Week beginning September 7th - London Latte Art Smackdown - Heat One

So the London Latte Art Smackdown for 2015 enters it's first week and we have amazing news in that the interest has been so high that we have been able to increase the entrants to 16 per heat, or 64 of London's best (or most courageous) baristas. This of course means tat the total prize pool of cash increases to £640 plus the £200 from Allegra along with prizes from Coffee Hit and trophies and even more prizes from Square Mile.

Tomorrow night (Tuesday the 8th) at Eastcastle street we will have baristas from:
Kaffeine
Noble
Dose Espresso
Caracoli Cafe
Artisan
Attendant and
Taylor Street Baristas

Judging on the night will be World Coffee Judge and Taylor Street Baristas Director Andrew Tolley alongside Magda Grzelka who is head of Training at Taylor Street with lead Judge and coffee world legend Glenn Watson.

We will have beers available for cheap, plus some light snacks complimentary, so if you are competing or just watching and supporting your mates please come along and be there before 7:30 pm. Last time I looked, we had one space available tomorrow night, but we have maybe 8 spaces left over the next three weeks.

Any queries please do let us know by email, twitter or calling us direct, if you want to enter it's easy, just come down to Eastcastle street and ask for the manager on duty, they will be gald to assist.

This is gong to be brilliant, can't wait.

For photos of last two years, check out these links for photos from Glenn Watson.

https://www.flickr.com/photos/getnoticed/albums/72157649006266665

https://www.flickr.com/photos/getnoticed/albums/72157636848521753

Please also enjoy our menus this week as we will enjoy bringing them to you.

Peter Dore-Smith
Director
Kaffeine

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 almond (v, cereals, milk) 2.50

Savoury Scones: Herb pea with ricotta cheese (cereals, milk, v, nut)  2.50

Friand: Damsons (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, plum tomato, smoked cheddar, red onion, balsamic mayo, rocket (cereals, milk, egg, mustard)

Grilled courgette, roasted red pepper, edamame hummus, grated cheddar, spinach ( cereals, v, milk)

Foccacias 5.50

Chorizo, avocado, plum tomato, aioli, gruyere cheese, rocket (cereals, milk, egg, mustard)

Grilled halloumi, crumbed aubergine, chimi churri sauce, spinach (cereals, v, milk)

Salads: 5.50/6.90

Crispy chicken salad with cherry tomato, cucumber, red pepper, red onion, gem lettuce and smoked paprika mayo (cereals, milk, egg, mustard)

Quinoa salad with black olive, sweet corn, shallots, roasted cashew nut, parsley  and goat's curd (gf, v, milk, nuts)

Roasted cauliflower with fresh pea, pesto and pine nut ( gf, v, milk, nut)

Tart: 4.40 or 8.00 with salads
Mushroom with butternut squash, rosemary and white cheese sauce ( cereals, 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

Smoked paprika brioche, with bacon, roasted tomatoes, avocado, rocket and aioli (cereal, milk, egg) 5.00

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 - Asparagus, onion & gruyere (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
White chocolate, oats & cranberry cookies  2.00
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)

Lunch
Brioche 5.00
Smoked paprika brioche  with halloumi, avocado, red onion, rocket & sweet chilli (v, egg, milk, cereal)

Baguettes 5.30

Sourdough baguette with pancetta, mushrooms, brie, tarragon mayonnaise & rocket (cereal, milk, mustard) 

Sourdough baguette with maple roasted butternut squash, baked apple, fried onions & spinach (v, cereal,  mustard) 

Salads 5.50 / 7.00

Grilled salmon with roasted baby potatoes, tomato, onion, lettuce & white sauce (milk, mustard, cereal)

Roasted sweet potato with green beans, mixed peppers, olives & honey mustard dressing (v, mustard, gf)

Roasted beetroot with mascarpone, oranges & walnuts (v, gf, milk, nuts)

Savoury Tart 4.40 or 8.00 with salads

Mushroom, leek, spinach and tarragon quiche ( egg, milk, cereal)

Week beginning Tuesday September 1st - London Latte Art Smackdown 2015

It is back, for the third year now and it is even more popular than before. The London Latte Art Smackdown, sponsored by Square Mile, Coffee Hit and Kaffeine, runs over five weeks starting with four rounds of heats from Tuesday the 8th of September and finishing on Tuesday the 6th October at our new store on Eastcastle street, with the final in the event space at Square Mile Coffee Roasters.

It is pretty simple. 48 spaces, £10 entry, maximum of four entries per company, 12 entrants per heat, knock out rounds to get the top 3 to go through to the final, making another 12 competitors for the finals.

The rules: They get tighter each year, but again we keep it simple.

A Kaffeine barista will be pouring double shots for you into 2 x 5 oz 'flat white' Acme cups.
You steam your milk and split your jugs.
You pour your preferred pattern, but we only allow rosettas, tulips or hearts.
Cup handle must be presented to the right of the judges, with the base of the pattern at 6 o'clock
You choose your best looking and presented drink and put it forward for consideration
You pour your left over milk into a glass to measure your 'wastage'
You remove your second drink.

The barista you are battling against then goes through the same process and the judges will then confer.

The judges, who include some of the complete legends of the London Coffee Scene are looking for:
Consistency
Colour
Symmetry
Dribbles (or lack of)
Milk wastage
Fullness of the cup
Formation of pattern
and many other things that they make up as they go along.

The judges, of which there are three, will then make a decision and on the count of three, point to the winning cup.

The winner goes through to the next round.

The prizes? Well all entry money goes into the pot, so that's £480. The Allegra World Coffee Portal have kindly put in £200, so that is £680 all up in cash. Coffee Hit have donated 1 x Baratza Grinder and a Rhino Hand grinder for 2nd and 3rd and Square Mile will be organising trophies and even more prizes, not to mention the glory and accolades and hopefully a bonus from your employer that comes with it.

The judges? Jeremy Challender from Prufrock, James Hoffman, Oli Bradshaw and Marty Latham from Square Mile, Phil 'the bass player' Wain, Ben Townsend formerly of Espresso room, Andrew Tolley from Taylor Street Baristas, former winners James Bailey of Workshop and David Urbinati of Artisan, Tim Williams formerly of Workshop and now of Coffee Sourcing and lead judge for the third year, Glenn Watson.

Spaces are filling fast already, with most spaces on the first heat already gone. To get involved, the best way is to come into our Eastcastle street and say 'I'm want to compete' and we will help you out.

At the heats, we will have light snacks for free and cheap beers available to purchase if you so desire and Square Mile are already in talks with one of London's iconic beer suppliers for the finals. Guests are welcome to watch and to support you on your way.

Any queries, please email me direct. It's going to be brilliant, we look forward to seeing you.

Peter Dore-Smith
Director
Kaffeine


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: Raspberry and coconut(v, cereals, milk) 2.50

Savoury Scones: Red pepper pesto and cream cheese  (v, cereals, milk) 2.50

Friand: Damsons (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, pommery mustard, red onion, gruyere cheese, gherkin, rocket ( cereals, mustard, milk)

Buffalo mozzarella, tomato pesto, roasted red pepper, red onion, spinach (cereals, nuts, milk)

Foccacias 5.50

Crispy pancetta, plum tomato, aioli, cheddar cheese, gem lettuce (cereals, milk)

Slow roasted tomato, grilled courgette, herb pea ricotta sauce, spinach (cereals, v, nuts, milk)

Salads: 5.50/6.90

Chorizo salad with black rice, roasted red pepper, peas, pumpkin seeds and basil dressing (gf, nut, milk)

smoked cheddar, grilled peaches, red plum,  roasted walnut, balsamic dressing, watercress ( v, milk, mustard)

Cannelli beans with courgette and black olive tapenade sauce (gf, ve)

Tart: 4.40 or 8.00 with salads
Tenderstem broccoli, spinach, spring onion, feta cheese ( cereals, 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

Smoked paprika brioche, with bacon, roasted tomatoes, avocado, rocket and aioli (cereal, milk, egg) 5.00

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 - Blackberry and pineapple (v, cereal, milk, egg) 2.50

Savoury - Spinach, pine nuts and feta   (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
Banana, Hazelnuts and almond cakes with vanilla icing  2.50
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)

Lunch
Brioche 5.00
Smoked paprika Brioche, Roasted sweet pepper, aubergines, courgettes, rocket and basil pesto sauce. (Cereal, egg, nuts)

Baguettes 5.30

Sourdough baguette with ham, gruyere, slow roasted tomatoes, rocket and Dijon mustard  (cereal, mustard,milk)
Sourdough baguette with smoked salmon, ginger lemon cream cheese , cucumber, avocado and watercress (cereal, egg, fish)

Salads 5.50/7.00

Fragrant lemon chicken, rainbow chard, frisée, Belgium endive, cucumber rings, avocado and fresh herbs. (Gf, df, )

Rocket, slow roasted vine tomatoes, yellow sweet pepper, hazelnuts, Gorgonzola and onion marmalade 

Blanched baby leeks, baked eggs, sweet shallots, capers and vinaigrette dressing.

(Gf, df, v, chilli, mustard)

Savoury Tart 4.40 or 8.00 with salads

Fresh garden peas and mint cakes, smoked salmon and strawberry mayo.

Week beginning August 24th -

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: Victoria plum and dark chocolate (v, cereals, milk) 2.50

Savoury Scones: Pumpkin, feta, pumpkin seeds  (v, cereals, milk) 2.50

Friand: Damsons (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, coriander and walnut pesto, plum tomato, parmesan cheese, rocket (cereals, milk, nut)

Butternut pumpkin, mushroom, basil and caper sauce, goat's cheese, spinach (cereals, v, milk)

Foccacias 5.50

Smoked salmon, herb cream cheese, cucumber, rocket (cereals, milk)

Cheesy courgette omelette, slow roasted tomato, herbed aioli, spinach (cereals, v, milk, egg)

Salads: 5.50/6.90

Salmon fillets with black rice, mango, cucumber, red onion, mint, sesame seeds and sweet soy dressing (gf, soy, seeds)

Tofu salad with red pepper, carrot, bean sprout, avocado, spicy satay sauce and roasted peanut (gf, v, nut)

Blanched broccoli with oyster dressing and coriander (gf, oyster, sesame oil)

Tart: 4.40 or 8.00 with salads
Roasted aubergine, courgette, pomegranate seeds and goat's cheese with tahini sauce (cereals, 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

Smoked paprika brioche, with bacon, roasted tomatoes, avocado, rocket and aioli (cereal, milk, egg) 5.00

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 - Blackberry and pineapple (v, cereal, milk, egg) 2.50

Savoury – Spinach, pine nuts & feta   (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
Banana, Hazelnuts and almond cakes with vanilla icing  2.50
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)

Lunch
Brioche 5.00
Smoked paprika Brioche, Roasted sweet pepper, aubergines, courgettes, rocket & basil pesto sauce. (Cereal, egg, nuts)

Baguettes 5.30

Sourdough baguette with ham, gruyere , slow roasted tomatoes , rocket and Dijon mustard  (cereal, mustard,milk)
Sourdough baguette with smoked salmon, ginger lemon cream cheese , cucumber, avocado and watercress (cereal, egg, fish)

Salads 5.50/7.00

Fragrant lemon chicken, rainbow chard, frisée, Belgium endive, cucumber rings, avocado & fresh herbs. (Gf, df, )

Rocket, slow roasted vine tomatoes, yellow sweet pepper, hazelnuts, Gorgonzola & onion marmalade 

Blanched baby leeks, baked eggs, sweet shallots, capers & vinaigrette dressing.

(Gf, df, v, chilli, mustard)

Savoury Tart 4.40 or 8.00 with salads

Fresh garden peas and mint cakes, smoked salmon & strawberry mayo.

Week beginning August 17th - Blackberries and Rowanberries

Whilst I write this blog the rain in pouring and there is even threat of thunder and lighting on the horizon. This weather reminds me that there isn't much time left until the end of summer 2015. Over the next few weeks there is a scraping of music festivals, couple more raves in Ibiza, a street party in Notting Hill and a patriotic night of Proms at the Royal Albert, events to prolong the inevitable. Next weeks forecast looks slightly more promising of an Indian summer and fingers crossed it'll be nothing like my current view. 

This week in Eastcastle street we will be utilising some of the best produce August has growing in its outdoor pantry, especially blackberries. If you've been wondering through London along train tracks, heaths, marshes or parks you would have most likely seen some sturdy growths of prickly vines with very large and ripe blackberries hanging from its tips. There are so many blackberries out at the moment not even the birds can diminish the ever growing crops. So this week we have used blackberries in 2 of Kaffeine's menu items, first is our classic blackberry and apple muffins. Secondly a salad of crispy pancetta, fresh off the plane burratina from Italy, salsa verde, toasted hazel nuts, watercress and fruit of the month blackberries.  This is a balance of favours from salty, sweet, bitter and sour making it the perfect meal. 

There are a couple of foraged fruits that will also be flirting with other dishes one being a rose-hip chilli sauce that'll be served with Italian ham hash cakes topped with orange mayonnaise. The other is rowan berries, these fluorescent orange berries appear throughout the U.K. Many boroughs choose to plant these trees because they are low maintenance and pleasant to look at. The berries have a distinct ashy and bitterness; when cooked they remind me of marmalade. This week we've made a dressing from rowan berries and will be adding it to a salad of chicory, gorgonzola, brazil nuts and coriander; another example of salty, sweet, bitter and sour.

Come to Kaffeine this week where we are keeping the summer alive for just a little bit longer. 

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: Mango and coconut (v, cereals, milk) 2.50

Savoury Scones: Spinach, feta, tomato   (v, cereals, milk) 2.50

Friand: Raspberry and dark chocolate (v, gf, milk, nut)  2.50

Super moist chocolate brownies (gf) 2.70

White chocolate blondies 2.50

Portuguese tarts 2.00

ANZAC cookies 2.00

Almond and custard slice 2.80

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

Lunch

French retro baguettes 5.30

Ham, plum chutney, buffalo mozzarella, plum tomato, rocket  (cereals, milk)

Crumbed butternut pumpkin, peri peri sauce, feta cheese, spinach (cereals, milk)

Foccacias 5.50

Tuna , cucumber, fried onion, egg mayonnaise, great cheddar, rocket (cereals, fish, egg, mustard)

Pancetta, goat curd, avocado, fried egg, spinach (cereals, milk)

Salads: 5.50/6.90

Salmon fillets with black rice, mango, cucumber, red onion, mint, sesame seeds and sweet soy dressing (gf, soy, seeds)

Tofu salad with red pepper, carrot, bean sprout, avocado, spicy satay sauce and roasted peanut (gf, v, nut)

Blanched broccoli with oyster dressing and coriander (gf, oyster, sesame oil)

Tart: 4.40 or 8.00 with salads
Slow roasted tomato, red pepper, red onion, buffalo mozzarella and green pesto (cereals, milk, nut)

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 - Blackberry and apple (v, cereal, milk, egg) 2.50

Savoury – Sweet corn and spirulina  (v, cereal, milk) 2.50

Chocolate brownies (gf, milk) 2.70

ANZAC cookies (nuts) 2.00
Ladybird tarts (v, milk, eggs) 2.90

Banana bread (milk) 2.50
Matcha Powder Power Tart 2.90
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)

Lunch
Flat Bread Wraps 5.00
Kaffeine Sourdough flat-bread with ginger tofu, avocado, mustard sprouts, cucumber, red onion and spinach (ve, cereal)

Baguettes 5.30

Sourdough baguette with ham, balsamic grilled apricots, camembert, basil and rocket (cereal, milk) 

Sourdough baguette with smoked salmon, buckthorn hollandaise, cucumber, alfalfa sprouts and watercress (cereal, egg, fish, mustard)

Salads 5.50/7.00

Crispy pancetta, burratina, blackberry, salsa verde, toasted hazel nuts and watercress (gf, milk, mustard, fish, nuts)

Chicory, gorgonzola, brazil nuts, coriander and rowan berry dressing (v, gf, milk, nut)

Shaved fennel with parmesan, capers and basil (v, gf, milk)

Savoury Tart 4.40 or 8.00 with salads

Italian ham hash cakes with orange mayonnaise and rose-hip chilli sauce (gf, egg, milk, mustard, celery)

Weekend Menu - Eastcastle Street Only

Our second Chef Flavio brings his own style and flavours to the kitchen on the weekends at Eastcastle. He will run the menus for two weekends in a row so that we can enjoy it all the more.

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

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

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

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

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

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

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

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

Jared Bryant

Lead Chef

@redjarcooking 

Eastcastle Street

Khan Kein

Lead Chef

Great Titchfield Street

Great Titchfield Street Menu

Breakfast

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

Granola muesli with pomegranate molasses, Greek yoghurt and rhubarb and raspberry compote (v, nuts) 4.00

Fruit salad with pineapple, mango, strawberries, grapes, passion fruit (v, gf) 3.90

Ciabatta roll with omelette, pancetta, rocket and tomato salsa 5.00

Ciabatta roll with avocado, omelette, rocket and tomato salsa 5.00

Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90

Cinnamon and Raisin Toast 2.50

Pastries by Seven Seed bakery

French butter croissant 2.00

Pain au chocolat 2.50

Almond croissant 2.80

Baked Treats

Sweet muffin: Blueberry and bran (v, cereals, milk) 2.50

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

Friand: Raspberry and dark chocolate (v, gf, milk, nut)  2.50

Super moist chocolate brownies (gf) 2.70

White chocolate blondies 2.50

Portuguese tarts 2.00

ANZAC cookies 2.00

Almond and custard slice 2.80

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

Lunch

French retro baguettes 5.30

Italian roast ham, bake apple, roasted red onion, sweet chilli sauce, brie, rocket. (cereal, milk)

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

Foccacias 5.50

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

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

Salads: 5.50/6.90

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

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

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

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

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

Eastcastle Street Menu

Breakfast

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

Paleo granola with with Greek yoghurt and rhubarb and raspberry compote (gf, ve, nuts) 4.00

Fruit salad with pineapple, mango, strawberries, grapes and passion fruit (gf, v) 3.90

Smoked paprika brioche, calvados potato mash, medium baked egg, grilled courgette and onions with crème fraiche and chives (cereal, milk, egg) 5.00

Maple cured bacon in a sourdough wrap with own made smoked ketchup, mont d'or cheese and rocket (milk, egg) 4.90

Croissant with Italian roast ham, talleggio cheese, spinach and plum tomatoes 4.90

Croissant with smoked salmon, chopped egg, tomato and sprouts (cereal, milk, egg, mustard) 5.00

Pastries by Seven Seed bakery

French butter croissant (milk) 2.00

Pain au chocolat (milk) 2.50

Almond croissant (milk, almonds) 2.80

Baked Treats

Muffins - Blueberry and bran (v, cereal, milk, egg) 2.50

Savoury – Eat your greens  (v, cereal, milk) 2.50

Chocolate brownies (gf, milk) 2.70

ANZAC cookies (nuts) 2.00
Ladybird tarts (v, milk, eggs) 2.90

Banana bread (milk) 2.50
Matcha Powder Power Tart 2.90
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)

Lunch
Flat Bread Wraps 5.00
Kaffeine Sourdough flat-bread with smoked salmon, crushed minted peas, egg mayo, cucumber and watercress (cereal, fish, egg, mustard)

Baguettes 5.30

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

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

Salads 5.50/7.00

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

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

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

Savoury Tart 4.40 or 8.00 with salads

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

Weekend Menu - Eastcastle Street Only

Our second Chef Flavio brings his own style and flavours to the kitchen on the weekends at Eastcastle. He will run the menus for two weekends in a row so that we can enjoy it all the more.

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

Week beginning August 3rd - Savoury Pancetta Doughnuts w Cherry Plum Ketchup and Nomad Cookies

Now in our 311th week Kaffeine's menu's are soon to celebrate its 6th year in operation. On the eve of our candy, iron and wood anniversary it's time to reflect; and for the kitchen team to give ourselves a pat on the back and maybe a non-coffee based drink (wink). 

Every Friday afternoon Chef Khan and I sit down and write our menus for the following week. We observe our market reports and see whats good now and what possible new and exciting ingredients are on the rise, hopefully setting a trend before others. It's this process that makes working in Kaffeine's kitchens exciting, the ever changing menus and learning or brushing up on old skills and knowledge. 

In saying this sometimes devising a new menu can have it's mental blocks. Until the end of 2013 I would sit under the stairs at Kaffeine GTS and stare vacantly at the tiled wall trying to come up with new themes and combinations of food. Though in theory food options are endless it can still be a struggle. To clear the mind I started writing the menu and blog while in another cafes, sometimes at home and often while traveling to Paris. I realised inspiration is found in a change of scenery and helped me with new perspectives. 

This weeks menu at Eastcastle Street was inspired by several things, one being a conversation with Ross who supplies us with foraged goods. Ross likes to give me fun little facts on the wild products I order. This week he told me cherry plums are a popular and common ingredient in Georgia and are used for making ketchup. This passing of info gave me an idea to fill savoury pancetta doughnuts with cherry plum ketchup. Often coming up with a new tart is the hardest challenge for me but thanks to Ross I knew on Wednesday what the following weeks tart would be.

The rest of this weeks menu was however written at home while eating a naughty combination of junk food; crisps and strawberry softies. Which leads me to our new cookie, these are actually an old recipe I created in my career past working for a New York style bagelry. These cookies are a combination of sweet, salty, gooey and crisp. Named nomad cookies these nomadic bakes lend their name from the ingredients which are from all over the place. A trashy jargon of chocolate, coffee, cranberries, crips, toffee and pretzels, basically a whole tub of Ben and Jerry's on a cookie. 

If you happen to be in the area or not (and you want make the worthwhile journey) come in a treat yourself with Kaffeine's 311th menu, best downed with your preferred espresso. 

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: Apricot and almond (v, cereals, milk) 2.50

Savoury Scones: Roasted red pepper and mozzarella (v, cereals, milk) 2.50

Friand: Raspberry and dark chocolate (v, gf, milk, nut)  2.50

Super moist chocolate brownies (gf) 2.70

White chocolate blondies 2.50

Portuguese tarts 2.00

ANZAC cookies 2.00

Almond and custard slice 2.80

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

Lunch

French retro baguettes 5.30

Ham, grilled peach, pickled jalapeño, cheddar cheese, baby spinach. (cereals, milk, vinegar) 

Grilled courgette, roasted red pepper, mushroom, basil goat's curd sauce, rocket. (cereals, v, milk)

Foccacias 5.50

Crispy pancetta, soft boiled egg, brie cheese, plum tomato, rocket. (cereals, milk, egg)

Slow roasted tomato, mashed avocado, mozzarella, alfalfa sprouts, baby spinach. (cereals, v, milk)

Salads: 5.50/6.90

Spiced chicken, yellow pepper, cherry tomato, white beans, shallot, harissa dressing, gem lettuce. (gf, df)

Blackberry, avocado, fresh peach, roasted walnut, goat's cheese, basil, raspberry dressing, baby spinach.(v, gf,  milk, vinegar, nut)

Crusted butternut pumpkin with dill, parmesan cheese and soured cream.

(v, cereal, milk)

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

Tart: 4.40 or 8.00 with salads
Layered beef with  tomato sauce and quinoa, creamy cheese. (cereals, 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 - Peach and raspberry (v, cereal, milk, egg) 2.50

Savoury – Curried peas and feta (v, cereal, milk) 2.50

Chocolate brownies (gf, milk) 2.70

ANZAC cookies (nuts) 2.00
Ladybird tarts (v, milk, eggs) 2.90

Banana bread (milk) 2.50
Matcha Powder Power Tart 2.90
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)

Lunch
Flat Bread Wraps 5.00
Kaffeine Sourdough flat-bread with smoked salmon, avocado, egg mayo, mustard cress, tomato and spinach (cereal, fish, mustard)

Baguettes 5.30

Sourdough baguette with ham, gherkin, gruyere, dijon, red onion and rocket (cereal, milk, mustard) 

Sourdough baguette with sauté wild mushrooms and leek, manchego, tarragon pesto and watercress(v, cereal, milk, nuts)

Salads 5.50/7.00

Baked ham and pink lady with buffalo mozzarella, salty jelly beans, rocket and balsamic dressing (gf, milk, mustard)

Blackberry, mature cheddar and almond clusters, fennel, bilberry jam and watercress (v, gf, milk, nuts)   

Buckthorn glazed carrots with dittander flowers (ve, gf) 

Savoury Tart 4.40 or 8.00 with salads

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

Weekend Menu - Eastcastle Street Only

Our second Chef Flavio brings his own style and flavours to the kitchen on the weekends at Eastcastle. He will run the menus for two weekends in a row so that we can enjoy it all the more.

Salads 5.50/7.00

Smoked salmon, avocado, spinach, dill, baked eggs, rocket, mixed seeds, sour dough croutons, mixed herbs and Hollandaise sauce.

(Fish, egg, seeds, g,)

Red cabbage, Apple, sour cream, celery, black currants, feta, roasted hazelnuts and 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 and lemon marmalade.

(Nuts, dairy, g, egg)

Week beginning July 27th - Sea Kale and Spirulina

Throughout the year I often put sea kale or some form of sea kale on the menu, whether it be their broccoli heads, buds or seeds. The edible parts of sea kale varies over the course of a year. This week the sea kale stems and leaves make in appearance on our Eastcastle Street menu. If you like seaweed and you like kale you’ll probably enjoy sea kale which I would describe as a cross between asparagus and celery. 

Sea kale is a foraged item that was almost made extinct in the early 20th century. Belonging to the brassica family sea kale was a hot item to pick in Victorian times which almost decimated all wild stock leading to a foraging ban. Since then sea kale has been growing in an abundance and is even commercially grown around the country and is likely to become as regular in supermarkets. This week you’ll find sea kale in our salad with black rice, bobby beans, sweet potato, lemon and pickled radish; a complex carbohydrate salad with plenty of fibre and protein; and its vegan. 

Another water harvested item features on our menu with week spirulina. This blue-green algae was very popular in New Zealand growing up, often I would have powdered spirulina in a smoothie of banana, kiwi and orange juice for breakfast. Strangely this common New Zealand drink has never become popular anywhere else in the westernised world.  Spirulina is one of the oldest life forms on earth, partly responsible for producing oxygen to the planet’s atmosphere billions of years ago. 

Spirulina has between 55-70% proteins, more than beef, chicken and soybeans. As well as 8 essential and 10 no-essential amino acids. The benefits of spirulina include boost to energy, immune system and a natural body cleanser. This week we’ll be incorporating this superfood in with our tart option; courgette and spirulina bread with spiced butternut hummus, baked tomato and red onion marmalade. 

Apparently it’s not easy being green, but at Kaffeine this week we’ve found a way to make it easy.

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: Pineapple and coconut (v, cereals, milk) 2.50

Savoury Scones: Courgette, spinach, ricotta   (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, pickled cucumber, avocado, brie, rocket (cereals, milk)

Spicy tofu, roasted red pepper, bean sprout, peanut sauce, spinach (v, cereals, nut)

Foccacias 5.50

Grilled BBQ chicken, plum tomato, red onion, gruyere, rocket (cereal, milk)

Black bean fritter, sweet chilli sauce, halloumi, spinach (cereals, v, milk)

Salads: 5.50/6.90

Crispy duck salad with cherry tomato, cucumber, beans sprout, spring onion, plum dressing, watercress (soy, oyster)

Sesame coated tofu salad with red pepper, avocado, carrots, coriander, roasted peanut, soy and ginger dressing, rocket (v, cereals, soy)

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

Tart: 4.40 or 8.00 with salads

Spring rolls with prawn, rice noodle, carrots, coriander, mint, chilli dressing (gf, soy)

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 - Apricot and almond (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 sweet potato and corn with guacamole, tomato and spinach (ve, cereal)

Baguettes 5.30

Sourdough baguette with ham, peach, burratine, tarragon pesto and rocket (cereal, milk, nuts)

Sourdough baguette with tuna caper mayonnaise, roasted red pepper salsa, cucumber and watercress (cereal, fish, egg, mustard) 

Salads 5.50/7.00

Chicken, goat’s cheese, saffron walnuts, wild cherry and bilberry dressing, basil, cucumber and watercress (gf, milk)

Black rice with bobby beans, sea kale, roasted sweet potato, mixed seeds, pickled radish and lemon (ve, gf, sesame)

Coleslaw with green elderberry mayonnaise and roasted chilli peanuts (v, gf, celery, egg, mustard, peanuts)  

Savoury Tart 4.40 or 8.00 with salads

Courgette and spirulina bread with spiced butternut hummus, baked tomato and red onion marmalade (v, egg, milk, cereal)  

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)