We have had a busy week, both in the shop and out. Myself and Mrs Kaffeine have been busy, yes, on the 26th of january, after a 16 hour labour, our first child and daughter was born, Layla Margaret. She is of course, a joy, gorgeous, lovely and a princess and everything a father could hope for. We are truly blessed.
The Australia Day (week) menu that Jared and Erin devised went down very well and we have been very busy in the shop too with lamingtons and ANZAC biscuits flying out the door.
This week we celebrate Waitangi Day - Kaffeine's business partner is from New Zealand, as are our chefs Erin and Jared so we have a few similar items on the menu and a few more NZ specific ones too. Perhaps we will see you through the week or on Saturday for Waitangi day itself.
Breakfast
Organic Porridge with dark muscovado sugar, golden syrup, nuts, dried fruit or honey 2.20
Traditional Bircher Muesli with rhubarb and raspberry compote 2.50
Wheat free muesli with rhubarb and raspberry compote 2.50
Croissants filled with Coppa Costa ham, talleggio cheese, plum tomatoes and spinach 3.50
Ciabattini with poached egg, english bacon, rocket and tomato salsa 3.50
Seven seeded bloomer toast and own made preserves 1.50
Kaffeine's own Cinnamon and Raisin Toast 1.50
Pastries from Seven Seeded bakery
Croissants 1.60
Pain au chocolat 1.80
Almond Croissant 2.50
Baked Goods
Blueberry muffins 1.50
Cheese Scones 1.50
Sponge drops 1.50
Afgan Biscuits 1.20
ANZAC biscuits 1.20
Marshmellow short cake 1.80
Banana bread 1.80
Super moist chocolate brownies 1.80
Lunch
Soup! 3.00 or 3.50
Pumpkin soup
Spinach soup
Sea salt and rosemary foccacias 4.50
Chicken, apricot, brie and spinach
Pear, blue cheese, red onion jam and rocket
French retro baguettes 4.00
Smoked salmon, aioli, spinach, dill and capers
Bufala mozzerella, plum tomatoes, basil, rocket and aioli
Salads 4.50 6.50
Roast beetroot and blood orange salad
Coppa costa ham, rhubarb, celery, kiwi and rocket
Tarts 3.50
Lamb, mint jelly and kumara mash tart
We hope you enjoy
Peter, Catherine, Estelle, Rhea, Jared and Erin
Saturday, 30 January 2010
Friday, 22 January 2010
Menu January 25th - Australia Day January 26th
This could be a big week. Not only is it Australia day on the 26th, we also may be in TNT magazine as part of a feature of successful Australian businesses, (look for it on Monday) and Mrs Kaffeine and I are expecting the birth of our first child, also on Australia Day. Wow.
In recognition of all of this, chefs Jared and Erin have created a very Australian style menu for us to enjoy, get those cheese and vegemite muffins while you can.
Breakfast
Organic Porridge with condiments of rhubarb and raspberry compote, muscovado sugar, honey, dried fruit, chopped nuts and golden syrup 2.20
Traditional Bircher Muesli pots with rhubarb and raspberry compote 2.50
Wheat free Muesli with rhubarb and raspberry compote 2.50
Ciabattini with poached egg, English bacon, rocket and tomato salsa 3.50
Croissants with Coppa Costa ham, talleggio cheese, plum tomatoes and spinach 3.50
Baked Goods
Brandy snap muffins 1.50
Vegemite and cheese Muffins 1.50
Super moist chocolate brownies 1.80
Banana bread 1.50
Cinnamon and raisin bread 1.50
Portuguese tarts 1.50
Lamingtons 1.80
Pavlova 2.50
Chocolate chip cookies 1.20
Anzac Biscuits 1.20
Soup! 3.00 / 3.50
Chicken and sweet corn soup OR
Bacon and split pea soup
Lunch
Foccacias with sea salt and rosemary crust 4.50
Rocket, pear, blue cheese and red onion jam
Smoked salmon, dill, red onion, capers, spinach and aioli
French retro baguettes 4.00
Coppa costa ham, rocket, dijon, red onion, gruyere, and plum tomato
Bufala mozzerella, plum tomato, basil, spinach and aioli
Fancy a pie? 2.50
(Made similar to Pork Pies but about the size of our muffins, these will be served room temperature)
Beef and cheese OR
Bacon and egg
Salads 4.50 / 6.50
Gourmet Australian potato salad with leeks
Sweet Potato, spinach, corn and pumpkin seeds
We hope to see you this week, say hello to us and mention this blog if you do.
Peter, Catherine, Estelle, Rhea, Jared and Erin
In recognition of all of this, chefs Jared and Erin have created a very Australian style menu for us to enjoy, get those cheese and vegemite muffins while you can.
Breakfast
Organic Porridge with condiments of rhubarb and raspberry compote, muscovado sugar, honey, dried fruit, chopped nuts and golden syrup 2.20
Traditional Bircher Muesli pots with rhubarb and raspberry compote 2.50
Wheat free Muesli with rhubarb and raspberry compote 2.50
Ciabattini with poached egg, English bacon, rocket and tomato salsa 3.50
Croissants with Coppa Costa ham, talleggio cheese, plum tomatoes and spinach 3.50
Baked Goods
Brandy snap muffins 1.50
Vegemite and cheese Muffins 1.50
Super moist chocolate brownies 1.80
Banana bread 1.50
Cinnamon and raisin bread 1.50
Portuguese tarts 1.50
Lamingtons 1.80
Pavlova 2.50
Chocolate chip cookies 1.20
Anzac Biscuits 1.20
Soup! 3.00 / 3.50
Chicken and sweet corn soup OR
Bacon and split pea soup
Lunch
Foccacias with sea salt and rosemary crust 4.50
Rocket, pear, blue cheese and red onion jam
Smoked salmon, dill, red onion, capers, spinach and aioli
French retro baguettes 4.00
Coppa costa ham, rocket, dijon, red onion, gruyere, and plum tomato
Bufala mozzerella, plum tomato, basil, spinach and aioli
Fancy a pie? 2.50
(Made similar to Pork Pies but about the size of our muffins, these will be served room temperature)
Beef and cheese OR
Bacon and egg
Salads 4.50 / 6.50
Gourmet Australian potato salad with leeks
Sweet Potato, spinach, corn and pumpkin seeds
We hope to see you this week, say hello to us and mention this blog if you do.
Peter, Catherine, Estelle, Rhea, Jared and Erin
Tuesday, 19 January 2010
Menu 18th January
Blue Monday? The most depressing day of the year? Apparently so, but when you come into the cafe and the smell of chocolate brownies fills the air, or banana bread, or lovely square mile coffee, and you realise the sun comes up earlier every day, it's all good really.
Here is the menu for this week, including wonderful blood oranges both as a juice and a salad ingredient. In season for the next six weeks only, get them while you can.
Breakfast
Organic Porridge with dried fruit, nuts, muscovado sugar and rhubarb and raspberry compote 2.20
Croissants with Coppa costa ham, talleggio cheese, spinach and tomatoes 3.50
Ciabattini with poached egg, english bacon, rocket and tomato salsa 3.50
Bircher Muesli pots with rhubarb and raspberry compote 2.50
Wheat free muesli with poporn and rhubarb and raspberry compote 2.50
Homemade Cinnamon and raisin toast 1.50
Sourdough toast and homemade preserves 1.50
Blood Orange Juice 3.00
Baked Goods
Apple crumble muffins 1.50
Sweet potato, chilli and cheese muffins 1.50
Supermoist chocolate brownies 1.80
Portuguese tarts 1.50
Butternut or Chocolate Chip cookies 1.20
Banana Bread 1.50
Friands (wheat free muffins) with lemon cream cheese icing 1.70
Lunch
Soup! 3.00 or 3.50
Harira Chicken Soup (Mon/Tues/Weds)
Cauliflower and roquefort cheese soup (Thurs/Fri/Sat)
Sea salt, olive oil and rosemary foccacias 4.50
Coppa Costa ham, asparagus, gruyere, spinach and aioli
Smoked salmon, spinach, dill, capers, red onion and aioli
French retro baguetttes 4.00
Bufala mozzerella, plum tomatoes, basil, rocket and aioli
Honey roasted aubergine, aioli, rocket and red onion
Salads 4.50 / 6.50
White beans with mustard and sage
Castelfranco, blood oranges, coppa costa ham and artichokes
Here is the menu for this week, including wonderful blood oranges both as a juice and a salad ingredient. In season for the next six weeks only, get them while you can.
Breakfast
Organic Porridge with dried fruit, nuts, muscovado sugar and rhubarb and raspberry compote 2.20
Croissants with Coppa costa ham, talleggio cheese, spinach and tomatoes 3.50
Ciabattini with poached egg, english bacon, rocket and tomato salsa 3.50
Bircher Muesli pots with rhubarb and raspberry compote 2.50
Wheat free muesli with poporn and rhubarb and raspberry compote 2.50
Homemade Cinnamon and raisin toast 1.50
Sourdough toast and homemade preserves 1.50
Blood Orange Juice 3.00
Baked Goods
Apple crumble muffins 1.50
Sweet potato, chilli and cheese muffins 1.50
Supermoist chocolate brownies 1.80
Portuguese tarts 1.50
Butternut or Chocolate Chip cookies 1.20
Banana Bread 1.50
Friands (wheat free muffins) with lemon cream cheese icing 1.70
Lunch
Soup! 3.00 or 3.50
Harira Chicken Soup (Mon/Tues/Weds)
Cauliflower and roquefort cheese soup (Thurs/Fri/Sat)
Sea salt, olive oil and rosemary foccacias 4.50
Coppa Costa ham, asparagus, gruyere, spinach and aioli
Smoked salmon, spinach, dill, capers, red onion and aioli
French retro baguetttes 4.00
Bufala mozzerella, plum tomatoes, basil, rocket and aioli
Honey roasted aubergine, aioli, rocket and red onion
Salads 4.50 / 6.50
White beans with mustard and sage
Castelfranco, blood oranges, coppa costa ham and artichokes
Tuesday, 12 January 2010
UKBC training session - Thursday 14th
This Thursday the 14th from 7 pm to 9 pm, Kaffeine is hosting another training session for two of the competitors in this years Barista Championships. Our own Estelle Bright, who is the number 2 in the UK 2008 and 2009 latte art championships, and John Gordon, the current latte art champion, will be going through their routines.
This will be their chance to show us, and perhaps you, what they will be presenting to the judges at the London heats, then hopefully at the UK finals and then possibly at the World championships coming up in June.
Both Estelle and John need to present the following within a fifteen minute timeframe:
1. Four cappuccinos in 5 to 6 oz cups
2. Four espressos
3. Four signature drinks where they have created a non alcoholic coffee based beverage of their own choice.
The rules for this competition are incredibly detailed, with seven judges on the day watching every movement assessing the taste, the smell, the cleanliness, the attention to detail, the knowledge and the overall skill of the barista.
If you want to come along and support Estelle and John by being in the audience or even being a judge, you are more than welcome. Just let us know in advance as space is limited.
Kaffeine is very excited to be able to support these two in their quest to be the best baristas in the world and we will keep you updated on how they, and their training, is going.
We wish them all the luck in the world.
This will be their chance to show us, and perhaps you, what they will be presenting to the judges at the London heats, then hopefully at the UK finals and then possibly at the World championships coming up in June.
Both Estelle and John need to present the following within a fifteen minute timeframe:
1. Four cappuccinos in 5 to 6 oz cups
2. Four espressos
3. Four signature drinks where they have created a non alcoholic coffee based beverage of their own choice.
The rules for this competition are incredibly detailed, with seven judges on the day watching every movement assessing the taste, the smell, the cleanliness, the attention to detail, the knowledge and the overall skill of the barista.
If you want to come along and support Estelle and John by being in the audience or even being a judge, you are more than welcome. Just let us know in advance as space is limited.
Kaffeine is very excited to be able to support these two in their quest to be the best baristas in the world and we will keep you updated on how they, and their training, is going.
We wish them all the luck in the world.
Friday, 8 January 2010
Menu 11th January
What a lovely week, yes it snowed, yes it was cold and yes it was the first week back this year, but for us at Kaffeine we have had a very busy time with a lot of our regular customers in, chatting away, telling us stories about their holidays etc. It has been great, and if you are one of those people and you are reading this then thank you very much, your support is much appreciated.
In regards to the menu, we have our very popular homemade Calzone back, this week with sauteed Portobello mushrooms, cheese and herbs. Slightly heated and served with side salad these make a beautiful lunch.
We hope to see you soon.
Breakfast
Porridge with nuts, fruit, honey and muscovado sugar £2.20
Croissants with Italian roast ham, plum tomatoes, spinach and taleggio cheese £3.50
Ciabattini with poached eggs, English bacon, rocket and tomato salsa £3.50
Tradtional Bircher muesli with homemade rhubarb and raspberry compote £2.50
Wheat free muesli with popcorn, dried nuts & fruit and compote £2.50
Pastries from Seven Seed bakery
Croissants 1.60
Pain au Chocolat 1.80
Pain au Raisin 1.90
Almond Croissants 2.30
Soup! (3.00 or 3.50)
Bacon, chestnut and potato soup OR
Hungarian beef soup
Foccacias with sea salt and olive oil 4.50
Smoked salmon with spinach, red onions, aioli, capers and dill
Italian roast ham with herb ricotta and rocket
Retro french baguettes 4.00
Italian roast ham with plum tomato, red onion, rocket, aioli and dijon
Bufala mozerella with plum tomatoes, basil, spinach and aioli
Salads 4.50 or 6.50
Braised puy lentils with saute leeks and pecorino
Roast jerusalem artichokes with curry leaves
Calzone 3.50 or 5.50 with salad
Portobello mushrooms with cheese and herbs
Baked goods
Raspberry doughnut muffins 1.50
Tomato, onion and cheese muffins 1.50
Super moist chocoltae brownies 1.80
Portuguese tarts 1.50
Cinnamon and apricot bread 1.50
banana bread 1.50
Butternut or chocolate chip cookies 1.20
Lemon friands with cream cheese icing 1.70
In regards to the menu, we have our very popular homemade Calzone back, this week with sauteed Portobello mushrooms, cheese and herbs. Slightly heated and served with side salad these make a beautiful lunch.
We hope to see you soon.
Breakfast
Porridge with nuts, fruit, honey and muscovado sugar £2.20
Croissants with Italian roast ham, plum tomatoes, spinach and taleggio cheese £3.50
Ciabattini with poached eggs, English bacon, rocket and tomato salsa £3.50
Tradtional Bircher muesli with homemade rhubarb and raspberry compote £2.50
Wheat free muesli with popcorn, dried nuts & fruit and compote £2.50
Pastries from Seven Seed bakery
Croissants 1.60
Pain au Chocolat 1.80
Pain au Raisin 1.90
Almond Croissants 2.30
Soup! (3.00 or 3.50)
Bacon, chestnut and potato soup OR
Hungarian beef soup
Foccacias with sea salt and olive oil 4.50
Smoked salmon with spinach, red onions, aioli, capers and dill
Italian roast ham with herb ricotta and rocket
Retro french baguettes 4.00
Italian roast ham with plum tomato, red onion, rocket, aioli and dijon
Bufala mozerella with plum tomatoes, basil, spinach and aioli
Salads 4.50 or 6.50
Braised puy lentils with saute leeks and pecorino
Roast jerusalem artichokes with curry leaves
Calzone 3.50 or 5.50 with salad
Portobello mushrooms with cheese and herbs
Baked goods
Raspberry doughnut muffins 1.50
Tomato, onion and cheese muffins 1.50
Super moist chocoltae brownies 1.80
Portuguese tarts 1.50
Cinnamon and apricot bread 1.50
banana bread 1.50
Butternut or chocolate chip cookies 1.20
Lemon friands with cream cheese icing 1.70
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