Menu Two Tales Cafe

  • à la carte

à la carte

All day menu

Homemade toasted banana bread

Served with butter

Homemade fruit and nut granola

With vanilla panna cotta, sweet smooth yogurt and seasonal fresh fruits

Mushrooms ragout

Sauteed mushrooms simmered in a slow cooked french style vegetables stock, herbs, sour cream and white wine served with poached eggs, and two slice of sonoma toast

Big breakfast

Bacon, roasted tomatoes, avo, halloumi and two poached eggs on top of Sonoma sourdough


Slightly spicy baked eggs in homemade tomato, capsicum & onions sauce, served w/ toas


Homemade beef patty w/ lettuce, onion, gherkins and tomato sauce on a soft burger bun, served w/ chips

Quinoa bowl

With roasted sweet potatoes, roasted tomatoes, avocado, spinach, homemade baba ganoush, poached egg and homemade dukkah

Dukkah lamb salad

With roasted sweet potato, feta cheese & green leaves

Halloumi or chicken salad

Green leaves w/ carrot, capsicum, celery and tahini lemon dressing

Halloumi sandwich/wrap

w/ basil pesto, roasted tomatoes and green leaves

Grilled chicken sandwich/wrap

w/ avo, tomato, aioli & greens

Ham, cheese and tomato
French toast

With citrus poached pears, mascarpone cream, strawberries, homemade syrup and panna cotta


bacon, lettuce, fresh tomato and Aioli


2 slices of Sonoma sourdough w/ butter and your choice of peanut butter, jam or vegemite

Eggs on toast

Poached, fried or scrambled

Bacon and egg roll

With homemade aioli and onion jam

Avo and feta toast

On large slice of sourdough w/ chives & toasted seeds

Smoked salmon toast

With smashed avo, tomato and red onion salsa, poached egg & spinach.

Eggs benedict

Served with a choice of maple bacon or smoked salmon, fresh spinach and chipotle hollandaise sauce on Sonoma miche sourdough toast

Persian toast

Halloumi, baba ganoush and roasted tomatoes with a poached egg topped with homemade dukkah on turkish bread

Cannot be reserved on TheFork

Prices and dishes may change.

These prices do not include offers.

Cannot be reserved on TheFork
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