It’s part of Quincy Melbourne’s DNA to do things a little differently and our approach to high tea is no exception.
Chef Adam Woodfield has cleverly subbed the chicken-and-mayo triangles for “Aunt Tao’s” nahm jim chicken skewers; egg and lettuce finger sandwiches for curried egg “sandos” with turmeric-cucumber pickles, swapped the lamingtons for chilli chocolate tart with coconut cream, and plain Jane black tea for sophisticated Tea Drop tea and free-flowing tea-inspired cocktails.
Served high on the 28th floor in The Q rooftop bar, Quincy’s High Tea give guests a view of the Melbourne skyline they’ve probably not seen before, while they graze through a ying/yang menu of sweet and savoury; from the Hong Kong dim sum favourite, shu mai dumplings, to a silky pandan-scented white chocolate mousse.
Quincy’s ever-creative bar staff have fashioned cocktails inspired by Tea Drop’s novel range to complement the umami, spicy, sour, and sweet flavours of the Sky-High Tea menu. Like a mandarin and Earl Grey caprioska, a Yuzu Kukicha Tom Collins and a ‘Chai – skey’ - a vegan milk-based whiskey cocktail.
And at the end of the afternoon, guests head home happy and with a goodie bag to serve as an aide memoire of a deliciously different high tea. To find more about this and other Quincy events, visit: https://quincymelbourne.com/whats-on-melbourne/.
THE MENU:
Pacific oyster with red nahm jim, coriander and fried shallot
Tuna and prawn sesame cups with chilli jam, nahm jim and lemongrass
Prawn shu mai with smoked salmon roe and chilli oil
Cauliflower and shiso fritter with green chilli dipping sauce
Curried egg sando with spinach and turmeric cucumber pickles
Grilled Aunt Tao’s chicken skewers with green nahm jim
Chilli chocolate tart with whipped coconut cream
Pandan and white chocolate mousse
Honey and lemongrass profiteroles.
THE DETAILS:
When: 23rd July @ 3 pm for 2 hours
Price: $69 per person, includes a special gift tea goodie bag
How to Book: Via Open Table.
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