The Highs and Lows of Tea

Those of you who know me or read this blog regularly know I’m a bit of a high tea aficionado. I definitely do my fair share of sconning around (he he) at five star hotels and well known bakeries and, as well as this blog, I also write reviews of high teas for highteasociety.com

The best high tea I’ve ever experienced was at The Dorchester, in London (of course!), where the waitstaff wore tails, the tea menu resembled War and Peace and the stawberry jam, I was assured, was made fresh on the premises that morning using locally sourced English strawberries (none of those nasty wastrel Continental strawberries here, thank you very much…) And, happily, Melbourne is also home to some stellar high tea options, from the classic pomp of The Windsor, to the cutesy nostaglia of The Hopetoun Tearooms, to the chocolate extravaganza that is The Langham on weekends and the modern high tea at The Sheraton, Melbourne does it extremely well. 

   

However…and here is where the slightly ranty writer takes over… I think there are some extremely substandard high teas in Melbourne. Teas that do not deserve the prefix of ‘high’ at all. Not mentioning any names (ahem Intercontinental Melbourne) but I recently booked for what was advertised as a Sound of Music themed high tea with a group of my closest girlfriends. Weeks before the high tea, we joyfully compared notes on how we thought The Sound of Music, a much-beloved film by all attending, would be incorporated into the high tea. Would there be crisp apple strudel (probably…)? Would there be gifts for guests in brown paper tied up with string (maybe…)? Would there be schnitzel with noodles (hmmm less likely…)?

I can tell you now that there were precisely zero of these things, with the only weak attempt at ‘theming’ being to play The Sound of Music soundtrack in the restaurant instead of their normal background music. The food was variously bland, blah and bleh, with only the scones and a singular macaron managing good scores from me. At one point we ordered cups of English Breakfast tea (memo to hotel: that is kind of a standard order for guests at a high tea) and were presented with a teapot but no teacups. We waited at least fifteen minutes, trying to flag down service, before I eventually got up from the table and chased down a staff member who seemed thoroughly confused by my request for teacups, milk and teaspoons.

Some important additional memos for this establishment include:

– Just because you have made something in miniature does not mean it is delicious. It needs to be both delicious and miniature to make it on to the high tea stand.

– Train your staff in basic etiquette, like not laughing when a guest enquires as to whether they serve chai lattes.

– Also train your staff to inform guests on what delights have been placed in front of them. A quick run though of what’s on each tier of the stand is generally helpful, but not when items are variously described as ‘a sushi looking cake’ (it was a miniature circluar black forest cake) and ‘um sorbet’ (it was a palate cleanser of raspberry sorbet).

– When you do serve sorbet in tiny shot glasses, try to fill those glasses evenly, so there’s not an unseemly scramble at the table for the ones that are not only half full. 

– Reconsider charging approx. $14 for a glass of second-rate Australian bubbles.

– Miniature apple crumbles should ideally contain apple, not some kind of kindergarten paste. 

Sadly that was not the only somewhat disappointing high tea I’ve had in Melbourne lately. At another five-star establishment (*cough* The Sofitel) I was disappointed to find the entire high tea was served buffet style. Don’t get me wrong, I love a buffet, but no matter how nice it is, it lacks the refinement of having a beautiful tiered stand and a glass of champagne arrive promptly at your table. I believe they serve tiered stands of afternoon tea during the week, so why no tiers on the weekend? Seriously, why? It brings me to tears…okay that was lame, sorry.

And, while the food at The Sofitel was actually of a very good standard, with delicious cakes and a flashy crepe station, the service was again disappointingly disorganised. There were no instructions on how the high tea was organised  or when or where to start on the buffet. My special order of vegetarian sandwiches arrived at the table 45 minutes into the high tea without explanation, long after I’d already eaten what vegetarian options I could find on the savouries table and moved on to sweets. And the tea itself again (what is it with serving tea?) took absolutely ages to make it to our table. Sigh. First world problems, I know.  

Advertisements