Throughout The Hotel Windsor's history, the team has served over 2.1 million afternoon teas, baked 4.2 million scones, served 220,000 litres of cream and 110,000 jars of jam, and it seems entirely befitting to celebrate the Melbourne icon over freshly brewed tea and exquisite pastries.
To commemorate the hotel's bountiful heritage, Executive Chef Joel Alderson has created a unique menu that is truly reflective of the past 134 years. Paying homage to Australia's iconic treats of the past century, the menu will include highlights of: an Australian twist to the classic egg mayonnaise ribbon sandwich with the infusion of lemon myrtle and ginger poached chicken ribbon sandwiches, which tells a story of the culinary influence we have seen over the years. The savoury tier will also feature popular and native Australian ingredients such as butternut pumpkin scone with goat's curd and sage, and Kangaroo tail and turnip pastie.
Guests can also indulge in sweeter delicacies that boast a history as vibrant and rich as The Windsor. The Grand Coffee, an almond sponge, coffee ganache, Tim Tam biscuit, coffee glaze and hazelnut crumble, commemorates the hotel's prohibition years as the Grand Coffee Palace, when alcohol was banned for a decade and gin was discreetly served in tea cups. While the Anzac Sandwich, a soft Anzac biscuit, leatherwood honey, vanilla cream cheese and butterscotch, pays homage to the ever popular army biscuit of World War I.
Classic Australian sweets like Peach Melba – peach parfait, raspberry jelly, almond biscuit, Chantilly cream and poached peach and The Lamington – strawberry mousse, chocolate ganache, coconut sponge and cocoa sable whose namesakes come from Australian diva and the hotel resident, Dame Nellie Melba, and Governor, Lord Lamington, also make an appearance.
In true Windsor-style, the offering will be beautifully presented on traditional three-tiered stands and perfectly complemented by an indulgent dessert buffet on weekends alongside an extensive menu of fine teas or bubbles.
Guests will also be able to add a refreshing summer cocktail to the experience, with a selection of Earl Grey and Gin Iced Tea and Windsor Summer Punch, served in teapots just like back in the day when no alcohol was allowed.
Director of The Hotel Windsor, Adi Halim, exclaimed that: “The Hotel Windsor has been an important part of not only Melbourne, but Australia's heritage too. We look forward to reflecting upon the past 134 years, raising a glass and scone in the Hotel's honour”.
Reservations are essential and can be made by contacting reservations@thw.com.au or +61 (03) 9633 6004.
Date: Monday, 2 January 2017 to Tuesday, 14 March 2017
Adults: Monday to Friday $69
Saturday to Sunday $89
Children: Monday to Friday $40 per child aged 7-12 years and $25 per child aged 3-6 years
Saturday to Sunday $50 per child aged 7-12 years and $30 per child aged 3-6 years
Timings: Monday to Tuesday: 12pm – 2pm
Wednesday to Friday: 12pm – 2pm and 2.30pm – 4.30pm
Saturday to Sunday: 12pm – 2pm and 3pm- 5pm
Location: One Eleven Spring Street, The Hotel Windsor, 111 Spring Street
Website: www.thehotelwindsor.com.au
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