High Tea by Cordis is an Auckland institution, and this spring it has been elevated by highlighting fresh, seasonal produce and pairing it with Louis Roederer Champagne.
It’s a luxurious way to enjoy the change of season, whether as a celebratory lunch, a chic afternoon escape, or simply a reason to toast to new beginnings. Served daily in the Chandelier Lounge, it is an elegant celebration of the season’s finest flavours paired with the timeless sparkle of Louis Roederer Collection 244 or Rosé.
Crafted by the hotel’s team of expert chefs, the menu features a delicate balance of savoury and sweet creations. Connoisseurs will relish cured salmon with seaweed aioli on rēwena toast; smoked spring lamb refined with preserved lemon salsa, and parsnip panna cotta elegantly crowned with apple jelly.
The sweet selection highlights the best of the season, including Auckland’s strawberry Pavlova, orange and pistachio choux, and a rose and berry cheese mousse. Freshly baked matcha tea scones and classic plain scones complete the experience.
For those who prefer a traditional experience, the Champagne Spring High Tea is also available without champagne on request, offering the same seasonal delicacies accompanied by a selection of speciality TWG teas. Bookings are considered essential.