Week beginning August 19th - Rowan Berries, Hyssop and Waterpepper

This week is our 201st weekly menu at Kaffeine. It also coincides with our 4th birthday since opening the doors in 2009. Sometimes it can gets a bit difficult to come up new variations of salads, sandwiches and tarts, but thanks to some of our suppliers’ we are constantly sent new and exciting ingredients to play around with. This week highlights are as follows.

Hyssop: is a foraged plant that is quite resilient and best picked in early spring or early autumn when it’s in blossoms. The leaves and stems have a menthol aroma and taste of a combination of peppermint and lavender. You will find hyssop in the icing for our friands paired wonderfully with our chocolate almond cake. 

Waterpepper: this green is basically heat and texture and can be used to replace ground pepper and chillies. Waterpepper also has an array of heath benefits from improved circulation, reduced high blood pressure and prevents bleeding from weak capillaries walls such as varicose veins. It can also be used as a natural remedy to scare away nasties from bedding and furniture.

Rowan Berries: are small bright vibrant orange berries and have a distinct ashy smokiness when cooked, great for jellies and dressing. These berries taste of marmalade and pair nicely with either fatty meats or wild game and is high in sorbic acid with is a natural preservative. This week they are used in our roasted grouse salad.

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

Jared Bryant
Lead Chef
@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, passion fruit) 3.70
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
Seven seed bakery bloomer toast with home made 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: Plum and elderberry 2.40
Savoury Scone: Tomato, mozzarella and basil 2.40
Chocolate and hyssop friands 2.40
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, elderberry jam, mature cheddar, roasted red onions, spinach
Roasted aubergine with thai basil, goats cheese, sweet chilli and rocket

Foccacias 5.00

Sliced meat loaf with red kidney beans, jalapeno cheese, roast peppers and rocket
Burnt pineapple, gorgonzola, coriander, pickled red onion and spinach

Salads: 5.50/6.50
Roasted grouse with roasted celeriac, beetroot, carrots and drizzled in rowan berry dressing.
Kiwi, pecorino, red chicory, honey blossom
Padron peppers with waterpepper dressing

Tart: 4.40 or 7.50 with salad
Roast vegetable in gruyere pastry with saffron sour cream and garnished with wood sorrel

Week beginning August 12th - 4th Birthday week

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, passion fruit) 3.70
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
Seven seed bakery bloomer toast with home made 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 apple 2.40
Savoury Scone: Crushed peas and feta 2.40
Chocolate and passion fruit friands 2.40
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, tomato, avocado, Gruyère, aioli and rocket

cooked apples and red onion, mature cheddar, Dijon mayo, spinach

Foccacias 5.00

Ham, Gorgonzola spread, strawberries, spinach

Tomato, mozzarella, rocket, chimichurri

Salads: 5.50/6.50
Roasted lamb and red peppers with runner beans, broad beans, spring greens and green elderberry wild marjoram flower dressing

Flat nectarines and red chillies poached in melilot syrup, single Gloucester with baby spinach

Tagliatelle with sautéed morels, garlic and sea blite

Tart: 4.40 or 7.50 with salad
Fat hen and fresh cheese

Week beginning August 5th - Dittander Blossom, Hogweed and Juniper branches

After a few weeks of summer awesomeness there seems to be a lot more fresh produce on offer. Sometimes it can be hard to come up with new flavour combinations, but when the weather is warm, new plants tend to grow and take over our surroundings. Better yet is when it's hot and the wind picks up, taking with it pollen and seeds from foliage, spreading all kinds of plant life to new areas of our isle’s (isles), great for fertilising and enriching the land. 

This week we offer Dittander Blossom, their flowers have a real kick of horseradish and mustard. Pretty and delicate to look at but the flowers have a strong, pungent and lingering presence on the palate. The dittander will be incorporated into dressing with pickled garlicky ramson and drizzled over a salad with chorizo and colourful rainbow chard.

Another foraged item on our menu this week is hogweed seeds. Hogweed has made several appearances on our menu over the last few months in the form of roots, stems and leaves. Their seeds once lightly toasted and crushed take on the taste of beer. The seeds are a combination of malt, barley, and hops. You’ll find these seeds in another summer salad with New Zealand zespri (golden kiwi fruit), crumbly Italian castelmango cheese, pickled red cabbage and dressed with wild honey and reduced orange juice.

Lastly I must mention the Bambi tart has been infused with the branches of juniper. The branches give off just as much spice as their more commonly used berries. These branches however are not edible but ideal for giving off aroma and pair wonderfully with quail, pheasant, veal, rabbit or venison.

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

Jared Bryant
Lead Chef
@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, passion fruit) 3.70
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
Seven seed bakery bloomer toast with home made 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 2.40
Savoury Scone: Ricotta and herb 2.40
Chocolate and passion fruit friands 2.40
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
Prawn and mango salsa with avocado and rocket
Roasted peppers, courgette, red onion, spicy pesto, gruyere, spinach

Foccacias 5.00

Ham, roasted greengage, mature cheddar, spinach
Heritage tomato, talleggio, oregano, rocket and red onion

Salads: 5.50/6.50
Chorizo, fresh tomatoes, rainbow chard with dittander blossom and pickles ramson dressing
Golden kiwi, toasted hogweed seeds, castelmagno cheese, pickled red cabbage, wild honey and orange dressin
Shredded fennel with lemon, basil and baby capers

Tart: 4.40 or 7.50 with salad
Venison infused with juniper branches and wild cherry

Week beginning July 29th - Wild cherries, pea flowers and sea rocket

This week’s menu sees an array of eccentric combinations, from Italian ham with golden kiwi in baguettes to peaches with fennel in a salad. Coming up with new menu ideas after 4 years can be a bit tricky but thankfully I have a forager supplier and a kitchen team (Khan, Karolina, Silvio and Rory) who are always inspiring me with constructive brainstorms. 

Our highlights this week:

Wild Cherries which have been picked from within the UK are surprisingly ripe and juicy, a bit smaller than regular cherries but definitely fuller in flavour. We will be turning these delicious cherries into a dressing that will be drizzled on a spiced chicken pumpernickel tart. 

Wild Pea Flowers are back on the menu for a second year. These large purple blossoms have a sweet and delicate crunch and distinct taste of raw peas. You will find these garnishing flowers with roasted candied beetroot and served with dill and horseradish soured cream, simple and vibrant.

Sea Rocket is a newly discovered foraged vegetable. Incredibly strong with a pleasant metallic bitterness and hot horseradish flavours. Intense but strangely addictive, we will be incorporating this green with one of our more regular hot smoked salmon coleslaw. 

Melilot has been a regular ingredient that has featured on several Kaffeine menus. However, this time round we will be using it fresh and not dried. This fragrant blossom and stalk has a peculiar aroma of vanilla, hay and almonds. At £400 a kilo very little is needed to infuse recipes with amazing flavour of melilot. This week you will find the melilot has been added to a hollandaise style mayonnaise and generously spread in our ham baguettes with slices of golden kiwi and gruyere cheese.

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

Jared Bryant

Lead Chef

@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, passion fruit) 3.70
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
Seven seed bakery bloomer toast with home made 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: Apricot and almond 2.40
Savoury Scone: Puttanesca 2.40
Chocolate and passion fruit friands 2.40
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, melilot mayonnaise, golden kiwi, gruyere, rocket
Mozzarella, aioli, plum tomato, spinach

Foccacias 5.00

Chorizo, roasted red onion, courgette, brie, pesto and spinach
Roasted aubergine, sweet chilli, thai basil, goats cheese and rocket

Salads: 5.50/6.50
Hot smoked salmon, mouli, carrot, red onion, celery, cabbage, sea rocket
Roasted candy striped beetroot with dill and horseradish soured cream, and wild pea flowers.
Peach, golden samphire, fennel, toasted almond with red wine vinegar dressing

Tart: 4.40 or 7.50 with salad
Chicken and wild cherry on pumpernickel pastry

Week beginning July 22nd - Sea Aster, Raw Kohlrabi & Strawberry Daiquiri muffins

With another record breaking hot week on the way Kaffeine's kitchen is going to attempt another week of very light cooking. This keeps the kitchen staff coolish and hopefully sustains your dietary needs throughout summer.

Points of interest on this weeks menu include new season sea aster. This hairless perennial has large basal leaves and tastes quite strong, sharp and slightly herby, great with seafood. You will find the sea aster in a salad lightly sauted in browned butter, baby capers and served with salmon baked in foraged water celery and dried red dulse (seaweed). 

Also making a refreshing appearance after a years absence is our cantaloupe salad with toasted fennel seeds, smoked pancetta and dressed in white sambuca; basically an edible cocktail. A lovely balance of warming spice, saltiness and booze finished by the cooling effect of sweet refreshing cantaloupe.

Lastly, is our new raw tart made with layers of kohlrabi. This eastern European vegetable is slowly making waves and gaining popularity on English menus. Kohlrabi is crunchy, slightly sweet and tastes of cabbage and turnips. Our kohlrabi tart is thinly sliced and layered with goats curd infused with curly parsley and lemon juice.

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

Jared Bryant
Lead Chef
@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, passion fruit) 3.70
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
Seven seed bakery bloomer toast with home made 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: Strawberry daiquiri 2.40
Savoury Scone: Red pepper and feta 2.40
Chocolate and passion fruit friands 2.40
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
Smoked salmon, lime cheese, cucumber, thai basil, spinach
Hummus, grated raw carrot, red onion, rocket, sprouts

Foccacias 5.00

Ham, fresh raspberries, mature cheddar, rocket
Herb and garlic ricotta, red onion, pine nuts, spinach

Salads: 5.50/6.50
Sea aster cooked in brown butter and white wine, capers, water celery and dried red dulse baked salmon

Cantaloupe, pancetta, toasted fennel seeds, chicory, sambuca dressing

Common purslane, fat hen, cucumber, avocado, mint and satay dressing.

Tart: 4.40 or 7.50 with salad
Raw layered kohlrabi with lemon and parsley goats curd

Week beginning July 15th - The week of Raw (and the Ashes cricket)

2013 is belting out a disturbingly hot summer. As much as we love the sun it can also make the kitchen seem like a bikram yoga session. At the time of writing this menu I looked to the following weeks forecast and the stunning weather is here to stay. So the timing is perfect for us to bring back one of Kaffeine’s most popular menu theme ‘Raw’. So this week the ovens and hob are off (apart from the usual light baking for our sweet treats and savoury scones. 

Speaking of savoury scones and the return of Kaffinated popular foods Aussie vegemite and cheddar scones are making a comeback for the first time since Australia day back in January. This week seem appropriate for their return as Australia is playing England in the Ashes at Lords Cricket Ground.

Our mid-July star ingredient is a foraged item called Hogweed. The name may not sound appealing, but it is a very versatile and complex perennial. Hogweed got its name because it was once used as pig’s fodder to improve the animals health making a for a better end result come slaughter time. This forgotten green is aromatic, sweet and slightly citrus in flavour. We will be shredding the hogweed buds raw and serving it along with gorgonzola, crow garlic bulbs, pumpkin seeds and common purslane to create a healthy foraged salad experience.

Lastly I must mention the return of purple and orange cauliflower. The change of colour in purple cauliflower happens naturally due to the high levels of antioxidants. And orange cauliflowers are considerably higher in vitamin A than regular white species, also has the added benefit of carotene.

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

Jared Bryant

Lead Chef
@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, passion fruit) 3.70
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
Seven seed bakery bloomer toast with home made 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: Rose petals and raspberry 2.40
Savoury Scone: Vegemite and cheese 2.40
Salted caramel and chocolate friands 2.40
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, dijon, gherkin, red onion, gruyere, rocket

Pear, basil pesto, Camembert, spinach,  

Foccacias 5.00

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

Pancetta, goats curd mayonnaise, tomato, oregano, rocket,

Salads: 5.50/6.50
Smoked salmon, orpine, English affilia, kohlrabi, lychee, with a brie and lime dressing
Shredded hogweed buds, Gorgonzola, crow garlic bulbs, pumpkin seeds, common purslane.
Raw purple and orange cauliflower, peanuts, chilli and fish sauce.

Tart: 4.40 or 7.50 with salad
Raw vegan lasagne

Week beginning July 8th -

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, passion fruit) 3.70
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
Seven seed bakery bloomer toast with home made 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: Gooseberry 2.40
Savoury Scone: Goats cheese, sweet chilli and lemon verbena 2.40
Salted caramel and chocolate friands 2.40
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, tomato, avocado, aioli and rocket

Roasted courgette, crushed peas, tomato mayonnaise, red onion and spinach

Foccacias 5.00

Ham, white nectarine, mature cheddar, onion jam and spinach

Aubergine, goats cheese, sweet chilli, thai basil, rocket

Salads: 5.50/6.50
Slow cooked beef with roasted courgettes, peppers, Cornish potatoes, gruyere crisps, wild fennel stems, wild cabbage seed pods and saffron soured cream

Smoked mozzarella, watermelon, pickled almonds, red onion, tree mallow cheese with a pommery mustard and honey dressing

Raw cauliflower with ramson capers and lemon

Tart: 4.40 or 7.50 with salad
Prawn mousse with lemon and chilli marmalade in peanut pastry