We travelled to Brisbane for a preview of the new High Tea at Sofitel Brisbane Central, ahead of its launch on Saturday 26 September.
High Tea by Sofitel Brisbane Central pairs classic French technique with Australian produce. Behind it is Executive Chef Alexandre Goyard, who joined the Brisbane property in 2025 after time in Michelin-starred kitchens in Monaco and England. Leading a team of talented chefs, he has created a high tea that treats the tiered stand with genuine ambition.
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The savoury tier opens the show. La Ricotta aux figues is a study in softness: a cloud of Queensland ricotta mousseline layered with confit figs and a scatter of finger lime, the citrus pearls bursting bright against the sweetness of the fruit, all set on tender brioche. La Rillette de Truite is a wild trout finger with dill and smoked pearls, its richness lifted by herbal freshness and a gentle whisper of smoke. Le Parisien keeps to the classic script, pairing smoked Gypsy ham with 18-month Comté, cultured butter and a sharp cornichon on baguette. Le Poulet Basquaise wraps smoked chicken and piperade, warmed with Espelette pepper, in flaky puff pastry.
Two hot items follow. Le Pithivier is a golden dome of puff pastry that gives way to slow-braised beef bourguignon, its pinot noir sauce glossy and deep. Alongside it sits a crisp mac and cheese croquette, its shattering crumb cut through by a tangy tomato chutney.
Then comes the patisserie, and here the kitchen truly shows its hand. Le Paris Brest is airy and delicate, with hazelnut mousseline piped into choux and toasted nuts adding crunch. Le Fraisier pairs Queensland vanilla with strawberry compote and a white Valrhona croustillant for texture. L’Opéra Café layers dark chocolate ganache, espresso syrup and buttercream between fine coffee joconde, the bitterness sharpened and balanced. The showstopper is Le Baba au Rhum, a light brioche soaked in citrus syrup, crowned with vanilla chantilly and finished with an injection of aged rum that lends a warm, boozy glow.
Scones arrive last, in citrus and chocolate versions, served with chantilly, chestnut cream and fig preserve. The chestnut cream is the quiet surprise, earthy and faintly sweet, a distinctly French twist on the jam and cream routine.
Tea is treated with due seriousness. Director of Food and Beverage Ram Agrawal, a certified Tea Sommelier, guided us through a range of tea blends to smell before we made our selection. Bottomless tea, coffee and hot chocolate keep the afternoon flowing.
High Tea at Sofitel Brisbane Central runs on Saturdays and Sundays. It is priced at $85 per person, or $105 with a glass of Pommery Champagne or a tea cocktail on arrival. Children aged 4 to 11 are welcome at $45, with a selection of child-friendly teas.
With five-star execution and this level of quality, the value is hard to argue with.
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High Tea at Sofitel Brisbane Central
SANDWICHES
- La Ricotta aux figues
QLD Ricotta “mousseline” | Confit figs | Finger lime | Brioche - La Rillette de Truite
Wild trout finger | Dill | Smoked pearls - Le Parisien
Smoked Gypsy ham | 18-month Comté | AOP cultured butter | Cornichon | Baguette - Le Poulet Basquaise
Smoked chicken | Piperade | Espelette pepper | Puff pastry
HOT
- Le Pithivier
Beef Bourguignon | Pinot noir | Puff pastry - Les Macaroni au fromage
Mac and cheese croquette | Tomato chutney
PATISSERIE
- Le Fraisier
FNQ Vanilla | Strawberry compote | White Valrhona croustillant - Le Paris Brest
Hazelnut mousseline | Toasted hazelnuts | Choux pastry - L’Opéra Café
Dark chocolate ganache | Espresso syrup | Coffee biscuit “Joconde” | Buttercream - Le Baba au Rhum
Light brioche | Citrus syrup | Vanilla chantilly | Aged Rum
SCONES
- Citrus Scones & Chocolate Scones
served with Chantilly, chestnuts cream and fig preserve
High Tea Brisbane – find more experiences
in our High Tea Venue Directory
