Always pushing the boundaries, Ovolo Woolloomooloo has brought an exciting high tea offering to life, Wine Socie-Tea. Partnering with Pernod Ricard Winemakers, Alibi Bar & Kitchen’s Head Chef Jordan Brogan, and Ovolo Woolloomooloo Head Pastry Chef Lei Shang have created an extensive high tea offering of savoury and sweet treats to match a never-before-seen marriage of two of the world’s most ancient ingredients to forge tea infused wine – Tea & Wine.

The Tea & Wines on offer include a Chamomile infused chardonnay and a chai infused Cabernet.

Jordan and Lei have created an assortment of wholly plant-based sweets treats and savoury feats celebrating local and seasonal Australian produce, and complementing the Tea & Wine pairings.

Wine Societ-Tea will take place Saturday and Sunday from 12-4pm until the end of September. 

Location: Ovolo Woolloomooloo,  6 Cowper Wharf Roadway, Woolloomooloo

More info: Click here

There are two Tea & Wine packages:

  • Wine Socie-Tea served with a glass of Tea & Wine on arrival – $40pp
  • Wine Socie-Tea  served with free-flow Tea & Wine for 1.5 hours – $50pp

THE MENU

SAVOURY

  • Seitan and mushroom vol au vent | Seitan (wheat gluten), mushrooms and cashew ricotta served warm, garnished with cashew ricotta dots and micro herbs
  • Walnut terrine | Served with mini lavosh, radish discs, topped with pickled celery and celery leaves
  • Rolled cucumber | Thinly sliced cucumber, thick and textured cashew cream with parsley, thyme and tarragon rolled and topped with sun-dried tomato marinara and micro basil
  • Whipped macadamia mini garden | Macadamia butter, topped with edible soil, fresh and pickled baby veg and mixed baby herbs

SWEETS

  • Mixed berry cheesecake | Cashew base with strawberry compote filling, garnished with viola petit flowers
  • Cardamom cashew cream | With orange and grapefruit ‘curd’ topped with orange grapefruit jelly, and gold leaves
  • Lychee, coconut and cashew cream |Filled with a guava and native mint compote, covered in a bright green glaze garnished with baby mint, and vegan cream
  • Chocolate dome | With an almond crunch base, chocolate tofu, hazelnut praline sponge garnished with cacao nibs
  • Caramelised banana mousse |With coco butter and coconut topped with banana and raspberry cream and woodland sorrel

About The Author

Georgia Dawes

Lover all all things that make me happy, happiness is the way to her heart!

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