Enter into a world of intrigue, with a kaleidoscope of teas and three tiers of culinary extravagance served with lashings of luxury. A visionary High Tea menu created by our Head Of Culinary Operations & Award-Winning Chef Kiran Ghate alongside Pastry Chef Angela Soegijono.
Embark on an indulgent experience where Asia meets Paris with a unique infusion of flavours.
Available every Saturday and Sunday from 12 – 4pm.
Our dedicated team are here to guide you on your voyage of discovery, it’s our special-tea. Sip, delight and savour new brews. Raise your
cups, saucers and pinky fingers to the world’s most widely consumed beverage (after water of course).
We have your favourites, and something a little more unexpected for those who are ready to delve into a whimsical world of flavour. We delight in serving teapots of exquisite flavours with six categories of tea ranging in complexity, fragrance and intrigue.
Embark on an indulgent experience, this edition of the menu is inspired by spring/summer flavours and regionally sourced ingredients – coconut, chocolate, lemongrass and mango macaroon. We delight in serving teapots of exquisite flavours with six categories of tea ranging in complexity, fragrance and intrigue.
Lychee mousse opera cake, coconut mousse entremet, passionfruit tart with earl grey ganache, streusel and salted caramel flavour and choux topped with banana bavarois and hazelnut praline. Blueberry and Callaebaut white chocolate scone spinach and feta come with a twist served with herb butter and fresh whipped cream.
For Savoury – Ora King Salmon is cured with wakame and seaweed imagination gin sourced from the Kapiti region near to Wellington topped with Osetra sturgeon caviar is a slice of luxury, Thai flavours for corn cake matched with Lot 8 Orient olive oil infused mayo, a light cucumber creme fraiche sandwich on Ploughman’s sour dough and Pulled Lumina lamb oyster shoulder roll finished with curried mayo.
Tuesday – Saturday
5pm- 10pm
Sunday – Monday
Closed
Bar open daily, 12pm til late
