Fashion High Tea at Pan Pacific Melbourne

High Fashion, Higher Tea: Pan Pacific Melbourne Returns its Fashion High Tea from an elevated setting this Spring Racing Season.

Perched above the Yarra River with sweeping views of Melbourne’s glittering skyline, the Pan Pacific Melbourne once again proves it knows how to do spring in style. Its much-loved Fashion High Tea has returned for the Spring Racing Carnival season, running until 30 November in the elegant Pacific Club Lounge.

A collaboration between Executive Chef Trent Whelan and his talented pastry team, the menu is a playful yet refined ode to the city’s fashion and food scenes. Think couture-inspired desserts shaped like handbags and fascinators, delicate savouries showcasing local produce, and the choice to toast the afternoon with Veuve Clicquot Champagne or premium TWG teas and Vittoria coffee.

The delightful pastry chef Ava Diventri, who has been with Pan Pacific Melbourne for over a year, graciously guided us through the exquisite, tiered stand, introducing each element of the Fashion High Tea menu.

The experience opens with a parade of savoury delights, both warm and cold. The Serrano ham croquette with truffle aioli and a crisp shard of ham is creamy, rich and indulgent. The Cauliflower and Sebago potato pie is beautifully balanced, its pastry golden and light, while whipped goat’s curd and golden raisins add a subtle sweetness.

Among the cold savouries, the torn burrata with baby peas, asparagus, bush apple gel, candied macadamia and olive was a gentle, elegant start. The pastry base was perfectly thin and crisp, allowing the creamy burrata and delicate native fruit notes to shine, with the macadamia offering a light textural accent rather than a dominant flavour.

The mini lobster roll followed, its soft, buttery brioche held generous pieces of fresh lobster, complemented by big bursts of Yarra Valley salmon roe. A little more finger lime zest would have helped the citrus sing, but it remained a decadent and delicious bite.

The gin and citrus-cured salmon was a standout in both presentation and flavour. Served on charcoal bread that provided just the right texture to carry the topping, it balanced freshness and depth beautifully. The Geraldton Wax lent a gentle floral note, while the dessert lime added a bright citrus lift. Finished with glossy pearls of Avruga caviar, it was a refined, well-composed bite that was light, modern, and distinctly Melbourne.

Finally, the Milawa chicken and Granny Smith apple pinwheel was an instant favourite. The tender chicken and crisp apple made for a flawless pairing, sweet, savoury and perfectly balanced. It was one of those combinations you wouldn’t change a thing about.

The scones arrive warm and fragrant, a comforting interlude between savoury and sweet. The classic buttermilk scone is perfection, while the orange blossom, ruby chocolate and lavender scone introduces a gentle twist — the ruby chocolate lends a subtle berry tartness, though the lavender is more of a suggestion than statement. Served with strawberry and rose petal preserve, lemon curd, and clotted cream, this is a course to linger over.

For the patisserie selection, Executive Chef Trent Whelan and his talented pastry team take their inspiration straight from the runway. Each sweet is a miniature masterpiece.

The Floral Lace Macaron resembled a delicate pink fascinator, its honeycomb lace design curling elegantly across the shell. Inside, a layer of strawberry mascarpone offered creamy sweetness, beautifully balanced by a rose champagne gello that cut through with just the right touch of acidity – refined, romantic, and perfectly on theme.

The Soirée Stunner was a showpiece in every sense, a biscuit silhouette of a race-day lady adorned with a gown of salted hazelnut chocolate foam glistening in deep red and finished with a dusting of 24-carat gold. Rich in hazelnut flavour and silky in texture, it was both theatrical and indulgent, a true homage to the glamour of Flemington.

The Celestial Carry is presented as a bronzed, blush-toned handbag rendered in chocolate. Beneath its glittering surface lay layers of dulce and ginger crèmeux atop a burnt chocolate biscuit, delivering warmth, spice, and a velvety finish. A clear highlight and conversation piece of the tier.

Finally, the Golden Elixir glowed like a miniature vessel of sunshine, its passionfruit cream, blood orange, and lemon myrtle gel combining in a perfectly citrusy harmony. The flecks of gold leaf added a touch of opulence, closing the tier on a bright note.

Pan Pacific partners with Singapore’s TWG Tea, renowned for its luxury blends. The French Earl Grey is aromatic with citrus and blue cornflowers, while the Silver Moon – a green tea with berry and vanilla notes, is elegant and soft. Those seeking a more traditional finish will enjoy the Black Chai, Moroccan Mint, or Chamomile, while Vittoria Coffee is also available.

The Fashion High Tea is available every Saturday and Sunday, 12 – 4pm, until 30 November 2025. Packages start at $79 per adult, or $99 with a glass of Veuve Clicquot. Children’s high tea is $49.

Adding to the festive spirit, Pan Pacific Melbourne will host complimentary canapés and French sparkling in the hotel lobby on major race days; Derby Day, Melbourne Cup, Oaks and Stakes, making it the perfect prelude to Flemington’s festivities.

With its creative flair, polished service and sweeping city views, Pan Pacific Melbourne’s Fashion High Tea  is where fashion and flavour come together in effortless elegance.

Pacific Melbourne High Tea Menu:

DEVONSHIRE

• Warm buttermilk scone
• Orange blossom, white chocolate and lavender scone
• Served with strawberry and rose petal preserve, lemon curd and clotted cream
• (Gluten-free scones are available if requested upon booking)

COLD SAVOURY

• Torn burrata baby peas, asparagus, bush apple gel, candied macadamia and olive
• Mini lobster roll, finger lime and Yarra Valley salmon roe
• Gin and citrus cured salmon, Geraldton Wax, dessert lime and Avruga caviar
• Milawa chicken and Granny Smith apple pin wheel with compressed apple

WARM SAVOURY

• Serrano ham croquette with truffle aioli and serrano crisp
• Cauliflower and Sebago potato petite pie with whipped goat’s curd and golden raisin

PATISSERIE

• Floral Lace Macaroons – Strawberry mascarpone macaroon with rose champagne gello
• Soirée Stunner – Salted hazelnut chocolate foam with bronze crackle and 24 carat gold dust
• Celestial Carry – Dulce and ginger crèmeux with burnt chocolate biscuit
• Golden Elixir – Passionfruit cream with blood orange, lemon myrtle gel and golden croustillant cluster

Singaporean TWG Tea And Australian Vittoria Coffee

 

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