Carefully crafted and impeccably presented, Melbourne's most opulent hotel high tea will be served in the Lobby Lounge at The Westin Melbourne.
Inspired by the three C's (caviar, cheese and chocolate), High SocieTea is a curated gastronomic journey where you can enjoy the world's finest delicacies complete with premium paired wines.
Experience Melbourne's most opulent hotel high tea.
12 August 2022 - 16 October 2022
A sophisticated affair, High SocieTea will be served daily in the Lobby Lounge from 4PM to 8PM.
$110 per person including a glass of Rob Dolan Black Series wine.
Savour an unparalleled epicurean experience celebrating quality caviar, cheese and chocolate. This world-class afternoon high tea menu can be complemented with perfectly paired wines from Yarra Valley vintner Rob Dolan.
CAVIAR
Juniper cured Ōra king salmon, wild scampi caviar and handmade charcoal tart (CD)
ARS Italica Royal Oscietra Caviar, Brillat-Savarin cheese scone with 12 karat gold leaf (CD)
CHEESE
Baked Le Conquérant camembert, lemon thyme and truffles (CD)
Murray region pulled lamb, Woodside salt bush chèvre chaud (H, CD)
Berliner, Mauri Taleggio Nduja cream, bacon dust (CD, CN, P)
The High SocieTea menu will showcase the finest Oscietra Royal caviar, originating from the Russian sturgeon (a species native to the Caspian Sea, the Black Sea and the Sea of Azov), and delicious wild scampi caviar from Shark Bay in Western Australia.
ARS ITALICA ROYAL OSCIETRA CAVIAR
Oscietra Royal caviar is a refined delicacy with superb flavour and texture. It comes from the Russian sturgeon, which is renowned for its excellent egg quality, taking approximately 10 to 11 years to harvest.
The medium-sized grain (2.9mm to 3.2mm) has a velvety, firm texture with that beautiful caviar ‘pop' when rolled across the roof of your mouth.
The taste is complex and persistent, with notes of hazelnut, butter and sea urchin together with a mellow length which lingers beautifully on the palate.
WESTERN AUSTRALIAN PREMIUM WILD SCAMPI CAVIAR
The roe of wild Shark Bay scampi present as glistening blue bubbles, referred to by fans as ‘sapphires of the ocean'. The wild scampi hold their eggs in sacs external to their bodies on the underside of the tail, contributing to their natural salty flavour.
Compared to the luxurious sturgeon caviar, scampi roe has a lower fat content and therefore is not considered creamy in texture, but its firm texture can create a satisfying pop in the mouth.
Sample a gourmet selection of fine cheeses at High SocieTea. When paired with the perfect wine, these artisanal cheeses are treasures to be shared with family and friends.
LE CONQUÉRANT CAMEMBERT
Le Conquérant Camembert has strong aromatic hints of wet straw, brassica and apples and is the reason why this authentic cheese has become a proud symbol of French cheese-making.
BRILLAT SAVARIN (IGP)
Brillat Savarin is a decadent triple-cream cheese and the perfect party pleaser. Deliciously creamy with a slightly chalky core.
MAURI MASCARPONE
A traditional fresh cheese of the Lombardy region with a rich flavour and thick texture, showcasing the premium quality cream of the region.
WOODSIDE SALTBUSH CHÈVRE
A delectable goat's cheese from Woodside, Australia. It is rolled in native Saltbush herb to balance the acidity of the cheese with a subtle salty and grassy flavour.
MAURI TALEGGIO DOP
Considered one of the finest DOP cheeses made in Italy, the micro climate in the natural caves where these cheeses are matured (high in the Alps) encourages the development of a unique flora on the outer rind. Enjoy a creamy texture balanced with a delicious yeasty taste.
Exceptional chocolates for the most discerning connoisseurs, the exquisite sweets featured in High SocieTea incorporate nearly a century's worth of indulgent expertise.
VALRHONA AMATIKA 46%
Amatika 46%, the first Vegan Grand Cru from the heart of Madagascar's plantations.
Powerful yet melt-in-the-mouth, Amatika 46% combines the sweetness and creaminess of almond with the aromatic potency of pure Madagascan cacao.
VALRHONA SINGLE ORIGIN KALINGO 65%
Kalingo's highly refined aromas give it an unexpectedly intense freshness. The balance of the chocolatey note is gently elevated by a dash of peppermint.
The history of cacao and spices are closely intertwined in Granada, also known as Spice Island. Originally, traditional dances would be performed to polish and dry cacao with bare feet in huge copper basins.
Today, small farms grow cacao on plots measuring one or two hectares. Valrhona selected an exquisite cacao in Grenada, the fruit of the ancestral lands of the island's Amerindian population. This Grand Cru was named after the Kalinago people.
Made exclusively for cellar door and on-premise customers, The Westin Melbourne and Lobby Lounge are pleased to serve Rob Dolan Black Label wines as a complement to the High SocieTea menu.
ABOUT ROB DOLAN YARRA VALLEY
Just a short 30-minute drive from Melbourne CBD, Rob Dolan's winery and cellar door in South Warrandyte is a perfect introduction to the sweeping beauty of the region.
His state-of-the-art wine-making facility houses a team of diversely skilled winemakers working together to craft the ripest, richest, and most generous wines.
ROB DOLAN BLACK LABEL WINES
Rob Dolan's unique Black Label range showcases his deep enthusiasm and passion for winemaking.
This exquisite offering features ‘one off' parcels which aim to emphasise alternative varieties and winemaking styles.
Distinctive in its approach, the wines will vary from vintage to vintage depending on fruit quality, availability and seasonal influences.
Experience 5-star hospitality, culinary delights and restorative sleep in a renowned Heavenly® Bed at The Westin Melbourne.
Located in the heart of the CBD, stop by for High Tea, cocktails in the Lobby Lounge or book an indulgent staycation and explore the best of the city on your doorstep.
