High Tea in The Parlour, Geralds Bar Melbourne

High Tea in The Parlour at Geralds Bar offers a contemporary take on high tea in one of Melbourne's most characterful new venues.

Located in Carlton North, Geralds 2.0 occupies a generously sized former pub that opened in November 2025. The original Geralds Bar has been a beloved Rathdowne Street institution since 2006, and this larger sibling carries the same warmth and spirit into a new setting.

The space is an eclectic collection of art sourced from the owners’ friends, alongside carefully chosen second hand pieces. A mid-century sensibility runs through the venue, with the overall effect feeling curated and personal. It is warm, relaxed and very Melbourne.

Co-owner Mario Di Ienno welcomed us on arrival. The service throughout is attentive and unhurried, and the high tea is served across four well-paced courses.

High Tea at The Parlour

Pastry Chef Joanna Karlin

Geralds Bar Melbourne

The Parlour

Co-owner Mario Di Ienno

Lemon Verbena and Green Tart with White Chocolate and Raspberry

Head Chef Matthew Podbury and Pastry Chef Joanna Karlin have created a menu that balances classic high tea structure with thoughtful, contemporary flavour combinations.

The savoury course opens with finger sandwiches. The cucumber and herb sandwich is a clean and refreshing start. The roast beef with beetroot and horseradish is robust and well-seasoned. The Duck Liver Parfait with preserved cherries is a standout, silky in texture and well balanced by the sweetness of the cherries. The Mushroom Pithivier with Cumberland Sauce rounds out the savoury course with satisfying richness.

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Pastry Chef Joanna Karlin’s sweet course is a highlight. The Chouquette with Hazelnut Mousseline is a light choux pastry filled with hazelnut cream mousse, delicate and well executed. The Lemon Verbena and Green Tart with White Chocolate and Raspberry is precise and bright. The Grapefruit Macaron with Sencha Ganache is particularly impressive. It is among the best macarons on the Melbourne high tea circuit.

Scones are petite and golden, served with clotted cream and a generous selection of house-made jams: Apricot Marmalade, Summer Jam with Peach and Plum, and Raspberry and Black Tea. The jams are made with care and are worth trying on their own.

High Tea at The Parlour

Scones with jam and cream

Scones

Drinks include Geralds Bar house blend tea, herbal tea on request, and French press coffee. Bubbles and cocktails are available as an optional addition. The Jaffa-Tini, an espresso martini with a hint of orange, is a worthy choice.

The menu features seasonal ingredients and changes week to week, giving the experience a freshness and a good reason to return.

High Tea in The Parlour at Geralds Bar delivers fine dining quality food in a warm and inviting setting. It is a welcome addition to the Melbourne high tea calendar.