With high teas popping up all over Sydney, it sure makes choosing hard! If I were to categorise this one, it has been made with particular view towards those who enjoy Dilmah Tea. Whilst the two family-owned businesses have united across all levels of the hotel, the High Tea ($42/head) is particularly special because it includes teas you won’t find elsewhere.
Being breakfast, I forwent the Tattinger Reserve Brut ($62/head) option in favour of a pretty Dilmah Rose and French Vanilla. It proved a perfect match for the platter’s vivid pink macaron filled with French vanilla and rosewater mousseline (and surprise raspberry).
The commitment to tea is further demonstrated by using teas in the creation of their sweet treats, including the earl grey tea soaked raisins dotting the buttermilk scones.
The Shangri-La has done well to lure over Pastry Chef Anna Polyviou from The Bathers’ Pavilion, especially with a dessert she became famous for back there – the platter's standout tropical shot bearing passionfruit posset (pudding) with mango jelly and tropical popping pearls. Apparently they did it with a particularly well-equipped kitchen, enough to make her exclaim at the interview: “We can create fucking magic in here. I want the job!”
Word is: a dessert degustation is also in the works…
Shangri-La Lobby Lounge
176 Cumberland Street, The Rocks
Ph: (02) 9250 6000