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As we walk into The Globe Bar at The Langham Sydney it is like stepping back in time. Wood panelling lines the walls and there is the delicate tinkle of silver spoons in tea cups and the buzz of genteel conversation.
The creation of the quintessentially English Afternoon Tea is credited to the 7th Duchess of Bedford almost 150 years ago. She was a lady-in-waiting to Queen Victoria and after experiencing a 'sinking feeling' in the middle of the afternoon, she
asked her footman to deliver all the tea making equipment with some bread and butter to her private room. She found this new meal so satisfying that she soon started inviting other ladies-in-waiting to join her for 'afternoon tea'.
Europe's first grand luxury hotel, The Langham, was opened in London in 1865, and
in its restaurant the simple platefuls of bread and butter became a much more elaborate selection of sandwiches, scones, and cakes .So it is fitting that The Langham Sydney , honouring its heritage, has revived the art and launched
its afternoon Tiffin.
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The relaunched menu has been designed by newly appointed Executive Chef Anthony Craven.
A three tiered silver stand arrived piled high with afternoon delights. We nibbled our way through delicate finger sandwiches and decadent miniature patisseries all presented on Langham Rose, custom-made Wedgwood china
designed
especially for the Langham Hospitality Group.
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We drank our hotel-blend tea out of the same Langham Rose tea cups.
Rosie too was the Laurent-Perrier pink champagne that accompanied the cakes. Our favourite? The signature strawberry tart. Oh, that life allowed such indulgence every afternoon.
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Luxury Lowdown |
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Tiffin at The Langham, Sydney is served At the Globe Bar & Galileo Restaurant.
Monday to Friday, 12pm - 5pm
Saturday, 12.30pm - 2.30pm & 3pm - 5pm
Sunday and Public Holidays, 1pm - 4pm.
Bookings recommended
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| Luxury Hotels Link: www.sydney.langhamhotels.com.au |
13/5/13 |