High Tea in the Lounge — three tiers, twelve blends, ninety minutes
Daily at 2pm in the lounge: three tiers of savouries, scones and petit fours with bottomless tea from twelve blends — $55 per guest, champagne optional, ninety unhurried minutes.
The service
From bush billy tea to bone china — the afternoon ritual, rebuilt
The high tea runs daily at two in the lounge: the bottom tier carries the savouries — smoked eel rillettes, native pepper pastrami, the egg-and-cress that started the house — the middle tier carries the macadamia-and-wattleseed scones baked twice daily, and the top tier is the pastry section's petit fours, finished with the pavlova noir in miniature.
The tea trolley circles with twelve blends, all bottomless, including the billy tea that named the house — brewed tableside on Sundays. Champagne arrives by the glass for those who want it, and every tier has a gluten-free and vegan twin prepared by default when noted on the booking.
What's included
Ninety minutes that refuse to be rushed
Three tiers, in order
Savouries first — smoked eel rillettes, native pepper pastrami, the egg-and-cress that started the house.
Scones twice daily
Macadamia-and-wattleseed scones with cultured cream and finger-lime curd, baked at eleven and again at three.
Twelve blends on the trolley
Bottomless, unhurried, and including the billy tea that named the house — brewed tableside on Sundays.
Champagne, optionally
A glass of house sparkling on arrival for those who want it — the tea doesn't mind sharing the table.
Every tier has a twin
Gluten-free and vegan versions of every tier are prepared by default when noted on the booking.
Ninety minutes, no clock
The trolley circles, nobody turns the table, and the bill only arrives when you ask for it.
The room, set for service
The lounge at 14:05 — the trolley's first lap
The experience
Ninety minutes that refuse to be rushed
The sitting runs ninety unhurried minutes — the trolley circles, the blends change with the tiers, and nobody is handed the bill before they ask. The lounge takes twenty for the sitting; groups of six or more get the long table by the window.
Weekend sittings book out weeks ahead — the same Saturday regulars have held the window table since the format began. Walk-ins are welcome on weekdays; the trolley doesn't hurry for anyone.
On the plate
What the night includes
Tier one — savouries
Smoked eel rillettes, native pepper pastrami, the egg-and-cress that started it all.
Tier two — scones
Macadamia-and-wattleseed scones, cultured cream, finger-lime curd — baked twice daily.
Tier three — petit fours
The pastry section's daily assortment, finished with the pavlova noir in miniature.
The gallery
Seen at the last service
How the night runs
Three stages, no surprises
Book the sitting
Ninety minutes at 2pm daily, twenty seats. Note dietary needs and occasions on the booking — the tiers adjust to the table.
The trolley circles
Twelve blends pour through the sitting; the champagne list is optional and the refills are not.
The long finish
The last pour lands with the petit fours — and the lounge keeps the seats as long as the conversation runs.
"The scones alone are worth the booking, but it's the pacing — ninety minutes where nobody once tried to turn the table. We've held the second Saturday of every month since."
Margaret & Joan · Monthly high tea regulars, 2026
Good to know
Questions about High tea
The full register — gaming, privacy, vouchers — lives on the main FAQ page.
Daily at 2pm in the lounge — twenty seats, ninety minutes, $55 per guest with bottomless tea included.
Weekends welcome families — a junior tier runs alongside the classic, and the lounge keeps a civilised volume.
Every tier has gluten-free and vegan twins — note it on the booking and the kitchen prepares them by default.
Yes — the lounge takes private bookings for up to twenty, with the trolley and the blends to match.
Keep exploring
Other nights worth booking
Full catalogue with prices on the price page · venue story on about · every dish on the menu.
Dates go fast
Three tiers. Twelve blends. Ninety unhurried minutes.
High tea runs daily at 2pm for twenty guests — weekend sittings book out weeks ahead. Tell us the occasion; the kitchen builds the tiers around it.