Week beginning March 30th - Great Titchfield Street and Eastcastle Street Menus

Spring has finally arrived after what feels like an endless winter. I must admit winter is great until New Years, post celebration is a depressing drag, which last for 3 months. Being from the southern hemisphere makes winter even worse. Social media is a constant reminder of sunny beaches and tan lines, but after 7 years I am slowly becoming climatized. Thankfully daylight savings has started and the first of the 2015’s long weekends are here.

This week’s menu is Easter inspired starting with our hot-cross buns. We will be including the addition of pears to our dough and serving them toasted with the option of butter. I recommend a spreading of our famous carrot and lemon marmalade.

We’ll also be serving the Easter Bunny’s favourite gluten-free cake, a carrot based sponge topped with a strawberry disguised as a carrot. You’ll have to come in and see for yourself or just keep an eye on our twitter feed to get a better understanding.

All three of our salads are based on classic Easter traditions with slightly updated flavour pairings and ingredients. We have a salad with Italian speck, poached carrots, toasted fennel seeds and tiny-mini garlic bread rolls that resemble cute little bunnies. There will be new season asparagus with hollandaise made with buckthorn berries, high in vitamin C, antioxidants and amino acid. Lastly the first of new mids, lightly boiled sweetness coated in creamed spinach and garnished with Parmesan flakes.

At Great Titchfield street this week, Khan has researched what is in season from our suppliers and taken influence form her families cooking back in Burma with a grilled prawn and Vietnamese noodle salad which is lovely and fresh in the hope the weather may go the same way. She is also using one of our favourites wild watercress tops with salmon, dill and capers in a quiche top go with the salads.

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

Jared Bryant

Lead Chef

Eastcastle Street

Khan Kein

Lead Chef

Great Titchfield Street

Eastcastle Street Menu

Breakfast

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

Paleo granola with shredded apple soaked in orange juice (gf, ve, nuts) £4.00

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

Brioche with calvados potato mash, medium baked egg, crème fraiche and chives (cereal, milk, egg) £5.00

Maple cured bacon sandwich with own made smoked ketchup, mondor cheese on gluten-free sourdough (gf, milk, egg) £4.00

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

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

Pastries by Seven Seed bakery

French butter croissant (milk) £2.00

Pain au chocolat (milk) £2.50

Almond croissant (milk, almonds) £2.80

Baked Treats

Pear hot-cross buns (cereal, milk, egg) £2.50

Savoury - Pao de Rosa (v, cereal, milk, egg) £2.50

Vanilla Slice (gf, v, milk, eggs) £3.00

Chocolate brownies (gf, milk) £2.50

ANZAC cookies (gf, nuts ) £2.00

Banana bread (milk) £2.50

Gluten-free strawberry carrot cake (v, gf, milk, egg, mustard) £3.50

Lunch

Gluten-free onion bagels filled with chopped egg and mayonnaise, capers, dill, avocado and lettuce (v, gf, egg, milk) £4.50

Sourdough baguette with spring lamb, garlic and parsley mayonnaise, pickled cucumber and sorrel (cereals, egg, milk) £5.00

Salads £5.50/£7.00

Speck, garlic bread, poached carrots, toasted fennel seeds and frisee lettuce (egg, milk)

Asparagus with a buckthorn hollandaise and chillies (v, gf, eggs, milk)

New mids with creamed spinach and Parmesan flakes (v, gf, milk)

Savoury Tart £4.40 or £8.00 with salad

Chorizo and cocoa scotched egg (cereal, milk, egg)

Great Titchfield Street Menu

Breakfast
Traditional bircher muesli with rhubarb and raspberry compote (v, nuts, milk) £4.00

Granola muesli with pomegranate molasses and rhubarb and raspberry compote (v, nuts) £4.00
Fruit salad  with pineapple, mango, strawberries, grapes, passion fruit (v, gf) £3.90
Ciabatta roll with omelette, pancetta, rocket and tomato salsa £4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa £4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes £4.90
Cinnamon and Raisin Toast £2.50

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

Baked Treats

Sweet muffin: Mixed berries  (v, cereals, milk) £2.50

Savoury Scone: Broccoli, blue cheese (v, cereals, milk)  £2.50

Friand: Strawberries with dark chocolate (v, gf, egg, milk, nuts) £2.50

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

Lunch

French retro baguettes £5.30

Ham, baked nectarines, tomato, spicy basil sauce, manchego cheese, rocket (cereals, milk)

Mozzarella, peperonata sauce, roasted courgette, red onion, spinach (v, cereals, milk)

Foccacias £5.50

Pancetta, pea and mint pesto, slow roasted tomato, camembert cheese, spinach  (cereals, milk)

Cheese baked aubergine, tomato, sweet chilli sauce, rocket (v, cereals, milk)

Salads: £5.50/£7.00

Grilled prawns, vietnamese noodle, carrots, red cabbage, celery, coriander, mint, peanuts, chilli dressing (nut, fish, soy)

Roasted beetroot, rhubarb, red onion, blue cheese, walnuts, parsley, maple syrup dressing, watercress.(v, gf, milk, nuts)

Snow peas, french beans, broad beans with shallot, lemon juice, sesame seeds (ve, gf, seeds)

Tart: £4.40 or £8.00 with salad

Salmon, wild watercress tops, dill, capers, quiche (cereal, milk, egg)

Week beginning March 23rd - Eastcastle Street and Great Titchfield Street Menus

Spring is officially here, though still feels like winter. The only indication of season change are the cherry blossom and the appearance of asparagus in the market. However the quality isn't quite ready to justify putting it on our menu. 

At Eastcastle Street this week we are inspired by a bit of Mexican street food. It's fresh, fragrant, comforting and warming, perfect for this in-between season. Expect to find pulled beef, meat and rice balls puffed up in a puréed tomatoes, avocado, coriander, mint, oregano, mole (a chilli and chocolate dressing), corn and red onions pickled in orange juice. 

Come in and check out our Mex week, there will also be daily twitter updates to lure you in for more than coffee. 

At Great Titchfield Street we

Eastcastle Street

Breakfast

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

Paleo granola with shredded apple soaked in orange juice (gf, ve, nuts) £4.00

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

Brioche with calvados potato mash, medium baked egg, crème fraiche and chives (cereal, milk, egg) £5.00

Maple cured bacon sandwich with own made smoked ketchup, mondor cheese on gluten-free sourdough (gf, milk, egg) £4.00

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

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

Pastries by Seven Seed bakery

French butter croissant (milk) £2.00

Pain au chocolat (milk) £2.50

Almond croissant (milk, almonds) £2.80

Baked Treats

Muffins - Mango and orange (cereal, milk, egg, nut) £2.50

Savoury - Pao de Rosa (v, cereal, milk, egg) £2.50

Vanilla Slice (gf, v, milk, eggs) £3.00 

Chocolate brownies (gf, milk) £2.50

ANZAC cookies (gf, nuts ) £2.00

Banana bread (milk) £2.50

Gluten-free chocolate and lemon zest cake (v, gf, milk, egg, mustard) £3.50

Lunch

Gluten-free bagels filled with grilled aubergine, zesty coleslaw and guacamole (v, gf, egg, milk) £5.00

Sourdough baguette with ham baked in wine, burnt pineapple, feta, iceberg lettuce and green salsa (cereals,milk) £5.30

Salads £5.50/£7.00

Meatballs poached in puréed tomato and adobo chilli with mixed rice, green beans, kidney beans, rape broccoli and coriander (gf, egg)

Mole, radish, avocado, pomegranate, fresh red onion, ox-eye daisy leaf and coriander (ve, gf, nuts)

Grilled corn, ground chilli, lime, feta and three cornered garlic flowers salad (v, milk, egg)

Savoury Tart £4.40 or £8.00 with salad

Pulled beef with red onions pickled in orange juice, oregano and vinegar on a cornmeal brioche with smoked chilli mayonnaise (cereal, egg, milk)

Great Titchfield Street Menu

Breakfast
Traditional bircher muesli with rhubarb and raspberry compote (v, nuts, milk) £4.00

Granola muesli with pomegranate molasses and rhubarb and raspberry compote (v, nuts) £4.00
Fruit salad  with pineapple, mango, strawberries, grapes, passion fruit (v, gf) £3.90
Ciabatta roll with omelette, pancetta, rocket and tomato salsa £4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa £4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes £4.90
Cinnamon and Raisin Toast £2.50

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

Baked Treats

Sweet muffin: Carrots cake (cereal, milk, egg, nuts) (V) £2.50

Savoury Scone: Pesto, courgette (cereal, milk, egg, nuts)(V) £2.50

Friand: Strawberries with dark chocolate (v, gf, egg, milk, nuts) £2.50

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

Lunch

French retro baguettes £5.30

Ham, baked rhubarb, tomato, brie, cracked pepper mayo, rocket (cereal, milk, egg)

Grilled halloumi, spicy hummus, roasted carrots, red onion, spinach (cereal, milk, v)

Foccacias £5.50

Grilled chicken , satay sauce , avocado , tomato , spinach (cereal, nuts, fish)

Roasted pumpkin , wild mushroom , dijon cheese sauce , rocket. (cereal, mustard, milk, v)

Salads: £5.50/£7.00

Chicken, fresh peas, brussels sprouts, croutons, parmesan cheese, caesar dressing, gem lettuce.(cereal, milk, egg, fish)

Cherry tomato, pomegranate, red onion, avocado, feta, pomegranate molasses dressing, rocket (milk)(v, gf)

Purple sprouting broccoli, green beans, coriander, sesame seeds, tahini dressing (soy, honey, garlic)(v, gf)

Tart: £4.40 or £8.00 with salad

Grilled aubergine, fried garlic, chilli and black garlic yoghurt dressing. (cereal, milk, v)

Week beginning March 16th - Eastcastle Street & Great Titchfield Street Menus

This week marks the start and anniversary of many important events. Kaffeine officially has a new location after 5 years. One year ago this week my Grandmother died, if you’ve read any of my previous blogs you’ll know she’s the main drive behind my cooking. But it also marks the first anniversary of my double life in Paris. Which has become a newer drive behind my cooking.

In the past year you’ve seen menu items ranging from canelé, fragrant cheeses to the extensive use of calvados on Great Titchfield St menu.  These are all inspired by my wonderful weekends in France spending time with my talented boyfriend who works for Vetements. One of the hottest labels to come out of last weeks Paris fashion week thanks to the exposure of Kanye and his appearance during their runway show.

  

To mark this new anniversary we will be having a French themed menu ‘Excité’. Our breakfast brioche (Brioche made on site) will be filled with a baked egg, crème fraîche, chives and puréed potatoes mixed with Camembert cured in calvados (death by carbs).

We are now also making all our own breads including the sourdough and gluten-free range. This week’s baguette is filled with baby lobster mornay (classic fancy French cheese sauce), fresh carrot ribbons and frisee lettuce while our gluten free bagels are filled with the ingredients needed to make a ratatouille.

Lastly we’ll be serving a mini combinaison of savoury macaroons, two flavours tomato and basil. These can be eaten on their own or with a mixture of our French inspired salads.

At Great Titchfield Street, Khan has devised her own menu to with some of her own favourites, for this time of year, basing her men u on St Patricks day, including beef and Guiness Pie and whiskey marinated salmon in the main salad

Bon appétit 

Jared Bryant

Lead Chef

Kaffeine Eastcastle

@redjarcooking 

Eastcastle Street Menu

Breakfast

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

Paleo granola with shredded apple soaked in orange juice (gf, ve, nuts) £4.00
Fruit salad with pineapple, mango, strawberries, grapes and passion fruit (gf, v) £3.90
Brioche with calvados potato mash, medium baked egg, crème fraiche and chives (cereal, milk, egg) £5.00
Maple cured bacon sandwich with own made smoked ketchup, mondor cheese on gluten-free sourdough (gf, milk, egg) £4.00
Croissant with swiss eggs with spinach, ham and gruyere (cereal, milk, egg) £4.50
Croissant with smoked salmon, chopped egg, tomato and sprouts (cereal, milk, egg, mustard) £5.00

Pastries by Seven Seed bakery
French butter croissant (milk) £2.00
Pain au chocolat (milk) £2.50
Almond croissant (milk, almonds) £2.80

Baked Treats

Muffins - Red Currant and almond (cereal, milk, egg, nut) £2.50
Savoury - Pao de Rosa (v, cereal, milk, egg) £2.50
Vanilla Slice (gf, v, milk, eggs) £3.00 

Chocolate brownies (gf, milk) £2.50
ANZAC cookies (gf, nuts ) £2.00
Banana bread (milk) £2.50
Orange blossom and pistachio cake (v, gf, milk, egg, mustard) £3.50

Lunch

Gluten-free bagels filled with grilled aubergine, courgette, red peppers, onion, capers and a tomayonnaise (v, gf, egg, milk) £4.50

Sourdough baguette with baby lobster mornay, fresh carrot and frisee lettuce  (fish, milk, mustard) £5.00

Salads £5.50/£7.00

Mini croque monsieur salad with gem, red onion, diced tomato, mixed olives and toasted fennel seeds (cereal, milk, egg)

Browned radish with rhubarb dressing. (ve, gf, milk)

Purple sprouting brocoli with toasted almonds, confit garlic, freshly crushed peppercorns, lemon and parsley (ve, gf, nuts)

Savoury Tart £4.40 or £8.00 with salad

Savoury tomato and basil macaroons (v, cereal, egg, milk)

Great Titchfield Street Menu

Breakfast
Traditional bircher muesli with rhubarb and raspberry compote (v, nuts, milk) £4.00

Granola muesli with pomegranate molasses and rhubarb and raspberry compote (v, nuts) £4.00
Fruit salad  with pineapple, mango, strawberries, grapes, passion fruit (v, gf) £3.90
Ciabatta roll with omelette, pancetta, rocket and tomato salsa £4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa £4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes £4.90
Cinnamon and Raisin Toast £2.50

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

Baked Treats

Sweet muffin: Rhubarb and strawberry (cereal, milk, egg, nut) £2.50

Savoury Scone: Asparagus , dijon , gruyère (cereal, milk, egg, nut) £2.50

Friand: Raspberries and white chocolate. (v, gf, egg, milk, nuts) £2.50

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

Lunch

French retro baguettes £5.30

Ham, beetroot relish, roasted red peppers, goat's cheese, rocket (cereal, milk)

Crumbed courgette, roasted red onion,  peri peri sauce, mozzarella, spinach  (v, cereal, milk) 

Foccacias £5.50

Pancetta, black mustard mayo, grilled plums, brie, rocket. (cereal, egg, milk) 

Smoked salmon, lime and dill mayo,  cucumber, avocado, spinach (cereal,egg, fish)

Salads: £5.50/£7.00

Whiskey marinated salmon, roasted potato, alexanders stems, green beans  Irish butter sauce, sesame seeds,  watercress (gf, milk, egg, fish, seeds)

Blackberries, pear, blue cheese, spiced walnut, blackberries dressing, rocket (v, gf, milk, honey)

Roasted parsnips with three cornered garlic pesto.(v, gf, milk, nuts)

Tart: £4.40 or £8.00 with salad

Beef and Guinness cheese pie (cereal, milk)

Week beginning March 9th - Eastcastle Street is open

This week we are very proud to announce that Kaffeine - the Second Store, has finally opened over on Eastcastle Street at number 15. After taking over the lease on January 5th, it has been a long and involved process, but we think it is all worth it, it looks amazing.

Chef Jared has moved over to the new store, with his long term second in charge Kein 'Carnage' Khan taking over the kitchen at the original store at Great Titchfield Street.

Below is the menu for Great Titchfield, all created by Khan as she brings her own influences and creativity to the menu. Chef Jared has his own menu at Eastcastle Street that will still be of the same concept but has some fantastic new additions and creations.

We hope you have the opportunity to try both menus, or at least to visit the new store and say hello and check it out, it will be a pleasure to see you.

Thank you for reading and see you soon.

Peter Dore-Smith
Director
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: Blackberry and almond. (Cereal, milk, egg, nut) 2.50

Savoury Scone: Ricotta , pine nut , spinach. (Cereal, milk, egg, nut) 2.50

Friand: Raspberries and white chocolate. (egg, milk, nuts) (V,GF) 

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

Porchetta ham , garden pea and sour dough. (Cereal)

French retro baguettes 5.30

Ham , tomato chutney ,grilled apricot , bire , spinach. (Cereal,milk)

Mozzarella, red pesto, roasted courgette, avocado, rocket. (Cereal, milk, nut) (V)  

Foccacias 5.50

BBQ pork, red onion, dijon, gruyère, gherkin, rocket. (Cereal, milk, mustard)

Roasted broccoli, tomato,  cheddar cheese, sweet chill, spinach (Cereal, milk, )(V)

Salads: 5.50/7.00

Spicy beef, thai basil, mushroom, red pepper, red onion, gem lettuce, chilli dressing. (oyster, soy) (GF)

Onion bhaji, cucumber, cherry tomato, yoghurt mint dressing, rocket. (mix herb, onion, gram flour) (GF, V)

Roasted new potatoes with black mustard mayo, wild pea shoots (egg) (GF, V)

Tart: 4.40 or 8.00 with salad

Italian tomatoes with roasted vegetables and cheese sauce. (milk) (V)

Week beginning March 2nd - Just the menu this week

As you may know, we are about to open our second store at 15 Eastcastle street and so are very, very buys making sure that is all fine and good and we have lots of stories to tell, but will save them for another day in order to be able to focus on what is really important, the menu for this week.

Please enjoy because as always, we will enjoy bringing it to you.

Peter Dore-Smith
Director
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: Plum and coconut (cereal, milk, egg) (V) 2.50

Savoury Scone: Red pepper pesto and cream cheese (cereal, milk, egg) (V) 2.50

Friand: Raspberries and white chocolate. (egg, milk, nuts) (V,GF) 

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

Cauliflower curry with spiced sour dough bread. (cereal) (V)

French retro baguettes 5.30

Ham, tomato relish,  avocado, mozzarella, spinach. (cereal, milk)  

Roasted aubergine, red onion, yellow pepper, pesto, rocket. (cereal, milk, nut) (V)  

Foccacias 5.50

Grilled chicken , sweet corn mayonnaise, brie, spinach.  (cereal, milk)  

Crumbed pumpkin,  romesco sauce, goat's cheese, rocket. (cereal, milk, nut) (V)

Salads: 5.50/7.00

Duck hash brown , boiled eggs , green beans  , parsley , hollandaise sauce , watercress. (egg, milk)  

Grilled halloumi , lentil , slow roasted tomato , pomegranate , cucumber, mint yoghurt dressing. (milk) (GF, VE)

Chantenay carrots , thyme , orange ,  honey , pumpkin seeds (nut) (VG, GP)  

Tart: 4.40 or 8.00 with salad

Prawn , noodle , carrots , celery , coriander , oyster , spring roll with sweet chilli sauce. (fish, soy, cereal)(V)

Week beginning February 23rd - Kaffeine Classics

Last week was my final week as lead chef at Kaffeine GTS, after 5 and half years I sadly hung up my apron. However I've been so distracted with the arrangement for the new Kaffeine site that I haven't had time to reflect. I don't think the nostalgia will kick in for a month or 2? 

However I couldn't have picked a better week to leave on, our Chinese New Year themed menu was very popular and the demand for replenish platters of food was one of our busiest in years, so busy I forgot to eat my own lunch most days. 

Last week I also received a request from a customer asking for my Crispy Duck Hirata Bun recipe. So instead of being reflective on my time at Kaffeine GTS I shall instead share a recipe. Bear in mind there are several elements to this recipe and I recommend you read it twice. 

In the meantime you can find me cooking up a storm in Kaffeine newest venture on Eastcastle Street. For now I leave Kaffeine GTS in Lead chef Khan's creative hands.  

Hirata Buns:

800g plain flour

300g strong flour

1 tbsp dry active yeast

2 tbsp baking powder

100g sugar

1 tbsp salt

700ml water

100ml vegetable oil

20 10x10cm pieces of grease proof paper

Method:

Add all dumpling ingredients into a stand mixer with a kneading paddle attached, beat on low spead for 1 minute. Once roughly combined turn the speed up high and knead for 10 minutes, the dough should be silky and smooth when done. Cover the dough with clingfilm and leave to prove for 2 hours.

After 2 hours the dough should have tripled in size, turn the dough out on a floured surface and cut the dough into 20 even portions. Lightly knead each dough portion into small balls. 

On a lightly floured surface roll out each ball into 12cm in diameter rounds, then fold each round in half and place on a square piece of parchment paper. Repeat this process with the remaining dough balls. Leave the uncooked hirata buns to prove in a warm place for 30 minutes. 

In a hot double steamer or bamboo baskets steam the buns for 10 minutes, they should be light and fluffy when finished. Press the top of the buns with a finger, if the surface springs back then they are cooked. 

Crispy duck filling:

1 large whole duck

100g knob of fresh ginger

4 peeled cloves garlic

8 black peppercorns

1 red chilli sliced in half lengthways

3 bay leaves

4 tbsp sea salt

1.5ltr vegetable oil

Method:

Place the duck, ginger, garlic, peppercorns, chilli, bay leaves and salt in a large pot with lid. Cover the duck with hot water until just covered, place the pot with lid attached over a high heat and bring to a boil. Once the water is boiling remove the lid and cook the duck for 25 minutes. Once cooked remove the duck and discard the liquid (the liquid can be kept frozen and used as a stock for soups and stews), leave the duck too cool for 2 hours. 

Once the duck has cooled place the vegetable oil in a large pot and put over a high heat for frying. The oil will take around 20 minutes to reach a good frying temperature. To test if the oil is ready, using the back of a wooden spoon dip the handle into the oil, if rapid bubbling appears around the wooden spoon handle then the oil is ready for frying. Using a sharp knife slice the whole duck in half lengthways, then carefully place one half of the duck in the hot oil. Fry the duck for around 4 minutes until dark and crispy on the outside. Using tongs carefully remove the duck from the oil and place on a baking tray, sprinkle the duck with a little extra sea salt. Repeat this process with the remaining half of the duck. Once the duck halves have cooled enough to touch with your hands shred the flesh from the bones.

Plum Sauce:

600g plums sliced in half and stone removed

1 red onion, peeled and sliced

4 crushed clover of garlic

100g grated fresh ginger

1 diced red chilli

2 peeled and sliced green apples

150g sugar

150ml lemonade

4 tbsp oyster sauce

4 tbsp dark soy sauce

3 tbsp rice wine vinegar

1 tsp cinnamon

Method:

Place all the ingredients in to a sauce pan and place over a medium heat. Bring the contents to a simmer, then turn the heat down to low and cook for 20 minutes. Once the plum sauce is cooked remove from the heat and place sauce in a blender, blend the sauce until smooth.

Constructing Crispy Duck Dumplings

2 cucumbers

150g washed foraged ramson leafs (optional)

Using a peeler, peel the skin and flesh of the cucumber making long ribbon strips, discard the seeds. 

Carefully slice open each steamed bun, leaving one end still attached. First fill each bun with some cucumber ribbons and optional ramson, then top with crispy duck and spoon over a generous amount of plum sauce. Serve straight away. 

Goodbye for now, see you at Kaffeine Eastcastle Street ion a week.

Jared Bryant

Lead Chef

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 (Cereal, milk, egg) (V) 2.50

Savoury Scone: Tomato, mozzarella and basil (Cereal, milk, egg)(V) 2.50

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

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

Lunch
Soup 4.50

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

French retro baguettes 5.30

Salmon, aioli, capers, red onion, dill and rocket (Fish, egg, mustard) (F)

Tomato, mozzarella, roasted courgette, chimichurri and spinach (Cereal, milk, mustard) (V) 

Foccacias 5.50

Ham, mature cheddar, red onion marmalade and spinach (Cereal, milk)  

Grilled halloumi, spicy hummus, tomato and rocket (Cereal, milk) (V)

Salads: 5.50/7.00

Chicken adobo with camargue red rice and coriander (Soy, 

Roasted squash and parsnips with toasted almonds, dill and a ramson dressing (Mustard) (GF,VE) 

Brocolli with garlic, chilli, oyster sauce and roasted peanuts (Peanuts, fish) (V,GF)  

Tart: 4.40 or 8.00 with salad

Tuna and brown rice vegetable bake with red pepper rouille (Fish, mustard, egg, milk, cereal)

Week beginning February 16th - Chinese New Year Menu

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

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

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

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

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

Jared & Khan

Lead Chefs

Kaffeine 

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

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

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

Baked Treats

Sweet muffin: Pineapple and carrot (cereals, eggs, milk) (V) 2.50

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

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

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

Lunch
Soup 4.50

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

French retro baguettes 5.30

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

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

Foccacias 5.50

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

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

Salads: 5.50/7.00

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

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

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

Tart: 4.40 or 8.00 with salad

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