In the centre of the sandstone precinct in Sydney’s CBD, Capella Sydney is hosting Afternoon Tea in its atrium, Aperture, one of Sydney’s more whimsical High Tea venues we’ve experienced.
Built as the original Department of Education in 1912, the heritage sandstone building was meticulously restored by the Capella Group and reopened its doors in 2023 as a luxury hotel. The friendly concierge team greeted us on arrival and directed us to Aperture.
Entering the space was like walking into an enchanted garden. The soaring glass ceiling floods the space with a beautiful natural light. The walls are covered with vertical gardens, there are large potted planters dotted around the space along with two full-sized trees standing tall amongst it all. Overall it’s a large space, but with clever planting placements, sitting at our table still feels quite intimate.
It’s not until you’re seated at your table that you realise there is also an art installation suspended from the ceiling – a bespoke sculpture by Amsterdam-based Studio Drift, named “Meadow”. Dozens of flower-like pendants of different shapes and muted colours are gently blooming and contracting overhead. It gives a relaxed, surreal feeling, like they’re breathing in the light-filled air around them.
The menu is curated by executive chef Gabriele Taddeucci and head pastry chef Arthur Carre. A delicious, and beautifully presented, selection of three savoury, three sweet and of course the traditional scone. They also offer add ons of champagne (Veuve Clicquot) and a caviar course, if you’re feeling truly luxurious.
So, let’s jump into the food. The tapioca crisp stood up well to the meaty diced tuna squares, keeping a wonderful crunch and while the menu said spicy mayo, don’t be afraid, it was just a gentle hum of creamy heat. The smoked trout finger sandwich was presented beautifully with salty pops of salmon roe and rounds of cucumber poking out the top. It could have done with a touch more trout filling for our liking though. The lobster roll was excellent. Soft and pillowy bread with tender chunks of lobster coated in a delicate layer of tangy mayo and a fresh crunch from the iceberg lettuce.
We opted to be luxurious and added the caviar course. It was the right decision. Tiny warm blinis were served alongside a tin of Oscietra caviar with the usual accompaniments of creme fraiche, chives, egg (yolk and white served separately) and finely diced onion. It was such fun using the pearl spoons to scoop dollops of the salty caviar on top of the blinis. The tiny bites paired very well with a glass of champagne.
Aperture’s nod to a lamington was an interesting interpretation. Soft sponge layered with a decadent pistachio creme then dipped whole in a white chocolate shell. We’ve never had a hard coated lamington before, but if this is the way forward, keep them coming. Be careful with the peanut profiterole, bite it the wrong way and it will spurt! The peanut creme centre is so silky smooth and truly delicious, heavy on the peanut flavour without the cloying stickiness of regular peanut butter. The yuzu lemon meringue tartlet was definitely our dish of the day, we’d even go as far as to say it’s the best rendition of a meringue tart we’ve ever had. The tart shell was buttery and perfectly burnished, the curd centre had the perfect amount of tang and the meringue on top was thick, glossy and slightly torched. Pops of finger lime and a yuzu gel on top added to the overall zing. It was amazing.
The scones were made to order and served warm nestled in a napkin cocoon. They were extremely soft and fluffy, easily pulling open to slather with jam and cream. The raspberry and rosella jam was very heavy with fruit making it wonderfully thick and fruity.
Overall the Afternoon Tea at Aperture is one well worth adding to your short list. Be decadent and include the add ons, but even without it’s still one to thoroughly enjoy.
Aperture Afternoon Tea Menu:
Savoury:
- Lobster roll, crispy lettuce, yuzu mayo
- Tuna tartare, tapioca crisp, spicy mayo, sea blite
- Smoked trout finger sandwich, salmon roe, baby cucumber
Sweet:
- Pistachio, white chocolate and orange lamington
- Yuzu lemon meringue tartlet
- Peanut crunch profiterole
Scones:
- Traditional scones, raspberry and rosella jam, clotted cream
Add on course 10g Oscietra caviar with accompaniments ($65)
