Week beginning September 23rd

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

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

Baked Treats
Sweet Muffins: Blueberries and oats 2.40
Savoury Scone: Smoked salmon, capers and wild chervil cheese 2.40
Blackberry friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Mature cheddar, pickled vegetables, ham, rocket
Tomato, mozarella, basil, aioli and spinach

Foccacias 5.00

Speck, tomato, avocado, pickled radish mayonnaise and spinach

Roasted squash and red onions with herb ricotta and rocket

Salads: 5.50/6.50
Baby lobster, sea buckthorn berries, hedgebed, creamed pea dressing

Roasted piccolo parsnips and chantenay carrots with saute cavalo nero and wet walnuts

Brussels sprouts with rosemary, hazelnuts, russet apples and cooked in apple cider

Tart: 4.40 or 7.50 with salad
Four cheese quiche with roasted cherry tomatoes

Week beginning September 16th

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

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

Baked Treats
Sweet Muffins: Blackcurrant and pear 2.40
Savoury Scone: Apple, mature cheddar and dijon 2.40
Blackberry friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Pancetta, avocado, tomato, aioli and rocket
Smoked salmon, lime cream cheese, cucumber, thai basil, spinach

Foccacias 5.00

Roast chicken, salsa verde, brie and rocket
Grilled courgette, red peppers, red onion, feta, olive tepenade, spinach

Salads: 5.50/6.50
Roasted chicken with pickled rainbow radish, blanched common purslane stems, boiled baby potatoes, rocket and jalapeno dressing
Turkish brown figs, profiteroles filled with goats cheese, basil, walnuts and a raspberry vinaigrette
Purple sprouting broccoli with garlic and tansy dressing

Tart: 4.40 or 7.50 with salad
Pumpkin, mustard and gruyere

Week beginning September 9th - Ox-Eye Daisy, Damson Plums and Tansy

After last weekend’s wet and windy spell it became apparent that Mother Nature wasn’t going to grace us with an Indian summer. Once again we kiss goodbye to fresh English strawberries and begin to layer up like an onion. Here are a few highlights that feature on our menu this week.

Rowanberries: appear in bright vibrate clusters on trees that can grow up to 20m high. Though these trees are more at home in the woods, councils throughout London have been planting them along road sides. They are low maintenance trees and don’t need much encouragement. During late summer and early autumn berries appear, these berries are excellent cooked and made into syrup for drinks, or a jelly. This week we have on sale quite a few jars of rowanberry jelly, its ashy marmalade flavour in perfect on toast or used as a condiment on fatty meats such as duck or lamb.

Ox-eye Daisy: commonly found in grassy areas such as meadows and grazing pastures. The flower heads are aromatic and when cooked in oil or brewed like tea takes on an incredibly nutty bouquet. We’ve cooked the dried flower heads in oil on a low temperature for 1 hour until well and truly infused with a nutty flavour. Once cooled we braised ox-eye daisy residue with minced beef and vegetables, then incorporated into a flaky pie with mature cheddar to make a traditional Aussie mince pie with a foraged twist.

Tansy: this native perennial shrub has quite a distinctive appearance and smell. The blossoms grow in tight groups of 20-30 heads. The flower heads are round and almost look like yellow doughnuts. The flavour is quite hard to explain, best described as a pungent sweet curry and was traditionally served at Easter in sweet custard or used to season Drisheen a Irish version on black pudding. This week we’ve infused the tansy in a dressing made with Sambuca, apples, bay leaves and drizzled over a salad of torn glazed ham, baked mirabelle plums and runny rustic camembert.

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

Jared Bryant

Lead Chef

@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

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

Baked Treats
Sweet Muffins: Blueberry and apple 2.40
Savoury Scone: Cheddar, onion, mustard and thyme 2.40
Blackberry friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80


French retro baguettes 4.90
Pancetta, jerusalem artichoke puree, roasted red peppers, rocket
Roasted courgette, crushed minted peas, satay, red onion and spinach

Foccacias 5.00

Ham, baked damsons, brie, spinach
Plum tomatoes, mozzarella, aioli, basil, rocket

Salads: 5.50/6.50
Glazed ham with mirabelle plums, runny camembert, spiced tansy dressing and rocket
Julienne carrot, celery, onion, radicchio and goats curd with a lemon, fennel and garlic dressing
Parsley root roasted in citrus fruits and basil

Tart: 4.40 or 7.50 with salad
Beef cooked in ox-eye daisy with mature cheddar

Week beginning September 2nd - Wild Cherries, Sea Aster and Damson Plums

Autumn has sadly arrived all too soon. For most of us it’s the come down of summer and the time of year where reality sets in and we do a little admin and stock-take of what we've used and what’s left to look forward to. Luckily autumnal produce offers some very interesting and tasty ingredients to keep us distracted from the shorter days and long chilly nights. 

Damson plums: possibly one of my favourite cooking fruits, miniature and intensely sour. These small plums are roughly the size of a grape and have a very short season of around 3-4 weeks. Best cooked in a pot until the plums soften then passed through a sieve to remove the small fickle stones. Damsons are perfect made into a jelly or dressing with sugar to help cut through their amazing sour tang. This week we've made a dressing from the damsons and drizzled it over a salad made of parmesan polenta balls, roasted carrots, watercress and garnished with foraged bird’s foot trefoil blossom. 

Sea aster: is a succulent perennial that grows mostly along coastal marshes and cliffs faces. This sea veg is quite strong, sharp and slightly herby, bordering on fruity. Sea aster features in this week’s tart which is layered with celeriac to make a gratin and garnished with a large dollop of salty and sour rouille. 

Wild cherries: through our forager supplier we've managed to acquire wild English cherries. Very deep in colour and flavour with a slight bitterness and halve the size of a regular cherry. Once cooked these cherries become richer in flavour than cultivated varieties of cherries. This week we've cooked our stash of wild cherries and made it into a jelly which is great served with a butter croissant or used as a condiment for wild duck. Come in and ask for a jar today before it all sells out for another year. 

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

Jared Bryant
Lead Chef
@redjar50

Please enjoy the menu for this week, as we have enjoyed putting it together for you.

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

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

Baked Treats
Sweet Muffins: Peaches and cream 2.40
Savoury Scone: Rowan berry, thyme and parmesan 2.40
Blackberry friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80
Lamingtons 2.50

French retro baguettes 4.90
Smoked salmon with lime cheese, thai basil, cucumber, rocket
Baked discovery apples and red onion with aioli, mature cheddar, spinach

Foccacias 5.00

Ham, rose-hip dressing, ginger, wensleydale, spinach
Mushroom with a creamed corn fondue sauce and rocket

Salads: 5.50/6.50
Figs, fennel, pancetta, manchego, basil with a honey and fortified wine dressing
Polenta and parmesan balls with roasted carrot, watercress, oregano, birds foot trefoil and damson dressing
Edamame in a wasabi and lime dressing

Tart: 4.40 or 7.50 with salad
Celeriac and sea aster bake with rouille

Week beginning August 26th - Lamington week

It is Chef Jared's birthday this week, so he is having a week off from writing the food blog section. We are sure you will understand. He will however have to come back on Tuesday and start to think about payday lamingtons. Yum.

Please enjoy the menu for this week, as we have enjoyed putting it together for you.

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

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

Baked Treats
Sweet Muffins: Apricot and almond 2.40
Savoury Scone: Courgette and feta 2.40
Chocolate and hyssop friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80
Lamingtons 2.50

French retro baguettes 4.90
Pancetta, avocado, tomato, aioli, rocket
Tomato, mozzarella, basil, chimichurri, spinach

Foccacias 5.00

Smoked Salmon, dill, red onion, capers, aioli, spinach
Ham, gherkin, pickle, Dijon, mature cheddar, rocket

Salads: 5.50/6.50
Venison meat balls with green lentils, black rice, coriander, buttered coriander seeded red onions, fragrant tomato dressing and wood sorrel.
Grilled haloumi, wild watercress, roasted red onions, and rose-hip dressing
Green beans with chilli, peanuts, fish sauce and coriander

Tart: 4.40 or 7.50 with salad
Goats cheese, roasted chicory and rowan berry

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

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

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

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

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

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

Jared Bryant
Lead Chef
@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

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

Baked Treats
Sweet Muffins: Plum and elderberry 2.40
Savoury Scone: Tomato, mozzarella and basil 2.40
Chocolate and hyssop friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Ham, elderberry jam, mature cheddar, roasted red onions, spinach
Roasted aubergine with thai basil, goats cheese, sweet chilli and rocket

Foccacias 5.00

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

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

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

Week beginning August 12th - 4th Birthday week

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

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

Baked Treats
Sweet Muffins: Blackberry and apple 2.40
Savoury Scone: Crushed peas and feta 2.40
Chocolate and passion fruit friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Pancetta, tomato, avocado, Gruyère, aioli and rocket

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

Foccacias 5.00

Ham, Gorgonzola spread, strawberries, spinach

Tomato, mozzarella, rocket, chimichurri

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

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

Tagliatelle with sautéed morels, garlic and sea blite

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