Week beginning March 3rd - Ashlea

We wish we had found her earlier in her two years here in the UK, but hey, we are lucky to have had her here for the past six months or so. One of our fabulous staff members, Ashlea, is leaving next week to go back to Australia.

If you know our store, you may recognise Ash as being the rather tall young lady working behind the espresso machine, but also making herself very useful on the till, the floor, and at our concession at Lend Lease.

Recent twitterings have stated about the fact that it is hard to find great baristas at the moment, and yes, that can and it will be the case. There are a lot of new openings in the cafe world at the moment and not just good baristas, but good staff are in demand.

But, this is a problem across all areas of hospitality and has been forever. I imagine it is a problem in almost every industry. Recruiting, training and keeping great staff who have passion, enthusiasm, skill and commitment.

At Kaffeine we are extremely grateful for the staff that work for us who have that passion, enthusiasm and commitment, but what is even greater satisfaction for me, is the knowledge that people like Ashlea will continue to grow and be successful and be a great asset to any of her employers for the rest of her career.

If anyone in Melbourne is reading this, look out for her. I suggest you employ her as soon as possible. Good luck Ash, we will miss you.

And with that we say thank you, please enjoy our menu for this week.

Breakfast
Porridge - served w choices chopped dried fruit, muscovado sugar, golden syrup or honey 2.70
Traditional bircher muesli with rhubarb and raspberry compote 3.30
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.30
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.50
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.70
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.70
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.70
Croissant with gruyere cheese and plum tomatoes 3.90
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.30
Banana Bread 2.20


Pastries by Seven Seed bakery
French butter croissants 1.70
Pain au chocolat 2.30
Almond croissants 2.70

Baked Treats
Plum and brandy muffins 2.00
Conference Pear and Blue Cheese muffins 2.00
Passionfruit friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Afgan biscuits 1.70

Lunch

Soup 3.70 or 4.20
Celeriac and Parmesan

French retro baguettes 4.70
Roast duck with clementine mayo, red onion, spinach and grilled peppers
Aubergine, sweet chilli, goats cheese and rocket

Foccacias with sea salt and rosemary crust 4.90
Coppa cotta with figs, pecorino, honey and mustard mayo, gherkin and rocket
Plum tomato with olive tapenade, parmesan butter, spinach and capers

Salads 4.90/5.90
Squid cooked in potato flour with chilli, toasted almonds, red onion, lime & garlic mayo & baby spinach
Purple sprouting broccoli with pancetta and anchovies dressing
Honeydew, rocket, pickled ginger, toasted peppercorns and coconut & coriander dressing

Tart 4.00 or 6.90 with salad
Tomato, onion, apple and cheddar