JW Marriott Gold Coast Resort & Spa have teamed up with Noosa chef, Peter Kuruvita and Dilmah Tea to present a tantalising three-part high tea series where every bite is a celebration of spring’s finest. Commencing on August 12, prepare to shed your winter coats – well for a day at least – and savour the new season…
Together, Chef Kuruvita and JW Marriott Executive Chef, Paul Smart, have concocted a blend of fresh herbs, sun-kissed fruits, and delicate edible flowers to create a fresh symphony of flavours. With each course, you can enjoy the perfect pairings of sweet and savoury canapés like the smoked duck tart with freeze-dried raspberry and vincotto or the chargrilled pepper chicken en croute. But the mere mention of the divine red berry open choux has us drooling…
The artistry doesn’t stop at the flavours, with the meticulous presentation making a true match for this refined affair. Each bite is delicately perched on a traditional high tea stand, taking you on a journey through the essence of spring.
And let’s not forget the heart and soul of this experience – Dilmah’s specialty teas, curated to complement each bite. The pairing is bound to leave you nothing less than utterly fulfilled. And of course, the effervescent French champagne upon arrival is alright too!
You can embark on this enchanting series by starting with their spring fruit-inspired course on August 12 for a 12-2pm sitting. After that, their floral and herb-inspired courses are in store for you in early September and October.
So fire up the group chat – it’s high time for some pampering!
