Week beginning February 16th - Chinese New Year Menu

Welcome to Chinese New Year week at Kaffeine, where newly appointed head chef Khan has come up with a new menu. Khan is from Burma and has a long history with Chinese food, her parents own and run a mostly Chinese food restaurant back in her native country. For Khan this time of year is like Christmas, New Years, birthday and bonfire night all rolled into one extravagant celebration. There will be dragons, red envelopes of cash, banquets of food, explosive night displays and the beginning of the year of the sheep.

Some of the highlights on this weeks menu include steamed bau buns filled with crispy duck, cucumber, plum sauce and garlicky foraged mini ramsons. Our bau buns will be made to a traditional method and left to prove before being steamed, which gives a fluffy, soft, white, almost sponge texture. The buns will then be filled with the as mentioned fillings, creating a balance of salty and sweet flavours. 

What would Chinese New Year be without BBQ pork, belly of pork cooked in a smoked marinade until it begins to fall apart. Then served on a salad of raw shredded julienne carrot, celery, red onion and foraged garlic mustard, which has a wasabi and cabbage flavour. Perfect healthy salad with a bit of naughty but tasty protein. 

Lastly no Chinese menu would be complete without chicken and corn soup, or in our case chowder. This soup has featured a few times on our menu and is a staff, friends and family favourite, more of a hearty meal than soup. Good enough to eat with a fork. 

So come in this week and enjoy the asian flavours with us, chopsticks not included. 

Jared & Khan

Lead Chefs

Kaffeine 

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
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
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

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 carrot (cereals, eggs, milk) (V) 2.50

Savoury Scone: Courgette and feta (cereals, eggs, milk) (V) 2.50

Friand: Lime, lemon, coconut (Egg, Milk, Nuts)  (V,GF) 2.50

Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40

Lunch
Soup 4.50

Chicken and sweet corn chowder with sour dough (cereal, celery, soy) (DF)

French retro baguettes 5.30

Ham, plum sauce, brie, spring onion and rocket (cereals, soy, milk)

Saute mushroom, goats cheese, tarragon sauce, capers and spinach (cereals, mustard, milk) (V) 

Foccacias 5.50

Salmon, rice wine pickled onion, roasted courgette, honey mayonnaise and spinach  (cereals, fish, egg, mustard) (F,DF)

Crumbed aubergine, sweet chilli, feta and rocket (cereals, milk) (V)

Salads: 5.50/7.00

BBQ pork with wild fennel leaf on a bed of raw shredded carrot, celery, red onion and garlic mustard (mustard, celery, soy) (GF, DF).

Rice noodles with soy and garlic tofu, coriander, avocado, honey roasted cashew nuts, cucumber and wild pea shoots (soy, nut) (V, GF, DF)

Chilli and satay green beans with poppy leaf (soy, peanuts, celery) (VE, GF)

Tart: 4.40 or 8.00 with salad

Steamed crispy duck buns with cucumber, plum sauce and mini ramson (cereal, egg, soy).

Week beginning February 2nd - Waitangi Day

Tēnā koutou (a maori greeting for 3 or more people)

This Friday is Waitangi Day, you could say this is national New Zealand day. Waitangi day commemorates the signing of New Zealand's most important document Te Tiriti o Waitangi, The Treaty of Waitangi. In 1840 representatives of the British Crown and over 500 Māori chiefs signed what is often considered to be New Zealand’s founding document. The British Crown exchanged musket guns for Maori land. In the last 45 years this exchange has been seen as exploitation with local tribes and recently the government has been handing land back to the Maori people.

To mark the 175th anniversary of The Treaty of Waitangi we have come up with a New Zealand themed menu. Most notable is this weeks soup of Puha and pork, a traditional Maori broth made with pork and puha which is known as the edible weed Sow Thistle in the Untied Kingdom. Sow thistle has a cabbage and globe artichoke flavour, ideal for soups and pairing with pork. 

We'll also be bringing back New Zealand's famous Afgan biscuits and on Friday be serving mini pavlova's with whipped cream, fresh strawberries and kiwi. 

Ka kite anō (see you soon)

Jared Bryant

Lead Chef

Kaffeine

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
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
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

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

Baked Treats

Sweet muffin:  Rhubarb and coconut (V) (Cereals, Eggs, Milk) (V) 2.50

Savoury Scone: Courgette and feta (V) (Cereals, Eggs, Milk) (V) 2.50

Friand: Red currant (Egg, Milk, Nuts) (V,GF) 2.50

Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40

Lunch
Soup 4.50

Puha and pork with kumara bread (Cereal, celery)

French retro baguettes 5.30

Parma ham, basil pesto, slow roasted tomato, black olives, rocket. (Cereals, milk, nuts) 

Chopped prawns, avocado, jalapenos, red onion salsa and spinach (F) (Cereals, crustacean) 

Foccacias 5.50

Ham, pickled red onion, pecorino, spinach (Cereals, milk) 

Grilled halloumi, avocado, tomato relish and rocket (Cereals, milk) (V)

Salads: 5.50/7.00

Lamb roasted in manuka honey, new potato, roasted beetroot, rocket and mint yoghurt dressing (Milk). (GF) 

Kiwi, goats curd, avocado, paprika pumpkin seeds, watercress with parsley salad. (Milk, mustard) (V,GF) 

Roasted courgette, green bean, garden peas, feta and parsley (Milk) (V,GF)

Tart: 4.40 or 8.00 with salad

Sweet corn pie with piped kumara (Cereals, milk, egg, celery, mustard) (V)

Week beginning Australia day - January 26

G'day, this week is Australian themed in celebration of Australia day which falls on the 26th of January. In case you weren't aware Kaffeine is a Australian owned cafe and run to a standard typical of quality Melbourne coffee shops. Every year we celebrate Australia day with plenty of chocolate and strawberry lamingtons, Anzac biscuits, Vegemite and cheddar scrolls, and Australia's finest amber beverage Fosters. The beer isn't served from a long-neck, instead we make a lamb soup with a Fosters based stock.      

This week also see's the gradual take over of me, as I will be taking charge of Kaffeine's newest venture on Eastcastle Street. Khan who has been my right hand woman in the kitchen for the last four years will be taking charge of Kaffeine's Great Titchfield Street kitchen. 

I first met Khan in a greasy spoon cafe in 2009 before Kaffeine opened its doors. We worked together in the Embankment kitchen for 6 weeks making full English breakfast and bacon sandwiches. Though busy it was a very soulless establishment. I eventually quit. The only redeeming quality of this cafe was some of the hard working and dedicated staff. 

A year after Kaffeine opened a position in the kitchen became vacant, this lead to the hiring of Khan. Since this time she has become an important and dedicated member, she had absorbed all I could possibly pass on. I couldn't think of anyone more worthy and deserving to take charge of such a wonderful team and carry on Kaffeine's edibles. A massive congratulations to Khan.

Come in this week and get flaming Aussiefied with a lammo and flatty (lamington and flat white).

Jared Bryant

Lead Chef

Kaffeine

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
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
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

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, Eggs, Milk) (V) 2.50

Savoury Scone: Vegemite and cheddar (V) (Cereals, Eggs, Milk) (V) 2.50

Friand: Red currant (Egg, Milk, Nuts) (V,GF) 2.50

Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40

Lunch
Soup 4.50

Foster and lamb with cheese scone bread. (Milk, cereal)

French retro baguettes 5.30

Parma ham, basil pesto, slow roasted tomato, black olives, rocket. (Cereals, milk, nuts) 

Chopped prawns, avocado, jalapenos, red onion salsa and spinach (F) (Cereals, crustacean) 

Foccacias 5.50

Fried chicken, pickles, red onion, aioli, rocket. (Cereals, milk, egg)

Mozzarella, roasted aubergines, red pepper, red onion, spinach. (Cereals , milk,) (V)

Salads: 5.50/7.00

Slice rare roasted beef, roasted golden beetroot, horseradish dressing, pickled red onion and rocket. (Egg, mustard) (GF)

Virgin Caesar salad with cruton, soft boiled egg, gem lettuce, green beans, parmesan. (Milk, cereal, egg, mustard) (V)

Courgette spaghetti with vegan roast capsicum pesto. (Nuts) (VE,GF)

Tart: 4.40 or 8.00 with salad

Glorified beef sausage rolls with aussie tomato and chilli relish. (Cereal, milk, egg, mustard)

Week beginning January 19th - New ideas for the new store

Kaffeine is now back in full swing of great service, coffee and of course food. With the announcement of our second store we’ve been getting hit with waves of customers, many with question on then new second location. One question I’ve been asked a few time is if the menu with remain the same? Yes and no is the answer. We are still in planning stages, having loads of fun with testing new recipes, new ideas and new formats. Some of these ideas will also be implemented to K1, while at K2 we will be able to offer a few different items on the menu using different and more exciting cooking techniques.

For this weeks menu though, you’ll find lesser celandine on the menu, this tender hairless perennial looks a bit like ivy and grows along hedge banks and roadsides. Usually makes an appearance late winter and early spring. Commonly boiled and eaten in Sweden and fried in Italy. We however will be serving it as a raw salad garnish with 18 month aged Parma, blood oranges and fennel risotto balls.

Our second salad will be garnished with wild pea shoots; these amazing little sprouts have the same flavour of peas without the sweetness. They will be served with a balance of forced rhubarb confit, blanched broccoli, red chilli, saffron pine nuts and Parmesan cheese.

Lastly in our salad range we have some miniature roasted winter comforts, small carrots and parsnips. Caramelised and covered in black mustard dressing. Black mustard is the only mustard that is native to the British Isles. The leaves have a pungent and spicy flavour with garlic notes. Perfect for winter vegan comforts.

And now we welcome the new week, full of things that have never been.

Jared Bryant

Lead Chef

Kaffeine

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
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
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

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, Eggs, Milk, Nuts) (V) 2.50

Savoury Scone: Asparagus, dijon and gruyere. (V) (Cereals, Eggs, Milk, Mustard) (V) 2.50

Friand: Red currant (Egg, Milk, Nuts) (V,GF) 2.50

Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40

Lunch
Soup 4.50

Prawn and corn chowder with sourdough bread. (DF,F) (Crustacean, Celery, Cereal) 

French retro baguettes 5.30

Ham, apple butter, gherkin, red onion, gruyere and spinach. (Cereals, milk) 

Saute mushrooms and leeks, pecorino, pommary mustard and rocket. (V) (Cereals, mustard, milk) 

Foccacias 5.50

Pancetta, glazed apricots, brie and rocket. (Cereals, milk) 

Tomato, mozzarella, basil, aioli and spinach. (Cereals, milk, mustard, egg) (V)

Salads: 5.50/7.00

Parma ham, blood orange, lesser celandine with fennel risotto balls. (GF) (Celery, milk, eggs) 

Forced rhubarb confit, with blanched broccoli, red chilli, saffron pine nuts, parmesan cheese and wild pea shoots. (GF, V) (Nuts, milk)   

Roasted chantenay carrots and piccolo parsnips with a black mustard dressing and field maddar blossom. (GF,VE) (Mustard)

Tart: 4.40 or 8.00 with salad

Wild mushroom with rape greens and tarragon pesto. (V) (Cereal, eggs, milk, mustard)

Week beginning January 12th - The Italian Influence

Over the New Year period my boyfriend Rodrigo and I spent 8 days driving around Italy. From Milan to Lake Garda, Parma, Florence, Rome, Pisa and my personal fave Manarola. Kaffeine's previous manager Amy once told me about this amazing coastal village and ever since I've wanted to visit. 

Rodrigo and I booked a night’s stay in Manarola, not realising how complicated it was to get to with a hire car. As I don't drive Rodrigo had the duty of driving up and down a narrow winding road, it was paved along the side of a cliff. Being night-time it made for a rather stressful journey. After driving at 20km/h down the cliff and giving way to many larger vehicles we reached a road barrier. Only authorised vehicles could drive into Manarola. We hadn't realised that the village doesn't allow tourist to drive in. We tried to park at the gate but were politely told off by a local, apparently this area was for residents only. 

At this stage Rodrigo and I were quite stressed, the idea of driving back up a step 2 way road that was only fit for a scooter seemed awful. Rodrigo ordered me to go into the village and ask some where we should park. I got out of the car and proceed into Manarola, There were several dozen tourist coming in and out of the village. As I power walked into town I noticed a massive light display along the side of the cliff, it was a nativity scene. Then I surrounded by the most charming village. Tiny little alley ways, old clock tower, cathedral, pastel coloured apartments, seafood restaurants and a town hall. All the frustrations of finding a place to park the car were gone. I was in love. 

I went to the door of the town hall, an old lady sat behind a table of post cards. Asked her where I could park a car, she didn't speak English and my Italian is hopeless. Instead the smiling old lady pointed to a post card with a picture of the light display, in one corner of the postcard was another picture, it featured an older man. She pointed to the man in the post card then she pointed behind me. By this stage the stress was coming back. Behind me was an old man, turns out it was the same man on the post card. I had no idea what she was trying to tell me? So I ask him if he spoke English and if he could tell me where I could park. He kindly told me I need to drive up to the second car park, which was for tourist. 

I ran back to the car, Rodrigo wasn't having a good time waiting for me, there were other cars trying to get around him. I was in a good mood now. When I got back in the car I told Rodrigo that I think I met the mayor. Rodrigo was preoccupied, we found the car park which was half a mile from the village entrance. I told Rodrigo that the village was stunning, worth the hassle, he was sceptical and would decide for himself when we got in. When we walked into the village, he fell in love and forgot what we’d experienced getting to this remote place. We then spent the next hour trying to find our accommodation. Which was another challenge as nothing was properly sign posted and none of the numbers were in order. We got very lost, but it didn't matter, everything was charming. In the middle of being lost Rodrigo and I came across a mural of the old man that had given me parking advice. Turns out he's the artist behind the light display and he's been doing it for over 50 years. And was a bit of a treasure and legend in the area. 

Eventually we found our accommodation, it was a studio with a balcony the size of two Kaffeine's. We had a view of the whole coast and right up into Manarola's village which is filled with pastel coloured rainbow apartments. The hassle and stress of getting here became the highlight of our trip.

The other highlight was Italy's food, everything we consumed was amazing, not a bad pizza, pasta, risotto, soup, cured meat and cheese passed our mouths. Everything was a hit, apart from the odd average cappuccino. 

This week’s menu is drawn from inspirational Italy and their love of good honest food, simple combinations made amazing with quality. 

Come in to Kaffeine this week because life is too good to miss out.     

Jared Bryant

Lead Chef

Kaffeine

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
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
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

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 (Cereals, Eggs, Milk) (V) 2.50

Savoury Scone: Courgette and feta (Cereals, Eggs, Milk) (V) 2.50

Friand: Red currant (Egg, Milk, Nuts) (V,GF) 2.50

Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40

Lunch
Soup 4.50

Minestrone with rape green and served with parmesan sourdough.

(Cereals, eggs, milk) (V)

French retro baguettes 5.30

Pancetta, cheese sauce with parsley, baked onion and spinach (Cereals, mustard, milk) 

Roasted red peppers, zucchini, olives, pesto and rocket (Cereals, milk, nuts) (V) 

Foccacias 5.50

Prosciutto, mozzarella, tomato and rocket (Cereals, milk).

Spinach and ricotta with slow roasted tomatoes and pine nuts (Cereals, milk, nuts) (V)

Salads: 5.50/7.00

Chicken, olives, capers, roasted red onion and potato, with a pancetta and tomato dressing (Celery) (DF,GF). 

Plum tomato, buffalo mozzarella, basil with three-corner garlic dressing (Milk, mustard) (V,GF). 

Buckwheat pasta with lemon, avocado, black mustard,

Tart: 4.40 or 8.00 with salad

Arancini with beef bolognese (Cereals, celery, milk, eggs)

Week beginning January 5th - Happy New Year

Decorations down and ready for a new prosperous year of opportunities. This time of the year can often be a drag, short days, cold weather and a influx of Debbie Downers. We plan to remedy the winter vibes with our bright menu filled with some vintage delights and mixed with some new favourites. 

The return of chicken adobo graces our lunchtime display, our oldest salad is a twist on the national Filipino dish, adobo being the Spanish word for marinade. Made with a moreish mixture of soy, garlic, bay, peppercorns, sugar and vinegar. 

This is also the time of year blood oranges come into their peak, making an appearance in December, the bleeding redness doesn't appear until January which means they are ripe. The kitchen will be incorporating blood oranges with baked sweet soy cashew nuts, roasted beetroot and tarragon making this the ultimate vegan and gluten-free winter salad. 

Lastly winter is Jerusalem artichoke season, a knobbly tuber that isn't related to artichokes. They are a species of sunflower native to North America. Their flavour is mildly sweet, nutty and earthy can be eaten raw or cooked like a potato. This week we will be roasting the Jerusalem artichokes until golden and caramelised, served with our very own peanut satay dressing. 

Come welcome the start of another year with the team at Kaffeine. 

   

Jared Bryant

Lead Chef

Kaffeine

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
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
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

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 (Cereals, Eggs, Milk) (V) 2.50

Savoury Scone: Courgette and feta (Cereals, Eggs, Milk) (V) 2.50

Friand: Red currant (Egg, Milk, Nuts) (V,GF) 2.50

Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40

Lunch
Soup 4.50
Tomato, pancetta, rocket and butter beans with parmesan bread (Celery, Cereals, Milk)

French retro baguettes 5.30

Ham, gruyere, dijon, gherkin, red onion and rocket (Cereals, Milk, Mustard)

Red onion marmalade, halloumi, coriander spread and spinach (Cereals, Milk, Mustard) (V)

Foccacias 5.50

Smoked salmon, lemon cheese, basil, tomato and rocket (Cereals, Eggs, Fish, Milk) 

Blackened red peppers, courgette, red onion with Camembert and spinach (Cereals, Milk) (V)

Salads: 5.50/7.00

Chicken adobo with camargue red rice and coriander (Soya) (GF, DF)

Blood orange, sticky soy cashew nuts, roasted beetroot and tarragon (Soya, Nuts, Mustard) (GF,VE)

Roasted Jerusalem artichoke with satay sauce (Celery, Peanuts, Soya) (VE,GF)

Tart: 4.40 or 8.00 with salad

Slow roasted peppers with mozzarella and basil (Cereal, Eggs, Milk) (V)

Week beginning December 8th - Gluten free menu

This week we embrace London's winter with spiced ingredients and a gluten free theme. All but the sandwiches will be made with ingredients that have no gluten. This is typically the time of year where carbohydrates and gluten enriched foods become a staple on many menus often leaving people feeling full, then bloated and in my case moody. 

We're even cutting back on the raw this week and putting more energy into cooking everything which makes it easier for the stomach to digest. Possibly making this easiest to eat menu we've had at Kaffeine so far. 

Some of our gluten free highlights include a salad with smoked salmon that has been marinated in spiced port and scented mayweed. This foraged weed looks a bit like dill and taste rather fruity with notes of pineapple and passionfruit. The salmon salad will be complimented with gluten free corn dumplings made with tapioca starch and garnished with capers and diced lemon with a creme fraiche dressing.

We'll also be serving an aubergine tart with pastry made from ground walnuts and topped with chalky goats cheese, honey and thyme. A classic french slice with none of the carbohydrates or gluten. 

Lastly our soup is a hearty, aromatic and sweet combination of prawns, fresh ginger, apples and cider. Perfect combination for calming a stressed out and potentially inflamed digestion track. Christmas party season can often upset a tummy and this soup is your lunchtime remedy.  

So come into Kaffeine this week and mend you festive overdose with our gluten-free menu. 

Jared Bryant

Lead Chef

Kaffeine

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
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
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

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

Baked Treats

Sweet muffin: Dried apricots soaked in brandy with dark chocolate (V) 2.40

Savoury Scone: Courgette and feta (V) 2.40

Friand: Orange and honey (V,GF) 2.40

Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40
Special: Christmas mince pies (V) 2.00

Lunch
Soup 4.50
Prawn, ginger and apple soup with sour dough (GF without bread)

French retro baguettes 5.30

Pancetta, stilton, pear, basil mayonaise and rocket

Crushed peas, minted ricotta, capers, dijon and spinach (V)

Foccacias 5.50

Ham, onion, camembert, nutmeg and spinach.

Roasted red peppers, guacamole, cheese fondue and rocket (V)

Salads: 5.50/7.00

Spiced smoked salmon, scented mayweed, capers, corn dumpling, lemon and creme fraiche dressing (GF).

Puy lentils, roasted parsnips, watercress, parmesan with a plum vinegar dressing (V, GF)

Roasted fennel with black trumpet mushrooms and a tarragon dressing (VE, GF)

Tart: 4.40 or 8.00 with salad

Aubergine, honey, thyme, goats cheese in walnut pastry (GF,V)

Weekend Salads
Each weekend we offer different salads to the weekdays and we run them for a three week period, allowing our second Chef Khan to showcase her own creativity.

Salads: 5.50/7.00
Roasted HG Walters Organic Chicken with sprouting broccoli, chestnut mushrooms, chives and three mustard dressing
Slow roasted plum tomatoes, feta, green beans, red onion, basil and pine nuts
Roasted Chantenay carrots with honey, orange and pumpkin seeds


Tart: 4.40 or 8.00 with salad
Dried cranberries. mixed nuts, mixed herbs, soft goats cheese in a puff pastry pie