From the fresh rose blooms on each table, to the artful arrangements of vintage glassware, Rochelle Adonis is a space devoted to the enjoyment of sweet confections. The cakes, tarts, ice creams and specialty nougats are made in-house by a serious pastry kitchen.
Rochelle Adonis herself was head chef at Matt Moran’s Aria restaurant before starting a wedding cake business, which was the precursor to this venture. Head chef Peter Cox has worked in pastry kitchens in Perth and Sydney.
People come here for communal high tea served at long tables. The first course is a selection of immaculately presented savoury morsels, such as petite duck parfait and cucumber sandwich fingers. The famed sweets are the second course.
These include a dainty ice cream sundae made from one of seven homemade ice creams. Flavours include dark chocolate with salted caramel praline, and raspberry with vanilla bean. Nougats come in flavours such as rose petal with barberry and pistachio, and dark chocolate with orange and macadamia.
Tarts and petite fours can be enjoyed any time without booking, served with French press coffee or loose-leaf blended teas. Just be aware the prices reflect the high quality.
We do not seek or accept payment from the cafes, restaurants, bars and shops listed in the Directory – inclusion is at our discretion. Venue profiles are written by independent freelancers paid by Broadsheet.