Swissôtel Sydney is one of Sydney’s only venues to boast a buffet-style High Tea on weekends at Crossroads Bar, a contemporary reimagining of the traditional hotel bar, where modern design meets classic style in an open-plan dining area, completed by intimate dining pods and set beneath a glass atrium ceiling which allows views of the city skyline; all part of a recent refurbishment by Sydney-based design firm, CHADA.
Joshua Askew, Executive Chef, has designed a vibrant selection of seasonally inspired morsels, with a conscientious emphasis on locally sourced and sustainable produce – one of the cornerstones of the Swissôtel Sydney dining experience. Guests at High Tea can expect a wide variety of Australian native produce, including a prawn and corn salad on mini brioche, wagyu pastrami tarts, and smoked salmon tartare on homemade lavosh.
French-born and trained Head Pastry Chef Tracy Allesina adorns the feast with exquisite pastries and cakes such as stone fruit macaroons, raspberry chocolate mousse slice, and dark chocolate profiteroles filled with plum pastry cream.
Guests can enjoy High Tea every day between 12pm and 4pm. It includes a glass of sparkling wine on arrival and a selection of loose leaf T2 teas or coffee.
On the weekends, the High Tea is served unlimited buffet-style at just $69 per person.
High Tea is also available on a tiered stand from Monday to Friday at just $59 per person, and includes a generous selection of afternoon treats.
Every afternoon, a chocolate fountain is carefully prepared for guests to drizzle over a selection of marshmallows, fresh fruit and candies.
Inspired by the changing seasons, Chefs Josh and Tracy regularly evolve the High Tea offerings to reflect the mood of the city. Moving into the cooler months, the current theme is “Lavish”, with an emphasis on rich, intense flavours – all revolving around Tracy’s artisanal chocolate-infused creations.
For cocktail lovers, the Crossroads team has turned up the volume on the house sparkling wine with a “Starry Eyed Cocktail” – a delicate mix of lychees, strawberry syrup, and rose petals.
A selection of champagne and sparkling wine is also available by the glass at special rates for High Tea guests:
NV Laurent Perrier Champagne – $25
Yarra Burn Vintage – $15
Yarra Burn Rosé – $15
Tracy has joined the luxury five-star Swissôtel Sydney following her time as Head Pastry Chef at the iconic Regatta in Rose Bay, and as Pastry Chef at Sydney’s world-famous Quay restaurant prior to that. Known for bringing an element of surprise to her desserts, Tracy enjoys a little subtle trickery when presenting her dishes.
“I want people to be surprised when they look at the plate. I like to play around with colours and textures so they think it might look simple and straightforward, but the flavours are amazing!”
Whether during the week or on the weekends, Swissôtel Sydney’s High Tea is an idyllic setting for a casual afternoon aperitif or post shopping pick-me-up.
To book, contact the reservations team on 02 9238 8888, or email [email protected]