The Engineer Eats was recently invited to a high tea at the Origins Restaurant in Pan Pacific. I was very excited as Pan Pacific has always been one of my favorite spot for high tea having been there a couple of times in past years. I was doubly excited as Pan Pacific had recently appointed Michelin Star Chef Paul Gaspa as Executive Chef to oversee the hotel’s two award-winning restaurants, Montereys and Origins, as well as the hotel’s 24 Hour In-Room Dining, Pacific Club Lounge and it’s meeting and event facilities. New Executive Chef = New Menu! I’m in!
We were told that the high tea theme for this and next month will be the Festive Season Noel High Tea Jewels. The festivities have started! The restaurant was nearly full by the time we arrived! I see small and large parties chatting away and enjoying themselves, it was such a lovely atmosphere to walk into!
The Festive Season Noel High Tea Jewels is of the sparkling type, with free flow sparkling wine served throughout the afternoon. Time to get into it!
To start with, we were presented with an entree plate with the following items:
- Pulled pork doughnut with smoked paprika sugar and apple jam
- Blue cheese profiterole on toasted walnut sable
- Duck and mango parfait with coriander and mint
- Beetroot gazpacho with goats cheese sorbet
Gosh everything looked so pretty on the plate and tasted good too! If I have to pick a favorite, it would be the Pulled pork doughnut! Savory on the inside but covered with a crunchy sugary coating. It really tickled your tastebud when you bite into it!
We were told at the beginning that the dishes come paired with a specific tea and there will be three rounds of tea, after which we can order more if we wish. This was different to previous visits where I remembered we had to choose the tea we wanted from the menu. Actually we were busy selecting the tea we wanted to try at the start so we were a bit disappointed when we thought we could only order them at the end. Lo and behold, when the staff brought the teas over, they were exactly the ones we wanted to try! We couldn’t believe it! What a coincidence! Happy ladies after that!
The tea that came with the entree was the White Litchee No 1 Hand Roll Tea from Dilmah. White tea is one of the rarest form of the tea leaf, as only the most tender part of the two leaves and bud are hand-picked to produce tea. It was a very subtle tea with a clean taste. I like!
The 3-tiered stand came next with the savory bites and sweet treats. The selected teas for this were the Lychee with rose and almond; and the Sencha lemongrass and peppermint. The Lychee with rose and almond was one of our selection as well. Very refreshing! Hope to get this for my home use!
The savory bites consisted of:
- Prawn cocktail with VSOP Mary Rose and iceberg on baby brioche
- Slightly spiced coronation chicken on spinach loaf
- Smoked salmon with truffle cream cheese and dill on fruit bread
- Whipped brie cheese with air dried ham, rocket and bush tomato
I was actually quite full by the time I finish with the savories but the sweets were too tempting to skip!
- Blueberry and raspberry sponge mousse layer cake with bergamot glaze
- Candied orange friand with grapefruit curd
- Frangelico and espresso tart with chocolate ganache
- Crumble black cherry cheesecake
I love the Blueberry and raspberry sponge mousse layer cake, pretty colors and tasted very light. More of this please!
We still had the Fig and dark chocolate scones with raspberry jam and double cream left after we finished the sweet treats. The scones were very nice though so we demolished that in minutes!
And a coffee for me before I finish. I can’t believe I can fit so much food and drinks (sparkling wine, 3 x cups of tea and coffee!) into my stomach!
Once again it was a very enjoyable afternoon! Food, drinks and service were great as usual! The standard is still maintained after so many years! (You can read of the other high tea experience I had in previous year here)
Sittings are from 11:30am to 2:00pm and 2:30pm to 5:00pm. The cost is AUD65 per person.
For an early 11:30am sitting, there is a 25% savings where you can indulge in all the High Tea favorites and unlimited sparkling wine for the special discounted price of AUD49 per person. Book on +61 8 9224 7777
And now for the exciting part! Pan Pacific has generously offered a high tea for two giveaway at the Origins Restaurant for one of The Engineer Eats’ supporter. Embrace all the wonders of tea in Origins with beautiful three tiered stands, jewelled with savory bites and picture perfect cakes while you sip on a wide variety of Dilmah exceptional tea from fine Wedgewood china, espresso coffee and flowing sparkling wine!
All you have to do is send an email to email@example.com and let me know which item on the Festive Season Noel High Tea Jewels’ menu you would like to try. For an extra entry, head to my Facebook page (click here), ‘Like’ my page and leave a comment on the giveaway post.