After a tedious couple of months of visiting dad in hospital and being stricken with glandular fever, it was nice to get out of the house and spend time with the family. A few weeks ago it was my aunty Sue’s birthday and we decided to celebrate in style at the renowned Shangri-La Hotel.
Pastry guru Anna Polyviou has taken over the dessert scene in Sydney. Also known as the punk princess of pastry, she is recognised for her award winning graffiti-style carrot cake featured on Masterchef. After hearing rave reviews and drooling over photos on Instagram it was a must that we go for high tea.
We shared the traditional and chocolate high tea. The presentation of both tiers were stunning! I started with the tomato, cheese and caramelised tart. It was simple and delicious. Cute little bread rolls wrapped in newspaper were filled with pork and salad and the sandwiches consisting of smoked salmon and chicken were tasty. They were served on green bread- interesting!
We enjoyed the plain scones smothered in jam and cream, however the chocolate ones were dense and doughy.
Next was Anna’s carrot cake! It tasted more like jaffa rather than carrot. The presentation was beautiful, especially with the bright yellow graffiti. I particularly liked the jelly layer in the middle however found the texture a little uniform.
My favourite dessert was the white chocolate and coconut cakes filled with mango and lychee jelly balls. Seriously delicious!!
Unfortunately we found the rest of the desserts quite disappointing especially the chocolate custard slice. The custard inside was cracked which usually indicates it is stale.
We were well looked after by our lovely waitress who offered complimentary desserts made by Anna herself. The chocolate domes called “Anna’s Mess” were on another dimension! The flavours of caramel and passionfruit alongside tubes filled with popping candy were incredible! A showstopper!
Unfortunately our expectations were not met and we left the hotel disappointed. I think if Anna had more control over the high tea section it would be on another level. I hate to criticise but when you dine in a five star hotel you expect the very best.