What a difference the sun makes. Waking up at 4:30 am to get into the kitchen for 6 am is no longer a struggle, waking out to get the bus is a pleasant experience, not a nightmare. Produce is fresher and will only get better as the season progresses, going home in daylight and still having time to enjoy it is a joy.
You feel like you can get so much more done! It is no longer a struggle to put in 8 hours, but is much easier to put in 14 or more.
Of course you know all this already, but I thought I would remind you. Try getting up really early and going for a long walk before everyone else gets going. The sunrise as it hits the building and the peace of no traffic or people is truly wonderful. London is a beautiful city, especially when it is quiet.
Then come in for breakfast, read the paper, have a fruit salad or freshly baked muffin and a coffee. The day is sorted. No better way to start.
Breakfast:
Porridge with condiments of muscovado, nuts and dried fruit, rhubarb and raspberry compote 2.80
Traditional Bircher Muesli with compote 2.80
Wheat free muesli with popped corn, dried fruit and nuts with compote 2.80
Ciabattini with creamed spinach, poached egg and shaved parmesan 3.80
Ciabattini with ailoi, English bacon, omelette and tomato salsa 3.80
Croissants with gruyere cheese and plum tomatoes 3.00
Croissanst with coppa cotta ham, spinach, tomatoes and talleggio cheese 3.80
Fruit salad 2.80
Seven seed bloomer toast 1.50
Cinnamon and Raisin toast 1.50
Pastries
French butter croissants 1.60
Pain au chocolat 1.80
Almond croissanst 2.50
Own baked treats
Triple chocolate muffins 1.70
Kumara and chive savoury muffins 1.70
Super moist chocolate brownies 2.00
White chocolate blondies 2.00
Portuguese tarts 1.70
Carrot cake friands 1.80
French retro Baguettes 4.00
Bacon, avocado, tomato, rocket and aioli OR
Roast aubergine with caramelised onion with apple, spinach and mayonnaise
Sea salt crusted foccacia 4.50
Bufala mozzerellla with plum tomatoes, basil, rocket and aioli OR
Italian roast ham with herbed ricotta and spinach
Salads 4.50 OR 6.50
Quinoa with roasted cashews, olives and orange segments OR
Cucumber strips (spaghetti) with steamed broccoli, roast tomatoes, pesto and rocket
Quiche 4.00 OR 5.50 with salad
Caramelised red onion with blue cheese
Enjoy the sunshine!
Peter, Catherine, Emma, Ruth, Krysty, Jessica, Piotr and Rachel
Friday, 21 May 2010
Tuesday, 18 May 2010
Menu - 17th May
Exciting times ahead for espresso coffee and coffee in general in London. Penny University opens up this week and the buzz is starting in relation to the World Barista Championships in June.
Penny's (as I will now call it) is a project by Square Mile coffee which will focus on all things coffee, except espresso. I cannot say too much at the moment, but with an opening this Saturday , the Sqaure Mile posse have been very very busy indeed.
The great thing about this is that it will bring more media and consumer awareness of independant and quality coffee offerings in London, and hopefully, as mentioned in last weeks blog, truly bring London to being the worlds leading coffee city.
WBC 2010 will also help do this. I found out last night that David Schomer, as well as of course over 50 barista champions will be coming to town for the last week of June
Excited??? Oh yes we are.....
Breakfast
Organic porridge with condiments of muscovado sugar, rhubarb and raspberry compote, dried nuts and fruit 2.80
Traditional Bircher Muesli pots with compote 2.80
Wheat free muesli with popped corn and compote 2.80
Fruit salad pots (or frozen glasses) 2.80
Ciabattini with omellete, english bacon, rocket and tomato salsa 3.80
Ciabattini with creamed spinach, poached egg and shaved parmesan 3.80
Croissants with plum tomatoes and gruyere cheese 3.00
Croissants with spinach, coppa cottta ham, talleggio cheese and plum tomatoes 3.80
Seven seed bakery bloomer toast with homemade preserves 1.50
Cinnamon and Raisin toast 1.50
Pastries from Seven Seed Bakery
French butter croissants 1.60
Valhrona Pain au Chocolat 1.80
Almond Croissants 2.50
Baked in house
Plum and coconut muffins 1.70
Spinach and feta muffins 1.70
Passionfruit friands 1.80
Super moist chocolate brownies 2.00
White Chocolate Blondies 2.00
Portuguese Tarts 1.70
ANZAC cookies 1.40
Lamingtons 2.50
Lunch
Sea salt crust foccacia 4.50
Smoked salmon with horseradish cxream cheese, chives, cucumber and spinach OR
Lima bean paste with roast tomatoes, rocket and parmesan
French retro baguettes 4.00
Bufala mozzerella with plum tomoatoes, pesto and spinach OR
Coppa cotta Italian ham with apple butter, gruyere and rocket
Salads 4.50 or 6.50
Quinoa with ornage segments, cashews, roasted olives and rocket OR
Charlotte potatoes with cornichon & capers marinade and a citrus and whole grain mustard dressing
Tart 4.00 or 5.50 with salad
Slow roasted tomatoes with goats cheese and bacon
Penny's (as I will now call it) is a project by Square Mile coffee which will focus on all things coffee, except espresso. I cannot say too much at the moment, but with an opening this Saturday , the Sqaure Mile posse have been very very busy indeed.
The great thing about this is that it will bring more media and consumer awareness of independant and quality coffee offerings in London, and hopefully, as mentioned in last weeks blog, truly bring London to being the worlds leading coffee city.
WBC 2010 will also help do this. I found out last night that David Schomer, as well as of course over 50 barista champions will be coming to town for the last week of June
Excited??? Oh yes we are.....
Breakfast
Organic porridge with condiments of muscovado sugar, rhubarb and raspberry compote, dried nuts and fruit 2.80
Traditional Bircher Muesli pots with compote 2.80
Wheat free muesli with popped corn and compote 2.80
Fruit salad pots (or frozen glasses) 2.80
Ciabattini with omellete, english bacon, rocket and tomato salsa 3.80
Ciabattini with creamed spinach, poached egg and shaved parmesan 3.80
Croissants with plum tomatoes and gruyere cheese 3.00
Croissants with spinach, coppa cottta ham, talleggio cheese and plum tomatoes 3.80
Seven seed bakery bloomer toast with homemade preserves 1.50
Cinnamon and Raisin toast 1.50
Pastries from Seven Seed Bakery
French butter croissants 1.60
Valhrona Pain au Chocolat 1.80
Almond Croissants 2.50
Baked in house
Plum and coconut muffins 1.70
Spinach and feta muffins 1.70
Passionfruit friands 1.80
Super moist chocolate brownies 2.00
White Chocolate Blondies 2.00
Portuguese Tarts 1.70
ANZAC cookies 1.40
Lamingtons 2.50
Lunch
Sea salt crust foccacia 4.50
Smoked salmon with horseradish cxream cheese, chives, cucumber and spinach OR
Lima bean paste with roast tomatoes, rocket and parmesan
French retro baguettes 4.00
Bufala mozzerella with plum tomoatoes, pesto and spinach OR
Coppa cotta Italian ham with apple butter, gruyere and rocket
Salads 4.50 or 6.50
Quinoa with ornage segments, cashews, roasted olives and rocket OR
Charlotte potatoes with cornichon & capers marinade and a citrus and whole grain mustard dressing
Tart 4.00 or 5.50 with salad
Slow roasted tomatoes with goats cheese and bacon
Saturday, 8 May 2010
Menu May 10th - Financial Times Article
Today we are very happy because the Financial Times has written a wonderful piece about coffee in London and in particular, Kaffeine. This is a proud moment for us all, as we have worked very hard to create a special place in London for coffee and food, and to have such a reputable newspaper acknowledge this is high praise indeed. We are very grateful.
It is also great to see the mainstream media putting out a positive review about a growing and exciting industry. Having the media back independents in this way is also much appreciated. This is how the industry grew so well in Australia, and if it helps create more independent cafes in opening because this media attention and also a greater consumer demand for better quality espresso drinks, then London really will become the coffee capital of the world once again. We can only keep working at it.
Menu this week:
Organic porridge with condiments of muscovado sugar, compote, dried nuts and fruit 2.50
Bircher muesli with rhubarb and raspberry compote 2.80
Wheat free muesli with dried nuts, fruit and popped corn with compote 2.80
Ciabattini with poached egg, creamed spinach and parmesan 3.80
Ciabattini with omelette, bacon and tomato salsa 3.80
Croissants with talleggio cheese, plum tomatoes, spinach and Italian ham 3.80
Croissants with plum tomato and gruyere cheese 3.00
Cinnamon and raisin toast 1.50
Seven seed bloomer toast with homemade preserves 1.50
Pastries
Croissants 1.60
Pain au chocolat 1.80
Almond croissants 2.50
Baked treats
Super moist chcolate brownies 2.00
White chocolate blondies 2.00
Portuguese tarts 1.70
Strawberry, raspberry and white chocolate muffins 1.70
Tomato, herb and cheese muffins 1.70
ANZAC or chcolate chip cookies 1.40
Passionfruit friands 1.80
Chocolate or raspberry lamingtons 2.50
Lunch
French retro baguettes 4.00
Coppa cotta ham with gruyere cheese, rocket, apple butter and tomato OR
Tuna with egg mayonnaise with parsley, onion and spinach
Foccacias with sea salt and rosemary crust 4.50
Smoked slamon with cream cheese, cucumber, spinach and dill OR
Roast aubergine with goats cheese, roast tomato and rocket
Salads 4.50 /6.50
Cucumber strips with roast tomatoes, pesto and rocket OR
Borlotti beans with broccoli and shaved pecorino
Tart 4.00 OR 5.50 with salad
Parsnip puree with asparagus spears
This is the last week we have Rhea with us, so we are very, very sad. Rhea has been with us since the start and has provided us with many a good laugh and a very high standard of operation. She will be sorely missed.
Peter, Catherine, Rhea, Emma, Krysty, Ruth, Piotr and Rachel
It is also great to see the mainstream media putting out a positive review about a growing and exciting industry. Having the media back independents in this way is also much appreciated. This is how the industry grew so well in Australia, and if it helps create more independent cafes in opening because this media attention and also a greater consumer demand for better quality espresso drinks, then London really will become the coffee capital of the world once again. We can only keep working at it.
Menu this week:
Organic porridge with condiments of muscovado sugar, compote, dried nuts and fruit 2.50
Bircher muesli with rhubarb and raspberry compote 2.80
Wheat free muesli with dried nuts, fruit and popped corn with compote 2.80
Ciabattini with poached egg, creamed spinach and parmesan 3.80
Ciabattini with omelette, bacon and tomato salsa 3.80
Croissants with talleggio cheese, plum tomatoes, spinach and Italian ham 3.80
Croissants with plum tomato and gruyere cheese 3.00
Cinnamon and raisin toast 1.50
Seven seed bloomer toast with homemade preserves 1.50
Pastries
Croissants 1.60
Pain au chocolat 1.80
Almond croissants 2.50
Baked treats
Super moist chcolate brownies 2.00
White chocolate blondies 2.00
Portuguese tarts 1.70
Strawberry, raspberry and white chocolate muffins 1.70
Tomato, herb and cheese muffins 1.70
ANZAC or chcolate chip cookies 1.40
Passionfruit friands 1.80
Chocolate or raspberry lamingtons 2.50
Lunch
French retro baguettes 4.00
Coppa cotta ham with gruyere cheese, rocket, apple butter and tomato OR
Tuna with egg mayonnaise with parsley, onion and spinach
Foccacias with sea salt and rosemary crust 4.50
Smoked slamon with cream cheese, cucumber, spinach and dill OR
Roast aubergine with goats cheese, roast tomato and rocket
Salads 4.50 /6.50
Cucumber strips with roast tomatoes, pesto and rocket OR
Borlotti beans with broccoli and shaved pecorino
Tart 4.00 OR 5.50 with salad
Parsnip puree with asparagus spears
This is the last week we have Rhea with us, so we are very, very sad. Rhea has been with us since the start and has provided us with many a good laugh and a very high standard of operation. She will be sorely missed.
Peter, Catherine, Rhea, Emma, Krysty, Ruth, Piotr and Rachel
Tuesday, 4 May 2010
Menu - May 3rd
Hello all, we had a busy busy week last week, so please allow me some grace for not getting the menu up as early as I should have.
I have a lot of news to tell, but will put that in a seperate blog write up.
Here we are with this weeks menu.
Breakfast
Organic Porridge with condiments of muscovado sugar, rhubarb and raspberry compote, dried nuts and fruit, golden syrup or honey 2.50
Fruit Salad with pineapples, mango, strawberries, grapes, passionfruit, kiwi fruit 2.80
Traditional Bircher muesli with own made compote 2.80
Wheat free muesli with popped corn and compote 2.80
Ciabattini with poached egg, creamed spinach and parmesan cheese 3.80
Ciabattini with omelette, English bacon, rocket and tomato salsa 3.80
Seven seed bloomer toast with own made preserves 1.50
Cinnamon and raisin toast 1.50
Pastries
French butter croissants 1.60
Pain au chocolat 1.80
Almond croissants 2.50
Baked Goods
Plum and coconut sweet muffins 1.70
Tomato, spinach and cheese savoury muffins 1.70
Friands (wheat free muffins) with passionfruit 1.80
Super moist chocolate brownies 2.00
White chocolate blondies 2.00
Portuguese tarts 1.70
Banana Bread 2.00
Lamingtons 2.50
ANZAC or choclate chip cookies 1.40
Lunch
Foccacia with sea salt and rosemary crust 4.50
Smoked salmon with avocado, lemon butter and rocket OR
Grilled halloumi cheese with onion jam and spinach
French retro baguettes 4.00
Coppa Cotta ham with gruyere cheese, apple butter and rocket OR
Pumpkin stuffing with red onion, aioli and spinach
Tart 4.00 or 5.50 with salad
Parsnip puree with English asparagus
Salads 4.50 or 6.50
Camargue French red rice with chantenay carrots, kumra and rocket OR
Broccoli with borlotti beans, Italian roast ham and pecorino cheese
Please say hello when you come in. Thank you for your support.
Peter, Catherine, Emma, Rhea, Ruth, Piotr, Erin and Rachel
I have a lot of news to tell, but will put that in a seperate blog write up.
Here we are with this weeks menu.
Breakfast
Organic Porridge with condiments of muscovado sugar, rhubarb and raspberry compote, dried nuts and fruit, golden syrup or honey 2.50
Fruit Salad with pineapples, mango, strawberries, grapes, passionfruit, kiwi fruit 2.80
Traditional Bircher muesli with own made compote 2.80
Wheat free muesli with popped corn and compote 2.80
Ciabattini with poached egg, creamed spinach and parmesan cheese 3.80
Ciabattini with omelette, English bacon, rocket and tomato salsa 3.80
Seven seed bloomer toast with own made preserves 1.50
Cinnamon and raisin toast 1.50
Pastries
French butter croissants 1.60
Pain au chocolat 1.80
Almond croissants 2.50
Baked Goods
Plum and coconut sweet muffins 1.70
Tomato, spinach and cheese savoury muffins 1.70
Friands (wheat free muffins) with passionfruit 1.80
Super moist chocolate brownies 2.00
White chocolate blondies 2.00
Portuguese tarts 1.70
Banana Bread 2.00
Lamingtons 2.50
ANZAC or choclate chip cookies 1.40
Lunch
Foccacia with sea salt and rosemary crust 4.50
Smoked salmon with avocado, lemon butter and rocket OR
Grilled halloumi cheese with onion jam and spinach
French retro baguettes 4.00
Coppa Cotta ham with gruyere cheese, apple butter and rocket OR
Pumpkin stuffing with red onion, aioli and spinach
Tart 4.00 or 5.50 with salad
Parsnip puree with English asparagus
Salads 4.50 or 6.50
Camargue French red rice with chantenay carrots, kumra and rocket OR
Broccoli with borlotti beans, Italian roast ham and pecorino cheese
Please say hello when you come in. Thank you for your support.
Peter, Catherine, Emma, Rhea, Ruth, Piotr, Erin and Rachel
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