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Enjoy high tea with a generous serve of culture on the side
Served in the Tea Room at the National Gallery of Victoria, this high tea is on one hand a traditional offering, with sweet and savoury delicacies that are familiar and recognisable, yet on the other hand, it incorporates modern and intricate details which are a treat to both the eye and the taste buds.
The High Tea currently being served at the NGV has been inspired by the gallery's current exhibition Whistler's Mother. Head Chef Nuno Gabriel took his inspiration for the menu from Whistler's mother's 1800's cookbook. Anna Whistler had a recipe for a delicious apple pie with an exquisite combination of spices and Nuno has embraced these same spices in his Amhurst apple slice.
Chef Nanu has used Anna Whistler's original sponge recipe for the Berry Victoria sponge as he says it a recipe as delicious as any he has every tasted.
The NGV's afternoon tea is both delicious and generous. In addition to the traditional three tiered stand which includes a scrumptious selection of sweet morsels, freshly baked scones with clotted cream and delicious classic finger sandwiches, there is an additional plate of divine savoury delicacies.
Paying homage to Anna and James Whistler's American heritage, the high tea has a cute and contemporary mini Reuben bagel with salt beef, pickled radishes and beetroot.