In celebration of International World Chocolate Day, The Windsor is bringing back an old favourite, the chocolate weekend buffet. But not just any old chocolate! Focusing solely on pure origin chocolate from French haut chocolat house, Weiss, Head Pastry Chef Jérémie Parmentier is transforming The Windsor's buffet spread into a luscious chocolate lover's dream, adorning it with French pastries, éclairs, macarons, entremets (whole cakes), bonbons and more for one weekend only. This all-chocolate celebration will be served alongside savoury canapés and ribbon sandwiches from the Winter Afternoon Tea menu.
Desserts such as the éclairs and macarons will be created in three chocolate types – Blanc Aneo 34%, Madalait 35% (Madagascar) and Li Chu 64% (Vietnam) – exploring the marriage of flavours with different chocolate intensities. Jérémie will also be incorporating native ingredients into the bonbons, pairing white chocolate with wild hibiscus, milk chocolate with lemon myrtle & chilli, and dark chocolate with juniper berries.
For the first time, the Chocolate Afternoon Tea will also include a range of gluten free (GF) pastries from dedicated GF pastry chef, Felix Goodwin. Formerly at Sunda, and prior to that, BKK, Saigon Sally and Donovans, Felix has created a GF cake (wattleseed, chocolate & whisky) as well as four GF pastry items that draw on his experience working with Asian flavours and native ingredients. As a coeliac with experience in combining flavours, textures and ingredients that are dietary-friendly, Felix's addition to the hotel and chocolate buffet are set to be a feature rather than an afterthought; and one that will please guests both GF and non-GF.
As finishing touches, the Chocolate Afternoon Tea will have a live dessert section with desserts finished in front of guests, a chocolate fountain with milk and dark chocolate, chocolate scones with chocolate spread, a hot chocolate infused with native mint, and a chocolate sculpture.
Weiss – which was founded in the confectionary capital of St-Etienne, France in 1882 – was selected by Jérémie for its outstanding flavour profile and its fine balance of preserving artisanal and traditional production methods with innovations in chocolate production. For Jérémie, the principles and philosophies of Weiss are the ideal match for The Windsor; a blend of heritage and craftsmanship with progress and the re-imagination of tradition.
The Windsor's Chocolate Afternoon Tea is an all-chocolate buffet offering and includes French sparkling wine on arrival, a choice of specialty tea or coffee, and an Australian native mint hot chocolate.
THE WINDSOR'S CHOCOLATE AFTERNOON TEA BUFFET
Saturday 6 July & Sunday 7 July, from 11.30am – 4.30pm (2 hour sittings)
$99 (adults), $50 (7 – 12 years), $30 (3 – 6 years)
Reservations essential via 03 9633 6002 or at www.thehotelwindsor.com.au/afternoontea
WINTER AFTERNOON TEA, MONDAY 3 JUNE – MONDAY 2 SEPTEMBER
Winter is here and with it a new seasonal Afternoon Tea! This season's delights include a 100% pure pistachio macaron with a Sicilian pistachio ganache; a yuzu & vanilla religiuese with vanilla bean mousse, yuzu sauce & crémeux; and a Longchamp with milk chocolate mousse & a hazelnut praline.
New Executive Chef, Tom Brockbank (ex-O'Connell's, No.8 by John Lawson) has taken over the savouries, with a roasted Jerusalem artichoke tart with ricotta, thyme and fine herbs; and a Parmesan-crusted gougère filled with a Gruyère fondue. The classic ribbon sandwiches have also been given an uplift. Saffron aioli has been mixed through the egg; the chicken is inspired by the Waldorf Salad, with smoked chicken, celery & Victorian walnuts; and the cucumber is combined with peperonata & Yarra Valley fetta.
THE WINDSOR'S WINTER AFTERNOON TEA
Monday & Tuesday: 11.30am – 2.30pm, Wednesday & Sunday: 11.30am – 4.30pm [2 sittings]
$75 weekdays and $99 weekends, with children's prices also available
Reservations essential via 03 9633 6002 or at www.thehotelwindsor.com.au/afternoontea
The Windsor's Afternoon Tea includes French sparkling wine and specialty tea or coffee, with a full dessert buffet with chocolate fountain and crepes on the weekends.
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