Cleaning up an old archive room can uncover treasures - just ask the staff at the Sofitel who have recently returned to high tea with a historic Wentworth Cheese Cake topping their tiered silver platters.
The recipe dates from 1966 when the Wentworth opened as Sydney’s very first five-star hotel, and it’s a corker with a light fluffy layer of sponge topped with cream cheese and garnished with berries and seasonal fruit. Sofitel’s Executive Chef Jess Ong makes a mean scone. On the sweeter side I favoured his raspberry cream macaroons and meringue-topped lemon curd tarts, that said, the texture of the macaroons wasn't quite what I have enjoyed from Adriano Zumbo Croissant D'Or and Black Star Pastry. I'm finicky about macaroons.
Enjoy your platter of sweet and savoury treats with the deluxe range of Ronnefeldt Tea (presented in a book that allows you to see the tea leaves) for $49 per person, or throw caution to the wind and have it with French Champagne for $59. I had mine with both champagne and tea (of course); I chose the Jasmine Pearls, which was a very floral, fragrant tea from China.
The comfortable surrounds of the Sofitel lounge are the location for your own little tea party, and you can take tea between 2.00pm- 5.00pm Monday to Saturday, and 2.00pm-6.00pm on Sundays. It's an easy space to stay a while, I favour the window table where you can watch the suits go by. I did note that my Mother would have laughed if she’d seen me holding a cucumber, dill and sour cream sandwich with my pinkie extended; but perhaps it’s possible that something so daggy has returned to the height of sophistication once more?
Sofitel Sydney Wentworth
61-101 Phillip Street, Sydney
Ph: (02) 9230 0700