Sandra Tempone — Apple Espresso Café, Tully’s, 630 Moorooduc Highway, Mornington

Please tell us what’s on offer at Apple Espresso @ Tully’s. 

We focus on homemade dishes that excite our customers’ tastes. The team and I pride ourselves on making as much as we can in our kitchen from scratch using seasonal produce sourced directly from Tully’s; only using the highest quality and healthy foods available.

What can customers expect from your menu?


Freshly cooked meals made to order. Quality and generous portions. Just like a beautiful homemade meal like Nonna used to make. 

Will there be any exciting additions to your menu for spring?

New menu items are available every week on the daily specials board. I cook and prepare according to the season. Sometimes some foods are not available and you have to think what else can I create with what’s in front of me. This is what makes my cooking different every day.

What’s your go-to trend to serve up that customers are loving?

The homemade feeling with a beautiful fireplace, great coffee and happy customers from the food and service. My famous homemade apple pie and lasagne are always a top hit, along with all the other homemade cakes and pastries.

Could you tell us more about Apple Espresso Café being Italian-inspired?

We focus on the Italian traditional foods. We try to stick away from the streamline ingredients, sourcing our sliced meats and cheeses from different regions of Italy. From our traditional antipasto platter to our Italian hot chocolate, these are always a crowd favourite. 

What’s the most popular items on your menu?

My homemade apple pie, lasagne and antipasto that’s made with all our fresh imported ingredients. All our menu items are made fresh from scratch, from our chicken schnitzel using free-range chicken made in the traditional Italian way.

What is your style in the kitchen?

Everything is made from the heart, making sure everyone follows the same passion to satisfy our lovely customers. Meals are prepared fresh and served hot for our customers to enjoy. When I’m organising the specials board, I like to see what’s in season, what is available and a lot of the time it depends on what’s in front of me, and I create something on the spot from just looking at the ingredients.

What do you enjoy doing in your spare time?

Dancing, dancing and more dancing! I love to entertain at home and being surrounded by friends and family, especially Christmas and Easter occasions.

What do you love most about what you do?

The creativity. The satisfaction you get when everything is plated up. That pays off all the hard work from behind the scenes, especially because I pride myself that everything is prepared from scratch.

Do you have any advice for aspiring chefs?

Patience, to be quick, lots of love and enjoy every moment.


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