Monday – Sunday – 10am until close

TRADITIONAL HIGH TEA $75pp
A set selection of sweet & savory pastries, finger sandwiches, scone with preserve & cream and tea or coffee.

Upgrade your traditional high tea experience with a glass of the following:
Aix Rose   $18
Bianca Vigna Prosecco (120ml)  $16
Taittinger Champagne NV (120ml) $25
Taittinger Rose NV (120ml)     $32

SPARKLING HIGH TEA  $85pp
Traditional high tea served with a glass of Australian sparkling wine and tea or coffee.

COCKTAIL HIGH TEA $90pp
Traditional high tea served with a cocktail  and tea or coffee.

CHAMPAGNE HIGH TEA FOR TWO $210
Traditional high tea for two guests served with ½ a bottle of Taittinger and tea or coffee.

CHILDREN’S HIGH TEA  $50pp
(Served to ages 5-12 years)
A child-friendly selection of sweet & savoury pastries, finger sandwiches, scone with preserve & cream and your choice of a hot chocolate, soft drink or juice.

Please Note

–  We require 24 hours’ notice to accommodate for all nut and severe allergies. Please note however, items containing gluten, eggs, dairy and a variety of nuts are prepared on-site.
–  Though best practice is used in the preparation of our menu items, there is trace elements present within the kitchen and as such we cannot guarantee that cross-contamination will not occur.
–  Guests with a nut allergy/intolerance + another dietary requirement cannot be catered too, unfortunately.
–  All meats are Halal.
–  Public holidays incur an additional surcharge of 15% on the bill (this includes the Easter Long Weekend).
–  As your booking will take place alongside other patrons; speeches, presentations or games are not permitted.
–  We do not permit any balloons or confetti in the venue; decorations such as a small centrepiece will be permitted. External celebration cakes, pastries or other edible items or alcoholic beverages are not permitted.

TEA SELECTION

BLACK TEAS

ENGLISH BREAKFAST – Carefully chosen selection of top quality, high grown Ceylon teas from Sri Lanka. A 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 Sri Lanka and India. Served 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.
TARRY LAPSANG – An interesting Chinese tea with the smoky aroma of smoldering, resinous wood. Known in some parts as Russian Caravan. Perfect on its own, or with milk.
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 and mild in acids, without caffeine. Can be served with or without milk.

GREEN TEAS

FANCY SENCHA – A premium large-leafed Sencha. Refined tartness and a breath of sweetness.
WOKOU GARDEN – This organic 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. No milk should be added.
MOROCCAN MINT – Gunpowder pellets melded with fresh mint leaves for an uplifting refreshing tea.

INFUSIONS

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 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 Chinese Yunnan tea with rose petals; a flowery, mild, 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.

HERBAL INFUSIONS

PEPPERMINT – Pure, fresh herbal tea with a cool, refreshing and highly characteristic taste to lift 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.
PURE CHAMOMILE – One of the most popular herbal beverages in the world; sweetly fragranced and floral to taste.
VANILLA ROOIBOS – Sweet and creamy vanilla aroma supports the full-bodied taste of this South African herbal tea.
APPLE AND LEMON FRESH – Flavoured fruit and herbal infusion with cornflowers and nettle leaves.

The History of Tea

Imported by the East India Company, the first samples of tea reached England between  1652 and 1654. By the middle of the 18th century, tea had quickly proven popular enough to replace ale as the English national drink.

Prior to the 17th century, the English had two main meals – breakfast and dinner. It was Anna,  7^th 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.

Reservations are highly recommended. 

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