Easter Chocolate High Tea at the Pan Pacific Melbourne

Chocolate lovers are in for a treat with this specially themed Easter Chocolate Indulgence High Tea currently being served up at the Pan Pacific Melbourne.

The luxury hotel’s director of food, beverage and culinary, Deepak Mishra, has served up a delectable collection of desserts in this limited edition offering that is sure to tempt any sweet tooth.
It is, in a word, luxe.

Served on the fourth floor of the Pan Pacific Melbourne in the hotel’s exclusive Pacific Club Lounge, the space exudes quiet luxury with floor to ceiling windows offering expansive views of Melbourne’s CBD and a variety of seating options to cater for both intimate and larger groups.

Easter Chocolate High Tea at the Pan Pacific Melbourne

Soft jazz plays in the background as a glass of Veuve Clicquot champagne is poured on arrival, and a selection of 11 TWG teas and Vittoria Coffee are available to choose from.

We’re seated by a window in navy leather armchairs when the tempting smell of hot cross buns fills the air. But it’s not hot cross buns – it’s warm Easter spiced orange and chocolate chip scones, served with generous helpings of strawberry and rose petal preserve, lemon curd and clotted cream.

For those inclined, there’s also warm buttermilk and sultana scones on offer. This is quickly followed by the main event, served on a new gold three-tier stand bearing the Pan Pacific Melbourne name and branding.

Scones with jam and cream

Champagne

Savoury selection

This mouthwatering menu is both colourful and plentiful, with every item made in-house and a focus on using premium locally sourced ingredients.

In a nod to tradition, the cold savouries include many nods to standard finger sandwich fillings, but do so in an elevated fashion. There’s the Yarra Valley smoked salmon heaped on a charcoal pinwheel sandwich, featuring a dessert lime curd that delivers an unexpected, yet welcome, sweetness to the palate.

Then there’s the egg and black truffle sandwich layered like an opera cake and topped with cucumber slices.

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But the standout here is the creamy lobster roll with finger lime, served with vibrant and salty Yarra Valley salmon roe.

The warm savouries are equally delicious, with the sizeable mushroom vol au vent a personal favourite.
From here we move on to the desserts – and this is where the Easter theme really shines through.

It’s hard to pick a favourite here, but the incredibly inventive Cointreau Easter Egg – a chocolate Easter egg that cracks open to reveal a realistic egg-like core with a white chocolate custard and Cointreau centre – rates a special mention.

Easter Chocolate High Tea at the Pan Pacific Melbourne

Sweet selection

Meanwhile, a delicious shortcrust pastry tart fashioned to look like a cute pink bunny is a close second.

This special Easter-themed menu only lasts until 31 March, so hop to it! But fear not – the savoury items featured in the Easter Chocolate Indulgence High Tea are part of the Pan Pacific Melbourne’s standard high tea menu and will still be available after Easter.

Pan Pacific Melbourne Easter Chocolate Indulgence High Tea menu:

SCONES:

Warm buttermilk and sultana scones
Easter spiced orange and chocolate chip scones
Served with strawberry and rose petal preserve, lemon curd and clotted cream

COLD SAVOURIES:

Torn burrata baby peas, asparagus, bush apple gel, candied macadamia and olive
Mini lobster roll, finger lime, and Yarra Valley salmon roe
Yarra Valley smoked salmon, geladton wax dessert lime curd, avruga caviar
Egg and black truffle, aged parmesan and caviar, roasted onion and Tasmanian pepper mousse

WARM SAVOURIES:

Serrano ham croquette with truffle aioli and serrano crisp
Cauliflower and Sebago potato petite pie with whipped goat’s curd and golden raisin
Easter vol au vent with forest mushroom, caramelised onion and three cheese (V)