Tucked away in Sydney’s fashionable Double Bay, the high tea at the InterContinental is one of refined elegance and a great place to people watch.
High tea is served in The Bar. A room which is thoughtfully designed, with heavy drapes drawn back to reveal large arched windows, flooding the space with natural light. The room is decked out in dusty pink hues that softly envelop the area. The high-backed winged chairs offer both comfort and style making it a great spot to relax with friends. Adding to the serene vibe is the gentle sound of jazz music playing in the background, creating a refined yet relaxed environment.
Every table is adorned with fresh pink roses and Wedgwood Paeonia teaware, enhancing the room’s elegance and attention to detail. The selection of teas are by La Maison du The, one of our favourites.
Breaking with tradition, we ate the scones first while they were still warm, making them an absolute delight. They had a delicate crust that crumbled effortlessly with each bite. The light and fluffy texture made them a perfect pairing for the traditional strawberry jam and cream accompaniments.
The high tea tier began with an open salmon sandwich. The generous layers of salmon paired beautifully with bursts of caviar, while the pickled honeydew melon added a refreshing lift.
The beetroot arancini was a standout – an iridescent pink sphere of perfectly cooked rice served warm in a tiny saucepan, resting on a side of truffle mayo. The sweetness of the beetroot balanced the richness, making it both fun and delicious.
By contrast, the pumpkin, chickpea and walnut sandwich offered more texture than flavour. Its nutty notes and playful “snow” element were enjoyable. After that, the wagyu pastrami bun is a peppery twist on a classic roast beef sandwich. Crisp cos lettuce and a sharp, flavour-packed relish created a bold balanced bite.
The dessert tier was particularly impressive. The cardamom mousse was delicate and indulgent, its gentle spice in harmony with the chocolate, creating a lingering hum of flavour. The mandarin crèmeux, with its seven intricate layers of gels, mousse and nutty base, evoked nostalgic jaffa notes in the best possible way.
The passionfruit and coconut bite offered a zingy contrast, with a passionfruit gel encasing a light coconut crème – tropical, tangy and refreshing. Finally, the apple mousse quenelle was shaped like a green apple wedge, inside it revealed a dark chocolate base, lemon curd centre and silky apple mousse, all encased in a glass-like gel, equal parts tangy and creamy.
Overall, the menu balanced creativity and flavour, with playful presentations and good technique. Whether you go as a table of two, or a larger celebration, high tea at InterContinental Sydney Double Bay is definitely one to be enjoyed.
InterContinental Sydney Double Bay High Tea Menu:
Savoury:
- Smoked salmon open sandwich, cured melon, lemon myrtle ricotta, gin caviar
- Brioche bun, aged wagyu pastrami, swiss cheese, baby cos, caramelised onion
- Pumpkin, chickpea and walnut sandwich, pecorino snow
- Beetroot arancini, truffle mayo, biquinho pepper
Sweet:
- Passionfruit and coconut delight
- Cardamom and milk chocolate mousse with tonka bean, foam sponge
- Mandarin cremeux on crispy and nutty base
- Apple mousse lemon curd quenelles
- Scones served with double cream and strawberry jam
Tea:
English Breakfast, Green Tea, Earl Grey, Peppermint, Chamomile, Lemon and Ginger
High Tea Sydney – find more experiences
in our High Tea Venue Directory
Reviews for this venue:
- 21 May 2019: High Tea at InterContinental Sydney Double Bay
- 25 June 2016: High Tea at the Stillery, InterContinental Double Bay Sydney
