Truffle High Tea at The Westin Perth

Fresh from my delicious experience that was the Pink High Tea, I’m back at the Haven Lounge in The Westin Perth for their Truffle High Tea.

Pricing has stayed the same, starting at $55 for teetotallers, up to $75 and that includes a glass of the wickedly decadent Moet. The Jing Tea and Five Senses coffee is bottomless for which they boast ‘name your coffee and we’ll make it.’ The three-minute sand timer that accompanies your brew is still there, love that touch, as is the individual three tiered towers of ‘savoury temptations’ and ‘sweet delights’.

Before I start it is worth mentioning that my photographer friend who accompanied me has an allergy to mushrooms (unbeknownst to me) so truffles are a no-go zone for her. The Haven House Manager, Merilli and Head Pastry Chef Kiran Jetti were fantastic and within minutes the kitchen had created an alternative for her that was equally as delicious as the Truffle offerings.

This leads nicely into the Truffle High Tea itself which celebrates our truffle season, and then some so let’s go!

Not surprisingly I started on the bottom tier, the savouries. First up was the free range chicken and truffle rillettes with truffle brioche and whipped celeriac. The ‘oh so cute mug’ with the truffle brioche resting on top was a nice touch and perfect for dipping. The smoked chicken itself was so moreish and overall the dish delivered a beautiful rich truffle flavour in spades.

I then moved onto the parsnip panna cotta tart with mushroom, truffle, samphire and parmesan. I will admit I am not the biggest parsnip fan going around however, this has left me seeing the much maligned vegetable in a new light. This is definitely dish of the day for the true truffle fan. The richness of the truffle flavour really comes through and all encased in a beautiful buttery shell.

The coddled duck egg, truffle, caviar, brioche was a more delicate dish than the previous one which was a welcome relief after the full flavour of the parsnip tart. The presentation was so impressive with the duck egg delicately balanced on top with a smattering of caviar to finish.

Rounding out the savouries was the tournedos rossini finger sandwich, beef, truffle, foie gras parfait. Yet another rich combination of flavours. The beef itself is cooked at 65 degrees over eight hours and that special attention comes through and works beautifully with the parfait.

Moving onto the sweets and I was advised by the chef to eat the desserts in a particular order starting with the richest dish so the order went as follows. I kicked off with the valrhona chocolate cake and truffle cream. Oh my goodness what a treat and the truffle aftertaste was a welcome surprise and quite the conversation piece at the table. The next dish is quite the mouthful in more ways than one, truffles, valrhona opalys nameleka peppercorn. Essentially it’s a delicate light truffle mousse dome on a crunchy biscuit base, wow!

It was then time for a short break from truffles and palette cleanser in the shape of apple and yoghurt tart that more than did the job. The cherry and tonka bean roulade had the appearance of a Swiss roll but delivered so much more before I finished up with the scrumptious truffle scones with Chantilly cream and housemade fig jam.

If you’re a truffle fan this high tea is for you. It boasts a wide range of dishes that celebrates the truffle in all its splendour. It runs till the end of July so don’t delay, book today.

It is worth noting The Westin Perth change up their high tea menu on a regular basis so I encourage you to enquire what the next theme is when you call, it’s sure to be a crowd pleaser.

The Westin Perth Truffle High Tea Menu:

SAVOURY TEMPTATION

• Parsnip panna cotta tart, mushroom, truffle, samphire, parmesan
  Free Range chicken & truffle rillettes, truffle brioche, whipped celeriac
• Tournedos Rossini finger sandwich, beef, truffle, foie gras parfait
  Coddled duck egg, truffle, caviar, brioche
  

SWEET DELIGHTS

• Scones with truffle Chantilly, fig jam
• Truffles, Valrhona opalys nameleka, peppercorn
• Apple and yoghurt tart
• Cherry and Tonka bean roulade
• Truffle Opera

 

 

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