High Tea Experience
In support of yesterday's announcement by the Australian Government to increase social distancing measures with the closure of restaurants and bars, Feast, The Gallery and The Conservatory Bar will cease operations until further notice.
We thank you for your understanding and look forward to welcoming you back as soon as we are able to.
From $59 pp - includes coffee, tea or hot chocolate
From $79 pp - includes one glass of Ruinart
Additional 2 hours free flowing sparkling - $25pp
From $69 pp - includes coffee, tea or hot chocolate
From $89 pp - includes one glass of Ruinart
Additional 2 hours free flowing sparkling - $25 pp
Saturday - Sunday
1st seating 12:00PM - 2:00PM.
2nd seating 2:30PM - 4:30PM
We may be biased but we think our pastry chef makes perfect, lighter-than-air scones, best enjoyed warm from the oven over High Tea. And we are sharing the recipe for those who want to try these gems at home! Just, please don't forget the cream.
The Gallery Scones
Makes 15 Scones
600 grams plain flour
35 grams baking powder
85 grams sugar
145 grams softened butter
1 whole free-range egg
280 ml milk
Combine flour, sugar, baking powder and sugar in a big mixing bowl. Continue mixing until the butter is completely combined and has a 'sandy' consistency.
Add the egg and milk and mix gently - don't over mix the dough.
Bake at 180 degrees for 25-30 minutes.
Chef Louis often flavours his scones for weekday and weekend High Tea. Some of his favourites are chocolate, date, cranberry or savoury cheese and pumpkin.
Book now for High Tea and try his delightful creations for yourself.