There’s a certain poetry about high tea. The sophistication of it; the indulgence and excitement as tiers of plates sit before you to be consumed in an order of your choosing. On October 16th I was treated to a high tea experience at COMO The Treasury, as they unveiled their offering to the public.
Now maybe you’re wondering why I specified the date? It’s because I’ll always remember it… because I got engaged that night! So it was all-round an amazing day: high tea and the marking of the beginning of a new journey with my now fiance, Jeremy.
COMO’s high tea (or what they term as ‘afternoon tea’) comes in three different forms between 2pm-5pm daily: one served with jing tea or Mano a Mano coffee for $50.00, one that also comes with a glass of Vasse Felix Blanc de Blancs for $65.00, and one that comes with a glass of Taittinger Rose Non-Vintage for $70.00.
We enjoyed the latter, and I have to say the bubbles were just divine.
The concept of their offering is based around ‘point-zero’ – showcasing the distance from Perth’s point-zero, which just happens to be located in a room corner of the venue. The menu outlines the food miles the food and drink have travelled, which I think is a unique touch.
We started our feast of savoury and sweet with raising scones. Glossy on the outside, steaming hot inside; they came accompanied by tart jam and clotted cream.
Scones are a great staple for high tea, and I think the generous serving here made sure that we left feeling very full!
From there we descended upon the savoury tier of our meal. My favourite was the smoked ham, artichoke and parmesan quiche which used Berkshire pork from Doodlakine, 220km east of point-zero. Berkshire pigs are a rare heritage breed originating from England, and is basically known as the wagyu of the pork world thanks to the heavy rivers of marvelling throughout the meat. Delicious.
The Shark Bay prawn cocktail and watercress sandwich featured prawns that travelled 800km from a WA World Heritage Site. There’s really strict controls in the area to ensure the sustainability of prawn fishing for generations to come, which I think is so importance.
Our final savoury item was the chicken breast, honey mustard and baby spinach sandwich. Hailing from Pemberton, 330km south of point-zero, it uses jarrah honey from ‘Honey I’m Home’, and boasts a unique, rich flavour. It was a tasty offering, though part of me did miss the tried and true cucumber and dill sandwich that you usually find at high teas and if I’m being completely honest I didn’t find this as exciting as I would have hoped.
The sweet section had a much stronger sophistication level – though I did find myself getting sugared out by the end!
The lemon myrtle cream, hazelnut streusel and swiss meringue was the first dessert I tackled and it looked as pretty as a picture. Using backhousia citriodora, aka lemon myrtle, the Australian shrub complemented the combination of creaminess and savoury vessel.
Next up was the chocolate shortbread with mandarin and vanilla marmalade, mandarin curd, salted caramel and dark chocolate mousse. It was a super delicate dessert, soft and supple to the touch and taste. While I’m not the biggest jaffa fan, there was something quite indulgently satisfying about this mandarin chocolate combination. But boy… it was rich. I probably should have gone savoury, then sweet, then back to savoury etc to help me digest a bit better.
But somehow I persisted and finished up the final dish of blueberry creme with blueberry jelly, berry curd and coconut whipped ganache. It was a lovely little pot of happiness, but would have benefit from some slight sharpness to it just to cut through.
All in all, enjoying the high tea at COMO The Treasury was a beautiful way to spend a Monday afternoon. While I really enjoyed many of the dishes, I did think that some of them could have been elevated somewhat based on our surroundings – but the produce used and the calibre of the desserts definitely made up for this.