Cafe Royce

Chocolate crunch (aka hedgehog slice)
Like so many Aussie classics, this is mix and no-bake. Busy mums, hot summers and happy kids.
Recipe from Australia: The Cookbook

Roar for four.

Leo & curried prawn and veggie pot pie.
While our chicken and leek pies walk out the door we threw something new out there. We’re purists at heart. Tandoori chicken pizza? No, thank you. But there’s something about the comfort in an old-school Aussie prawn curry that is almost flirtatious in a pie.

Glorious morning winter light.
Banana cake & almond slice.

Our corn fritters.
I often turn to the food of Asia (I know it’s a big place) to offer fuss free food options.
dairy free ✅
gluten free ✅
vegan ✅

Nasi goreng.
One of our popular lunch AND breakfast things. Packed with lots of veggies, chicken or tofu. Topped with a very sunny, sunny-side up egg.

Rainbow Cake.
None of the ROY G BIV colours of rainbow but a colourful delight nonetheless. This beautiful thing started appearing in cookbooks and magazines around the turn of the twentieth century. Similar to a marble cake but we think this is worthy of a celebration. Thanks

Our salad roll.
This one has hame from Black Forrest Smokehouse. Personally, I can’t bear supermarket ham. We hand carve ham off the bone.
A super sanger starts with the bread. Not too soft and yielding. Not so firm the ingredients fall out when taking that first bite. All the ingredients freshly cut to order. And beetroot, of course.

Golden syrup scone.
Innocent enough looking. Yet, with a hint of sweet caramel, almost slightly burnt. Made for salted butter, not jam. It doesn’t need it. You need to appreciate the flavour of this.

Passionfruit syrup cake.
Two bucks each one day, two bucks for a pack of six the next. Not exactly sure why they are in supply now. But grab them when you can to bring a golden sparkle to a winter cake. Simply replace lemon juice for passionfruit in recipe from Australia: The Cookbook.

Fried rice with prawns & chicken.
Doin’ what we love. Yes, a simple meal but all so very appealing. We do take-away dinners, you know. Different each and every night.

What’s in the cookie jar?
Our choc chip and walnut treat is a take on the classic Jewish mandelbrot (almond bread). A biscuit/cookie but similar to a biscotti. Not as sweet as the former or hard as the latter. You’d be right for thinking this a perfect accompaniment to a coffee.

Pav (but really).
Left over egg whites from hollandaise made this. Brown sugar, vanilla spiked. Classic topping.

Chinese sweet and sour meatballs.
One of our hearty (a just a bit comforting) winner, winner, winter dinners.

Vanilla slice.
From Australia The Cookbook.
We’ve done away with the contemporary passionfruit or lemony icing. Instead, we’ve given these classic Aussie baked goods a more subtle appearance. Going way way back to our primary school days when many schools didn’t have canteens. Kids were often walked to the local shop to buy their lunch.