Taking Tea Higher

Rebecca Varidel
4th Jul 2018

Shangri-La Hotel, Sydney is taking high tea to new heights with the launch of a daring new High Tea buffet by Anna Polyviou, with one of the best views in Sydney, at Blu Bar on 36.

Guests can sink into plush velvet lounges and enjoy free-flowing teapot cocktails created by Blu Bar on 36’s renowned bartenders, including Passion Tea-quila and Pink Panther, a Mohawk concoction reflecting Polyviou’s hot pink hair.

“Blu Bar High Tea is a glamorous, colourful and delicious romp, with epic views of the city and harbour as a spectacular backdrop,” said the executive pastry chef.

“Everything’s been specially selected to reflect the bar and my style, from the buffet stands in my signature colours, through to the sleek glassware, teapots and cutlery.”

And there is a dazzling new dessert menu, including Pina-Colada (coconut, pineapple, lemongrass and Malibu), Popping (caramel, pop-corn, chocolate) and Strawberries ‘n’ Crème (strawberry, mascarpone, vanilla), to name a few.

Polyviou’s take on traditional high tea favourites will satisfy savoury lovers, like Egg (egg, mayo, watercress), Salad (goat’s cheese, vegetables, olive oil) and Quiche (roast vegetable and Lorraine).

The level 36 Blu Bar High Tea buffet is available every Friday, Saturday and Sunday, from 11.30am to 1.30pm and from 1.45pm to 3.45pm. It is priced at $75 per person on Friday and Saturday, and $95 per person on Sunday. On arrival, guests enjoy a glass of sparkling wine on Friday or Saturday, a glass of Champagne on Sunday, and free-flowing teapot cocktails during each seating.