G&Tea at Hyatt Regency Sydney
The 5-star Hyatt Regency Sydney in Darling Harbour has refreshed its signature high tea to deliver a special ‘G&Tea’ experience every Saturday from 2.30pm in the Lobby Lounge.
Bringing an Australian twist to the concept of high tea, G&Tea is a multi-sensory selection of sweet and savoury delicacies steeped in Australian native flavours, botanical gin and tonics, and an aromatic array of artisan loose-leaf teas. Devised by pastry chef Prashant Anand and executive chef Sven Ullrich, the menu combines local bush tucker-inspired flavours with international cuisine. Think prawn twisties and wattle seed zucotto, along with high tea classics like warm scones served with Australian jams and honey-infused clotted cream.
Included in the ticket price are two G&Ts, crafted with locally made Poor Toms gin (Sydney Dry or Strawberry) and London Dry Gin (Opihr Oriental Spiced or Bloom London Dry Gin) paired with Fever-Tree Tonic. It’s a spirited play on Australia’s rivalry with the UK and, of course, both countries’ love of a good G&T.
The showstopper is the sprawling Botanical Dessert Table. Think aniseed crème brulee (torched to perfection before your eyes), raspberry-orris root chocolate and a selection of eight creative treats to indulge your inner sweet tooth.
Following the G&Tea experience guests are invited to enjoy a complimentary mini G&T at the Jackalberry Bar.
This article is produced by Broadsheet in partnership with Hyatt Regency Sydney.