slow-roasted harissa chicken, lentils, greens, sweet potato, crunchy veggies, seeds, chilli oil, harissa dressing, cilantro ranch

Harissa Chicken Bowl

8 oz. seared market cut wagyu steak,* crispy herb frites, green peppercorn sauce

Steak Au Poivre

Two Hands Crispy Chilli Fries

Rustic artisanal sourdough breads from our local bakery partners: sourdough, focaccia, baguette, pretzel.

Assorted Sourdough Breads

Two hands' classic Australian dessert that changes with the seasons. Served with whipped vanilla cream and topped with fresh tropical fruits of the season.

Two Hands Party Pavlova

Harissa chicken (18 oz), slow-cooked tamari mushrooms (18 oz), grilled salmon (24 oz)

Protein Sides

Artisanal deli meats, smoked salmon, marinated feta, cornichons, pretzel breads

Charcuterie Platter

Breakfast Sandwich Platter

Veggie Breakfast Taco Platter

Smoked salmon, cucumber, creme fraiche, watercress, and dill on sourdough

Smoked Salmon and Cucumber Sandwich Platter

Sandwich Platter

Seasonal leaves, baby kale, shaved cucumbers, crunchy veggies, white balsamic and olive oil dressing

Simply Green Salad

Charred broccolini, brussels sprouts, kale, soft-boiled eggs, avocado, pickled shallots, buzz chilli, and seeds

Two Hands Brassicas Salad

Banana and walnut bread, espresso mascarpone, toasted serves 10-12 people (28 bites)

Banana Bread Platter

Fruit Bowl

Frozen açaí topped with granola, pepitas, coconut, bee pollen, and seasonal fruit serves 6-8 people

Acai Bowl

Greek yoghurt over bergamot, vanilla, and maple-marinated coconut

Yoghurt Bowl

Add Craisins and a bottle of water to your grilled cheese.

Kids Grilled Cheese Meal

The classic grilled cheese is great for your kids who won't eat anything.

Grilled Cheese

Any 4” mini sub, craisins, and a bottle of water. Kids under 12 only.

Kid's Meal

Cookie & Brookie Tray

One Dozen of our delicious chocolate chip cookies.

Cookie Tray

Garden salad with mixed greens and your choice of toppings. Serves 6-8. For large orders, please call the shop.

Cap's Creation Party Tray

Fresh chopped lettuce, tomatoes, provolone cheese, salami, capacolla, prosciuttini, black olives, and red wine vinaigrette. Serves 6-8. For large orders, please call the shop.

Cap's Chopped Italian Party Tray

In a bowl, whisk together 4 tbs harissa paste, 2 tbs olive oil, 1 tbs lemon juice, minced garlic, smoked paprika, salt and pepper. Pat chicken thighs dry and rub the marinade all over and under the skin where possible. Cover and refrigerate for at least 1 hour or preferably overnight.

Marinate

Preheat oven to 300°F (150°C). Place marinated thighs on a rimmed baking sheet or in a roasting pan skin-side up. Roast for 60–75 minutes until the internal temperature reaches 165°F (74°C) and the meat is very tender. For crispier skin, increase oven to 425°F (220°C) for the last 8–10 minutes. Let rest 5 minutes before slicing or shredding.

Slow-Roast

Heat 1 tbs olive oil in a medium saucepan over medium heat. Add chopped onion and cook until softened, about 4 minutes. Add smashed garlic and cook 30 seconds more. Add rinsed lentils, stock and bay leaf. Bring to a simmer, then reduce heat to low, cover and cook 20–25 minutes until lentils are tender but not mushy. Season with 0.75 tsp salt and 0.25 tsp pepper. Remove bay leaf and keep warm.

Preheat oven to 425°F (220°C) if not already at high heat for finishing chicken. Toss cubed sweet potato with 1 tbs olive oil, cumin, smoked paprika and 0.5 tsp salt. Spread on a baking sheet in a single layer and roast 20–25 minutes, turning once, until tender and lightly caramelized. Keep warm.

While chicken and vegetables cook, prep the greens and crunchy vegetables: combine mixed salad greens, sliced cucumber, shredded carrot and red cabbage in a bowl. Dress lightly with a pinch of salt and a drizzle of olive oil if desired, or leave undressed to be dressed in bowls.

Toast pumpkin seeds and sesame seeds in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 2–3 minutes. Remove from heat and allow to cool. Chop cilantro roughly just before serving.

Warm neutral oil gently in a small pan for 1 minute (do not smoke). Remove from heat and stir in crushed red pepper flakes (or 1 tsp chilli crisp), smoked paprika and a pinch of salt. Let infuse until cool. For milder heat, use less chilli.

Whisk together 2 tbs harissa paste, 3 tbs olive oil, 1 tbs lemon juice, 1 tsp honey (or maple syrup) and 1 tbs water until smooth. Season with 0.25 tsp salt. Adjust thickness with additional water, 1 tsp at a time, until pourable.

In a small bowl combine 1/2 cup Greek yogurt, 2 tsp mayonnaise, 3 tbs chopped cilantro, 1 tsp lemon juice, minced garlic, dill, salt and pepper. Stir and thin with 1 tbs water or milk to desired consistency. Taste and adjust seasoning.

Divide braised lentils evenly among 4 bowls (about 1/4 cup cooked lentils per bowl as a base). Add a portion of roasted sweet potatoes and a generous handful of greens and crunchy veggies to each bowl.

Slice or shred slow-roasted harissa chicken and place 1–2 thighs worth of chicken per bowl (about 150–200 g cooked chicken total per serving).

Drizzle each bowl with harissa dressing (about 1 tbs) and a small spoonful of cilantro ranch (about 1–2 tbs). Finish with a light drizzle of chilli oil (about 1 tsp), sprinkle toasted pumpkin and sesame seeds, and garnish with chopped cilantro.

Serve warm. Leftovers: store components separately (chicken, lentils, sweet potato, dressings) up to 3–4 days in refrigerator.

bone-in, skin-on chicken thighs (or boneless thighs)

harissa paste

olive oil

lemon juice

garlic cloves, minced

smoked paprika

salt

black pepper

green or Puy lentils, rinsed

vegetable or chicken stock

onion, finely chopped

garlic clove, smashed

bay leaf

sweet potato, peeled and cut into 1/2-inch cubes

ground cumin

mixed salad greens (baby spinach, arugula, or mixed)

cucumber, thinly sliced or julienned

carrot, julienned or shredded

red cabbage, thinly sliced

toasted pumpkin seeds (pepitas)

toasted sesame seeds

fresh cilantro, roughly chopped

neutral oil (vegetable or grapeseed)

crushed red pepper flakes or chilli crisp

smoked paprika (optional)

pinch of salt

honey or maple syrup

water (to thin)

plain Greek yogurt

mayonnaise

fresh cilantro, chopped

garlic clove, minced

dill (fresh or dried)

water or milk (to thin)

Sprinkle salt and crushed black peppercorns evenly over both sides of the wagyu steak. Press the seasonings into the meat gently.

Season the Steak

In a skillet, heat the olive oil over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes on each side for medium-rare, or until desired doneness. Add butter to the pan, basting the steak with the melted butter for extra flavor.

Sear the Steak

Remove the steak from the skillet and let it rest on a cutting board for about 5 minutes while you prepare the sauce.

Rest the Steak

In the same skillet used for the steak, add the chopped shallot and sauté over medium heat for 1-2 minutes until translucent.

Sauté Shallots

Add the brandy, scraping the bottom of the skillet to release any browned bits. Allow it to cook for a minute until the alcohol evaporates.

Deglaze the Pan

Stir in the heavy cream and beef broth. Add the green peppercorns and bring the sauce to a simmer. Cook for about 5 minutes until it thickens slightly.

Add Cream and Broth

Season with salt and black pepper to taste. Remove from heat and set aside.

Season the Sauce

Peel the russet potatoes and cut them into thin strips (frites) about 1/4 inch thick. Rinse under cold water to remove excess starch.

Prepare the Potatoes

In a deep pot or fryer, heat vegetable oil to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.

Fry the Frites

While still hot, toss the frites with chopped rosemary, thyme, and salt to taste.

Season the Frites

Slice the rested steak and plate it alongside the crispy herb frites. Spoon the green peppercorn sauce over the steak. Enjoy your Steak Au Poivre!

Serve the Dish

Wagyu steak

Salt

Black peppercorns

Olive oil

Butter

Green peppercorns (drained)

Shallot (finely chopped)

Brandy

Heavy cream

Beef broth

Black pepper

Russet potatoes

Fresh rosemary (chopped)

Fresh thyme (chopped)

Vegetable oil (for frying)

Wash and peel the russet potatoes. Cut each potato into thin fries, about 1/4 inch thick.

Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch.

Soak the Fries

After soaking, drain the fries and pat them dry with paper towels to ensure they are completely dry before frying.

Dry the Fries

In a deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the fries in batches to the hot oil. Fry for about 5-7 minutes or until golden brown and crispy. Remove and drain on paper towels. Sprinkle with salt immediately.

Fry the Potatoes

In a small saucepan, heat the sesame oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Make the Crunch

Stir in the dried red chili flakes and sesame seeds. Cook for an additional 30 seconds to 1 minute until the seeds are lightly toasted.

Add Spices

Remove the saucepan from heat and stir in the soy sauce. Mix well and set aside to cool.

Finish the Sauce

Once the fries are fried and crispy, drizzle the sesame chilli crunch over the fries. Toss gently to coat the fries evenly.

Combine and Serve

Sprinkle the chopped chives over the top for added flavor and color. Serve immediately while hot.

Garnish

Vegetable oil

Sesame oil

Dried red chili flakes

Garlic, minced

Sesame seeds

Soy sauce

Chives, chopped

In a large bowl, combine bread flour, water, sourdough starter, and salt. Mix until a dough forms.

Mixing Ingredients

Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.

Kneading

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise for about 4 hours or until doubled in size.

First Rise

Turn the dough onto a floured surface, shape it into a round loaf, and place it on a floured proofing basket.

Shaping

Cover the shaped dough and let it rise for another 2 hours.

Second Rise

Preheat the oven to 230°C (450°F). Bake the bread for 30-35 minutes until golden brown.

Baking

In a large bowl, combine bread flour, water, olive oil, sourdough starter, salt, and herbs. Mix until a dough forms.

Place the dough in a greased bowl, cover, and let it rise for about 2 hours or until doubled.

Transfer the dough to a greased baking sheet and stretch it into a rectangle. Dimple the surface with your fingers.

Let the dough rest for another 30 minutes.

Preheat the oven to 220°C (425°F). Bake for 20-25 minutes until golden brown.

In a bowl, mix bread flour, water, sourdough starter, and salt until combined.

Knead the dough for about 10 minutes on a floured surface until smooth.

Place in a greased bowl, cover, and let rise for about 4 hours.

Divide the dough into three pieces, shape into long baguettes, and place on a floured board.

Preheat the oven to 230°C (450°F). Bake for 20-25 minutes until golden and crusty.

In a mixing bowl, combine bread flour, water, sourdough starter, and salt to form a dough.

Knead the dough on a floured surface for about 10 minutes until elastic.

Let the dough rise in a greased bowl for about 2 hours until doubled.

Divide the dough into equal pieces, roll each piece into a long rope, and shape into pretzels.

Boil water and dissolve baking soda. Dip each pretzel in the solution for 30 seconds.

Baking Soda Bath

Sprinkle with coarse sea salt and bake in a preheated oven at 220°C (425°F) for 12-15 minutes until golden.

Bread Flour

Water

Sourdough Starter

Olive Oil

Herbs (e.g., rosemary, thyme)

Baking Soda

Coarse Sea Salt

Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.

Preheat the Oven

In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.

Whip Egg Whites

Gradually add the granulated sugar, about 1 tablespoon at a time, while continuing to beat the mixture until the egg whites are glossy and stiff peaks form.

Add Sugar Gradually

Sprinkle the cornstarch over the meringue and add the vinegar and vanilla extract. Gently fold these ingredients into the mixture until just combined.

Incorporate Cornstarch and Vinegar

Spoon the meringue onto the prepared baking sheet, shaping it into a round disc with a slight well in the center for the toppings.

Shape the Pavlova

Bake in the preheated oven for 1 hour. Once baked, turn off the oven and leave the pavlova inside to cool completely.