|Our Chef extraordinaire!|
The menu consisted of the following:
- Chicken salad with bacon and avocado
- Salmon and mango swirl
- Tomato confit and goat cheese
- Egg salad
- Plain scone
- Scone with wild blueberries
- Devonshire cream, strawberry jam, lemon curd
|The creamy goodness!|
|The money shot!|
- Madeleine cookies
- Flourless chocolate cake
- Raspberry custard in a shot glass
- Peaches 'n cream cake
|Just desserts again!|
|My cuppa tea!|
The food was delicious! The soft scones along with the very rich cream were to die for! Though the desserts were quite good, I could have gone for more sandwiches and scones instead as I don’t have much of a sweet tooth.
The only issue I had that left me disappointed was the way the tea was served. The tea leaves were placed directly into the teapots without a filter such as a tea ball diffuser. A filter was provided for pouring the tea into the teacups. Serving tea in such a way will leave any remaining tea tasting bitter as it will continue to brew in the teapot as you consume what you poured into your teacup. A tea ball infuser would have allowed the drinker to remove the ball after a brew time they desired, and then reuse it for any additional water when they were ready for another round of tea.
|Eddie's tea pouring technique|
|Filtered for each cup|
I would definitely make another trip to the King Edward Hotel for their tea at a future date. Though, I might send them a note about their tea serving technique!
Hanging out with some great people to chit chat with made for a wonderful Sunday afternoon! Thanks to my good friend and fellow tea lover, Lisa, for organizing this event. You rock girl!
|Lisa with an empty cuppa!|