When it comes to high tea, some experiences are simply lovely. Others linger long after the last sip. If you’re craving a something a little bit special, Collins Coffee House is brewing the goods.
High Tea Society was delighted to enjoy a sneak peek of Collins Coffee House’s Culinary Tea Journey, which will be hosted for one day only on 28 March as part of the 2026 Melbourne Food and Wine Festival.
This thoughtfully curated experience elevates traditional high tea with refined tea pairings from boutique tea company Impala & Peacock, truly positioning the tea as the main event.
Hosted by Impala & Peacock Director Sarah de Witt and Collins Coffee House Owner and Pastry Chef Laura Petrazzuolo, the Culinary Tea Journey includes storytelling around each tea blend and its pairing.
Guests will enjoy four thoughtfully matched teas, including Rose Breakfast and English Breakfast with savouries, followed by Lemon Myrtle & Ginger and Peacock Chai alongside dessert.
Collins Coffee House is a boutique venue that charms instantly.
Mismatched Victorian furniture, lovingly laid tables dressed in bone china, glass bowls of jam and cream, and elegant Bormioli Rocco coupe champagne glasses (with champagne and sparkling available for an additional charge) create a sense of relaxed elegance.
Gold Cristina Re tea strainers, white-glove service and attentive staff add a quietly luxurious touch, while soaring ceilings, ornate ceiling roses, grand chandeliers, cathedral windows and dark wood panelling frame the room beautifully.
The savoury course sets a high bar. A warm pumpkin and sage tart proved an excellent opener, with toasted pumpkin seeds delivering a subtle and salty savoury crunch.
The caramelised onion and Yarra Valley feta tart was equally impressive.
High tea purists will be thrilled with the nod to traditional finger sandwich fillings, with egg mayonnaise (served in a mini roll), cucumber and cream cheese and chicken waldorf all making an appearance. The chicken Waldorf stood out in particular – generous, creamy and perfectly balanced.
But it’s the sweet treats where this menu really shines. Each of the three desserts is infused with Impala & Peacock specialty teas which, when paired with the Lemon Myrtle & Ginger and Peacock Chai teas, is a match made in heaven.
The chai mousse, perched atop a shortbread disc, was silky and comforting, reminiscent of crème caramel and sublime when paired with Peacock Chai.
The zesty lemon myrtle and ginger tart, served alongside Impala & Peacock’s Lemon Myrtle & Ginger tea, was a standout pairing – bright, aromatic and deeply satisfying.
A purple-hued Earl Grey macaron delivered a final flourish of flavour and finesse.
Last but not least, freshly baked scones were served with raspberry preserve and crème Chantilly, a perfect finish to a well-rounded menu.
The Culinary Tea Journey event is sure to tickle the tastebuds of any tea connoisseur, offering an elevated, yet casual affair in a beautiful setting.
Can’t make the event? High tea at Collins Coffee House is available seven days a week, with weekends further enhanced with the addition of a live violinist that serenades guests with a mix of classic and contemporary melodies.
Culinary Tea Journey menu
Savoury
- Caramelised onion with Yarra Valley feta tart
- Warm pumpkin and sage tart
- Free range egg mayonnaise mini roll
- Traditional cucumber and cream cheese finger sandwich
- Chicken Waldorf finger sandwich
Sweet
- Zesty lemon myrtle and ginger tart
- Chai mousse
- Earl Grey macaron
Scone
- Warm freshly baked scones served with raspberry preserve and crème Chantilly
Served with four different Impala & Peakcock teas to match the menu.
