Brisbane's home of elegant dining, Bacchus has introduced a Spring Quintessential High Tea that's not to be missed and we were thrilled to be invited for a little sneak preview.
The elegant surroundings of Bacchus provide the perfect setting for an afternoon of tasting tiny morsels, chatting with friends and sipping tea and bubbles.
The origins of High Tea are a fascinating tale. In the mid-19th century, Anna the 7th Duchess of Bedford experienced something many of us feel during the late afternoon – 'that sinking feeling'. Her solution? A lovely pot of tea and nibbling some cakes and sandwiches with her close companions. Soon, other social hostesses realised it was a wonderful way to enjoy the company of friends (while eating the most delightful sweet creations) and so the English High Tea was born!
Fast forward 150 years and that time-honoured tradition continues by indulging in High Tea to eliminate 'that sinking feeling' and spending quality time with friends over a cup of tea (or glass of Champagne) and a selection of delicious delicacies.
Bacchus deliver a quality high tea experience fit for a Queen with guests dining on the very finest William Edwards bone China from England – the same crockery used at The Goring, where the late Queen Mother enjoyed taking High Tea. A selection of tea is available from New York master tea blenders Harney & Sons. I opted for the Bacchus Bespoke Blend, an English breakfast style tea.
Bacchus' Spring Quintessential High Tea features three tiers of delciousness. Starting with the lower level savoury treats, where the highlight was the Black Brioche with Chicken and Celery as well as the Smoked Salmon & Dill Crème Fraiche on Tomato Bread, all made on the premises.
The middle level tier features your high tea essential, freshly baked scones with 'Bonne Maman' French Raspberry jam and cream which were just perfect.
Make room for the top tier, the decadent sweet treat showstoppers included the delicious Almond Dacquoise, White Glaze & Blackberry, Opera Cake and Raspberry Macarons.
The new Spring menu is inventive and unique, whilst paying homage to the traditional English High Tea. The Spring Quintessential High Tea is $42 per person. The culinary curators at Bacchus have also designed four additional High Tea experiences complemented by the finest sparkling and Champagne including:
Chandon Sparkling High Tea ~ $57 per person
Quintessential High Tea served with a glass of Chandon Brut NV on arrival
Rosé Sparkling High Tea ~ $57 per person
Quintessential High Tea served with a glass of Chandon Rosé NV on arrival
Moët Champagne High Tea ~ $65 per person
Quintessential High Tea served with a glass of Moët et Chandon NV on arrival
Dom Pérignon Champagne High Tea ~ $110 per person
Quintessential High Tea served with a glass of Dom Pérignon 2009 on arrival
The Bacchus Brisbane High Tea is available every Tuesday to Sunday afternoon and Bacchus can also cater to specific dietary requirements such as gluten free, dairy free, vegetarian and vegan at no extra cost. For more information and to book, contact Bacchus Restaurant, Brisbane on 07 3364 0837.
Do you love a High Tea? Where is your favourite High Tea experience in Australia and do you seek out a High Tea when you're travelling?
The writer was a guest of Bacchus Brisbane.Image credit: Peter Wallis for Bacchus
