Polish the silverware and dust off your finery — Esther’s iconic High Tea is making a grand return, and it’s anything but traditional. At Esther, afternoon tea takes on a Mediterranean flair, with a menu crafted by Sean Connolly that blends playful nostalgia with culinary indulgence.
Forget dainty cucumber sandwiches and predictable pastries. This is high tea, but not as you know it. Expect a spread of savoury delights, from green deviled eggs, dill oil, and pickle to rich, spiced lamb hand pies. Skull Island tiger prawns with Za’atar and lemon offer a taste of the sun-drenched Mediterranean, while the king crab in a condensed milk bun delivers an unexpected, indulgent bite.
Then comes the pièce de résistance — the Black Swan. This French-inspired dessert trolley glides through the restaurant, offering a parade of confections as decadent as they are dazzling. Take your pick from Sean’s orange-scented tiramisu, pasteis de nata, and cakes disguised as fluorescent Santorini lemons. Raspberry butter biscuits and lemon chiboust add a delicate, citrusy touch, while the striking beetroot and raspberry macaron is as visually captivating as it is delicious.
No tea party is complete without libations, and Hendrick’s is setting the tone with a gin trolley and whimsical teacup cocktails. From the floral Esther 75 to the gin-laced Grand Teapot, each sip is a nod to botanical elegance.
Launching Saturday, 5th April, and running every Saturday from 12 — 4pm, Esther’s High Tea is an afternoon affair worth savouring. Bookings essential.
