InterContinental Sydney Launches Brand New High Tea Offering in Time for an Unforgettable Summer Ritual
InterContinental Sydney has today announced a complete overhaul of its iconic High Tea and High Tea Buffet to present the finest seasonal menu infused with local flavour. The menu has been conceptually executed by Head Pastry Chef, Simon Veauvy, along with the hotel’s onsite pastry team, cementing it as one of Sydney’s most loved culinary attractions.
With two unique high tea offerings – the Monday to Friday three-tiered stands and the weekend high tea buffet – both menus have been recreated for expert pairing with the Ronnefeldt tea library, alongside redesigned theming and set-up for a sophisticated soiree inside The Cortile.
Simon Veauvy, Head Pastry Chef at InterContinental Sydney said: “The new menu has been born from a strong philosophy of supporting local artisan suppliers and seasonal produce, while ensuring everything is handmade fresh onsite. Redesigning the aesthetic of The Cortile was also a vital part in bringing the new menu to life; the rustic styling, presentation boards and tea library is a character in the high tea experience more than ever before.”
With seasonal summer fruits at the helm of Simon Veauvy’s inspiration, strawberries, blackcurrant, rhubarb, raspberries, pineapple and passionfruit take centre stage. New to the menu will see the introduction of Simon’s twisted lamington, lemon madeleine biscuits with coconut and a punchy lemon and mint compote, an all-new chocolate punnet with blackcurrant compote and sugar almond Chantilly.
Designed to blend tradition with innovation, the new high tea menu also offers signature favourites with vanilla crème brulee, traditional shortbread, homemade scones and signature sandwich collection.
For the full three-tiered high tea menu and the weekend high tea buffet, please see links below.
Three-tiered High Tea – starting from 26 November 2016
Available Monday to Friday, 11:00am to 4:00pm.
Pricing: $60.00 per person including a glass of sparkling wine; $75.00 per person including a glass of Champagne
Full menu available here.
Weekend High Tea Buffet – starting from 28 November 2016
Available Saturday and Sundays, seatings 1:00pm to 2:30pm and 3:00pm to 4:30pm
Pricing: $65.00 per person with a glass of sparkling wine; $80.00 per person with a glass of Champagne.