Experience a taste of Melbourne's history with the new High Tea at The Royce Hotel's Showroom Bar, where the grandeur of its 1928 luxury car showroom is elegantly reimagined for a modern indulgence.
In 1928, an air of opulence graced the grand car showroom that stood proudly on St Kilda Road, Melbourne. Designed with Art Deco flair, this establishment was a sanctuary for the most discerning automobile enthusiasts, dedicated to showcasing the elegance and engineering prowess of Rolls-Royce vehicles. The showroom’s architecture boasted soaring ceilings adorned with intricate detailing, polished marble floors that glinted beneath the soft glow of chandeliers, and vast arched windows that flooded the space with natural light. It was a setting befitting the luxury and prestige of the automobiles displayed within — a true cathedral for connoisseurs of craftsmanship and style.
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Today, this historic gem has been transformed into The Royce Hotel, a boutique retreat that harmoniously preserves its heritage while embracing contemporary luxury. Within its walls, the former showroom has been reimagined as the Showroom Bar, a space that echoes the glamour of its past with a modern twist. Original architectural features remain, their timeless elegance enhanced by plush furnishings, ambient lighting, and a curated selection of decor that bridges eras with effortless sophistication.
In this refined setting, the tradition of high tea has become an art form under the expert guidance of Executive Chef Pawan Dutta. Guests are invited to indulge in a selection of delicately crafted pastries, finger sandwiches, and scones paired with cream and preserves, all served on tiered stands of gleaming silver. The tea menu is thoughtfully curated, offering an array of fragrant blends to suit every palate, while the option to add a glass of sparkling wine infuses the experience with a touch of celebratory indulgence.
Pawan Dutta, the Executive Chef at The Royce Hotel, brings over 20 years of culinary experience to the hotel’s dining offerings. His career has taken him to prestigious establishments around the world, including The Conrad Tokyo, The Maldives’ luxury residential yacht The World, and renowned local venues such as Guy Grossi’s Grossi Grill. Chef Dutta’s diverse international background enriches the dining experience at The Royce, where he skilfully blends global culinary techniques with Australia’s finest produce.
This expertise shines through in the carefully curated high tea experience, which begins with a series of refined savouries, each bite thoughtfully crafted. An éclair fashioned from dark – charcoal bread arrives first, generously filled with smoked salmon mousse and crowned with glistening pearls of bloody shiraz gin caviar and delicate edible petals.
Next, soft white bread encases a classic cucumber and egg filling, elevated by the freshness of chives and a hint of crème fraîche. While the bread leans slightly towards dryness, the filling remains bright and satisfying. A roast beef sandwich follows, filled with tender meat and complemented by the mild heat of horseradish and the fresh bite of watercress, creating a well-balanced and satisfying flavour.
Meanwhile, the rock lobster roll, nestled within a buttery brioche and accented by smoked salmon caviar, feels undeniably indulgent. Although the lobster could have been fresher, the overall richness is a decadent prelude to the sweets that await.
As the transition to sweeter offerings unfolds, a raspberry meringue tart captures immediate attention with its beauty — a perfect pastry base cradling a swirl of meringue adorned with a single raspberry touched by gold leaf. The raspberry meringue tart strikes a lovely balance between tart fruit and sweet meringue, with a crisp pastry that brings everything together. The ruby chocolate financier is equally enjoyable, offering a moist, tender crumb with just a hint of tartness for added depth.
The white peach mousse with macadamia crunch appears as a velvety, elegant quenelle served atop a biscuit base. While it leans toward the sweeter side, the contrast between the smooth mousse and the nutty crunch offers a delightful play of textures.
The dark chocolate flourless cake is the true crown jewel of the high tea selection. Wrapped in a truffle ganache and topped with an earthy hazelnut, this rich, velvety cake is the epitome of chocolate perfection, each bite leaving a lasting impression of pure indulgence and explosion of happiness.
The macarons, though not essential, provide a light and delicate contrast between the more decadent treats. No high tea would be complete without scones, and the Royce’s version are a timeless delight. The vanilla and white chocolate-cranberry scones embody perfection with their golden, crisp exterior yielding to a warm, pillowy crumb. Paired with exceptional strawberry jam and cream, they evoke the essence of a quintessential high tea experience — comforting, moreish and utterly unforgettable.
Every detail at the Royce Hotel’s Showroom Bar, from the elegant decor to the attentive yet unobtrusive service, is thoughtfully curated to craft an atmosphere where time seems to slow. Guests are invited to linger, engage in conversation, and savour each moment in a setting where history and modern luxury seamlessly intertwine. The space, once filled with the roar of revving engines, now hums with the gentle clink of porcelain and the soft murmur of contented voices, offering a peaceful respite amidst the bustle of Melbourne.
The Royce High Tea is available every Saturday from 2.30pm, at $110 per adult, which includes a glass of sparkling wine and an endless selection of tea and coffee. This is a glamorous experience that combines indulgence with refined elegance.
Royce Hotel High Tea Menu:
Served with a glass of Sparkling Wine on arrival
Savoury:
- Savoury Smoked salmon éclair, dill, bloody shiraz gin caviar
- Cucumber and egg sandwich, crème fraîche
- Roast beef sandwich, horseradish, watercress
- Rock lobster roll, smoked salmon caviar, brioche
Sweet
- Raspberry meringue tart
- Ruby chocolate financier
- White peach mousse, macadamia crunch
- Dark chocolate flourless cake, truffle ganache, hazelnut
- Macaron
- The Royce Scones Vanilla and White chocolate-cranberry Strawberry jam, cream
Choice of coffee, hot chocolate or a specialty teas.
