International Tea Day is coming up on May 21 and LondonHouse’s Spring Tea menu, curated by Executive Chef Elizabeth Sweeney and Executive Pastry Chef Thomas Gorczyca, allows guests to choose from a selection of Rare Tea Cellars teas, each with its own story and aroma.
Begin with a freshly baked pastry basket featuring the light zest of a Lemon Poppy Scone and the sweetness of a Honey Chamomile Scone, each waiting to be topped with strawberry rosé preserves, tangy lemon curd, and rich clotted cream. Next comes the tea tower, where confections like the Robin’s Egg Macaron, with its malted milk chocolate ganache, among savory bites like the Sushi Crepe, wrapped with beet-cured salmon and a dusting of everything spice.
The Carrot Cake Donut, with its vanilla bean glaze and carrot streusel, offers a twist on tradition. For a savory contrast, the Asparagus Tart, crowned with Boursin cheese and balsamic reduction.
The Cherry Blossom Dome, a sphere of cherry blossom mousse and cherry confit. And, the Egg Cup with white chocolate mousse and crispearls.
International Tea Day is coming up on May 21 and LondonHouse’s Spring Tea menu, curated by Executive Chef Elizabeth Sweeney and Executive Pastry Chef Thomas Gorczyca, allows guests to choose from a selection of Rare Tea Cellars teas, each with its own story and aroma.
Begin with a freshly baked pastry basket featuring the light zest of a Lemon Poppy Scone and the sweetness of a Honey Chamomile Scone, each waiting to be topped with strawberry rosé preserves, tangy lemon curd, and rich clotted cream. Next comes the tea tower, where confections like the Robin’s Egg Macaron, with its malted milk chocolate ganache, among savory bites like the Sushi Crepe, wrapped with beet-cured salmon and a dusting of everything spice.
The Carrot Cake Donut, with its vanilla bean glaze and carrot streusel, offers a twist on tradition. For a savory contrast, the Asparagus Tart, crowned with Boursin cheese and balsamic reduction.
The Cherry Blossom Dome, a sphere of cherry blossom mousse and cherry confit. And, the Egg Cup with white chocolate mousse and crispearls.
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