Ultimate High Tea, Shangri-La Sydney, Good Food Month Sydney
We first had the privilege of having Anna Polyviou’s desserts at Bather’s Pavillion, which I wrote about here. Her deconstructed mango cheesecake remains perhaps the best dessert I’ve ever had. By sheer coincidence, she found me on Instagram and let me know that she was now the executive chef at the Shangri-La Sydney at The Rocks. As part of Good Food Month, they were participating in the Ultimate High Tea, which seemed like a perfect opportunity to sample more of her extraordinary creations. For $55 per person, the high tea included a glass of sparkling wine, tea or coffee and three tiers which include scones, savoury sandwiches and desserts.
We enjoyed our experience at the Shangri-La immensely, the scones were buttery and perfect with the clotted cream and jam. The savoury selections were tasty but I was expecting a bit more finesse with some of the elements. The salmon bagel for example, while had top quality smoke salmon was let down by the overly heavy and difficult to eat mini bagel. I ended up discarding the bagel and just finishing the salmon on its own.
The desserts were the standout of the meal though. The parfait was light and delicious, while the Tropic-Anna was a delight of tastes and textures. The macaron was whimsical with the caramel popcorn and caramel pipette. We saved the chocolate brownie for last and while we were so full each bite of moist and delicious chocolate cake was a revelation.
There were more Anna Polyviou signature desserts in the window for order but we were much too satisfied to have them this time, so we can’t wait for a return trip to sample more.