Whilst in Dublin, treat yourself to the tasty talents of the tea sommelier at the Merrion Hotel. From the jaunty doorman in his top hat and tails to our assistant manager, Zina, the experience is first class from tea to tea.
Famous pastry chef Paul Kelley reaches new heights with his careful reproduction of art featured within this hotel to his designs – from Brandenburg to macaron.
The Merrion fulfils their mission statement "Excellence in art of service" as Zina truly embodies the excellent attention to detail and personal service we crave when we travel. With excruciating attention to detail, the needs of vegetarian and omnivore alike can be met during High Tea.
From the sandwiches to the cakes and scones, the clotted cream, raspberry jam and yummy lemon curd, each was carefully balanced by our choice of teas from black and woodsy (the Pu Erh tastes like it's good for you) to white with silver tips that "smells like a bride."
The piece de resistance? Reproductions in three parts of artwork chosen for the day. White chocolate and rose whose pillars remind one of Beauty and the Beast, Trinity Chocolate combines the best flavours and colours in one confection, and the green apple macaroon, with an edible no parking sign, show the humour infused in the desserts is almost as good as the infusion of tea that dances across the palate.
Take your appetite and plan to stay a couple of hours to truly enjoy the experience. Failte, indeed!