Spring High Tea, Firewater Grille, Duxton Hotel Perth

It’s time to dust off your spring outfits and head to the Firewater Grille, Duxton Hotel Perth for their Spring High Tea.

Before I talk about the delicious menu, I must mention the jaw-dropping chandelier in the hotel foyer. You can’t miss it, and trust me, you wouldn’t want to; it’s stunning!

A few short steps away was the entrance of the Firewater Grill, where I was immediately mesmerised by the angelic tones of the live harpist. My table was fortunately very close to her and the equally impressive water wall feature.

Sous Chef Lekhnath Thapaliya and Head Pastry Chef Marlon Calara

On my last visit, I had their infamous mocktail, the Strawberry Nojito, and just had to have it again as it’s so delicious and refreshing. However, there are also two fabulous cocktails on offer, G & Tea (with green tea) and Chambord Cosmopolitan, as well as bubbles.

The first tasty morsel to appear was the warm exotic mushroom tart with crispy leek and truffle oil, on a singular plate. It was quite simply the most delicious mushroom tart I’ve ever tasted and so deserved its own moment.

Then the three-tiered tower of tasty treats came out, and the presentation of each sweet and savoury was second to none. Bonus points for the inclusion of mini tongs for serving. I started on the middle savoury tier with the sous vide grain-fed beef tenderloin on a toasted brioche before moving onto the mildly spicy chipotle chicken & truffle bruschetta. The traditional Danish smørrebrød was rye bread topped with cream cheese and lashings of smoked salmon, yum! While the cucumber and radish carpaccio was an alternate take on the traditional cucumber sandwich and a refreshing end to the savouries.

Savoury selection

Cucumber & Radish Carpaccio

Savoury selection

It was then time to order my Silk Estate Purely Peppermint Tea for the traditional and raisin scones with clotted cream and berry compote. The Duxton still boasts some of the best scones around. Everything from the buttery crust and fluffy centre to the condiments was amazing.

The top and final tier showcased the remaining four desserts. Chocoholics will rejoice at the pistachio crunch with chocolate truffle and ganache, and the equally scrumptious chocolate dirty chai budino. A change of flavour followed with the fruity apple rhubarb upside down and concluded with the victorian pineapple frangipane, which also boasted the summer staple, coconut.

Spring High Tea, Firewater Grille, Duxton Hotel Perth

Sweet selection

Scones with jam and cream

The Firewater Grille Spring High Tea at the Duxton Hotel Perth was everything I could hope for and more. The pretty-as-a-picture menu was further enhanced by the relaxing setting and white glove service.

It is available on Sundays from 1 pm to 4 pm, for $75, and extra for cocktails. The kids’ version for ages 3–12 costs $40. Bookings are essential.

For an afternoon of dainty desserts and superb savouries, you can’t go past the Duxton’s latest high tea offering.