Primus Hotel Sydney Introduces… High Tea!
Executive Chef Ryan Hong has transformed the classic British tradition of high tea into an experience of modern elegance.
By Benjamen Judd
Two bespoke menus – ‘The G’n’Tea’ and ‘The Wilmot’ – have been crafted to cater to a new generation of flavour aficionados.
The no-nonsense ‘G’N Tea’ menu gives the gentleman who may not be familiar with the art of tea to indulge in more familiar offerings such as oyster Kilpatrick, wagyu sliders, beef and burgundy pies and a ham and cheese toasty while still enjoying the 5 Star Primus Hotel Sydney experience.
For lovers of tradition, the ‘Wilmot High Tea’ pays due to old world tastes with lemon and white chocolate scones and precision cut curried egg and cucumber sandwiches and a popcorn mousse cake to sweeten the tooth.
Each menu is complemented with a premium selection of traditional and exotic teas, including Bombay chai, African solstice and orchid vanilla from Australian range, Tea Forte. For those wanting a more decadent accompaniment, there is a cocktail menu that has been exclusively with standout cocktail creations such as ‘Secrets’ made of Kahlua, tequila, rose water and strawberry ice cream.
To celebrate the launch of Sydney’s latest afternoon delight, there will be two special performances from the internationally award-winning Tinalley String Quartet on Sunday May 1 and Saturday May 14.
High tea will be served daily in the iconic Pitt Street Hotel lobby from 3-5pm, but for those after a more intimate setting the menu can be enjoyed in the elegance of The Wilmot.
You’ve never had High Tea like this.
All menus start from $45 with the premium option including a flute of Veuve Clicquot at $65.
MAKE A BOOKING or call 02 8027 8000
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