Week beginning June 17th - Fishcakes with strawberry and sandwort salsa

Summer is in typical British emotional swing, one moment it’s sunny; the next rain and wind. Typical. Thankfully Kaffeine’s kitchen has no windows and is located down stairs. Most mornings when we arrive at Kaffeine the sun has been up and shining since 4:30am. This puts the kitchen team in a bright mood and it hopefully comes out in the food. Don’t ask how we feel when it’s home-time and the weather has taken a mood swing. 

On our mock summer menu this week we have large fish cakes made with cod, kumara (white flesh sweet potato from New Zealand) and garnished with strawberry salsa. Strawberry and fish may seem like an odd combination. However strawberries are much like a tomato – sweet, juicy, tender flesh when ripe, and both grow off vines. Although strawberry vines are much shorter, given a chance they can climb and grow over obstacles. Blind folded and nose pinched it really is quite hard to tell the difference between tomatoes and strawberries. Which is why I’ve made a strawberry salsa with lemons for some sourness and foraged sea sandwort. This plant has succulent, crunchy texture and is distinctively architectural, with a sharp angular form, and a flavour of peas.

As the strawberries and elderflower are so good at the moment they will also be making a married appearance in two menu items this week. First is the friands. I’ve had a couple of request from customers and staff to make strawberry friands. Strawberries come from the rose family and are great paired with another aromatic blossom, elderflowers. This little combo is also found in our new summer cascara beverage. I have infused strawberries, elderflowers and cascara to make a pretty and delicate sweet sparkling beverage. The floral notes of elder and strawberries over powder the flavours of cascara. But still contains the caffeinated strength, great for a little pick me up. But not to worry if you still prefer the original cascara, both will be on offer. We are purely making the most of two ingredients at its prime.

Come get caffeinated and while you're at it, satisfy your hunger pains.

Jared Bryant
Lead Chef
Kaffeine
@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70 (add 30 p for granola or yoghurt)
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
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Blueberry and bran 2.20
Savoury Scone: Tomato, basil and cheddar 2.20
Strawberry and elderflower friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Ham, apple butter, gherkins, gruyere, rocket

Asparagus, crushed peas, feta, mint and spinach

Foccacias 5.00

Smoked salmon, aioli, red onion, capers, dill, spinach

Roasted peppers, courgette, brie, pesto and rocket

Salads: 5.50/6.50
Chicken poached in water celery stock and served with spinach, roasted almonds and red pepper dressing
Roasted courgettes and burdock with hollandaise sauce

Pineapple, celery, blue cheese, red onion with pineappleweed dressing

Tart: 4.00 or 7.50 with salad
Fish cake topped with strawberry, lemon and sea sandwort salsa

Week beginning June 10th - Stone fruit, Rabbit and Burdock stems

With the sun, London seems to become a more eventful place. Miscellaneous days suddenly become filled with endless activities and options. Much like the variety of ingredients that suddenly start appearing when the sun is shining.

This week's menu makes use of ripe stone fruit that have arrived from the Mediterranean and arid coasts of Spain. At Kaffeine we try to make the most of local seasonal ingredients, however the UK does not have the desired climate to make stone fruit sweet, tender and juicy. Thankfully our neighbouring European countries have the great conditions for soft tropical and stone fruit such as bananas, oranges, grapes and peaches. Our menu this week consists of flat peach muffins, baguettes filled with apricots, speck and Camembert. We also have a foraged salad with nectarines, wild French asparagus, wood sorrel and baked burdock stems. 

Burdock is known as a root vegetable, however in the summer the stalk stems can be eaten much like broccoli. When eaten raw the stems are very stringy and have an intense bitterness, but if peeled and baked they take on an earthy new potato slash asparagus flavour. For centuries burdock has been used as a medicine in many different cultures. In Chinese medicine burdock seeds are used for symptoms such as fever, cough and a sore, red, swollen throat. It is also used to clear heat and toxicity from any red swelling, even in cases of rashes, measles and mumps. In western herbal medicine, the roots are used as a tea to cleanse the liver, purify the blood and good for clearing the skin. The leaves are often used as a poultice to treat bruises, burns and joint swellings.

Kaffeine also sees the return of rabbit to the menu. We will be serving the roasted rabbit in a salad, complimented with finely sliced raw spring vegetables and foraged fat hen (look at last week's menu blog for a description of fat hen) and garnished with another foraged item rosey garlic flowers. These flowers look like miniature pink rose buds and taste distinctly like garlic. 

Come get caffeinated and while you're at it, satisfy your hunger pains.

Jared Bryant
Lead Chef
Kaffeine
@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70 (add 30 p for granola or yoghurt)
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
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Flat peach 2.20
Savoury Scone: Linseed, mustard and watercress 2.20
Elderflower friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Speck, camembert, apricot and spinach
Salmon, cucumber, lime soft cheese, basil and rocket

Foccacias 5.00
Ham, grilled pineapple, gorgonzola, coriander pesto and rocket
Spicy red onion marmalade, mature cheddar, gherkins, mustard and spinach

Salads: 5.50/6.50
Roasted rabbit with raw spring greens, peas, carrot, sauteed fat hen and garnished with rosey garlic flowers.
Baked burdock stems served with nectarine, toasted pine nuts, wood sorrel, raw wild asparagus and dressed in a goats cheese and water-mint dressing.
Curried roasted sweet potato with wild rocket.

Tart: 4.00 or 7.50 with salad
Polenta with courgette and capers

Week beginning June 3rd - Elderflower and Fat Hen

Great Britannia has well and truly flourished with edible goodies courtesy of Mother Nature. Our main highlight this week is the darling of English shrub, elderflower. Commonly treated like a pest of the plant world, what people don’t realise is how versatile the elder bush is. In much the same way people survive off coconut trees in tropical environments, whether it supplies water, food, natural sunscreen, insect repellent or timber. 

Not necessary in our modern times, but elder bush produces blossom, berries and leaves that all serve a purpose throughout the seasons. During winter and early spring young elder leaves are edible and great in salads. In spring the blossom can be used for cordials, jellies, eaten battered and fried, or used for medicinal properties (I might be wrong, but did you mean purposes?) to relieve colds, asthma, burns and upset stomach. Boiled in vinegar you can even make a natural black hair dye. 

Throughout autumn berries grow and can be used for sauces, elder wine and jams. The berries nutritional benefits include large amounts of potassium and beta-carotene, as well as sugar and fruit acids, calcium, phosphorus and vitamin C. 

To kick-start the blossom season we've infused elderflowers in a mayonnaise that will be spread in our ham foccacia and complimented with new English strawberries and large leaf spinach and this weeks friands will change from Japanese knot weed to fragrant elderflowers.

Other foraged items on offer include fat hen, which is very much like spinach and commonly grows all around us especially in areas with disturbed soils such as construction sites. Fat hen also goes by several names such as lamb's quarters, melde and goosefoot. Treated as a pest by produce farmers in the United Kingdom these succulent leaves and their grains are used in local cuisine in India and North Africa. Fat hen is also high in protein, vitamin A, calcium, phosphorus, and potassium. 

At Kaffeine this week we will be lightly sautéing the fat hen and serving it with brown sugar roasted aubergines and dressed in spicy yoghurt and lastly garnished with pretty parsley flavoured Ox-eye daisy flowers. 

This week is also the return of two of Kaffeine's more popular salads from last year, curried chickpeas with goats curd, water mint, bourbon and rose water dressing. The second is one of my personal all time favourites, hot smoked salmon coleslaw.

Come get caffeinated and while you're at it, satisfy your hunger pains.

Jared Bryant

Lead Chef
Kaffeine
@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70 (add 30 p for granola or yoghurt)
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
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Blackberry and oat 2.20
Savoury Scone: Creamed mushroom 2.20
Elderflower friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Pancetta, roasted cherry tomatoes, gruyere, basil, rocket
Carrot pickle, mature cheddar, coriander, spinach

Foccacias 5.00
Ham, elderflower mayonnaise, english strawberries, spinach
Tomato, aioli, mozzarella and rocket

Salads: 5.50/6.50
Curried chickpeas with goats curd, water mint, bourbon and rose water dressing
Brown sugar roasted aubergine, saute fat hen with a yoghurt, chilli and thyme dressing, garnished with ox-eye daisy flowers
Hot smoked salmon coleslaw

Tart: 4.00 or 7.50 with salad
Baked coriander soft cheese and pear

Week beginning May 27th - Lamingtons, Scots Flowers and Elderflower

Plenty more wild and wonderful foraged items are on offer after a very pleasant and sunny bank holiday weekend. This weeks highlights are:

Scots pine flowers, these buds resemble miniature soft pine cones, raw these buds are powdery and a mission to swallow. However, cooked these florets become spongey and taste like a hybrid of asparagus and globe artichoke. Like globe artichokes these buds alter the flavour notes your tongue produces. For at least an hour after eating scots pine flowers your saliva will produce sweet, quite similar to the sweetness found in artificial sweeteners. Scots pine flowers are also high in testosterone, last week I sampled 4 in a row and found myself very alert and awake. Mixed with your coffee of preference your day suddenly becomes very assertive and productive.
You will find scot pine flowers in a salad lightly baked and served with fresh peas, confit of garlic, croutons, parmesan, gem lettuce and dressed in a rich tomato mayonnaise.

Second on our list of foraged highlights are honesty seed pods, their appearance resembles very tiny mange tout and taste of sweet peppercorns. Very pretty and delicate, I can see these pods becoming a trend on resturant menus in the near future. We will be garnishing this weeks roasted red pepper tart with these striking green pods. 

Also worth mentioning is the delay of elderflower, due to the prolonged winter elderflowers have blossomed later this year. All bank holiday weekend I kept an eye open for elder bushes, every bush I encountered had closed buds and no blossom. However, very late this afternoon on a walk through Harrow on the Hill I found the first blossom of elderflower. Some people get excited over a new Ryan Gosling film or the launch of a new game console. I get excited over the arrival of elderflowers. Great made into a cordial, mixed with gin or infused in a jelly, the aroma of elder is just as enticing as vanilla and roasted coffee. In the next week or 2 you will see elderflower somehow incorporated in our menu. 

Come get caffeinated and while you're at it, satisfy your hunger pains.

Jared Bryant
Lead Chef
Kaffeine
@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70 (add 30 p for granola or yoghurt)
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
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: peach and almond 2.20
Savoury Scone: ham and nettle pesto 2.20
Japanese knot weed friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Ham, apple butter, gherkin, gruyere, spinach
Roasted courgette, tomato, parmesan aioli, avocado, rocket

Foccacias 5.00
Smoked salmon, capers, dill, red onion, aioli, rocket

Saute st george's mushrooms, camembert, onion jam, spinach

Salads: 5.50/6.50
Chicken adobo with camargue red rice, coriander and rocket

Roasted scots pine flowers, fresh peas, confit garlic, tomato mayonnaise, gem, parmesan, croutons,

Green beans with peanuts, chilli and fish sauce

Tart: 4.00 or 7.50 with salad
Roasted red peppers with goats cheese, honesty seed pods

Week beginning May 20th - Edible Spring Flowers

This weeks menu is mostly about the edible spring floral items that grow all around us. Spring has finally made our surrounding bright with vibrant colours. London might lack a coastline but it has some extraordinary parks to loiter and embrace in. These parks also flourish in edible scented efflorescence posy. You don't necessarily need to pick and eat these items but instead use another sense, smell. As important as taste, smell is a memory of surroundings and quite often nostalgic. Without smell an onion would taste like an apple and every wine would taste like the other.

Featured in Kaffeine's bouquet this week are purple and white nettle flowers, nutty, sweet and with a pleasant and slightly lingering bitterness. The prince of spring herb is married with baby beetroot, hazelnut crumble, mature cheddar, watercress and another foraged leaf, oak leaf. Oak leaves are mild nutty and sweet, dare I say nature's popcorn.

Speaking of popcorn we also have what I'd consider Japanese answer to popcorn, edamame. In English edamame means soy beans, these green pods are so versatile and could potentially replace the need for meat. The same produce makes many varieties of ingredients from tofu, soy sauce, milk, flour and oil etc...

Soy beans has also proven to reduce the risk of prostate and breast cancer.
This week we will be gently steaming the whole bean (stripping with the teeth is required when eating) and dressed with a sauce made from raw pepperwort. All in the name pepperwort taste very similar to peppercorns and is another floral bud that will happily linger in this weeks menu.

Sea kale broccoli will make an appearance on our menu this week for the first time. Not only here but probably one of the first places in the UK to have these tender sea grown stems to feature on any menu. These juicy florets taste very similar to broccoli but are naturally seasoned by its environment the ocean. We've combined sea kale with fish goujons and complimented the salad with honey pickled bucks-horn, cucumber and garnished with zesty wood sorrel.

Come get caffeinated and while you're at it, satisfy your hunger pains.

Jared Bryant
Lead Chef
Kaffeine
@redjar50


Traditional bircher muesli with rhubarb and raspberry compote 3.50
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70 (add 30 p for granola or yoghurt)
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
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Mango and brazilnut 2.20
Savoury Scone: Curried peas and feta 2.20
Damson and melilot friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Salmon, cucumber, lime cream cheese, thai basil, rocket
Mushroom pate, crushed minted peas, red onion, spinach

Foccacias 5.00
Ham with baked golden delicious, rosemary aioli, spinach

Tomato, mozzarella, rocket, chimichurri

Salads: 5.50/6.50
Fish goujons with bucks-horn plantain and cucumber pickled in honey vinegar, sea kale and garnished with wood sorrel

Roasted baby beetroot with oak leave, hazelnut crumble, mature cheddar, watercress and garnished with purple and white nettle flowers

Edamame beans in pod with pepperwort dressing

Tart: 4.00 or 7.50 with salad
Tomato and mozzarella risotto balls baked in sliced cured pig cheeks

Week beginning May 13th - Darwins Barberry Blossom & Alexandra Road Estate

Last week's raw-based menu turned out to be a lot more popular than first expected, especially the raw vegan lasagne. I knew we had an audience for raw food, but I also expected many people to turn their noses up and ask for a toasted foccacia instead. The floor staff reported some amazing, well received feedback which is a great compliment, thank you.

Perhaps the most amusing antidote from last week's raw menu was a visit from a representative from Westminster council last Friday. They've had a complaint from an anonymous neighbouring local claiming pungent cooking smells were coming from our extractor fans all week around 11:30 am-12:00 pm. I explained to the officer it clearly was not us. Firstly we don't use an extractor and secondly we haven't been cooking all week due to our raw-themed week. Once the officer realised the bad smells weren't coming from Kaffeine, he apologised and said it's probably coming from a near by cafe.

This week's menu is back to cooking over a stove-top, but I will devise another raw menu shortly. In the meantime English asparagus is at its peak and best eaten during the month of May. We will be lightly roasting the asparagus in red miso paste and serve it with brittle and very healthy linseed crisps famously served in Noma and Fäviken. The asparagus and linseed crisps are then garnished with foraged Darwin's barberry blossom. These bright saffron-coloured flowers have the most amazing citrus flavour with a powdery texture. I've included a photo of these bright beauties so you can go forage them for yourself. You won't have to look far as they grow all around us even in the most urban areas. This picture was taken next to one of London's most populated and famous council estates: Alexandra road estate, which is also a grade II listing building due to its unconventional design (think Noah parting the red sea). I even saw these blossoms growing outside my local supermarket in the middle of a car park. I must warn you: once you start looking to the ground for foraged items, you can't stop. It's a highly addictive hobby.

We also devised some interesting new sandwich combinations in honor of the 251st anniversary of the invention of the sandwich, courtesy of John Montague, 4th Earl of Sandwich. Kaffeine is a previous winner and nominee of the UK Sandwich Award and for that we take pride in pushing the boundaries in what can be considered as a filling. This week you'll find all sorts of interesting ingredients from poached rhubarb to creamed fennel to rock samphire.

Come get caffeinated and while you're at it, satisfy your hunger pains.

Please enjoy.

Jared Bryant
Lead Chef
Kaffeine
@redjar50


Traditional bircher muesli with rhubarb and raspberry compote 3.50
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70 (add 30 p for granola or yoghurt)
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
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Raspberry and passion fruit 2.20
Savoury Scone: Chilli jam and cream cheese 2.20
Damson and melilot friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Bresaola beef, creamed fennel, gem lettuce, red onion jam
Tuna and capers with rouille and rocket

Foccacias 5.00
Ham, poached rhubarb, brie, spinach
Mixed heritage tomatoes, rock samphire, taleggio, oregano

Salads: 5.50/6.50
Parma ham, maple syrup, cornmeal balls pickled rainbow radish
Cucumber spaghetti with pesto, fresh peas and sea arrow grass
Miso roasted asparagus with linseed crisps and darwin's barberry blossom

Tart: 4.00 or 7.50 with salad

Goats cheese pie with gooseberry marmalade

Week beginning Tuesday May 6th - One year of foraging

Last week I had the pleasure of being invited to the book launch of Cook It Raw by Kaffeine's Forager supplier Miles Irving. Cook It Raw is an event held once a year where the world's leading chefs are invited to a remote corner of the world to forage and collaborate on dishes. It's a boy scout's camp for a male-dominated profession. Cook It Raw is a recipe book with no recipes and documents what these world class chefs created with limited resources. It's more of a well-structured diary.

The launch of this book also reiterated that foraged and raw foods are on the rise in some of the world best restaurants. Foraging's popularity was confirmed again the day after Cook It Raw book launched with the announcement of 2013 best 50 restaurant awards. At least 15 of the 50 restaurants nominated use foraged goods in their menus. 

A year ago this week I was introduced to foraging by Mr. Irving, also an author of a popular foraging dictionary. He opened my eyes to a whole new world of ingredients and way of living. It's because of this one-off foraging trip through Hackney Marshes I constantly use foraged goods in Kaffeine's changing menu. 

Flavours are more vibrant and the health benefits outweighs foods bought in supermarkets. Foraged goods are grown in natural environment and not from recycled soils and no fertilizers. The best part is that it literally grows all around us, even in the heart of London. My local woodlands Hampstead Heath grows bulrush, rib-wort plantain, crab apples, elder, dandelion, sloe blossom, lesser celandine, just to name a very small few. If you consider yourself a foodie and like to keep your finger on the pulse of hospitality trends then I suggest you look up local foraging groups and get involved. Foraging was a lost art, however because of some of the world's best chefs this way of living is making a welcoming come back.

In honour of Kaffeine's one year anniversary of incorporating foraged goods into our menu, we are having a raw week of food on offering. From raw cured bresaola beef to sharp and sweet Japanese knot weed to fiery dittander, all of which will challenge your taste buds in the best way possible.

Please enjoy.

Traditional bircher muesli with rhubarb and raspberry compote 3.50Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70 (add 30 p for granola or yoghurt)
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
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Porridge - Served with rhubarb and raspberry compote, chopped nuts, muscovado sugar, golden syrup or honey 3.00

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Blueberry and bran 2.20
Savoury Scone: Pancetta, parmesan and sun dried tomatoes 2.20
Sticky date friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Afgan cookies 1.80

French retro baguettes 4.90
Smoked salmon, lime cream cheese, cucumber, thai basil, rocket

Parma ham, pear, gorgonzola, spinach

Foccacias 5.00
Ham, avocado, tomato, rocket, chilli aioli

Pickled beetroot, mature cheddar, creamed leek, spinach

Salads: 5.50/6.50
Bresaola beef, radish, sliced fennel, goats curd, radicchio, ground ivy

Julienne Japanese knot weed, rock samphire, fresh peas, carrot, wild horseradish and lime

Shredded Dittander and asparagus, willow catkins, grapefruit, pistachio

Tart: 4.00 or 7.50 with salad
Raw vegetable lasagne salad