There is a unique romanticism to the Afternoon Tea ritual that isn’t predicated on the courtship between diners but entangled between the guest and the establishment itself.
The refined afternoon tea ritual hosted in a culturally iconic hotel, is a seduction of the senses and Sydney’s heritage charmer The Hilton, has retained all its tropes whilst mastering the art of subtle reinvention.
As a destination to celebrate all things motherhood, Sydney’s Hilton, which launched in 1974, comes pre-loaded with sentimental rites of passage that swathes of ladies have communally experienced. The heritage listed, ultra noir Marble Bar, nestled in the subterranean depths of the hotel, was a mecca for music and vintage aficionados in the 80s and 90s and the old America’s Cup Bar a few floors up, held a gravitational pull for globetrotters and locals. The intoxicating memories of first dates, last drinks, proposals, Hen’s nights, anniversary dinners and date nights all swirl through these floors and walls. In tandem with many of its faithful patrons, the Hilton has traversed seasons of profound change with two significant refurbishments, the most recent in 2020 following its last refresh in 2005.
The Glass Brasserie, which was part of the 2005 reinvention, with celebrity chef Luke Mangan at its helm and also representing his flagship restaurant, became a Sydney dining institution almost instantly. Twenty one years later and now presided by head chef Natalie Murphy, the opulent buzz still provides an anticipatory thrill. Upon entry the statement piece wine wall, which enshrines over 3,500 wines still dazzles, the feature instantly centres the guest into the realm of fine dining, no matter the time of day. On this Sunday afternoon seated by the windows that are designed to engulf the sky, the arcane vista of the Queen Victoria Building, whose sandstone changes like a mood ring as the afternoon changes light, creates a landscape for indulgence.
Whimsy is in the air and a sense of occasion is engraved in every three tier delicacy tray. Beloved favourites are nestled with radical departures of flavour but not form. In savoury highlights, delicate sandwiches of focaccia behold mortadella and piparras with the pescatarian diner offered salmon replacement in perfect measure. A ruby tart entices the eye and the palate is assailed with morsels of beetroot and wasabi mayo in a sublime union. Orbs of arancini are laden with palate pleasing pumpkin, and cloud like mini crumpets absorb the chicken liver pate with haste. In addition to the assembled wonders, a trolley festooned with breads, olives, pickles and cuts of all manner of jambon cruises by our table, my companion’s eyes alight. Even for this pescatarian scribe, the assortment of meat cuts and their embellishments is a moment.
The main event of the Afternoon Tea ritual is naturally the sweets and Glass Brasserie’s Junior Sous Chef Sophia Hwang delivers a heavenly expression of classic sweets with a twist of modernity. The pot of mascarpone cream foretells a multitude of sins, freshly sculpted strawberries so tart and full of zest that seemed rendered in AI, and a vat of molten chocolate fondue that soothes the synapses. Old classics including the Lemon Meringue tart, macaroons and the fluffy scones sit comfortably with the new age delicacy of polenta baby cakes infused with the subtlety of passionfruit and the bold Hazlenut Crunch mini slices. Bubbles accompany in concordance with the elaborate tea selection that represents a travellogue of teas and entwined flavours.
The Hilton staff are fresh attentive and studied in their approach to explaining the delights and switching on a theme due to dietary requirements. It is this level of attention to detail and care for the craft, that these institutions, both the Afternoon Tea and the Hilton are synonymous for, and as the sun sets across the QVB, and Glass Brasserie changes mood again, the seduction is complete.
View this post on Instagram
Hilton Sydney Afternoon Tea Menu:
Sweet
- Classic Scones Jam, Mascarpone Cream V
- Passionfruit Polenta Baby Cake V, Gf
- Lemon Meringue V
- Hazelnut Crunchy V
- Pistachio, Raspberry And White Chocolate V
- Macaron Chef’s Selection V, Gf
- Chocolate Fondue Fresh Strawberries Vg, Gf, Df
- Blueberry Tartlet V, Gf
Savoury
- Focaccia Sandwich Mortadella, Piparras, Whole Grain Mustard Df
- Beetroot Tart Seed Crisp, Wasabi Mayo V
- Pumpkin Arancini Herb Salad V
- Chicken Liver Pâté Pear Chutney, Crumpet
- Skewer Green Olive, Baby Bell Pepper, Anchovy Df, Gf
(Gf) Gluten Free · (V) Vegetarian · (Df) Dairy Free · (Vg) Vegan
High Tea Sydney – find more experiences
in our High Tea Venue Directory
Reviews for this venue:
- 30 June 2024: High Tea at Glass Brasserie, Hilton Sydney
