In the sandstone heart of Sydney’s CBD, Capella Sydney presents Afternoon Tea in its atrium, Aperture — one of the city’s most oasis-like high-tea settings.
The 1912 former Department of Education building was lovingly restored by the Capella Group and reopened as a luxury 5-star hotel in 2023. There were warm greetings from the concierge who led us to the lift up to Aperture, where stepping inside felt like entering an enchanted garden. A soaring glass ceiling bathes the space in natural light, lush vertical gardens climb the walls, large potted planters and two full-sized trees punctuate the room, and thoughtful planting keeps the vast space feeling intimate at each table.
Above us hung “Meadow,” a bespoke installation by Amsterdam’s Studio Drift: dozens of flower-like pendants in muted tones gently bloom and contract, lending a relaxed, surreal quality to the light-filled atrium. We were told that the flowers are hung upside down so that they bloom towards the guests who are the sun.
The menu, crafted by Executive Pastry Chef Travin Dehoedt offers an elegant selection — three savoury items, three sweets and traditional or fruit scones — with optional upgrades like Veuve Clicquot champagne and a caviar course for a truly indulgent experience.
We enjoyed a delightful, well-balanced tasting of inventive savouries and desserts, each demonstrating clear technique, bold flavours and thoughtful textures.
The lobster roll had generous chunks of succulent lobster, bright yuzu mayo and crunchy leaves making for a light, refreshing bite with excellent contrast. The truffle chicken mousse was a silky, smooth liver parfait with a perfect truffle lift; tangy pickles cut through beautifully (a touch less brioche would let the mousse shine even more). The tuna tartare was the final savoury bite and it was a meaty, fresh tuna matched with a lively spice and excellent crunch from the tapioca crisp.
Moving on to the sweet selection, the raspberry and lemon myrtle bavarois was a delightful, fluffy mousse on a satisfyingly crunchy base, brightened by the tangy raspberry gel for a clean finish. The chocolate swiss roll had multi-layered chocolate richness balanced by nutty praline textures; decadent but perfectly proportioned. Then lastly, the tropical tartlet had a crisp, delicate shell holding a tangy, silky curd; vibrant mango and kaffir lime notes combine into a flawless tropical flavour.
The small and delicate scones arrived made-to-order, served warm in a napkin cocoon. Incredibly soft and airy, they pulled apart effortlessly, ready to be piled with jam and cream.
Overall, the Aperture Afternoon Tea at Capella Sydney is full of thoughtful flavour combinations, confident pastry work and pleasing contrasts of texture making this a memorable, joyful tasting.
Aperture Afternoon Tea Menu:
- Lobster roll, yuzu mayo, radicchio
- Truffle chicken mousse, toasted brioche, cornichon, pickled onion
- Tuna tartare, tapioca crisp, spicy mayo, sea blite
- Raspberry and lemon myrtle bavarois, vanilla sable, raspberry gel
- Swill roll, 70% dark chocolate creamaux, almond and hazelnut praline
- Tropical tartlet, passionfruit curd, mango, kafir lime, white chocolate
- Traditional and tea-soaked raisin scones, house made seasonal jam, clotted cream
- Includes the tea centre tea or St Ali Coffee
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Reviews for this venue:
- 31 March 2025: Afternoon Tea at Aperture Capella Sydney
