Melbourne’s Stamford Plaza Hotel has given its high tea menu a makeover - and the High Tea Society was among the first to give it a try.
Melbourne’s Stamford Plaza Hotel has given its high tea menu a makeover – and the High Tea Society was among the first to give it a try.
Served in the Edinburgh Room on level one of the hotel, we are greeted with the sounds of a live violinist as we walk in.
Our server Laura directs us to our table, which is laid out to perfection – think white linen tablecloths and napkins, a pot full of sugar cubes and mini silver tongs and simple, yet elegant, Dudson fine china.
Laura immediately offers us a glass of champagne and takes our tea order.
There’s eight Harney and Sons loose-leaf varieties to choose from, each served in their own teapot, with accompanying mini jugs of milk (if desired), and delicate silver strainers to capture any errant tea leaves as you pour your tea.
The Edinburgh room is an intimate space and can fit 50 at capacity. The decor of the room itself is somewhat dated, but the immaculate table setting makes up for it.
There’s a good ratio of sweet and savoury items on this revamped menu, which is served on a three-tier cake stand.
We start off with the finger sandwiches, which include all the traditional fillings one expects to find at a high tea – including even cucumber sandwiches.
Our favourite, hands-down, was the chicken sandwich, which had a great crunch to it thanks to the inclusion of celery, Granny Smith apples and walnuts.
Moving up to the middle tier, we’re informed that the curry puff is a 200-year-old recipe that is used in every Stamford Plaza Hotel – and for good reason, because it was delicious.
So too were the other savoury items, which included a nutty Otway pork belly croquette with macadamia, and ashed goat cheese and sweet fig tartlets.
Up top were four good-sized petit fours – again, all beautifully presented all and delicious.
The scones – which included one plain and one raisin per person – were served last and, most importantly, served warm, accompanied by generous servings of home-made jam and devonshire cream.
Overall, the Stamford’s new high tea menu is impressive and well worth a try.
Stamford Plaza Hotel High Tea Menu
- Croquette of Otway Pork belly, slow cooked with candied macadamia nuts
- Stamford Curry Puffs
- Golden puff pastry wrapped around potatoes, chicken, mild curry, prepared with an old secret recipe passed on from generation to generation.
- Tartlets of ashed goats cheese, sweet figs, ‘5 year’ aged balsamic vinegar with caramelised onion (vegetarian)
- Cold-smoked Tasman salmon sandwich, baby watercress & dill cream cheese
- Classic curried egg sandwich, green onions
- English ribbon chicken sandwich, celery, Granny Smith apples & walnuts
- Traditional cucumber sandwich with lemon-herb butter
- House-baked plain and raisin scones served with Devonshire cream & homemade strawberry preserve
- Layered lime & coconut pave
- Mille-feuille of vanilla & crème patisserie
- Dark chocolate éclair, chocolate shaves & gold dust
- Red velvet macaron, cream cheese frosting
Reviews for this venue:
- 28 April 2013: High Tea at the Stamford Plaza Melbourne