The Chandon in Bloom High Tea at The Westin Perth's Haven Lounge is a relaxing decadent affair from start to finish.
My afternoon of luxury began the moment I was escorted to my table by the attentive staff. After I sat down it wasn’t long before I had the refreshing fruity welcome cocktail, strawberry rosé granita with Chandon Brut Rose foam, in my hand. I then took it to the next level and partnered it with the tipple of the moment, Moet & Chandon Champagne.
Head Pastry Chef, Kiran Jetti, put together a delicious and eye-catching menu that was presented beautifully on a three-tiered tower, and I got my own tower, extra points for that!
I started on the bottom tier where the four sumptuous savouries resided. The ocean trout and horseradish finger with orange crème fraiche and salmon caviar was the first savoury and what a treat it was. If you’re a fan of seafood this ticks a lot of boxes and did for me. I followed this up with the unconventional potted crab, with green apple and bacon popcorn. I will admit this did challenge my tastebuds but that’s not necessarily a bad thing.
The free-range quail egg with smoked mayonnaise and seaweed butter was an instant favourite. When I bit into it the soft egg yolk oozed into the brioche and turned a good egg sandwich into a great one. My final savoury was the honey roasted chicken with tarragon, hazelnut and grain mustard. I was a big fan of the nutty flavour through the chicken and the grainy mustard added an extra zing to the generously filled roll.
The hazelnuts kept coming in the form of my first dessert, the aptly titled hazelnut supreme tart which paired beautifully with my JING peppermint tea. For caffeine lovers, there is also Five Senses coffee available. Subtle is the best word the describe my next dessert, the lemon pinenut tart. It was the perfect palette cleanser after the fullness of the hazelnut tart. The unconventional returned in the lychee and Szechwan pepper petit gateaux. The pepper added spiciness to the popular summer fruit, loved it!
I left the best for last(ish) with the pretty as a picture pecan biscuit, tonka bean cremeuax and caramel chocolate mousse. This had everything I love in a dessert, chocolate (and lots of it), caramel and pecans. Truly decadent and oh so moreish.
But wait, there’s more. I finished the afternoon with the classic scone with Pimm’s strawberry jam and clotted cream. The scone was crusty on the outside and fluffy on the inside while the Pimm’s in the jam gave it an extra zest and worked well with the clotted cream.
The Chandon-themed high tea starts at a very reasonably priced $59 per person and goes up to $79 which includes a glass of Moet & Chandon Champagne or one of three Chandon in Bloom cocktails, Bloom Salute, Floral Spritz or Green Bouquet.
Chandon in Bloom runs until 27 March and then their signature chocolate high tea kicks off on 1 April and that is also a must. Do your tastebuds a favour and book in for both, you deserve it!
The Westin Perth High Tea Menu:
- Classic scone with Pimms strawberry jam and clotted cream
- Potted crab with green apple and bacon popcorn
- Ocean trout and horseradish fingers with orange crème fraiche and salmon caviar
- Free-range egg with smoked mayonnaise and seaweed butter
- Honey roast chicken with tarragon, hazelnut and grain mustard
- Pecan biscuit, tonka bean cremeuax and caramel chocolate mousse
- Lychee and Szechwan pepper petit gateaux
- Lemon pinenut tart
- Hazelnut supreme tart
- Bottomless tea and coffee