A sophisticated high tea with a Greek twist was held in Victoria on Sunday 6 March, attracting hundreds of food and dessert enthusiasts from Melbourne eager to indulge in some eastern Mediterranean fusion cuisine.
The sold-out event – held in partnership with the 2016 Melbourne Food and Wine Festival – saw more than 300 people enjoy Hellenic-flavoured high tea items while ensconced in the leafy surrounds of the museum’s courtyard.
With two seatings on the day, staff worked diligently behind the scenes to create a stunning atmosphere and ambience that surpassed many traditional high tea options.
And with the wonderful Melbourne sun shining, participants of the high tea got a chance to enjoy sitting outside sampling the many food options on offer while sipping their Greek Island Iced Tea or frappe martini.
Former executive chef at Hotel Windsor Jerome Tremoulet delivered a stellar menu, with stand-out dishes such as fetta and oregano gougeres; slow-braised lamb cigarillos with whipped yoghurt; orange blossom curd tarts; vanilla meringue, loukoumi and rosewater cream; Attiki honeyed yoghurt, compressed watermelon, lemon balm and candied olive and traditional scones served with whipped cream and Greek spoon sweets.
