High Tea at the Duxton Hotel Perth

It was a pleasure from start to finish when I returned to Duxton Perth’s Firewater Grille for their winter high tea.

I never tire of the walk to my table. Everything from the grandiose hotel foyer, complete with exquisite chandelier, to the dulcet tones from the harpist playing in the corner of the Firewater Grille personifies elegance and decadence.

Once seated, I was offered a glass of sparkling wine to sip on whilst I perused the menu. Executive Pastry Chef Marlon Calara has put together a scrumptious five savouries and five desserts menu brimming with WA ingredients.

High Tea at the Duxton Perth, supplied photo

It wasn’t long before the three-tiered tower of treats arrived at the table, plus a warm mushroom tart, which included locally sourced truffle, yum! It was then time to start my journey up the tower, starting with the charcoal brioche bun with wagyu beef and chives, which boasted a delicious, rich hearty aftertaste. The WA lobster roll with fruit chutney and trout caviar tasted every inch as lavish as it sounded, whilst the smoked chicken creamy turkey mousse on brioche bread was another hit. I concluded the savouries with the refreshingly light winter vegetables sandwich.

Harpist

Executive Pastry Chef Marlon Calara

Duxton Hotel team

The hits kept coming with the desserts. The scones have always been a firm favourite of mine at the Firewater Grille, so I promptly ordered the popular Silk Estates white tea with blueberry and lemon to accompany them. The aroma of that tea was intoxicating; it was almost too good to drink. This self-confessed ‘sconnesseur’ was once again blown away by their raisin and traditional scones with clotted cream and house-made berry compote. They’re seriously some of the best in Perth.

Savoury selection, supplied photo

Smoked Chicken Creamy Turkey Mousse

Winter Vegetables Sandwich

WA Lobster Roll

WA Stone Axe Wagyu Tenderloin

Warm Exotic Mushroom Tart

Pressing on with the desserts, next up was the Japanese cotton cheesecake. The yuzu ganache added to the richness of your traditional cheesecake flavour, yet the dessert itself possessed a light consistency, as did the pretty as a picture vanilla pineapple frangipane. The good looks continued with the orange quandong gateaux. The orange ganache combined so well with the crunchy croquantine base. I concluded my high tea with quite simply a chocolate lovers paradise, the wattle seed sacher torte, aka chocolate sponge and apricot jam with chocolate apricot ganache. There are not enough superlatives to describe just how good this was. Hands down, dish of the day.

Orange Quandong Gateaux

Wattle seed sacher torte

Boutique Japanese Cotton Cheesecake

Sweet selection

Sweet selection

The Duxton Perth’s Winter High Tea is right up there with the best. I loved everything about this: the amazing menu (including the gluten-free option), location, harpist and white-glove service, and special shout-out to Fidelia for looking after us so well.

Priced at a very reasonable $85 per person, this is only available on Sundays, 1-4pm, and includes their current Sunday High Tea special offer of free-flowing sparkling wine for the duration of your high tea. For a little extra, there are also two cocktails on offer: G & Tea and Chambord Cosmopolitan and the aptly titled mocktail, Strawberry Nojito, so don’t forget to book and include any dietary requirements.

Traditional and raisin scones with clotted cream and berry compote

Traditional and raisin scones with clotted cream and berry compote, supplied photo

Whether you’re celebrating a special occasion or just because, the Duxton Perth’s latest high tea offering is a wonderful way to while away a Sunday afternoon.

Firewater Grille High Tea Menu

Warm

• Warm Exotic Mushroom Tart (V) – Exotic Mushrooms, Crispy Leek, Truffles, Porcini Perfume

Savoury

• WA Stone Axe Wagyu Tenderloin – Charcoal Brioche Bun, Formula Sauce, Chives, Dry Aged Egg Yolk
• Winter Vegetables Sandwich (V) – Tomato And Milk Bread, Cucumber, Beetroot Gel, Furikake Aioli
• Smoked Chicken Creamy Turkey Mousse – Sous Vide Smoked Chicken, Turkey Mousse, Dry Olives Dust
• WA Lobster Roll – Brioche Bread, WA Rock Lobster, Fruit Chutney, Trout Caviar

Dessert

• Wattle Seed Sacher Torte (Gf/V) – flourless Wattle Seed Chocolate Sponge, Aromatic Apricot Jam, Chocolate Apricot Ganache
• Boutique Japanese Cotton Cheesecake (V) – Japanese Cotton Cheesecake, Black Sesame Praline, Yuzu Ganache
• Vanilla Pineapple Frangipane (V) – Pineapple Frangipane, Compressed Pineapple And Candied Rosella Flower, Rich Vanilla Crémeux
• Orange Quandong Gateaux (V) – Orange Ganache Chantilly, Quandong Compote, Croquantine Crunch

Scones

• Traditional And Raisin Scones – Clotted Cream and Berry Compote

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in our High Tea Venue Directory