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High Tea at Bayside Lounge

Home > Sydney > Afternoon Tea | Restaurants | High Tea | Food and Wine
by Marina (subscribe)
Student. Writer. Hedonist. LinkedIn
Published May 10th 2013
High tea for the hungry, finger lickin' fine dining
I've been slow on the food trend uptake and have only just been to high tea at the lovely Bayside Lounge in Darling Harbour for a spot of elegant gorging.

We started off with being offered drinks upon getting seated.

Most of us opted for lemon and lime bitters as opposed to champagne. Best one I've ever tasted- a slice of lemon floated among the crushed ice cubes and we sipped away happily as we waited for the food to arrive.

The ensemble was as pretty as we expected, and deceptively small. There were three servings per ensemble, and we wondered if this was it. We were corrected soon enough.

We worked our way from bottom to top, beginning with the savoury pieces. There were duck confit pies with eschalots and merlot jus, and serrano ham and peach chutney finger sandwiches.

In layman's terms, there was a delicious warm duck pie (not muffins as I thought on first sight) complete with wonderfully flaky pastry, and simple finger sandwiches on white bread with an interesting balance of salty ham and sweet, fruity chutney.

Next up were the crystal bay prawn and cucumber bruschettas and sticky date and espresso crème brûlée. The prawns were fat and juicy, a nice complement to the crisp cucumber slices. Slightly difficult to handle on a piece of bruschetta, but we managed.

After the duck pie, the crème brûlée was my favourite- the top cracked satisfyingly under my spoon as one of my dining buddies shared trivia about how blowtorches are used to create the crust. It was smooth, sweet and beautifully dark and bitter with the taste of espresso at the bottom.

Finally, the desserts! The mint macarons were slightly disappointing because I thought they were green tea flavoured, and just tasted rather like toothpaste. Still, they were well made with the soft-hard texture that one hopes for in a macaron.

The passionfruit lamington white white chocolate ganache was a pleasant surprise. Not normally a fan of lamingtons, but the coconut flakes went nicely with the taste of passionfruit and that dollop of white chocolate on top.

The zokoko chocolate and sour cherry sablé tastes as simple as it looks- classic French shortbread with chocolate. A streak of cherry flavour livened up the cookies, and if I wasn't so full by that point I would have hoped wistfully for another.

We ended with coffee and tea, which came in cute colour coded teapots. My English breakfast arrived in a blue pot, and my friend's chamomile in a dusty pink one.

Get thee to high tea if you haven't tried it already.
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Why? Delicious high tea
When: 1pm - 4pm Wednesday to Sunday
Phone: 61 2 9282 5000
Where: Bayside Lounge at Sydney Convention and Exhibition Centre
Cost: $29.00 per person
Your Comment
Those duck pies are cute; they look like little toadstools.
by Bryony Harrison (score: 4|12626) 2806 days ago
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