The Gallery High Tea experience from the Sheraton Grand Sydney Hyde Park can be delivered to your home this Spring.
As we have all had to adapt to this ‘new normal’, the Sheraton Grand Sydney Hyde Park have quickly curated a selection of high tea favourites for you to enjoy and pick up, this spring, in a delicious High Tea Box.
You can now immerse yourself in the Gallery Spring High Tea experience, with family or friends, each piece made in the pastry kitchen by Executive Pastry Chef, Louis Lee, and the culinary team, from the comfort of your home.
I collected the beautifully presented box on a Saturday to surprise my husband with a little afternoon of feasting. Excited by the selection of savoury treats and scones, he is usually not one to favour sweet, however I am very pleased to say he managed to polish off the whole selection from savour to sweet.
We started the savour journey with the deliciously crispy camembert croquettes dressed with truffle and aioli then moved to the crostini of smoked duck, cranberry coriander gelee, crumbled feta, uniquely combined with raisin bread, bite sized yet bursting with flavour.
We then playfully dipped the ribbon wrapped heirloom carrots, into the cute containers with roasted pimento hummus, crispy kale and chickpea dip. We finished with The Gallery’s twist on the traditional smoked salmon finger sandwich, with the additions of a mascarpone cube, lime zest, tobiko on charcoal bread.
Before moving onto the sweet selection, we delved into The Gallery’s speciality traditional, and raisin scones, both light, perfectly textured to hold the healthy dolloping of strawberry jam and thickly whipped cream.
It was now time for the stunning selection of sweets, each a little piece of art, that was not only a delight for the eyes, a surprising feast of flavours for the taste buds. The domed caramelized apple tart with crunchy hazelnut crumb and layers of whipped ganache, initially a shame to bite into, it was most definitely the favourite I was reluctant to share. We then moved to the all-time favourite pavlova with banana curd, vanilla opaly cream and a pretty passionfruit crunch.
A little bite size raspberry chocolate tea cake with light chocolate cream and toasted hazelnut was the then perfect segue into the final dark Belgium chocolate mousse, sponge like edible treat, with a hit of rum and a ruby glaze. Each decorated uniquely with either delicate silver leaf, a gold medallion, spears of chocolate, whipped icing or tasty passionfruit nuggets to make it a truly unforgettable occasion.
Although it is hard to beat the experience of an afternoon in The Gallery at Sydney’s five-star Sheraton on the Park, indulging and relaxing in an afternoon of High Tea delights, this is honestly the next best thing and an absolute joy.
If you are unable to make it to The Gallery, treat yourself to a takeaway box for two available for pick up Friday – Sunday, have your orders in by Wednesday, and create your own unique experience. Each high tea box generously serves two guests and is a digestible $59. Definitely something to add to the wishlist this spring.