Week beginning July 20th - Stone fruits are in season

In terms of weather I would have considered last week a bit blah, maybe it was something to do with Murray not making it to the grand final. Apart from Monday this week the outlook seems like a positive start to school holidays, continuation of summer and the fact stone fruit are at there bi-yearly best. As I've mentioned in previous years and I'm still unsure of the science, stone fruit grow to their peak every second year. 

Luckily this is the bi-year where stone fruit is plentiful and at its ripest. At Eastcastle Street I've dedicated our menu to stone fruit. Starting with wild cherries foraged from Kent, sweet and juicy these cherries are wonderful. We will be incorporating them into a salad with salty, bitter and creamy flavours to off set the sweetness of the cherries. 

We'll also be creating something a bit new, a whole peach with the centre removed and stuffed with burrata cheese, then wrapped in ham and crumbed and lightly fried. Our stuffed peaches are then served with a lime and ginger mayonnaise. 

Over at Great Titchfield Street chef Khan has summer on a plate, perhaps my favourite is her fruit and nut salad with roasted lamb, quinoa and cucumber yoghurt dressing. Then there is her super healthy salty and sour salad of grilled courgette salad with green beans, capers, feta, lemon and mint. 

   

Hopefully our menus align with the forecast and we can keep your summer rolling.  

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: Mixed berry (v, cereals, milk) 2.50

Savoury Scones: Apple, dijon, gruyere  (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

Italian Coppa Costa roast ham, beetroot relish, roasted red pepper, goat's cheese, rocket. ( cereal, milk)

Buffalo mozzarella, plum tomato, spicy avocado salsa, spinach. (cereal, milk)

Foccacias 5.50

Pancetta, caramelised onion, roasted pumpkin, brie, rocket. (cereal, milk)

Polenta crumbed courgette, mature cheddar, romesco sauce, spinach. (cereal, milk, egg)

Salads: 5.50/6.90

Slow roasted lamb with quinoa,  pomegranate, sultanas, almond, pistachio,  baby spinach and cucumber yoghurt dressing. (gf, nut, milk)

Grilled courgette and green bean salad with caper, feta, lemon, mint dressing and rocket. (gf, v, milk)

White cabbage, sweetcorn, carrots, red onion, coriander slaw. (gf, v, egg, mustard)

Tart: 4.40 or 8.00 with salads
Roasted vegetables with cherry tomato, thyme and creamy cheese tart. (v, milk, cereal)

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 – 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 peppers, sweet potato and courgette with aubergine puree and spinach (ve, cereal)

Baguettes 5.30

Sourdough baguette with chorizo, grilled peach, manchego, salsa verde and rocket (cereal, milk, mustard) 

Sourdough baguette with ham, baked pink lady's, mozzarella, pesto and watercress (cereal, milk, nuts) 

Salads 5.50/7.00

Chicken with lemon roasted apricots, toasted almonds, avocado, cucumber, red onion, watercress and buttermilk dressing. (gf, nuts, milk)

Wild Kent cherries, fennel, chicory, blue cheese and pumpkin seeds. (v, gf, milk)

French beans, mange tout and fresh peas with feta and mixed seeds. (v, gf, milk)  

Savoury Tart 4.40 or 8.00 with salads

Ham, peach and burrata balls with lime and ginger mayonnaise. (cereal, milk, mustard, egg)

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)

Week beginning July 13th - Summer, it's not over yet

This week there seems to be a summer dip, Wimbledon has ended, Greece has sent Europe into crisis and the sun has taken a vacation from this part of the world. However we do have the Ashes test match to look forward to, England vs. Australia. I will admit my cricket knowledge is embarrassingly limited. More shameful as Kaffeine has 2 coffee sites at Lords whenever a match is on. Even more embarrassing my dad used to host motivational speaking seminars with an ex-New Zealand cricket captain. At this stage in my life I should be a tailored pants wearing expert in wickets and bats. 

Perhaps this week I shall revive my summer with The Barmy Army and become better aquatinted. In the meantime Khan, the kitchen team and myself shall be keeping the summer alive with all our sunny seasonal produce and baked goods.

At Eastcastle Street I'm still working on the cookbook and tweaking recipes for domestic purposes. Its been a while but our polenta with pancetta, burnt pineapple and blue cheese sauce is back on the menu. I intend to log this recipe in the breakfast section of the book as it make a refreshing change to a full english. However this dish is just as relevant served at lunch, sunshine on a plate; or in a takeaway box. 

Khan is bringing the UV rays to the Great Titchfield Street display with a filled filo basket of grilled halloumi, vegetables and tomato chutney. Complimented by a selection of salads from herb polenta crumbed chicken, cherry tomato, avocado, red onion, spicy lemon dressing, gem lettuce to poached pear, blueberry, blue cheese, candied walnut, pomegranate molasses dressing. 

All this will be great served with our new cold brew Kenyan coffee from Notes Roastery. The flavour notes are of course subjective, I've been told its blackcurrant and plum. However I got a strong hit of peach and its definitely the best cold brew in town.

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: Flat nectarines and coconut (v, cereals, milk) 2.50

Savoury Scones: Ricotta, pine nut, spinach (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, roasted aubergine, sweet chilli sauce, brie cheese, rocket. (cereals, milk)

Roasted courgette, curried peas, goat's cheese, spinach. (cereals, v, milk)

Foccacias 5.50

Chorizo sausage, roasted red pepper, red onion, aioli, gruyere cheese, spinach. (cereal, milk, egg, mustard)

Grilled halloumi, plum tomato, avocado, green pesto, rocket. (cereal, v, milk, nut)

Salads: 5.50/6.90

Herb polenta crumbed chicken, cherry tomato, avocado, red onion, spicy lemon dressing, gem lettuce. (gf, milk, egg, honey, mustard)

Poached pear, blueberry, blue cheese, candied walnut, pomegranate molasses dressing, mixed leave. (v, gf, milk, honey)

Green beans with tahini dressing, coriander, sesame seed. (v, gf, seed)

Tart: 4.40 or 8.00 with salads
Filo basket with grilled halloumi, vegetables and tomato chutney. (cereal, v, milk)

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 – Cheese, tarragon and onion (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 chopped chicken and egg with sprouts, avocado, tomato and spinach (cereal, egg, mustard)

Baguettes 5.30

Kaffeine Sourdough baguette with ham, pear, guyere, red onion, dijon and rocket (cereal, mustard, milk) 

Kaffeine Sourdough baguette with grilled courgette, peppers and aubergine with coconut curry sauce and watercress (ve, cereal, nuts, celery, mustard)

Salads 5.50/7.00

Crispy chicken with vermicelli, peanuts, spring onion, carrot, celery, asian herbs and sweet chilli. (gf, fish, peanuts, celery, soy)

Puy lentils with roasted tomatoes, basil, mozzarella, wild marjoram, red onion, rocket and powdered dulse seaweed. (v, gf, milk)

Beetroot, beet greens and chickpeas with a raspberry greek yoghurt dressing (v, gf, milk) 

Savoury Tart 4.40 or 8.00 with salads

Polenta with burnt pineapple, pancetta and blue cheese sauce (milk, 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.

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)

Week beginning July 6th - Wimbledon menu

Though summer was officially here its presence hadn’t been felt, that was until last week where all over Europe record temperatures soared. I had also timed a week off in Germany and down south in Whitstable just right. I spent some time in Dusseldorf and Koln (Cologne) doing a little relaxed sight seeing, cookbook writing and attending a wedding where 2 of our foragers got married, massive congratulations to Ed and Avary.

This week at Eastcastle Street in honour of the Wimbledon we have the return of last years Pimms salad. It involves salmon cured in Pimms, with foraged wild watercress and the classic pimms garnishing, strawberry, lime, cucumber and mint; GO ANDY!

Once again Khan and I have been raiding each others minds through the powers of telepathy. We have both put a fish based tart on the menu. Khan has a baked polenta base with grilled asparagus and crème fraiche. Back at ECS I’ll be making my well established fishcakes made with salmon and cod and topped with a sea buckthorn hollandaise.  

So fingers crossed this week will be another consistent sunny and warm summer with loads of Wimbledon highlights covered in strawberries and cream. 

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: Red pepper pesto and courgette (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, dijon mustard, red onion, gherkins, gruyere cheese, rocket. (cereals, milk, mustard)

Buffalo mozzarella, aioli, plum tomato, fresh nectarine, spinach. (cereals, v, milk)

Foccacias 5.50

Smoked salmon, dill, caper, red onion, Black pepper mayo, rocket. (cereals, fish, mustard)

Grilled mint aubergine, courgette, camembert, spinach. (cereals, v, milk)

Salads: 5.50/6.90

Smoked mackerel, plum tomato, cucumber, black olive, red onion, lemon and chive dressing, watercress. (fish, mustard)

Fresh strawberry, avocado, feta cheese, basil, walnut, raspberry vinegar dressing, baby spinach (v, milk, mustard, nut)

Raw purple cauliflower and orange cauliflower with horseradish dressing, dill (v, milk)

Tart: 4.40 or 8.00 with salads
Baked polenta, smoked salmon, grilled asparagus and crème fraiche

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 - Strawberry and white chocolate (v, cereal, milk, egg) 2.50

Savoury – Cheese, tarragon and onion (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 halloumi, sweet chilli, ginger baked courgette and spinach (v, cereal, milk)

Baguettes 5.30

Kaffeine Sourdough baguette with Pancetta, avocado, tomato, basil, brie and rocket (cereal, milk) 

Kaffeine Sourdough baguette with tuna with caper, dill and onion mayonnaise, cucumber and watercress (cereal, mustard, fish, egg) 

Salads 5.50/7.00

Pimms cured salmon with cucumber, strawberry, lime, mint and wild watercress (gf, df, fish, mustard)

Cheese, wine and wild marjoram crackers (v, milk, cereal, egg)

Grilled carrots with spicy gooseberry, parsley dressing and carrot flowers.

Savoury Tart 4.40 or 8.00 with salads

Fish cake with buckthorn hollandaise (fish, cereal, egg, milk, mustard)

(v, cereal, egg)

Weekend Menu - Eastcastle Street Only

Salads 5.50/7.00

Seared beef, gem, shredded carrots and beetroot, avocado, mix seeds and burnt orange rosemary dressing ( gf, dairy, seeds )

Roasted butternut, cinnamon and sugar infused roasted apples, goats cheese, rocket, nuts & and mustard honey dressing (gf, v, nuts, dairy )

Blanched heritage carrots, caramelised onions, mix sesame seeds and spice cider dressing (gf, vegan, seeds, chilli )

Savoury Tart 4.40 or 8.00 with salads

Deep fried cream potato, vegetable, herbs topped with aioli sauce (gf, egg)

Week beginning June 29th - Lead Chefs on holiday, 2nd chefs take over

This week is slightly different and somewhat exciting menu at Eastcastle Street, the menu is brought to you by Flavio our colourful and passionate chef. Flavio is originally from Brazil, he loves football, socialising and singing his own lyrics to the songs on the radio. He makes mine and chef Win’s day a lot more entertaining and this week he will entertain your taste buds while I'm away. 

Like myself Flavio has also signed up to the gym to focus on strength and muscle build (we're both skinny rakes). His menu has a summer vibe boasting colours, health, protein, complex carbohydrates and fits with Kaffeine’s weekday vibe.

Over at Great Titchfield Street chef Khan is handing over the reins to chef Silvio while she spends the week eating strawberries and cream at Wimbledon. Silvio is also from a Latino background. Moving here from Ecuador in the mid nineties he meet his wife and created a happy family, one son and two daughters. Silvio has worked at Kaffeine for 4 years and is an institution within our structure. This week he'll be serving some of Kaffeine's staples with a twist of his own flair. The wild mushroom and pesto quiche is most exciting. 

Come into our stores this week where summer got more excited about summer.  

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 & rhubarb & raspberry compote (v, nuts, milk) 4.00

Granola muesli with pomegranate molasses, Greek yoghurt & rhubarb & 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: Strawberry and white chocolate (v, cereals, milk) 2.50

Savoury Scones: Asparagus, dijon, gruyere  (v, cereals, milk) 2.50

Friand: Violet Crumble  (v, gf, milk, nut)  2.50

Super moist chocolate brownies (gf) 2.50

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, balsamic strawberry, basil, goat's cheese, rocket. (cereals, milk)

Grilled aubergine, plum tomato, mozzarella, green pesto, spinach.(cereals, v, milk, nut)

Foccacias 5.50

Pancetta, plum tomato, fresh peaches, parmesan cheese, rocket.(cereals, milk)

Roasted courgette, red pepper, tapenade sauce, manchego cheese, spinach.( cereals, v, milk)

Salads: 5.50/6.90

Tandoori chicken, cucumber, cherry tomato, red onion, gem lettuce, spring onion, mint greek yoghurt dressing.(gf, milk)

Buffalo mozzarella, fresh nectarines, plum tomato,  savoury granola, basil dressing, mixed leaves (gf, v, milk, nuts, seeds, honey)

Spiced cauliflower, chickpea, coriander with tamarind dressing(gf, v, milk)

Tart: 4.40 or 8.00 with salads
Wild mushrooms with pesto quiche.( cereals, v, milk, nut)

Eastcastle Street Menu

Breakfast

Traditional bircher muesli with Greek yoghurt and rhubarb & raspberry compote (v, nuts, milk) 4.00

Paleo granola with with Greek yoghurt and rhubarb & 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 (v, cereal, milk, egg) 2.50

Savoury – Butternut, pomegranate molasses and goats cheese (v, cereal, milk) 2.50

Chocolate brownies (gf, milk) 2.50

ANZAC cookies (nuts) 2.00
Ladybird tarts (v, milk, eggs) 2.50

Banana bread (milk) 2.50
Matcha Powder Slice 2.50
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)

Lunch
Flat Bread Wraps 5.00
Sourdough flatbread with grilled halloumi cheese, frisee lettuce, slow roasted tomatoes, ribbon cucumber & creme fraiche sauce.

Baguettes 5.30

Sourdough baguette with fried chicken, mozzarella, red onions, rocket & sweet chilli sauce (cereal, egg, milk)
Sourdough baguette with roasted artichokes, goats cheese, caramelised onions, ham, spinach & honey mustard dressing . (cereal, mustard, milk)

Salads 5.50/7.00

Roasted chicken, puy lentils, grilled sweet potato, carrot, celeriac, butternut, braised shallots & red wine dressing.

(gf, milk, egg)

Heritage beetroot, goats cheese, fresh basil, pine nuts, rocket, spring onions & balsamic glaze.

(Gf, v, milk, nuts)

Roasted mix peppers, capers, watercress, Parmesan shavings, mix herbs & balsamic muscovado sugar dressing.

(V, gf, milk)

Savoury Tart 4.40 or 8.00 with salads

Courgette gratin with Parmesan sauce & Parmesan galette

(v, cereal, egg)

Weekend Menu - Eastcastle Street Only

Salads 5.50/7.00

Seared beef, gem, shredded carrots and beetroot, avocado, mix seeds & burn orange rosemary dressing ( gf, dairy, seeds )

Roasted butternut, cinnamon and sugar infused roasted apples, goats cheese, rocket, nuts & mustard honey dressing( gf, v, nuts, dairy )

Blanched heritage carrots, caramelised onions, mix sesame seeds & spice cider dressing (gf, vegan, seeds, chilli )

Savoury Tart 4.40 or 8.00 with salads

Deep fried cream potato, vegetable, herbs topped with aioli sauce (gf, egg)

Week beginning June 22nd - Summer favourites

As I was saying last week Kaffeine is to get its very own cookbook, this means there will be some best of items from over the last 6 years featuring on our weekly menus. This is so I can tweak and foolproof the recipes in a written form. So expect to see some familiar wonders making a comeback. 

On this weeks menu at Eastcastle Street we are getting into a summer vibe. First up is a salmon salad; the salmon has been baked in manuka honey, which is a very special honey from my part of the world New Zealand. Manuka has been famed for being an alternative medicine, used for its antibacterial properties and healing of burns, cuts and rashes. Manuka honey has a distinctive flavour too earthy, oily, herbaceous, florid and rich. Our New Zealand flavoured salmon will be served complimented with new potatoes, roasted beetroot, mint yoghurt and foraged sorrel and watercress.

Making a return is my favourite salad from this year, it comes from our Burmese inspired menu. Roasted chickpeas and peanuts with a dressing made from pickled green tea leaf. The teas leafs are boiled three times to remove the bitterness and pickled in salt and spices and pureed. The result is like a very complex spinach flavour, deep, tasty and cleansing. 

Down the road at Great Titchfield Street chef Khan has once again been raiding my mind with her telepathy powers. She too has made a salad with salmon, new potatoes and watercress. What can I say? great minds think alike.  

We look forward to another week of sunny hospitality. 

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 & rhubarb & raspberry compote (v, nuts, milk) 4.00

Granola muesli with pomegranate molasses, Greek yoghurt & rhubarb & 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: Apricot and almond (v, cereals, milk) 2.50

Savoury Scones: Tomato, mozzarella, basil (v, cereals, milk) 2.50

Friand: Violet Crumble  (v, gf, milk, nut)  2.50

Super moist chocolate brownies (gf) 2.50

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, caramelised red plum, tomato chutney, camembert, rocket. (cereals, milk)

Slow roasted tomato, red pepper, green pesto, manchego cheese, spinach.( v, cereals, milk, nut)

Foccacias 5.50

Tuna, spicy sweetcorn mayo, spring onion, cheddar cheese, spinach. (fish, cereals, milk, egg)

Leek fritters with avocado, greek yoghurt sauce, gruyere cheese, rocket.(v, cereals, milk,egg)

Salads: 5.50/6.90

Grilled salmon with  roasted new potato, green bean, broccoli, dill, watercress, tartare sauce.(fish, egg, mustard)

Caramelised fig, apricot, red onion, walnut, goat's curd, pomegranate dressing, rocket.(v, gf,  milk, mustard, nut)

Black beans, roasted red pepper, courgette, chimichurri dressing. (ve,gf)

Tart: 4.40 or 8.00 with salads
Sweet potato, zucchini and tomato pie

Eastcastle Street Menu

Breakfast

Fresh Paleo bircher muesli with rhubarb and raspberry compote (v, nuts) 4.00 

Paleo granola with shredded apple soaked in orange juice (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 on a (milk, egg) 4.90

Croissant with Italian roast ham, talleggio cheese, spinach & 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 - Peach and mango (v, cereal, milk, egg) 2.50

Savoury – Pumpkin and pomegranate (v, cereal, milk) 2.50

Chocolate brownies (gf, milk) 2.50

ANZAC cookies (nuts) 2.00
Ladybird tarts (v, milk, eggs) 2.50

Banana bread (milk) 2.50
Matcha Powder Slice 2.50
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)

Lunch
Flat Bread Wraps 5.00
Sourdough flat-bread with grilled aubergine, courgette, red pepper, spiced tomato mayonnaise, and rocket (cereal, egg, mustard) 5.00

Baguettes 5.30

Sourdough baguette with pancetta, tomato, parmesan, fennel and rocket (cereal, milk)
Sourdough baguette with crispy duck with plum sauce, cucumber, camembert and spinach (cereal, milk, soya)

Salads 5.50/7.00

Salmon baked in manuka honey with new potato, roasted beetroot, wood sorrel, wild watercress and mint yoghurt dressing (gf, fish, milk)

Roasted chickpeas, peanuts, sesame seeds with fresh tomato, tossed in pickled green tea leaf (ve, gf, peanuts, sesame)

Grilled corn, ground chilli, lime, feta and pumpkins seeds (v, gf, milk)

Savoury Tart 4.40 or 8.00 with salads
Chorizo and cocoa scotched eggs (cereal, egg, mustard, milk)

Weekend Menu - Eastcastle Street Only

Salads 5.50/7.00

Seared beef, gem, shredded carrots and beetroot, avocado, mix seeds & burn orange rosemary dressing ( gf, dairy, seeds )

Roasted butternut, cinnamon and sugar infused roasted apples, goats cheese, rocket, nuts & mustard honey dressing( gf, v, nuts, dairy )

Blanched heritage carrots, caramelised onions, mix sesame seeds & spice cider dressing (gf, vegan, seeds, chilli )

Savoury Tart 4.40 or 8.00 with salads

Deep fried cream potato, vegetable, herbs topped with aioli sauce (gf, egg)

Week beginning June 15th - Kaffeine the Cookbook - Coming Soon

This week we have some very important and exciting news to announce, Kaffeine is to get its own cookbook. Last week Peter and I signed a deal with Quadrille publishing who publish other foodie authors from Michel Roux, James Martin and Dale Pinnock. Quadrille is also owned by a sister Australian publishing house Hardie Grant who have planned to release the Kaffeine Cookbook down under.

Ever since I was a kid I wanted to write a cookbook, I literally dreamed of either being an animation director like my hero Walt Disney or being a food author. At the ages of 18 and 20 I wrote two cookbooks called Red-Jar Cooking and Nomadic Cooking. Red-Jar is basically an anagram of my name which I still use for creative things from time to time. And the term nomadic is in reference to my up bringing. Though I never strayed far from New Zealand and Australia during my up bringing I moved around a lot, 10 schools and I've lost count of the places i've called home. The transcripts for these books went around publishers but sadly never got published. 

A few years later I worked for the Australian Women's Weekly writing and testing recipes for their cookbooks and magazines. There I learnt that testing recipes was a very good way to selling cookbooks in the long run. If it was simple enough to follow with a result that matches the pictures then you've got a best seller. Australian Women's Weekly test all their recipes 3 time before giving it the tick. Their institution has also kick started several successful careers, more notably Donna Hay.

At about the age of 9 I started inventing and writing my own recipes in the hopes that one day I'll be published. 24 years later this dream is coming true and I'm very pleased and happy that it'll be associated with Kaffeine. So over the summer and early autumn expect to find a lot of Kaffeine's classic appearing on the menu, this will be fine tuning ideas and recipes for the book. This time next year you will be able to make you very own Kaffeine goodies and coffee too.   

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 & rhubarb & raspberry compote (v, nuts, milk) 4.00

Granola muesli with pomegranate molasses, Greek yoghurt & rhubarb & 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: White nectarine and coconut (v, crerals, milk) 2.50

Savoury Scones: Courgette and ricotta (v, cereals, milk) 2.50

Friand: Violet Crumble  (v, gf, milk, nut)  2.50

Super moist chocolate brownies (gf) 2.50

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)
Matcha Tea Power Cake 2.50 (V, GF)

Lunch

French retro baguettes 5.30

Ham, slow roasted tomato, avocado, herbed cream cheese, rocket

Grilled yellow courgette, roasted red onion, red pepper pesto, mozzarella, spinach. (cereals, milk, nut)

Foccacias 5.50

Pancetta, caramelized apricots, brie, rocket. (cereals, milk)

Roasted aubergine, tahini sauce, goat's cheese, spinach.(cereals, milk)

Salads: 5.50/6.90

Roasted chicken, savoy cabbage, mixed pepper, carrots, bean sprouts, peanut dressing, peanut, sesame seeds. (nuts, fish sauce, seeds)

Grilled stone fruit with red onion, mozzarella, pecan nut, basil, watercress, balsamic reduction. (v, milk, nut, vinegar)

Green beans, fresh peas, broad beans, black rice, spring onion, lemongrass, lemon, chilli. (ve, gf)

Tart: 4.40 or 8.00 with salads

Quinoa, pancetta and thyme stuffed aubergine with pomegranate and buttermilk dressing

Eastcastle Street Menu

Breakfast

Fresh Paleo bircher muesli with rhubarb and raspberry compote (v, nuts) 4.00 

Paleo granola with shredded apple soaked in orange juice (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 on a (milk, egg) 4.90

Croissant with Italian roast ham, talleggio cheese, spinach & 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 - Plantain, coconut and passion fruit (v, cereal, milk, egg, nuts) 2.50

Savoury – Courgette and feta (v, cereal, milk) 2.50

Chocolate brownies (gf, milk) 2.50

ANZAC cookies (gf, nuts) 2.00

Banana bread (milk) 2.50
Matcha Powder Slice 2.50
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)

Lunch
Flat Bread Wraps 5.00
Sourdough flat-bread with grilled tofu with avocado, peanuts, salsa and cos (ve, soya, cereal, shellfish, peanuts) 4.50

Baguettes 5.30

Sourdough baguette with pancetta, grilled flat peach, camembert, basil and rocket (cereal, milk) 5.30

Sourdough baguette with grilled peppers, courgette and butternut with mozzarella and pesto (v, cereal, milk, nuts) 5.30

Salads 5.50/7.00

Sticky pork with mango and red cabbage coleslaw (gf, df, fish, celery)

Wild rice, baked sweet potato, grilled pineapple, fresh peas, feta and lime and cinnamon dressing (v, gf, df, milk) 

Fine yellow beans with arrow grass sauce and paprika pumpkin seeds (ve, gf, mustard)

Savoury Tart 4.40 or 8.00 with salads

Spinach and salami buns with red chilli mayonnaise (cereal, egg, milk, nuts)

Weekend Menu - Eastcastle Street Only

Salads 5.50/7.00

Seared beef, gem, shredded carrots and beetroot, avocado, mix seeds & burn orange rosemary dressing ( gf, dairy, seeds )

Roasted butternut, cinnamon and sugar infused roasted apples, goats cheese, rocket, nuts & mustard honey dressing( gf, v, nuts, dairy )

Blanched heritage carrots, caramelised onions, mix sesame seeds & spice cider dressing (gf, vegan, seeds, chilli )

Savoury Tart 4.40 or 8.00 with salads

Deep fried cream potato, vegetable, herbs topped with aioli sauce.

( gf,egg, )

Week beginning June 8th - Australian menu (GTS) and Protein menu (ECS)

This week at GTS the kitchen team have decided to go back to Kaffeine's origins and celebrate Australia. Starting with the sweet we have cherry ripe muffins, my personal favourite Aussie chocolate bar, its a combination of cherry pieces, cherry goo, coconut and dark chocolate. Expect to find all the yummy elements of a cherry ripe in our muffins. 

Once or twice a year we put cheese and vegemite scones on the menu, before I went against the grain these were my weakness. There is something utterly satisfying about how savoury and savoury go together, these scones are the best. Next we have another Aussie chocolate bar turned baked treat violet crumble friands. This is basically a honeycomb slab that has been coated in chocolate, the only thing violet is it's wrapping. 

Sadly we don't have a BBQ at GTS but we will be grilling our prawns and mixing them in a salad of mango, cucumber, carrot, cherry tomato, red peppers (also known as capsicum in Australia), mint, chilli dressing and rocket.  No Aussie inspired menu would be complete without a classic giant sausage roll, we use the finest scotched beef from H&G Walters Butchers and mix it with our own blend of sauté onions, garlic, herbs and cheese. We then roll the sausage in all butter puff pastry and bake. Served with our very own real tomato ketchup.

Down at EastCastle Street we have replaced our gluten-free bagels with sourdough flatbread wraps, these are a lighter option for those of you that find our baguettes a challenge to complete. 

Once again this week I will be focusing more on protein foods and detox ingredients, this are a great way to help fitness and keeping that tummy trim. Expect to find tuna, smoked salmon, avocado, quinoa, chickpeas, strained yoghurt, nuts, chia seeds and many more protein rich foods on this weeks menu. 

So whether you want a fair dinkum experience or a protein rich detox we have you covered at both stores. 

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 & 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 £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 £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: Cherry Ripe (cherry & coconut) (v, cereal, milk, nut) 2.50

Savoury Scones: Cheesey-mite Scroll  (v, cereals, milk, nut) 2.50

Friand: Violet Crumble  (v, gf, milk, nut)  £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

Banana bread £2.50
Raspberry and coconut slice 2.50 (v, gf)
Matcha Tea Power Cake 2.50 (V, GF)

Lunch

French retro baguettes 5.30

Ham, grilled pineapple, sweet chilli sauce, brie, rocket. (cereals, milk)

Grilled halloumi, roasted zucchini , red capsicum, whole egg mayonnaise, baby spinach. (cereals, v, egg, mustard, milk)

Foccacias 5.50

Grilled chicken, avocado, tomato, cheddar cheese, bbq sauce, rocket.(cereals, milk)

Sweetcorn fritter, fried egg, avocado, seeded mustard, baby spinach (cereals, v, milk, egg)

Salads: 5.50/6.90

Grilled prawn salad with mango, cucumber, carrot, cherry tomato, red capsicum, mint, chilli dressing, rocket.(gf, fish)

Roasted mixed beetroot, rhubarb, red onion, blue cheese, spiced walnut, raspberry dressing, watercress.(v, gf, milk, mustard, nuts)

Potato salad with boiled egg, spring onion, fresh herb mayo dressing. (v, gf, egg, mustard)

Tart: 4.40 or 8.00 with salads

Beef sausage rolls with homemade tomato ketchup (cereals, milk, egg)

Eastcastle Street Menu

Breakfast

Fresh Paleo bircher muesli with rhubarb and raspberry compote (v, nuts) £4.00 

Paleo granola with shredded apple soaked in orange juice (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 sandwich with own made smoked ketchup, mont d'or cheese on a gluten-free bagel (gf, milk, egg) £4.00

Croissant with swiss eggs with spinach, ham and gruyere (cereal, milk, egg) £4.50

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, nuts) £2.50

Savoury – Courgette and feta (v, cereal, milk, egg, milk) £2.50

Ladybird tarts (v, milk, eggs) £2.50

Chocolate brownies (gf, milk) £2.50

ANZAC cookies (gf, nuts) £2.00

Banana bread (milk) £2.50
Raspberry and coconut slice 2.50 (v, gf)

Lunch
Flat Bread Wraps £5.00
Sourdough flat-bread with smoked salmon, avocado, alfalfa sprouts, carrot, rocket and spiced hummus (cereal, fish) £5.00

Baguettes £5.30

Sourdough baguette with salami, semi dried tomatoes, dijonnaise, red onion, gherkin and rocket (cereal, egg, mustard) 

Sourdough baguette with baked spiced butternut, tomato pickle, goats cheese, basil and spinach (v, cereal, milk)

Salads £5.50/£7.00

Tuna and quinoa with roasted chickpeas, onion, carrots, mixed nuts, fresh herbs, lime and garlic dressing, garnished with mixed seeds (gf, fish, milk, sesame, peanuts, nuts)

Poached white nectarines, buffalo mozzarella, honesty seed pods, roasted red peppers, olives, black onion seeds and arrow grass dressing (v, gf, milk)

Roasted romanesco with rosemary, chilli and garlic (ve, gf)

Savoury Tart £4.40 or £8.00 with salads

Chia seed loaf with chicken, salsa and guacamole (cereal, egg, milk)