Indulge in a sensory journey as Melbourne Marriott Hotel introduces its newest culinary experience: Blush and Bloom High Tea, is a tribute to the delicate form, flavour, and colours of roses. From June 27 onwards, be our guest as we celebrate the timeless beauty of roses.
The daily high tea (serving noon to 3.00pm) takes place at the hotel’s Essence Restaurant, on the corner of Exhibition and Lonsdale Streets Melbourne, and delivers tea time with a twist, serving three tiers of blooming delights, including rose and hibiscus macrons, rose and forest berry panna cotta, plus prawn brioche rolls with dill and chive cream topped with rosy pink salmon roe, as well as everyone’s favourite, freshly baked scones with rose and strawberry jam and clotted cream.
The delicious menu was curated by Melbourne Marriott Hotel’s Head Chef Swami Nandan whose impressive resumé includes some of the world’s most famous restaurants, such as Michelin-starred Benares Mayfair and Noma as well as Gordon Ramsay at Claridge’s.
Swami said that he wanted to find unique ways to pay homage to the warm hues of the enchanting flower.
“It’s about creating a well-rounded menu that offers a range of flavours whilst also paying homage to the timeless beauty of roses – who doesn’t love getting roses, they are such a symbol or care and devotion.” Swami said.
Melbourne Marriott Hotel’s Blush and Bloom High Tea experience comprises a three-tiered stand (perfect for two people) brimming with hot and cold dishes and delicious pastries and desserts, specifically:
- rose and forest berry panna cotta with pistachio crumble
- red velvet cake
- vanilla, lychee and rose cream jaconde (vegan)
- rose and hibiscus cream macarons
- lemon meringue tart adorned with edible rose petal
- raspberry and apple almondine (gf)
- classic prawn roll, dill and chive cream with butter lettuce and salmon roe
- Japanese egg sandwich, kewpie mayonnaise mustard and spring onion
- brioche toast with pesto, mozzarella and beetroot relish
- wild mushroom and thyme choux bun
- beef burgundy and mushroom pithivier
- freshly baked buttermilk scones with strawberry and rose petal jam and clotted cream.
Accompanying the menu is a carefully selected tea menu of six signature premium teas for guests to choose from including rose with French vanilla, Italian almond tea, brilliant breakfast tea and refreshing Ceylon green tea with lychee and ginger.
Prices are: $59 per person for bookings Monday – Friday or $65 per person for bookings on Saturday and Sunday. Elevate your experience and add a glass of Jansz Sparkling Rose for $12.
Mark your next special occasion, birthday, anniversary, or pre-theatre dining in style with Melbourne Marriott’s new Blush & Bloom High Tea experience.
The restaurant welcomes requests for gluten-free and/or dairy-free high tea but asks for 24 hours’ notice.
Bookings can be made online here or by calling Essence Restaurant (Melbourne Marriott Hotel’s restaurant) on 03 9662 3900.
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