

Chicken adobo with camarge red rice and coriander (df, soy)

English raspberries, oat balls, hazelnuts, salty jelly beans, watercress and red wine dressing (v, cereal, milk, egg, mustard)

Roasted kumara with feta and paprika pumpkin seeds (v, gf, milk)

Savoury Tart 4.40 or 8.00 with salads

Pancetta doughnut filled with cherry plum ketchup (cereal, milk, egg, celery, 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.

Please check back for this weeks menu, to be uploaded before the weekend.