At the QT Sydney, one of the city's most striking heritage hotels, Adriano Zumbo's newly launched QTea menu balances classic ritual with contemporary imagination.
There are pastry chefs who perfect tradition, and there are those who quietly rewrite it. Adriano Zumbo belongs firmly in the latter camp. For more than two decades, he has challenged expectations of what dessert can be, pairing unlikely flavours, layering contrasting textures and transforming familiar classics into experiences that are as visually arresting as they are technically accomplished. His work has always balanced meticulous precision with a sense of play, inviting curiosity before the first bite and rewarding it long after.
It’s a creative philosophy that feels entirely at home at QT Sydney. A hotel that delights in subverting luxury with wit, theatricality and a healthy disregard for convention, QT has built its reputation on experiences that surprise rather than simply impress. The collaboration between Zumbo and QT for QTea is therefore more than a celebrity partnership; it’s the meeting of two brands that share an affection for the unexpected, where classic High Tea is treated not as a ritual to preserve, but as a canvas for reinvention.
View this post on Instagram
High Tea is served inside Gowings Bar, where heritage meets hedonism: a velvet-toned world of sage upholstery, oversized floral cushions, wine-filled walls and rock ’n’ roll iconography. Soft pools of light and warm timber panelling transform the room into a glamorous hideaway. In this atmospheric setting, we were fortunate to sample both Adriano Zumbo’s newly launched QTea menu and its fully plant-based counterpart — a thoughtful inclusion that remains surprisingly rare among luxury hotels. Rather than offering a token vegan alternative, QT has created a complete parallel experience, allowing plant-based diners to settle in and enjoy every course without compromise or the familiar ritual of requesting substitutions.
What makes Zumbo’s latest menu so enjoyable is not simply its international references, but the confidence with which it reflects Australia’s contemporary food culture. Sydney has long been shaped by migration, and this menu embraces that diversity with gusto. French pâtisserie, British afternoon tea, Japanese precision, Italian generosity, Ethiopian spice and Australian native ingredients all find a place at the table without competing for attention. The result feels less like fusion for fusion’s sake and more like a culinary snapshot of modern Sydney — cosmopolitan, playful and unapologetically eclectic.
The traditional High Tea framework remains intact, anchored by warm scones and beautifully executed pâtisserie, but Zumbo is clearly having fun nudging diners beyond the familiar. Japanese influences appear in the feather-light egg sando, matcha and pillowy shokupan; native Australian ingredients such as lemon myrtle and macadamia lend a genuine sense of place; Mediterranean notes arrive through pesto, salsa verde, stracciatella and preserved lemon, while Ethiopian berbere brings aromatic warmth to the crisp potato bomba. Even the whimsical Zumbarons encapsulate Zumbo’s signature style, marrying classical French technique with flavours that range from Australian childhood nostalgia (Fairy Bread) to American comfort (pecan pie).
Like the best conversations over High Tea , the menu meanders across cultures, ideas and memories without ever losing its thread. Every course offers something to discover, yet nothing feels forced. It is inventive without being intimidating, refined without taking itself too seriously — and, much like QT Sydney itself, leaves you smiling long after the last crumb has disappeared.
Just as Zumbo refuses to colour inside the lines with his pastries, the tea list is refreshingly unwilling to settle for the predictable. Alongside beautifully executed staples such as English Breakfast and Assam sits QT’s signature Burnt Blueberry blend, the toasted comfort of Japanese Genmaicha, the floral elegance of Miss Grey and the gently warming spice of Mumbai Chai. The delightfully decadent Rooibos Chocolate Bomb rounds out a collection that feels every bit as considered as the food. In an age when tea can feel like an afterthought, QT gives it the starring role it deserves.
QTea Menu
Sweet
- CITRUS SUNSHINE
Lemon curd, grapefruit caramel - BLACKCURRANT LEMON MYRTLE & MACADAMIA CHEESECAKE
Silky native-citrus cheesecake over a macadamia base with bright fragrant lift - BERRY MOUSSECAKE
Light berry mousse layered with pistachio jelly and matcha sable - SCONEZ
Golden scones with lemon zest & vanilla, served warm with cream &
blueberry vanilla preserves. - ZUMBARONS
A selection including Fairy Bread, Choc Pop, Passionfruit Yoghurt and Pecan Pie
Savoury
- BERBERE CHICKEN POTATO BOMBA
Crisp fried potato filled with roasted berbere chicken and topped with
preserved lemon. - JAPANESE EGG SALAD SANDO
Soft shokupan stacked with creamy egg salad and mayo. - SWEET CORN, TOMATO AND PESTO QUICHE
Caramelised onion base with corn custard, basil pesto and semi-dried tomatoes. - ITALIAN STYLE REUBEN
Sliced wagyu pastrami, salsa verde, stracciatella and giardiniera on shokupan
LOOSE LEAF TEA
- BURNT BLUEBERRY
QTea’s signature blend, house-blended & exclusive to QT - EAST FRISIAN (TGBOP)
Single origin Assam loose leaf boasting a warm & slightly spicy twist - ENGLISH BREAKFAST
Strong, full-bodied & malty, with bright, balanced notes - BOHEMIAN BLUE
A colourful version of lemon & ginger tea - GENMAICHA
Green tea with a roasted rice aroma & nutty finish - MISS GREY
A fragrant infusion of jasmine & other blossoms. - MUMBAI CHAI
Balanced between sweet & spicy - ROOIBOS CHOCOLATE BOMB
A decadent dessert tea with a surprisingly healthy base
High Tea Sydney – find more experiences
in our High Tea Venue Directory
Reviews for this venue:
- 2 September 2025: High Tea with Adriano Zumbo at the QT Hotel, Sydney
- 29 April 2025: Adriano Zumbo’s ‘QTea’ at the QT Hotel Sydney
- 23 February 2024: Aperol Spritz QTea High Tea at the QT Sydney
- 31 October 2022: QTea by Adriano Zumbo at QT Hotel Sydney
