Haigh’s Chocolates and InterContinental collaborate for a decadent high tea experience.
Australia’s oldest family owned chocolate makers, Haigh’s Chocolates are teaming up with the InterContinental in Double Bay for a special High Tea spectacular. Available until 6th of May the experience is hosted in their Stillery Bar and Dining on level one and is available daily between 12-4pm.
The Stillery Bar and Dining room is filled with black and navy colours with splatters of gold features giving it a refined elegance. In the centre of the room, a long striking bar is filled with spirits and Champagne. It’s the kind of luxury you’d expect from a 5 star hotel.
The Haigh’s high tea offers three choices: traditional high tea with tea and coffee ($69), a glass of Perrier-Jouet Champagne ($79), or high tea with a mini martini flight ($79).
Choose the cocktail flight and you’ll try the Charlie Chaplin, made with dark gin, lime and apricot brandy. It has a fruity flavour and goes down a treat with the scones. The Toblerone Delight tastes more like a Baileys Milkshake, whilst the Blueberry Fizz is a lighter, more refreshing palate cleanser.
Now for the main event. A three-tiered stand of visual feasting, with apri-choc scones on the side. Executive Chef Alex Vilches has obviously done this before. With six out of the eight options being sweet, this experience is not for the savoury-hearted. However, chocolate-diehards listen up.
The café latte mousse, filled with Haigh’s Milk chocolate, marscarpone mousse and coffee jelly is a stand out. Resembling something of a chocolate-mousse-cloud it dissolves at the touch of your tongue.
The Crème Brulee Verrine, made with Haigh’s dark chocolate, crunchy biscuit, caramel and passionfruit, is the most visually impressive of them all. It is served in a small fish-bowl like glass, topped with a shard of caramel, and edible flowers. It tastes just as good as it looks. Offering a fresh and creamy punch of passionfruit, it gives the senses a short break from the chocolate domination.
Haigh’s signature peppermint frog makes an appearance too. The Golden Frog on a log (log being chocolate fudge brownie) is like a piece of artwork on a plate. Almost too delicate to eat. But somehow, we manage. Leaving only remnants of golden dust on our fingertips.
The savoury selection includes dainty finger sandwiches filled with lemon chicken and créme fraiche. Spiced beetroot, avocado and watercress on wattleseed vienna and a fig and rosemary white polenta tart. All three are a delightful burst of freshness to break up the other sweet treats.
This high tea is perfect for an extra special afternoon filled with delicious treats and generous servings all set in a luxurious space.
If you don’t make it to the Haigh’s high tea before it ends May 6th, fear not. The InterContinental team assure us there is more in the works. It will be followed up with a new high tea special just in time for Mother’s Day. Without giving away too much, they say to expect lots of bright florals and “flowering tea”.
Haigh’s High Tea is available until May 6th 2018, 12pm-4pm daily.