The London Royal Tea at Hotel Café Royal has become known as one of the finest afternoon teas in London, offering guests a take on the English afternoon tea tradition, featuring a London theme playfully presented in the gilded splendour of the Oscar Wilde Bar. A celebration of British history, The London Royal Tea allows visitors to learn about the many traditions associated with taking tea, whilst enjoying a delectable journey of savoury and sweet bites, designed by Executive Pastry Chef, Sarah Barber.
Upon arrival at the Oscar Wilde Bar, guests enjoy a brief history of the traditions surrounding afternoon tea in the UK, as well as insights into the legendary past of the London landmark that is Hotel Café Royal. Guests then embark on an indulgent culinary journey, with a savoury muffin of goat’s cheese and tomato, followed by a selection of tea sandwiches including cucumber, cream cheese and beetroot; prawn brigade with spices and London honey; and smoked Wilde salmon with quail’s egg and cress.
A true celebration of summer strawberries, Sarah Barber’s sweet delicacies begin with the Strawberry & Cream Gateaux of pain de Gênes sponge filled with strawberry pâte de fruit, strawberry jelly, and strawberry and vanilla mousse, all decorated with strawberry glaze and wild strawberries. This is followed by the Mini Jaffa Cake; Sarah’s own take on the original 1927 favourite, with a mini almond sponge sandwiched with mandarin pâte de fruit, orange and dark chocolate ganache and covered in a shiny chocolate glaze decorated with confit orange. Further sweet treats include the Queen of Hearts Bakewell Tart, filled with raspberry jam and frangipane, and topped with light pink fondant, fresh raspberries and a white chocolate heart; and the Stawberry Jam Rolly Polly, layered with strawberry buttercream, raspberry crispies and strawberry jam. Guests are also be able to enjoy a selection of sweet scones, and a traditional Battenburg Cake, named in honour of the royal wedding of Prince Louis of Battenberg and Queen Victoria’s granddaughter in 1884.
The penultimate dessert, the Peach Melba Lollipop, celebrates the classic flavours of peach melba, first invented in 1892 by the French chef Auguste Escoffier to honour the Australian soprano Nellie Melba. In Sarah’s own playful, contemporary style, the Peach Melba Lollipop is filled with a peach mousse and a raspberry insert, and decorated with toasted almonds. Finally, guests will be able to sample the Hotel Café Royal Iced Tea alongside the Chocolate Crown petit four.
The London Royal Tea is accompanied by a choice of custom-blended teas from the Canton Tea company, including the Celestine (a harmonious blend of Bai Lin Gong Fu Black Tea, Yunnan Black Tea, Organic Vanilla Pod and Cornflower Petals); and the eponymous Oscar (a Lapsang Souchong black tea). There is also an eclectic menu of Bubbles and grapes, as well as a range of specially concocted Veuve Clicquot Rich cocktails, including the Ziggy Stardust with Coconut noire tea, fresh coconut and gold dust, and the Whistler, with Lavender Earl Grey tea…