Wearing my new Mickey Ears from Aulani.
We were lucky to get last minute breakfast reservations for 4 at the Kona Café, and super lucky that Christian was able to join us before heading off to work in Tomorrowland.
Breakfast menu, February 2019
The Kona Café boasts the famous Tonga Toast as their signature breakfast dish.
I ordered the Tonga Toast so everyone could try it. It was delicious! $16
Tonga Toast is a deluxe French Toast…banana-stuffed, fried sourdough bread rolled in cinnamon sugar and served with a side of strawberry compote. It’s absolutely incredible and one of our favorite Disney foods.
The Breakfast Menu features pancakes, French toast, omelets, eggs, bacon and sausage.
Christian’s Macadamia Nut Pancakes topped with pineapple sauce and a side of bacon. $14
Ian’s Polynesian Egg Platter with Spam. $14
We recommend ordering a glass of the Liliko’i Juice for breakfast (orange, passion fruit, and guava juice blend). Disney fans will recognize this as the famous POG Juice.
My Liliko’i Juice. I always add ice to my juice because I like it super cold. $6.50
We ordered a pot of French pressed coffee for the table. It takes about 2 minutes of resting (pressing time) for the coffee to be ready. $9.50
Freshly Brewed Hawaiian Kona Coffee, Maragogype Press Pot (Serves 2-3)
Kona Cafe: A Taste of the Islands.
The Kona Cafe. We were seated on the left under the mask.
Our reservation was for 9:50am and we were seated st 9:55am. Food came up very fast.
The Kona Café is located at Disney’s beautiful Polynesian Village Resort where the sights and smells of the Hawaiian Islands are enough to make anyone want to stay!
Whether you are a guest at Disney’s Polynesian Resort or not, you’re welcome to dine at the Kona Café. Make a dining reservation and you’ll be allowed to park at the Polynesian for free.
If you’re staying at Grand Floridian or at the Contemporary Resort, just hop on the monorail and come over over.
In case you were wondering, “Kona” is a Hawaiian name meaning “Lady”.
Christian heading off to work at Cosmic Rays after breakfast.
Cast Member note: Disney cast members get a 20% discount at the Kona Cafe.
It’s a beautiful day. Sunny and 74 degrees.
We’ve written two books about our time working at Disney World.
Both are available on Amazon.com:
Adventures in the Animal Kingdom
Two Girls and a Mouse Tale
If you’d like to follow our daily Disney blog, here’s the link: https://collinsrace1.wordpress.com/
Have a magical day!
Two Disney Sisters
Tonga Toast should always be served with a slice of fresh pineapple!
MAKING TONGA TOAST AT HOME
For the Tonga Toast
1 Loaf white bread, unsliced
2 Bananas, sliced
4 Large eggs
1 c. Heavy cream
1 tbsp. Sugar
1 tsp. Cinnamon
1 tsp. Vanilla extract
Vegetable oil, for frying
1 c. Cinnamon sugar
Strawberries, sliced for topping
For the Strawberry Compote
1 1/2 c. Strawberries, chopped
3 tbsp. Sugar
1 tbsp. Lemon juice
1 tsp. Vanilla extract
Slice bread loaf into 3 to 4 very thick pieces. Use a knife to create a slit in one side of the toast, then stuff banana slices into the toast. Repeat with remaining bread pieces and bananas.
In a medium bowl, whisk together eggs, milk, sugar, cinnamon and vanilla. Dunk each stuffed sliced into the batter mixture, tossing to coat all sides.
Pour a 1/4” of vegetable oil into skillet and heat over medium heat. When the oil is hot, add the battered bread and cook until crispy and golden all over, about 2 minutes per side. (This can also be baked in a 9″x13″ buttered glass pan at 350 degrees for 50 minutes.)
Drain toast briefly on a wire rack. Pour cinnamon sugar into a large shallow bowl, then gently shake off excess oil from warm toast and toss in cinnamon sugar.
Garnish with fresh sliced strawberries and serve with strawberry compote and maple syrup.
Making the strawberry compote: In a small skillet over medium heat, combine strawberries, sugar, lemon juice and vanilla. Bring mixture to a simmer and cook until the strawberries begin to break down and the mixture has thickened slightly, about 5 minutes. Remove from heat and gently mash the compote with the back of a fork.