After sampling many
high tea menus in recent years, I had finally worked my way up to the top. High tea at
Louis Sergeant is a very special affair. The tables are set with white linen and the tea menu is presented. Much like with cocktails, I loved reading the descriptions of each blend but opted for coffee instead of endless cups of tea.
I had planned on scrupulously taking notes detailing each item, reporting back on both ingredients and form. However, when the time came, I could only manage to gape with wide eyes at the selection placed in front of us and let the lyrical descriptions float over me. So here I am, one week later, trying in vain to remember details of the menu. I'll let the photos do the talking.
 |
| Louis Sergeant high tea | |
This is what four high tea servings looks like. Each item was tiny and perfectly formed - and not a sandwich or sausage roll in sight!
 |
| Savoury delights |
Interestingly, the middle tier was the starting point with four savoury items to begin with. Each had a different texture and themes included cheese, a bit more cheese, betrooot, mousse-y stuff and microgreens.
 |
| Something sweet |
There were two sweet tiers, one each on the bottom and top. But where should you start? I decided what I'd like to finish with and worked backwards from there, heading to the bottom tier first. Hazelnut praline, chocolate, gold leaf and a strawberry and balsamic macaron featured here, each one a heavenly mouthful.
 |
| Saving the best for last |
And now the finale. Which to choose: strawberry or lemon? Both were elegant and bursting with decadence but the lemon edged its way into first place for me.
This really was an exquisite high tea. I'm so glad I've worked my way up to it as Louis Sergeant is hard to beat. Apologies to my foodie friends for making such a hash of my descriptions. Hopefully you're reading this and smiling as you remember our high tea. I'm already looking forward to the next one.
