Mother’s Day high tea offerings are a dime a dozen, but Dulwich cafe The Fold is offering it with a twist: the bamboo tiers are piled with three levels of Sri Lankan snacks and desserts.
On the bottom you'll find hot snacks from the restaurant’s dinner menu, including angus beef pan rolls, mini tuna buns, free-range chicken tartlet, and pol roti (coconut roti) served with house-made spicy lunu miris chilli sauce.
Work your way up to the cold tier of vegetable sandwiches, savoury egg sandwiches, pot roast beef with sweet mustard butter and blue swimmer crab with pickled pineapple.
But it's the top tier that's the star: between Travin De Hoedt (head pastry chef at Franca Brasserie), fiancee Saaya Takahashi (pastry chef de partie at Sixpenny) and Jason De Hoedt (also at Franca), expect delectable Sri Lankan desserts – such as love cake and ribbon cake – alongside sweet spiced pancakes and choux pastry filled with jaggery (dark palm sugar) cream.
The selection includes single-origins from Ferndale Tea including Ceylon ginger with jaggery, Ceylon Earl Grey and strawberry opa, all served alongside house-made scones with jam and cream. Upgrade mum’s drink to the rare silver tip tea for an extra $8.
The high tea experience is $55 per person and runs for one-and-a-half hours. Bookings are available any time between 10am and 5.30pm.