Set in a beautifully restored Queenslander with sweeping river views, Tweed River House offers a refined High Tea that blends culinary elegance with local flair. Think lobster rolls, rosella jam scones, and snicker peanut financiers – a decadent Saturday indulgence in the heart of The Tweed.
Tweed River House has fast become synonymous with destination dining in the Northern Rivers, renowned for its elegant riverside setting, chef-hatted cuisine and warm, welcoming service. Now, this much-loved restaurant has introduced a refined High Tea, served in the elegant colonial-style Dining Room, that takes its cues from fine dining more than tradition.
Set on the banks of the Tweed River with sweeping views of Wollumbin Mount Warning, this century-old homestead has been lovingly restored by owners Gregory Lording and Phillip Hepburn to feel like an invitation into a friend’s elegant home – if that friend had impeccable taste and a deep love of hospitality, rather than simply a restaurant. With luxe French wallpaper, pressed metal ceilings and subtle palm motifs, locals and discerning travellers dine on the verandah, flock to jazz nights, and sip cocktails at the Lawn Bar.
Executive Chef Dayron Concepcion Perugorria, who honed his skills in Montreal before relocating to the Northern Rivers, has collaborated with Tweed River House Pastry Chef Christine Henry, formerly of Paper Daisy and Mavis’ Kitchen, to craft a luxurious High Tea offering that bridges fine dining and patisserie, with local provenance at its heart.
The High Tea arrives on a classic three-tiered stand, but the similarities with a traditional afternoon tea end there. “We wanted to create a Tweed River House version of High Tea,” says owner Gregory Lording, “something that reflects the calibre of our kitchen, steering away from predictable pies, quiches and sandwiches.”
What follows is a thoughtfully curated menu of savouries and sweets, each item crafted by hand using seasonal and often hyper-local ingredients: Northern Rivers Angus beef, Australian Bay lobster, smoked honey from a nearby hive, and rosellas turned into vibrant house-made jam.
A beautifully designed printed menu outlines the offerings, which helps diners navigate the progression from savoury to sweet, though the lines between the two are beautifully blurred. Highlights included the beef tartare on crisp sourdough with a surprising lift thanks to an infusion of grapefruit gel and the ocean trout gravlax on brioche with lemon myrtle labneh, both dishes that wouldn’t be out of place on a dinner menu.
Scones arrive on their own side plate, generous and golden with a satisfying crunch, served with mascarpone and a tangy rosella-rhubarb confiture that added a native twist.
Among the sweet offerings, the snicker peanut financier was the unanimous favourite – rich, indulgent and perfectly balanced, while the banana parfait, adorned with a gold wafer, brought a touch of decadence and flair. Every element was thoughtfully presented, though some were so delicate they didn’t quite hold together when picked up – more a testament to their artistry than a flaw.
To accompany the afternoon tea extravaganza, there’s a carefully selected range of Mayde Organic teas, from classic English Breakfast and green sencha to herbal blends infused with calendula, passionflower, and native botanicals. But for those celebrating (and why not?), bubbles are the go, with a Barossa Prosecco, Delamere Brut Rosé or Louis Roederer NV available by the glass.
We were fortunate to be among the first to experience the Tweed River House High Tea. While the front-of-house team is still familiarising themselves with the intricacies of the menu, service was warm and attentive. In time, we expect the storytelling around each dish to match the elegance of the food itself.
Tweed River House’s High Tea is a sophisticated, locally inspired experience that reflects the elegance of its setting and the creativity of its kitchen – a luxurious way to spend a Saturday in The Tweed.
High Tea at Tweed River House Menu:
- ocean trout gravlax, brioche, lemon myrtle labneh, baby capers
- beef tartare, sourdough, creme fraîche, pomme allumette
- chicken parfait, mulled wine, pistachios
- lobster mini roll, tartare sauce, coral lettuce
- beetroot tartlet, macadamia cheese, grape, smoked honey
- scones with rosella, rhubarb confiture, mascarpone
- apple tartlet, tonka bean, apple coiffures, fermented caramel
- white chocolate ganache, hazelnut praline
- banana parfait, chocolate ganache, gold wafer
- snicker peanut financier, chocolate cremeux peanut ganache
Including bastion lane coffee or mayde organic tea
Menu cannot be modified for dietaries.
