cinderella Experience Melbourne's Most Decadent High Tea

CAVIAR

• Juniper cured Ōra king salmon, wild scampi caviar and handmade charcoal tart (CD)
• Black Pearl Siberian Royal Gold Caviar, Brillat-Savarin cheese scone, 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)
• Croque Monsieur, L'artisan Organic Mepunga Gruyere, caramelised onion, 18-month aged prosciutto, bacon dust (CD, CN, P)

CHOCOLATE

• Paris-Brest, Valrhona Caramelia, Frangelico gel  (CN, CD, V)
• Bourdaloue pear and Brazilian cocoa tart (CD, CN)
• Valrhona Amatika madeleine, raspberry and Olsson's red gum salt (V, GF, CD, CN)

High SocieTea will be served in the Lobby Lounge daily from 4PM to 8PM. Bookings are essential.

BLACK PEARL SIBERIAN ROYAL CAVIAR

Produced from the Acipenser Baerii (Siberian sturgeon) Siberian caviar displays a subtle, clean flavour with a cream and butter palate.

It's a medium 2.7-3mm pearl that readily melts within the warmth of the mouth.

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.

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.

GRUYERE L'ARTISAN

Mepunga gruyère is inspired by traditional Alpage gruyère and is produced seasonally in the warmer spring months when the cows graze on sweet, young grass and produce the very best of milk.

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 HUKAMBI 53%

The first Ombre Couverture. Hukambi is a chocolate that brings together all the indulgence and pleasure of rounded cocoa notes. The intense cocoa and milk aspects to its character mean it can be used to create very flavoursome desserts and interesting blends of different tastes.

VALRHONA CARAMELIA 36%

Soft, rich and voluptuous, Caramelia stands out with its rich milky flavor and compelling taste of salted butter caramel