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Melbourne foodie fans gathered in the courtyard of the Hellenic Museum for a sophisticated high tea with a Greek twist on Sunday 6 March. The sold-out event - held in partnership with the 2016 Melbourne Food and Wine Festival – saw over 300 people enjoy Hellenic flavoured high tea items while in the surrounds of the Museum’s leafy courtyard.
The inaugural MPavilion and the green courtyard provided the perfect backdrop for this sophisticated high tea.
With two seatings on the day, staff worked diligently behind the scenes to create a stunning atmosphere and ambience that surpassed many traditional high tea options. And with the wonderful Melbourne sun shining, participants of the high tea got a chance to enjoy sitting outside sampling the many food options on offer while sipping their Greek Island Iced Tea – or frappe martini.
Shaking up another frappe martini.
Former executive chef at Hotel Windsor, Jerome Tremoulet, delivered a stellar menu with stand out dishes such as fetta and oregano gougeres; slow braised lamb cigarillos with whipped yoghurt; orange blossom curd tarts; vanilla meringue, loukoumi and rosewater cream; Attiki honeyed yoghurt, compressed watermelon, lemon balm and candied olive and traditional scones served with whipped cream and Greek spoon sweets.
Greek spoon sweets showed a Hellenic alternative to jam for the freshly baked scones in the third course.
The Hellenic High Tea was developed to be shared.
Stunning floral arrangements by Flowers Vasette and music by Trio Musae added a classy edition to this Sunday afternoon high tea.