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Cafe Taiwanese
Shop 1/230 Victoria Road, Gladesville, 2111
Delivery from 07:30
Beverage
from $4.50
from $5.20
$7.00
$6.50
from $4.00
from $6.50
from $6.70
from $5.00
$7.50
$6.20
CocaCola
$4.00
NoSugar
Lunch
Farfalle pasta in a classic Bolognese Sauce with braised ground beef, cooked in a rich tomato sauce with oregano, garlic, fresh carrot and celery and a dash of our fresh house made basil pesto.
$21.00
Farfalle pasta in a rich and creamy sauce with bacon, mushrooms, shallots and a touch of nutmeg.
Daily Fresh Bakery
This award-winning pastry is created with folded and leavened pastry made with the highest quality butter. It has a crisp flaky outside complemented by a soft, layered buttery interior filled with frangipane, dipped in syrup and double-baked.
$9.50
Classic French pastry created with folded and leavened pastry made with the highest quality butter.
$8.00
All of our laminated sweet pastry doughs are handmade using traditional French techniques.
Leavening, using the steam generated by the moisture in the butter, and the laminating process is critical to the quality of all of our pastries.
$9.00
$12.00
from $7.00
$5.30
Mother's Day Limited.
Hot Pressed Sandwich
Multigrain sandwich
$11.50
$10.50
$12.50
Main size salad
$14.00
Tea
Acacia flowers, famous for their honey, preserve the sweet and fresh scent and natural taste, and are good tea for getting in shape.
$5.00
Chrysanthemum is a popular flower tea that anyone can taste easily because it is soft and not strong
We recommend Chrysanthemum tea to tea-newbies
Cockscomb blooms red flower during the summer and The language of flower is love and passion
It has a strong color with a soft taste and aroma
Magnolia flower heralds the beginning of warm spring and the end of the cold winter
Because of its sweet scent and taste, It is one of the most popular flowers in Korea
Marigold grows well in warm temperatures from May to October
Marigold tea has a sweet scent and taste...
The combination of yellow and orange flowers is very beautiful to look at.
English breakfast, Earl grey and Jasmine tea
Coffee bean
This blend began as a result of a special customer request for a unique tasting blend for milk and alternative milk coffees that still featured the complex floral notes, high acidity and full body flavours The Wood Roaster are known for.
This resulted in our quest to create a 100% exclusive speciality arabica blend – Olivia - also named after Kim’s 1st daughter....
Olivia is a multi dimensional overload flavour of rich notes of English Toffee, Blackcurrant, Caramelised Orange and Dark Chocolate.
Olivia is our most popular premium blend, using an extraordinary mix of African and Oceanic beans,this blend showcases some of the worlds most unique coffee profiles.
$16.00
Created to bring together classic flavours with a balance of depth, sweetness and body – say hello to Choc Berry.
With the fragrance of bold cacao, raw sugar and sweet aromas in the cup comes from a perfectly blended 3 origin coffee, featuring medium to strong acidity at the front end, but a lingering dark chocolate and stone fruit flavours gives way to a berry happy ending....
A fusion of 100% Speciality arabica coffee origin with sweet bold chocolate, nuts and honey flavour of central American beans. The bright, juicy red and black berries, and stone fruits from Central African beans give this blend its distinct flavours.
This blend features 2 medium-dark roast profile along with a lightly roasted bean that encompasses the amazing choc berry flavour, minty aftertaste.
Choc Berry presents a beautiful strong milk base coffee. Bright acidic chocolate and berry aftertaste espresso make this blend a customer favourite.
Go Nuts is one of the top selling favourites in our busy cafes one cup is never enough!
A complex, multi award winning blend comprising four speciality 100% arabica beans all with a high individual cupping score of 87....
Go Nuts has sweet floral fragrance and aroma of wild Jasmine. Think flavours of dark chocolate, honeycomb, almond, orange and dark berries, medium citrus acidity with long honey, maple syrup aftertaste.
Go nuts is our signature blend especially designed for milk based coffee and is sure to please.
Calm before the storm was created during a long blackout in Sydney. Going back to basics, we only had use of a v60 and hand grinder!
What emerged was a full bodied coffee blend that packs a punch!...
A complex, multi dimensional blend, Calm before the storm is a correlation of six different central American and central African beans all with an individual cupping score of 85. These zeal together for a full body fusion of rich and smooth dark chocolate, caramel, pineapple, apricot, plus lilac and blueberry aftertones.
The four medium to dark and two light profile blend together for a rich and smooth sensory experience both as espresso and milk based latte style coffees.
As the name implies, this blend is perfect for coffee lovers who like to know they have had a real coffee experience.
Beans from the Alta Mogiana region in the state of Sao Paulo, have unique features and are known for quality, striking aroma and velvety creamy body.
These beans went through a meticulous selective harvest, followed by a 72-hours aerobic fermentation process, with special yeast strains added to it during the fermentation process. The beans were then placed on suspended beds for the drying process.
Ethiopia, is the birthplace of Coffee. This is a highly sought-after, top commercially graded coffee. Ethiopia Yirgacehffe is part of the Sidamo region in southern Ethiopia. This region has a history and traditions of coffee that is free of pesticides for more sustainable and organic farming.
This is a well balanced & multi-dimensional single origin coffee. Think a hit of berries, with a finish of chocolate.
Featuring a 90+ cupping score this coffee is grown at the high hills of Pasco region in Villa Rica under UNESCO biosphere Reserve.
It has been uniquely fermented for 150 hours, which leaves for the highest quality Peru villa Rico natural coffee that offers a unique flavour of tropical fruits and chocolate in the cup.
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