MONDAY TO FRIDAY – 10AM UNTIL CLOSE
DEVONSHIRE TEA
Two scones with preserve and cream, tea or coffee
SANDWICH PLATE
A plate of sandwiches, tea or coffee
LIGHT TEA
A set selection of finger sandwiches, petit fours, tea or coffee
Tea Selection included. Tea for Connoisseurs additional $2
Please note our Devonshire tea, sandwich plate and light tea menu options are not available on weekends or public holidays.
MONDAY TO SUNDAY – 10AM UNTIL CLOSE
CHILDREN’S HIGH TEA
A child friendly selection of finger sandwiches, sweets, savoury item, scone
with strawberry and raspberry jam and clotted cream, choice of tea, hot chocolate, juice or soft drink
TRADITIONAL HIGH TEA
A set selection of finger sandwiches, petit fours, sweet and savoury pastries, scone with
preserve and clotted cream, tea or coffee
Tea Selection included. Tea for Connoisseurs additional $2
Upgrade your traditional high tea experience with a glass of the following:
Aix Provence Rose $15
Chandon NV (120ml) $15
Bianca Vigna Prosecco (120ml) $15
Tattinger Champagne NV (120ml) $23
Veuve Clicquot (120ml) $26
Tattinger Rose NV (120ml) $28
SPARKLING HIGH TEA
A set selection of finger sandwiches, petit fours, sweet and savoury pastries, scones with
preserve and clotted cream, tea or coffee and a glass of Australian sparkling wine
Tea Selection included. Tea for Connoisseurs additional $2
COCKTAIL HIGH TEA
A set selection of finger sandwiches, petit fours, sweet and savoury pastries, scone with
preserve and clotted cream, tea or coffee and served with a cocktail
Tea Selection included. Tea for Connoisseurs additional $2
PICCOLO CHAMPAGNE HIGH TEA
A set selection of finger sandwiches, petit fours, sweet and savoury pastries, scone with
preserve and clotted cream, tea or coffee and a piccolo of French champagne
Tea Selection included. Tea for Connoisseurs additional $2
We offer nut-free, vegan, egg-free, halal and dairy-free High Tea if pre–ordered 24 hours prior to arriving. Please note nut and wheat products are used on the premises.
We do not allow our guests to bring their own cakes, pastries and alcohol to our venues.
A minimum of one menu item per person must be ordered.
A 10% surcharge applies on all public holidays & special event days.
TEA SELECTION
ENGLISH BREAKFAST
Carefully chosen selection of best quality high grown Ceylon teas from the better known districts in Sri Lanka.
Full bodied rich dark tea, traditionally served with milk.
IRISH BREAKFAST
Special Tea Room blend of black teas selected from the best quality high grown teas from the better known districts in Sri Lanka and Assam. Serve with or without milk.
EARL GREY
Luxurious combination of carefully selected tea perfectly supplemented with the flavour of bergamot fruit.
A powerful blend; hearty and aromatic. Complimented with milk.
ORANGE PEKOE
A fancy grade of full tea from Dimbula, Sri Lanka where teas are grown in ideal conditions of sparkling sun and crystal clear air. Fine scented with a full, bold flavour. It gets its name from the luscious orange colour of the brew.
TARRY LAPSANG
Fine pieces of vanilla are added to this delicate tea to offer a subtle sweetness. Recommended served black.
DARJEELING’S GOLD
An exquisite and aromatic Second Flush Darjeeling with a distinct muscatel touch. Can be served with or without milk.
CEYLON DECAFFEINATED
A Ceylon tea full of fruity liveliness – without caffeine, mild in acids. Can be served with or without milk.
FANCY SENCHA
An excellent example of delicately leafed China Sencha. Light green in the cup and slightly tart.
WOKOU GARDEN
This organic fragrant green tea is carefully handcrafted to accentuate the delicate sweetness of spring.
GREEN DRAGON
A premium tea with a flowery elegance and luscious fragrance. Delicate leaf buds picked by hand make for a rare, mildly tart and refreshing tea. As with all green teas, no milk should be added.
MOROCCAN MINT
Gunpowder pellets melded with fresh mint leaves for an uplifting refreshing tea.
VANILLA
Fine pieces of vanilla are added to this delicate tea to offer a subtle sweetness. Recommended served black.
MASALA CHAI
Special Tea Room blend of exotic spices—cinnamon, cardamom, and cloves—with black tea. An invigorating beverage refreshing to the mind and body with a strong, pleasing aroma. Served with hot milk.
SPICY VANILLA DREAM
A flavoursome Assam and Ceylon blend with the usual Indian spices, an infusion of vanilla lifts this tea to wonderful heights. Complimented with hot milk.
RED ROSES
A blend of the finest China tea with rose petals – flowery and mild. A fragrant black tea.
IRISH WHISKEY CREAM
A malty Assam blend with a flamboyant fragrance of whisky and a breath of cocoa.
JASMINE
A gentle Chinese green tea perfected with delicate jasmine petals for sheer harmony.
OOLONG PEACH
An exceptional Oolong from Taiwan with the aroma of fresh peaches.
PEPPERMINT
Pure, fresh herbal tea with a cool refreshing and highly characteristic taste. Lifts the spirits.
MORNING STAR
With a base of peppermint, this tasty herbal tea works as a kick starter to your day with additional blackberry,
strawberry and raspberry leaves strewn with rose petals.
SWEET BERRIES
Hibiscus, apple, raspberry, orange peel and rose petals create a full-bodied, fruity infusion.
STRAWBERRIES AND CREAM ROOIBOS
Fresh green rooibos from the Cape, blended with strawberry and enveloped in luscious cream.
PURE CHAMOMILE
One of the most popular herbal beverages in the world. Fragrance is sweet, taste is floral.
CHOCOLATE AND LAVENDER HARMONY
Notes of chocolate and delicate lavender paired with dates and elder flower blossoms.
ANISE ROOIBOS
South African Rooibos with fresh mint and anise.
APPLE AND LEMON FRESH
Flavoured fruited and herbal infusion with cornflowers and nettle leaves.
The History of Tea
Prior to the 17th century, the English had two main meals – breakfast and dinner. It was Anna, 7th Duchess of Bedford, who first invited her friends to join her for an additional afternoon meal of bread and butter sandwiches, small cakes and, of course, tea. Later, made popular by Queen Victoria, afternoon tea developed into an indulgent cuisine of wafer-thin crust less sandwiches typically of cucumber, smoked salmon and cheddar cheese, fancy cakes and regional British savouries and pastries such as Welsh rarebit, Scottish scones and English crumpets.
Two distinct forms of tea services evolved: ‘low’ and ‘high’ tea. Low tea, enjoyed in the low or early part of the afternoon, was served in aristocratic homes and featured gourmet titbits with emphasis being on the presentation and conversation. The working class originated high tea. Not having the means of two main meals each day they combined afternoon tea with the evening meal, serving meats, breads and cakes with hot tea at the end of the day.
The Tea Room preserves a rich tradition using the highest quality single estate loose leaf teas and tisanes sourced from the finest growing regions of the world – China, India, Japan, Sri-Lanka, Taiwan and Africa. Unlike most loose leaf teas which are blends from many estates, our single estate teas guarantee the purest expression of flavour, place and quality
The Tea Room QVB offers morning tea and tradition high tea service tea in luxurious surroundings that celebrate the cultural significance of the historic Queen Victoria Building Ballroom.
