Over the past 134 years, The Hotel Windsor has served over 2 million afternoon teas, baked 4 million scones, served with 220,000 litres of cream and 110,000 jars of jam.
Playing homage to the hotel’s heritage, the new celebratory afternoon tea menu includes some of the best Australian treats of the past century including Ginger poached chicken, spring onion and watercress ribbon sandwiches and butternut pumpkin scone with goats curd, sage wallaby tail and turnip paste.
A high tea isn’t complete without the three-tiered delight which also includes sweeter delicacies such as the grand coffee with almond sponge, coffee ganache, tim tam biscuit, coffee glaze and hazelnut crumble or the anzac sandwich with leatherwood honey, vanilla cream cheese and butterscotch or the peach melba - peach parfait, raspberry jelly, almond biscuit, chantilly cream and poached peach, lamington with strawberry mousse, chocolate ganache, coconut sponge and cocoa sable. Of course it isn’t complete without The Hotel Windsor’s famous traditional and sultana scones served with cream and jam.
Wash it all down with their signature teas, champagne or cocktails that come in teapots, so nobody needs to know if you’re intending on being rowdy. Earl grey spiked with Hendricks gin went down very easily, as did the Windsor summer punch.
Date: Monday, 2 January 2017 to Tuesday, 14 March 2017
Adults: Monday to Friday $69 Saturday to Sunday $89
Children: Monday to Friday $40 per child aged 7-12 years and $25 per child aged 3-6 years
Saturday to Sunday $50 per child aged 7-12 years and $30 per child aged 3-6 years
Monday to Tuesday: 12pm – 2pm
Wednesday to Friday: 12pm – 2pm and 2.30pm – 4.30pm
Saturday to Sunday: 12pm – 2pm and 3pm- 5pm
Location: One Eleven Spring Street, The Hotel Windsor, 111 Spring Street Website: www.thehotelwindsor.com.au