When Tropical Smoothie Cafe’s Japanese menu takes a trip to the Caribbean

Tropical Smoothies cafe in Australia is taking the world by storm with a Hawaiian twist, as the company’s Hawaiian menu is being dubbed the Tropical Smoothie Café.

“It’s not a restaurant in the traditional sense, but it’s a destination and an adventure for people,” says the restaurant’s owner, Javi Sanchez, who said he had wanted to open a tropical smoothie shop for more than a decade.

“We have an amazing, loyal clientele that really like tropical drinks,” Mr Sanchez said.

“But we have this thing where we do things a little different, so we decided to take it a step further.”

The Tropic Smoothie Cafes Hawaiian menu has an array of tropical drinks and dishes, with items such as coconut milk coconut milk, pineapple and mango.

“The drinks are the ones that we want to make it as tropical as possible,” Mr Santiago said.

Mr Sanchez is a former food scientist at the Australian Institute of Tropical Medicine and Health (AITMH) who said his focus on fresh ingredients and tropical flavours had led to his customers liking the tropical smoothies.

“I’ve always wanted to be a restaurant that brings the tropical lifestyle to people,” Mr Ramos said.

The Tropical Smoothy Cafe in the CBD.

(Supplied: Tropical Smoothee Cafe)He was inspired by the famous Tropic Cafe in Hawaii, which opened in 1997.

“In Hawaii, we have a lot of things to eat and a lot to drink and we are really focused on what we eat and what we drink,” Mr Soto said.

He said his passion for tropical drinks was born out of his experience as a researcher in the health and wellbeing field.

“My passion has always been about tropical drinks, so when I was working on a project that looked at the health impacts of climate change and how tropical drinks could help mitigate that, I started to research tropical drinks for the Tropic Café,” Mr Toto said.

“I realised that it was really important to make a drink that would help the environment and I thought that it could help people live healthier lives.”

The Tropical smoothie menu is inspired by Hawaii.

(Photo: Tropical smoothee cafe)He found that the Tropican Smoothie Cup had been a great way to do that.

“What I like about Hawaii is it has a lot more of the ingredients than the United States, so the Tropicans are so versatile, they can be coconut milk pineapple, mango and pineapple,” Mr Mura said.

Tropical Smoothies has also launched a range of seasonal drinks, which includes strawberry, raspberry, pineapple, raspberry apple and mango, as well as coconut tea.

Mr Soto says he was inspired to take on the tropical drinks challenge after being inspired by his father, who used to make them in his native Fiji.

“He would always make the tropical drink, but he would make it with coconut milk instead of coconut water,” Mr Rodriguez said.

“My father is really inspired by that and that’s why I’m taking this on.”

Mr Sanchez said the Tropics tropical drinks menu has been in the works for more time than he expected, and that the tropical flavour of the drinks has been “very important”.

“Our customers are all over the world,” Mr Avila said.

“They come to us to say ‘why don’t you make a tropical drink?’ or ‘why do you have such a great tropical flavour?’,” he said.

(AP: Sarah Reed)Mr Avilas family business has been based in Sydney since 1988 and is currently owned by his brother, Fernando, who has since moved to the US.

“Fernando is my business partner, he’s my uncle, he runs the business, he does everything,” Mr Anvilas said.

Despite the tropical influences, Mr Sanchez has no plans to change his tropical drinks recipe, and said he wanted to keep things local.

“You know, it’s hard to make your own drinks when you live in a city like Sydney, so it’s really important that we keep things locally,” he said, before adding that there was no point trying to do something that is too exotic.

“This is something that’s been happening in Australia for a long time, and it’s just a natural thing.”

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