Review of Afternoon tea at Corinthia Hotel London
The Corinthia Hotel’s new Head Pastry chef Sarah Barber has published her first book Patisserie Perfection. From these this delicious recipes Sarah has created an exclusive afternoon tea showcasing some of her favourite desserts.
Served in the stunning Lobby Lounge guests are treated to 5-star service, it’s domed high ceiling fills the room with natural light with tall Victoria columns setting an elegant and relaxed atmosphere for diners.
There are a variety of white, black, flavoured and herbal teas on offer. I tend to always go for a black tea (nothing wrong with a builder’s brew) and chose the Corinthian English Blend; a mixture of Assam, Ceylon and Keemun teas. Beautifully rich, bold and intense with a mellow aftertaste set the tone for the rest of the afternoon. So sublime I had a second pot!
My blogger companion opted for the Vanilla Black Tea, a bold black tea with subtle hints of floral vanilla bean perfumed the tea perfectly.
The patisserie menu included some classic desserts as well as a few nostalgia and childhood favourites thrown in with a contemporary twist. Each plate was a work of art, each patisserie delicately executed and perfectly designed.
JAFFA CAKE – Mandarin Jam and Orange Ganache. intensely dark glossed ganache glazes the cake, a moriesh citris gooey coating encased a soft light sponge layers with a thick jammy centre for that instant Jaffa Cake taste.
TROPICAL EXPLOSION – Coconut Passionfruit Brûlée, Aerated Pineapple Jelly, and Mango Mousse. Certainly an explosion of the tropics, each element complimented each other. The soft creamy tangy brûlée against the sourish pineapple and light melt in mouth fruity mango mousse. Simply divine!
PEANUT CARAMEL AZTEC – Salted Caramel, Feuilletine, Milk Chocolate, and Peanut Mousse. This dessert combines my three favourite things in one! the closest thing to an elegant Snickers chocolate bar, stick to your mouth gorgeousness of nutty rich mousse, combined with saltiness from the sweet gooey caramel and topped with a milk chocolate. Thick and fudgey!
BOUNTY BAR – Coconut Sponge, Milk Jam, and Tanariva Toasted Ganache. Intensely coconuty, sweet and dense layer of coarse coconut wedged between a sponge layer and milky jam to grasp that distinct bounty bar
OREO PEPPERMINT BAR – Guanjai Ganache and Chocolate Sable Breton. Think of the best mint chocolate chip ice-cream you’ve ever tried and times in by a million… the best dessert of the afternoon tea. A thin dark chocolate sable base topped with light rain drops of mint green and chocolate ganache and squares of white chocolate. So good we ordered another.
STRAWBERRY YOGHURT MERINGUE TART – Yoghurt Crispy Cremeux, and Lemon Confit. A piece of Wimbledon in your mouth, a perfect summer fruit dessert of bouncy airy strawberry yoghurt sat on top of a ruby red meringue droplets and a pastry base.
Sandwiches stuck with some traditional flavours included egg mayo and smoked salmon but the added ham hock and cheese and pickle turned the plate from conventional to gastro. Accompanied with plump miniature plain and fruit scones were an excellent starter to warm the palette.
My first visit to the Corinthia Hotel was breathtaking, not only a luxurious setting but an afternoon tea created with such passion for exquisite patisserie, flavours and presentation was stunning. Congrat to Sarah on the launch of her book, I look to forward to sampling more of her sweet treats soon.
The Book Launch Afternoon Tea will be served in The Lobby Lounge from 21st September to Sunday 4th October and is priced from £60.