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)

Week beginning July 20th - Stone fruits are in season

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

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

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

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

   

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

Jared Bryant

Lead Chef

@redjarcooking 

Eastcastle Street

Khan Kein

Lead Chef

Great Titchfield Street

Great Titchfield Street Menu

Breakfast

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

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

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

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

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

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

Cinnamon and Raisin Toast 2.50

Pastries by Seven Seed bakery

French butter croissant 2.00

Pain au chocolat 2.50

Almond croissant 2.80

Baked Treats

Sweet muffin: Mixed berry (v, cereals, milk) 2.50

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

Friand:  Cherry Ripe (v, gf, milk, nut)  2.50

Super moist chocolate brownies (gf) 2.70

White chocolate blondies 2.50

Portuguese tarts 2.00

ANZAC cookies 2.00

Almond and custard slice 2.80

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

Lunch

French retro baguettes 5.30

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

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

Foccacias 5.50

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

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

Salads: 5.50/6.90

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

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

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

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

Eastcastle Street Menu

Breakfast

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

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

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

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

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

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

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

Pastries by Seven Seed bakery

French butter croissant (milk) 2.00

Pain au chocolat (milk) 2.50

Almond croissant (milk, almonds) 2.80

Baked Treats

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

Savoury – Tomato, feta and basil (v, cereal, milk) 2.50

Chocolate brownies (gf, milk) 2.70

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

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

Lunch
Flat Bread Wraps 5.00
Kaffeine Sourdough flat-bread with grilled peppers, sweet potato and courgette with aubergine puree and spinach (ve, cereal)

Baguettes 5.30

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

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

Salads 5.50/7.00

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

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

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

Savoury Tart 4.40 or 8.00 with salads

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

Weekend Menu - Eastcastle Street Only

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

Salads 5.50/7.00

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

(Fish, egg, seeds, g,)

Red cabbage, Apple, sour cream, celery, black currants , feta, roasted hazelnuts & maple cider mayo.

(Nuts, egg, gf,dairy, v)

French beans, asparagus, broad beans, chilli & lemon dressing.

(Gf,df, v, chilli, seeds)

Savoury Tart 4.40 or 8.00 with salads

Spinach cakes with carrot & lemon marmalade.

(Nuts, dairy, g, egg)

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

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

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

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

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

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

Jared Bryant

Lead Chef

@redjarcooking 

Eastcastle Street

Khan Kein

Lead Chef

Great Titchfield Street

Great Titchfield Street Menu

Breakfast

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

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

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

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

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

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

Cinnamon and Raisin Toast 2.50

Pastries by Seven Seed bakery

French butter croissant 2.00

Pain au chocolat 2.50

Almond croissant 2.80

Baked Treats

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

Savoury Scones: Ricotta, pine nut, spinach (v, cereals, milk) 2.50

Friand:  Cherry Ripe (v, gf, milk, nut)  2.50

Super moist chocolate brownies (gf) 2.70

White chocolate blondies 2.50

Portuguese tarts 2.00

ANZAC cookies 2.00

Almond and custard slice 2.80

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

Lunch

French retro baguettes 5.30

Ham, roasted aubergine, sweet chilli sauce, brie cheese, rocket. (cereals, milk)

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

Foccacias 5.50

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

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

Salads: 5.50/6.90

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

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

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

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

Eastcastle Street Menu

Breakfast

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

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

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

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

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

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

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

Pastries by Seven Seed bakery

French butter croissant (milk) 2.00

Pain au chocolat (milk) 2.50

Almond croissant (milk, almonds) 2.80

Baked Treats

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

Savoury – Cheese, tarragon and onion (v, cereal, milk) 2.50

Chocolate brownies (gf, milk) 2.70

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

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

Lunch
Flat Bread Wraps 5.00
Kaffeine Sourdough flat-bread with chopped chicken and egg with sprouts, avocado, tomato and spinach (cereal, egg, mustard)

Baguettes 5.30

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

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

Salads 5.50/7.00

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

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

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

Savoury Tart 4.40 or 8.00 with salads

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

Weekend Menu - Eastcastle Street Only

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

Salads 5.50/7.00

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

(Fish, egg, seeds, g,)

Red cabbage, Apple, sour cream, celery, black currants , feta, roasted hazelnuts & maple cider mayo.

(Nuts, egg, gf,dairy, v)

French beans, asparagus, broad beans, chilli & lemon dressing.

(Gf,df, v, chilli, seeds)

Savoury Tart 4.40 or 8.00 with salads

Spinach cakes with carrot & lemon marmalade.

(Nuts, dairy, g, egg)