With views of misty, fir-covered mountains and the ceaseless transit in the harbor below, “Tea at the Top” delivers an afternoon of incredible artisanal tea blends and a traditional range of delectable classics, set before the urban/wilderness landscape that is Vancouver.
Sitting comfortably and gracefully amidst Vancouver’s glass and steel towers, sits the “Castle in the City” – a Queen from a bygone era – the Fairmont Vancouver. While the name and heritage of the Hotel Vancouver date to 1888, the present structure was completed in 1939, in time for the Royal visit of King George VI and Queen Elizabeth. Located at the Western terminus of the trans-Canada railway, the Fairmont has played host to royalty and travelers alike, for decades. With her Commonwealth pedigree and highly attentive staff (our server had recently moved from the Savoy in London), the Fairmont’s “Tea at the Top” delivered a quintessential afternoon respite from the bustle and action of the city below.
With views of misty, fir-covered mountains and the ceaseless transit in the harbor below, “Tea at the Top” delivers an afternoon of incredible artisanal tea blends and a traditional range of delectable classics, set before the urban/wilderness landscape that is Vancouver.
Our tea sommelier provided thoughtful and informed guidance and background on the Fairmont’s artisanal blends by the Ontario Tea Company – from a Maple-infused India tea, to a smooth green sencha, to a most exquisite, smoky and delicate Lapsang Souchong. Classic Breakfast and Earl Grey were rich and rewarding with subtle complexities one rarely finds today. Our server’s attention was never intrusive; rather perfectly timed, to warm a pot, or ensure our satisfaction.
The Fairmont Hotel VancouverHigh Tea at The Fairmont Hotel Vancouver
After pouring our first tea selections into the Fairmont’s classic bone china service, we were presented with the chef’s amuse bouche – a spritely honey yogurt panna cotta with macerated summer fruits. The berries were truly luscious, and each spoonful, wrapped in the light panna cotta was a harbinger of wonderful delights to come. Having started us with a sweet, the chef next presented 2 delightful savoury starters – a locally sourced Dungeness crab cake and a foraged mushroom and chévre tartlet, its earthy richness nestled in a delicate, flaky pastry cup – each an exquisite nod to the region’s rich, wild larder.
Next came the traditional favourites – scones of the perfect consistency – delicate but dense enough to stand up to a dollop of Devonshire clotted cream without crumbling. In another farm-to-table delight, we were served wild blueberry preserves, picked by one of the kitchen staff – amazing.
The finger sandwiches were all classics with either a local or inventive twist – curried free-run chicken with Branston pickle on a caraway roll, salt (corned) beef with radish, arugula and mustard on a mini bagel, local St. Mary’s River smoked salmon with lemon ricotta on a buckwheat blini; and what afternoon tea would be complete without organic egg salad layered between English cucumber and spicy watercress, on pressed white bread.
Warm butter & raisin scones: house-made blueberry preserves with Devonshire clotted creamFinger Tea SandwichesHigh Tea at The Fairmont Hotel VancouverHigh Tea at The Fairmont Hotel Vancouver
Having now worked our way through 2 of the 3 tiers of sumptuous delights, we took a moment to change our tea selection to properly pair with the pastry selection. The Fairmont’s Earl Grey was the perfect choice, complementing a light-but rich strawberry charlotte, and a delicate vanilla bean mille-feuille which crackled under one’s fork, and was sadly gone after 2 bites. We lingered over a decadently rich chocolate financier with salted caramel, taking mini spoonfuls in a fruitless attempt to make it last, and experienced the warmth and brightness of a summer orchard in the spiced apricot cake.
There can certainly be no better way to appreciate the sights of Vancouver and the company of one’s companion that to spend a few moments of an afternoon at the Fairmont. Between the well curated tea selection, locally sourced and exquisitely prepared sweets & savouries, and well-appreciated riffs on the classics, the Pacific Northwest has no peer. Combined with the landmark location, attentive but discreet service and extraordinary views the Fairmont Vancouver will reward you with an afternoon tea you are not likely to forget.
If there are children in your party, the Fairmont offers a Children’s Bubblegum Tea, which includes Bubblegum Tea (other varieties are available), finger sandwiches, fresh strawberries and cream, a giant chocolate chip cookie, mini jello and a seasonal fruit tartlet.
Additionally, the hotel offers options catering to guests with specific diet-dependent conditions such as gluten-free, as well as unique dietary preferences including vegetarian and vegan diets.
The Fairmont Hotel Vancouver Tradiitonal Tea Menu
Deanna DiCostanzo at The Fairmont Hotel Vancouver
Honey Yogurt Panna Cotta: macerated fruits
Warm butter & raisin scones: house-made blueberry preserves with
Devonshire clotted cream
Finger Tea Sandwiches:
Curried free range chicken: Branston pickle, caraway roll
Salt Beef: radish, arugula, mustard bagel
St. Mary’s River Smoked Salmon: lemon ricotta, buckwheat blini
