High Tea on Sunday

highontea

sunday.

Old world charm blooms into Style…

CONCEPT & STYLING tim neve PHOTOGRAPHY lauren o’brien

FOOD bacchus restaurant & wine bar

T

he afternoon tea party was a feature of

great houses in the Victorian and Edwardian ages in the United Kingdom. High Tea was so called because the meal was eaten at the ‘high’ or main table instead of the smaller lounge table.

A current resurgence in the popularity of High Tea has seen the exquisite afternoon tea party become the latest choice for informal, intimate entertaining.

Mixing the formality of High Tea’s dainty bone china and sophisticated silver with modern decor elements creates a unique event.

It is essential the tea is

Let us be grateful to people who make us happy; they are the charming gardeners who make our souls blossom.

- Marcel Proust

accompanied by a variety of easily managed foods: thin sandwiches, such as cucumber or tomato, and miniature sweets.

Traditionally, Full Afternoon Tea is served in three courses: tea sandwiches,scones and small sweets.

Currently in vogue is the threetiered tray; you may have last seen when visiting Grandma.

Serve savories on the bottom - tiny finger sandwiches and appetizers, scones in the middle- accompanied by jam and cream, and pastries on the top - cakes, shortbread, biscuits and sweets Whilst the over-formality of traditional high teas may have disappeared, they still provide a good opportunity for intimate conversation and the opportunity to

Top Left: Floral arrangements in teapots consisting of natives, fruit and traditional roses.

Above: High Tea tradition sees guests served sweets on three-tier platters.

indulge in an afternoon of sweet delights.

This Page: Guests greeted as they arrive.

Bottom {L-R}: Vintage floral fabric sets the tone; champagne lifts the party mood; an accordionist creates a french ambience; guests teamed outfits to the theme.

A

n intimate afternoon gathering offered the opportunity

For Tim, with his background in theatre design – colour and

to bring two circles of friends together - a mix from Newcastle

theme always play an important part in entertaining, “We

and Sydney. High tea appealed to hosts Tim Neve, Malcolm

wanted to create a magical setting that had at its heart frivolity

Beattie and Helena Hooi because of its relaxed tone.

and decadence.”

The private upstairs dining area at Bacchus Restaurant &

This included scouring op-shops and vintage stores for a selection

Wine Bar was the perfect venue choice. Guests could easily

of interestingly shaped teapots, were filled to overflowing with floral

‘graze’ on finger foods while the conversation flowed. Although

arrangements that mixed traditional roses, australian natives and

not technically part of a high tea, champagne lifted the party

fruit. Continuing the theme, vintage fabric ran the length of the five

atmosphere.

metre long table, and bright doilies added old world charm.

... we wanted to create a magical setting that had at its heart frivolity and decadence ...

B

acchus is an elegant space

that evokes the grace and charm of the Victorian era. The restaurant and wine bar occupies a historic building on King Street, Newcastle, once known as the Mission Theatre. Complete with stunning

the Venue Bacchus Restaurant & Wine Bar 141 King Street, Newcastle 4927 1332

chandeliers, leather chaise longues and red velvet curtains, the romantic ambience has

High Tea on Sundays

helped Bacchus to fast become a Newcastle

from 1pm to 5pm

institution.

Bookings essential.

Most recently Bacchus was awarded two chef ’s hats in the 2008 edition of The Sydney Morning Herald’s Good Food

Top Left: Modern tea cups become vessels for

Guide, high praise indeed for Head Chef

miniature floral arrangements.

Juan Hernandez.

Bottom Left: Bacchus serve tea from sophisticated silver teapots.

On Sunday afternoons, a traditional High Tea is offered by appointment. Revisit those elegant occasions and sip tea served in fine bone china and enjoy an assortment of gourmet finger sandwiches, pastries and chocolates.

Tea is brewed in silver teapots and the

On the ipod

blends available include English Breakfast, Earl Grey and Camomile. Each week the kitchen prepares a range of different treats so no two teas are the same. The afternoons have become a popular past time.

In between sets from accordionist Mim Buckhorn, the music selection continued in a chic, frenchy tone...

Rufus Wainwright Complainte De La Butte

Your host Anthony Ventura manages Bacchus with his wife Alison, ever since their ‘sea change’ to Newcastle from Sydney last year.

Doctor Rockit Café de flore

Their tiered platters include gourmet

Edith Piaf Non, je ne regrette rien

roast beef, poached salmon, roast duck

Grace Jones I’ve seen that face before

sandwiches. Always popular, the top

finger sandwiches, with an assortment of and, of course, the traditional cucumber dessert tier includes créme brulée tarts, biscotti and Turkish delight.

indulge in an afternoon

of sweet delights

This page: High Tea is traditionally served on three tier platters - currently in most homeware stores since their resurgence in fashion.

On arrival GREEN TEA CHMPAGNE 2 tablespoons green tea leaves 750-ml brut champagne, chilled Mint leaves, for garnish Steep the tea leaves in 2 cups cold water for 6 hours. Strain, cover and refrigerate for at least 1 hour or overnight.

To serve, ďŹ ll champagne glasses halfway GREEN TEA CHAMPAGNE

with the green tea and top off with the champagne and mint leaves, if desired.

Makes 6 glasses.

savory treats CUCUMBER FINGER SANDWICHES the quintessential crustless tea sandwhich recipe 1 large cucumber, peeled and sliced very thinly 3/4 cup soft butter 2 teaspoons minced fresh garlic 20 slices bread 1 tablespoon lemon juice 1 tablespoon olive oil Pepper to taste Lightly salt the cucumber slices and place them in a colander to drain for 1 to 2 hours.

Then combine the butter and garlic and apply to 1 side of each slice of bread.

In a small bowl, stir together the lemon juice, olive oil, and pepper. Add the cucumber slices, coating them well.

Arrange the cucumber on 10 of the bread slices, top with the other 10 slices, remove the crusts, and quarter. Serve immediately.

Makes 40 tea sandwiches.

FINGER SANDWHICHES