The Shangri-La Hotel in Sydney is taking high tea to new heights with the launch of a new high tea buffet by renowned patissier Anna Polyviou that it boasts offers the best views in Sydney from Blu Bar on level 36.
Polyviou is known as the Punk Princess of Pastry and will be combining savoury morsels and sweet treats in her distinctive style.
Guests will be seated on plush velvet lounges and will enjoy free-flowing teapot cocktails created by Blu Bar on 36's mixologists, including Passion Tea-quila and Pink Panther, a Mohawk concoction reflecting Polyviou's hot pink hair.
“Blu Bar High Tea is a glamorous, colourful and delicious romp, with epic views of the city and harbour as a spectacular backdrop,” said the executive pastry chef.
“Everything's been specially selected to reflect the bar and my style, from the buffet stands in my signature colours, through to the sleek glassware, teapots and cutlery.”
Dessert aficionados will savour a dazzling new menu, including Pina-Colada (coconut, pineapple, lemongrass and Malibu), Popping (caramel, pop-corn, chocolate) and Strawberries 'n' Crème (strawberry, mascarpone, vanilla).
Polyviou's take on traditional high tea favourites will feature savoury dishes like Egg (egg, mayo, watercress), Salad (goat's cheese, vegetables, olive oil) and Quiche (roast vegetable and Lorraine).
The Blu Bar High Tea buffet is available every Friday, Saturday and Sunday, from 11:30am-1:30pm and from 1:45-3:45pm on level 36.
It is priced at $75 per person on Friday and Saturday, and $95 per person on Sunday.
On arrival, guests enjoy a glass of sparkling wine on Friday and Saturday, a glass of Champagne on Sunday, and free-flowing teapot cocktails during each seating.
For more information call (02) 9250 6000 or visit
www.shangri-la.com/sydney
Polyviou is known as the Punk Princess of Pastry and will be combining savoury morsels and sweet treats in her distinctive style.
Guests will be seated on plush velvet lounges and will enjoy free-flowing teapot cocktails created by Blu Bar on 36's mixologists, including Passion Tea-quila and Pink Panther, a Mohawk concoction reflecting Polyviou's hot pink hair.
“Blu Bar High Tea is a glamorous, colourful and delicious romp, with epic views of the city and harbour as a spectacular backdrop,” said the executive pastry chef.
“Everything's been specially selected to reflect the bar and my style, from the buffet stands in my signature colours, through to the sleek glassware, teapots and cutlery.”
Dessert aficionados will savour a dazzling new menu, including Pina-Colada (coconut, pineapple, lemongrass and Malibu), Popping (caramel, pop-corn, chocolate) and Strawberries 'n' Crème (strawberry, mascarpone, vanilla).
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Treats with a view |
Polyviou's take on traditional high tea favourites will feature savoury dishes like Egg (egg, mayo, watercress), Salad (goat's cheese, vegetables, olive oil) and Quiche (roast vegetable and Lorraine).
The Blu Bar High Tea buffet is available every Friday, Saturday and Sunday, from 11:30am-1:30pm and from 1:45-3:45pm on level 36.
It is priced at $75 per person on Friday and Saturday, and $95 per person on Sunday.
On arrival, guests enjoy a glass of sparkling wine on Friday and Saturday, a glass of Champagne on Sunday, and free-flowing teapot cocktails during each seating.
For more information call (02) 9250 6000 or visit
www.shangri-la.com/sydney
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