Week beginning Australia day - January 26

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

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

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

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

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

Jared Bryant

Lead Chef

Kaffeine

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

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

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

Baked Treats

Sweet muffin: Blueberry and bran (V) (Cereals, Eggs, Milk) (V) 2.50

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

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

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

Lunch
Soup 4.50

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

French retro baguettes 5.30

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

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

Foccacias 5.50

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

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

Salads: 5.50/7.00

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

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

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

Tart: 4.40 or 8.00 with salad

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

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

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

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

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

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

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

Jared Bryant

Lead Chef

Kaffeine

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

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

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

Baked Treats

Sweet muffin: Pineapple and coconut. (V) (Cereals, Eggs, Milk, Nuts) (V) 2.50

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

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

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

Lunch
Soup 4.50

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

French retro baguettes 5.30

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

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

Foccacias 5.50

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

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

Salads: 5.50/7.00

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

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

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

Tart: 4.40 or 8.00 with salad

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

Week beginning January 12th - The Italian Influence

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

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

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

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

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

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

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

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

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

Jared Bryant

Lead Chef

Kaffeine

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

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

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

Baked Treats

Sweet muffin: Blueberry and bran (Cereals, Eggs, Milk) (V) 2.50

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

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

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

Lunch
Soup 4.50

Minestrone with rape green and served with parmesan sourdough.

(Cereals, eggs, milk) (V)

French retro baguettes 5.30

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

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

Foccacias 5.50

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

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

Salads: 5.50/7.00

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

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

Buckwheat pasta with lemon, avocado, black mustard,

Tart: 4.40 or 8.00 with salad

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

Week beginning January 5th - Happy New Year

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

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

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

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

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

   

Jared Bryant

Lead Chef

Kaffeine

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

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

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

Baked Treats

Sweet muffin: Blueberry and bran (Cereals, Eggs, Milk) (V) 2.50

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

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

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

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

French retro baguettes 5.30

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

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

Foccacias 5.50

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

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

Salads: 5.50/7.00

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

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

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

Tart: 4.40 or 8.00 with salad

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

Week beginning December 8th - Gluten free menu

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

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

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

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

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

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

Jared Bryant

Lead Chef

Kaffeine

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

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

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

Baked Treats

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

Savoury Scone: Courgette and feta (V) 2.40

Friand: Orange and honey (V,GF) 2.40

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

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

French retro baguettes 5.30

Pancetta, stilton, pear, basil mayonaise and rocket

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

Foccacias 5.50

Ham, onion, camembert, nutmeg and spinach.

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

Salads: 5.50/7.00

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

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

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

Tart: 4.40 or 8.00 with salad

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

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

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


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

Week beginning December 1st - Kaffeine Mince Pies

It’s the first of the month, which means two things, advent calendar begins and we start selling our own Christmas mince pies. Every year since Kaffeine opened I've been making our own Christmas mince a month before the 1st of December. I use a mix of fresh and dried fruit peels, dark sugar, calvados and spices; mixed together and stored until the flavours have infused and mellowed into a tasty festive filling. 

Growing up in the southern hemisphere you would often find mince pies were the last thing to be touched or eaten. Regarded as too old fashioned by the younger generations, the brandy and spice notes were considered over powering, only fit for older people whole were used to these kinds of flavours growing up. I was never overly fond of Christmas pies in Australasia, these were mostly sold through charities at Christmas time. The pies were made cheap with budget sweet pastry and poor mass-produced filling. I grew thinking proper Christmas pies we're dry with overly spiced brown sugar filling. It wasn't until I moved to the UK 7 years ago I tasted a decent Christmas mince pie with buttery sweet pastry, fruity and gently spiced filling with brandy butter. 

Now I'm converted and every year we make our own filling and leave it to mature. Once ready we then make our own all butter sweet pastry and bake Christmas mince pies. Often at this time of the year we have a few new staff that are relatively fresh off the boat from New Zealand or Australia. I like to test our first batch on them knowing they're generally sampling the mince pies out of obligation. The result is always a change of perception as with a lot of our antipodean customers. 

So please come into Kaffeine this week and get some action with a Christmas mince pie under the mistletoe.  

Jared Bryant

Lead Chef

Kaffeine

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

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

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

Baked Treats

Sweet muffin: Apple and blueberry (V) 2.40

Savoury Scone: Pear, mustard, thyme and mature cheddar (V) 2.40

Friand: Orange and honey (V,GF) 2.40

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

Lunch
Soup 4.50
Celeriac and pumpkin with sour dough bread (V)

French retro baguettes 5.30

Pancetta, lemon mayonaise, saute mushrooms, basil and rocket

Baked courgette, fried red onions, feta, oregano and spinach (V)

Foccacias 5.50

Ham, red pepper pesto, avocado and spinach

Crumbed aubergine, goats cheese, sweet chilli and rocket (V)

Salads: 5.50/7.00

Sticky kale with bacon, clementine, thyme and maple syrup (GF)

Raw brussels sprouts with pecorino, rosemary and lemon (V, GF)

Parsnip and beetroot braised in cider (VE, GF).

Tart: 4.40 or 8.00 with salad

Turkey, camembert, chestnuts and cranberry pie 

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

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


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

Week beginning November 24th - Organic beef slow roasted in sherry, Corn Chowder with our own sourdough

Here we are the last week of November, now is the time for festive sweaters and consumable's that have been mulled with citrus, spice and pine needles. Whether you like it or not now is the time to decide if you'll be inebriated, celebrate or humbug your way into 2015. No matter where you are in London there is a constant reminder of the one day that truly matters to most. Though most retailers are closed on Christmas this is where they make their money, which is great for the economy and will provide jobs in the New Year. Personally I'm more into the food and spending time with the people I love, shocking my digestive system with rich over the top indulgence and getting drunk on wonderful company. 

So on this week’s menu we kick off the festive season with hearty foods that will slow burn throughout the day. Just the ticket for fuelling the manic weeks ahead of shopping, queues, work parties, preparations and possible de-icing windscreens. 

This week’s pie has organic slow roasted beef that has been cooked in dry sherry, making the meat sweet and tender. We'll also be adding a few winter foraged goodies to the filling. Hen of the woods or better known as Maitake is a mushroom that is used to fight cancer and strengthen the immune system. Hen of the woods are clustered, overlapping greyish mushrooms that appear at the bottom of some trees and when cooked have a deep, rich flavour and chewy texture. Also to this pie the kitchen will be adding seabeet, which is a pointy leaved green with a glossy appearance. Found in coastal areas this vegetable can be utilised in much the same way as chard and spinach, salty and very so slightly bitter. 

Every year I make our own sour dough starter for the soup bread that is served alongside a bowl of hot stuff. A bit late in getting the starter started this time round. But as of this week our own sour dough is back on the soup (or chowder) menu. By simply adding a little flour and water from the kitchen into a jar with a seal lid we can create our own and totally unique sourdough starter that is different from any other sourdough in the world. 

Over 5 days I feed the water and flour with more flour and water. This feeds the natural air borne bacteria that is found in flour and allows for it to grow and expand. This good bacteria is formed from its current environment which makes it individual from any other location. All it needs is moisture, bacteria and time; after about 5 days the sourdough starter should smell pleasantly fermented like bleated fruit. 

A portion of the starter is then added to bread flour and kneaded into a dough then left to prove until doubled in size; once doubled the dough is ready to bake. The wonderful part is that once you start using your sour dough starter you can keep it for life. Whatever amount you use from your starter you simply replenish with more flour and water to feed the yeast, leave it for a day or 2 and the bacteria will grow. 

Come into Kaffeine this week and get into the festive mode the right way. 

Jared Bryant

Lead Chef

Kaffeine

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

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

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

Baked Treats

Sweet muffin: Black rice pudding and raspberry (V) 2.40

Savoury Scone: Olive, rosemary and red Leicester cheese(V) 2.40

Friand: Orange and honey (V,GF) 2.40

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

Lunch
Soup 4.50
Corn chowder with Kaffeine's own sour dough (V)

French retro baguettes 5.30

Parma ham, onion chutney, parmesan, basil and rocket.

Pickled carrot, feta, Dijon, red onion and spinach (V).

Foccacias 5.50

Salmon, aioli, dill, red onion, capers and rocket.

Saute mushroom, welsh rarebit, tarragon and spinach (V).

Salads: 5.50/7.00

Honey baked ham, roasted chestnuts, carrots, parsnips, red onions and cranberry and prune dressing (DF,GF).

Poached red wine pears, walnuts, Bath blue cheese, watercress and golden saxifrage (V,GF).

Roasted swede with satay dressing (VE,GF).

Tart: 4.40 or 8.00 with salad

Slow cooked sherry beef with hen of the woods and seabeet.  

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

Salads: 5.50/7.00
Grilled beef with roasted red peppers, roasted cashews, green beans, mushrooms and oyster dressing
Roasted pumpkin with cherry tomatoes, couscous,. feta, mint, basil and yoghurt dressing
Roasted vegetable salad with a reduced sticky balsamic vinegar, thyme and date dressing

Tart: 4.40 or 8.00 with salad
Pancetta and leek quiche