The Madame Clicquot High Tea

High teas are designed for people to relish seasonal treats, tea and world-class champagne in tasteful attire paired with intimate chats; and they are quickly emerging in Australia’s biggest cities.

Most high teas are located in prestigious hotels and fine dining cafes across the central business districts, offering a delicious ensemble of sweet and savoury treats placed on beautifully constructed tiered cake stands. These hotels and cafes have also taken a modern twist in the creation of their themed high tea menus while still embodying the spirit of classic ‘afternoon teas’ that originated among the upper classes in 19th century England.

Rose Tea
Source: Max Pixel

Sydney’s five-star hotel, Primus, hosts a one of a kind high tea collaborating with one of Australia’s all-time favourite champagnes, Veuve Clicquot. The heritage listed hotel is located in the heart of Sydney near prime attractions including Hyde Park and the Queen Victoria Building.

The Madame Clicquot High Tea is held at the Lobby Bar; the perfect spot for those who enjoy fine wine and house-crafted cocktails. The Madame Clicquot High Tea’s menu is classic, stylish and sophisticated with a “contemporary flair” while still considering the heritage-listed building’s art deco history.

The refined high tea menu created by executive chef, Daniel Menzies, and Head Pastry Chef, Andria Liu, “have reimagined the classic high tea” in celebration of the 200th anniversary Rosé Champagne; the first known blended Rosé Champagne born in 1818.

The menu flaunts delectable sweets including gluten-free tiramisu and lemon white chocolate scones paired with rhubarb strawberry gin jam and Chantilly crème. The savoury menu is just as tempting; the Rosé Champagne inspired Salmon Gravlax, Caviar and Squid Cracker is one of five high-class savoury menu items, all offering high-quality flavour.

High Tea
Source: Cottontail Wines

The distinguished Rosé Champagne (Clicquot Rosé) was created by Madame Clicquot; she produced the rosé by infusing red wine with the original Veuve (Yellow Label brut champagne). The taste of the renowned rosé is illustrated as “a fruity and full-bodied expression of the Veuve Clicquot style.” ]

Wine critics, Gilbert & Gaillard, describe the rosé to be a “coppery-orange colour. Expressive aromas of strawberry and very ripe wild strawberries. A full-bodied, structured, vinous palate which stays fresh.” They finish their recount by saying “Length and character define this”.

Some of the top food pairing items for the Clicquot Rosé are tuna, beef carpaccio, duck and red fruits. The Madame Clicquot High Tea has done well with pairing their menu with the rosé by using most of the recommended produce with a unique twist; for instance, the confit duck rillettes, pickled cherries and Melba toast.

Indulge in the sweet and savoury goodness of the Madame Clicquot High Tea located at Primus hotel’s lobby Bar between 3 pm and 5 pm, any day of the week.


Primus Hotel’s Lobby Bar

339 Pitt St, Sydney NSW 2000

Primus Hotel Sydney, Address

Phone: (02) 8027 8000

Feature Image.

 

By Claudia Siron