Laurelbank High Tea
After you’ve chosen your desired Laurelbank High Tea packages and number of guests and are ready to checkout your cart, please indicate if you’d like to arrive at 2pm or otherwise in the notes field.
All bookings will receive an email confirming the reservation in addition to the automated confirmation.
- Smoked salmon with chive cream cheese with dill and lemon on wholemeal
- English Cucumber sandwiches with crème fraiche and coriander
- Classic Sunday Roast chicken, thyme and mayonnaise spinach pinwheel
- Grilled vegetable tortilla with spring garden herbs
- Mini wagyu beef burger with homemade tomato chutney and cheddar
- Mushroom arancini with roasted garlic aioli
- Goat cheese filo tarts with caramelised onion and cherry tomato
- Chefs selection of dessert canapes and slices
- Freshly baked scones with Jam and Cream
Tea selection included with Laurelbank High Tea
Australian Afternoon Tea, Classic Earl Grey, Camomile and spearmint.
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High Tea was introduced in England by Anna, the seventh Duchess of Bedford, in the year 1840. The Duchess would become hungry around four o’clock in the afternoon. The evening meal in her household was served fashionably late at eight o’clock, thus leaving a long period of time between lunch and dinner. The Duchess asked that a tray of tea, bread and butter (earlier, the Earl of Sandwich had had the idea of putting a filling between two slices of bread) and cake be brought to her room during the late afternoon. This became a habit of hers and she began inviting friends to join her.
This pause for tea became a fashionable social event. During the 1880’s upper-class and society women would change into long gowns, gloves and hats for their afternoon tea which was usually served in the drawing room between four and five o’clock.