Tania’s Teahouse Revamp: Interiors & Full Menu

THE INTERIORS

Who doesn’t love a little birthday makeover? Step into the newly revamped cafe and you will still be able to enjoy the cosy and welcoming atmosphere Tania’s Teahouse is so well known for. Founder Tania Lodi has hand-picked new, more muted pastel elements from the wall colours, to the cushions and art hung in the frames. “We’ve been pleasantly surprised as to how many males we’ve seen coming to the cafe recently. We felt it was time to update our colour palette by injecting more muted pastel tones such as rose golds and sage tones, as opposed to the bright pinks we’ve been known for. It’s important for us to stay on trend” Tania says.

Regular customers will be pleased to find out that most of the cafe's popular selfie spots have been transformed too. The front door now has a floral spurting tea pot, the frame adorned marble staircase features lots of new art and the ‘Hey There Habib-Tea’ wall has had its fourth chic remodel. For those looking for a more low-key catch up or meeting spot to fill them full of creativi-tea, the top floor also welcomes some more snug booth-style seating, similar to that downstairs.

Behind the scenes, a new kitchen area has also been created. With the family run and funded cafe having proudly survived covid by pushing gift boxes stuffed with sweet treats, there is no sign of these orders slowing down. “We are beyond grateful that we managed to get through the scary lockdown days by innovating our product offering. This has pushed us to develop this offering further and to do this our pastry chef’s have required more space. We are so excited that our new kitchen space is up and running, allowing us to offer a lot more freshly baked, in-house treats”.

Interested in what these could be? Keep reading to find out about the new and improved Tania’s Teahouse menu.

 

THE MENU

Where to even begin? The Tania’s Teahouse menu has had a full revamp courtesy of Tania, the super creative kitchen team and a new head chef.

The cafe’s opening hours are now from 8am - 6pm, meaning all day breakfasts, healthy (and some naughty) lunch items, scrumptious afternoon tea options and lots of drool-worthy desserts being on offer.

Having faced numerous health-related dietary restrictions it was important for Tania to ensure there “was something for everyone on the menu”. So guests will be catered for no matter whether they are gluten-free, vegetarian or vegan (or anything else), the cafe is also a peanut free zone.

With the kitchen upgrade comes lots of freshly baked bread, more delicious desserts, pastas made fresh daily and gluten free alternatives for all of these. Premium ingredients are key to all of the new recipes, with fruits and vegetables being sourced locally where possible - to ensure maximum freshness - and all eggs being free-range. New gourmet ingredients will be making an appearance with an emphasis on using as many organic products as possible and the introduction of items such as Scottish smoked salmon and burrata.

So what are you waiting for? Check out some of our favourite new dishes below…

BREKKIE

Eggs Ben-Addict

two poached eggs served with turkey ham in a freshly baked croissant, topped with homemade hollandaise sauce 

Hakuna Frittata

mushroom & cheese omelette with sautéed garden veggies *served from 8am-12pm

Shake That Shukah

fresh eggs gently poached in a spiced tomato sauce with roasted peppers & sujuk sausage, topped with almond flakes, seasoning and your choice of bread *served from 8am-12pm

Tania's Brekkie

fresh eggs your way on homemade brioche bread with turkey bacon, hash browns & cherry tomato sautéed in herb butter *served from 8am-12pm

SUPER BOWLS & ARE YOU BREAD-Y FOR THIS?

Dirty Keto

pick between chicken or smoked salmon, served with avo, turkey bacon, black olives, fried quail eggs, cherry tomato & blue cheese, topped with lemon vinaigrette 

Don't Kale My Vibe

a nourishing mix of red & green apples, white & red quinoa, kale and avo with oven roasted almond flakes & balsamic vinaigrette 

Burrata Cros-tea-ni

sliced heirloom tomatoes & creamy burrata cheese, dressed with basil pesto & balsamic reduction, served open-faced 

So-fish-ticated Salmon

our famous beet-cured smoked salmon, onion rings, capers & and fresh dill with cream cheese & chives spread, served open-faced

MAIN SQUEEZE

I’m In Love With Salmon Else

grilled salmon fillet with mango salsa & your choice of a side

Are You Chicken Me Out?

grilled chicken breast topped with blue cheese & mushroom sauce, a bed of garden veggies & your choice of a side (note- the picture is featuring our sautéed garden veggies) 

Bell Of The Ball

oven baked stuffed capsicum with beetroot carpaccio with mango salsa 

We Risotto Puns Too Easily

arborio risotto gently cooked in homemade vegetable stock infused with truffle oil, served with mix capsicum, baby asparagus, zucchini & vegan parmesan cheese