GOOD FOOD MONTH SPECIAL: Speakeasy High Tea at The Print Room
Nestled above The Village Inn in Paddington and entered through a very discreet door, entering The Print Room is like going back to the 1920s.
It is rather fitting to sip some Prohibition-style cocktails in tea cups in this lovely setting.On the menu today are three courses of cocktails matched with canapes.
The cocktails are off to a strong start with The Duke of Earl: a slightly bitter and very alcoholic concoction, this cocktail combines earl grey tea-infused whisky, brandy, white chocolate syrup, lavender bitters, lemon and a Pernod absinthe rinse. Deadly.
Matched with the cocktail is a tiny buttermilk scone, no bigger than a mouthful or two, served with strawberry jam and what tastes like butter with truffle oil. The salty and sweet strikes the right balance.
The final course of our Speakeasy High Tea starts with a refreshing Mother of Pearl cocktail consisting of Tanqueray gin, St Germain elderflower liqueur, Paul Louis Brut, jasmine pearl tea & lychee syrup, lemon zest and pearl dust. Needless to mention I did not taste the pearl dust - though I have tasted it before, as pearl dust is a well-known and revered part of the ancient Chinese beauty regime. It's supposed to make your skin silky soft, fair and glowy. This cocktail tasted like apple crumble.
The sweet treat consist of apple and cinnamon flavoured cupcake, so soft and fluffy; and a suitably tart raspberry jelly.
Score: 4.5/5
The cocktails are truly delicious, and every morsel cannot be faulted - except I would have liked each morsel to be a bit bigger! These bite-sized treats, while delightful, were not quite enough to line our bellies with, especially when we're simultaneously downing these lethal cocktails.
Cost: $50 pp
Address: 9-11 Glenmore Road, Paddington
Website: http://sydney.goodfoodmonth.com/details?deal=857678
It is rather fitting to sip some Prohibition-style cocktails in tea cups in this lovely setting.On the menu today are three courses of cocktails matched with canapes.
First Course
The cocktails are off to a strong start with The Duke of Earl: a slightly bitter and very alcoholic concoction, this cocktail combines earl grey tea-infused whisky, brandy, white chocolate syrup, lavender bitters, lemon and a Pernod absinthe rinse. Deadly.
Matched with the cocktail is a tiny buttermilk scone, no bigger than a mouthful or two, served with strawberry jam and what tastes like butter with truffle oil. The salty and sweet strikes the right balance.
Second Course
The second cocktail is a much sweeter and smoother affair. The Capetonian combines an equal measure of Bombay Sapphire gin, Campari, rooibos tea liquor, rhubarb bitters and spiced raisin cranberry glaze. Although this sounds like a particularly alcoholic drink, you barely feel the alcohol as you sip it because of the smooth, velvety and vanillary taste.
Paired with The Capetonian is a finger sandwich of smoked ocean trout, dill and lime paste with salt-pressed cucumber.
Third Course
The final course of our Speakeasy High Tea starts with a refreshing Mother of Pearl cocktail consisting of Tanqueray gin, St Germain elderflower liqueur, Paul Louis Brut, jasmine pearl tea & lychee syrup, lemon zest and pearl dust. Needless to mention I did not taste the pearl dust - though I have tasted it before, as pearl dust is a well-known and revered part of the ancient Chinese beauty regime. It's supposed to make your skin silky soft, fair and glowy. This cocktail tasted like apple crumble.
The sweet treat consist of apple and cinnamon flavoured cupcake, so soft and fluffy; and a suitably tart raspberry jelly.
Score: 4.5/5
The cocktails are truly delicious, and every morsel cannot be faulted - except I would have liked each morsel to be a bit bigger! These bite-sized treats, while delightful, were not quite enough to line our bellies with, especially when we're simultaneously downing these lethal cocktails.
Cost: $50 pp
Address: 9-11 Glenmore Road, Paddington
Website: http://sydney.goodfoodmonth.com/details?deal=857678
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