high tea : rochelle adonis
(See my high teas page to find more high teas in and around Perth.)
"I’m so late! So very, very late!"
If I could be any storybook character, it would be the White Rabbit – because I am ALWAYS, ALWAYS LATE for high tea! So, thank goodness Jessica has the patience of a saint, and a good book to read.
I’ve been dying to try Rochelle Adonis for ages and after learning of their suave high tea, we made a date in a flash. Like slipping into a wonderland, the saccharine smell and whimsical decor diverts the body and mind to earthly pleasures. A long marble table stretches the length of the tea room, reflecting twinkling globes above. The communal dining encourages interaction with other like minded strangers, which in some cafes would be downright weird, but here, the secret of discovering Rochelle Adonis binds everyone together.
Sweet natured cafe assistants provide excellent service and infectious enthusiasm. We could tell the girls really love their job. Gee I’d probably love my job that much if I could be surrounded with sweet treats (will work for cake!). The girls are very attentive, explaining every detail of the high tea and loose leaf teas available. As far as I could tell, the tea is bottomless and there’s coffee available, if that floats your boat (sacrilege!).
High tea is served in two courses – firstly, savoury and then sweet. Every high tea is different – nothing is mass produced and everything is made in house. Anything particularly excellent in the kitchen that day, will be served for high tea. And if there’s anything particular on whim they feel like making, it’s on menu too. So every high tea is new and unique.
Savoury course from the top: brie, onion & capsicum tarts; tomato & basil soup; and cucumber sandwiches
First course is presented on a cake stand and it is delectable. Considering the menu always changes, I was impressed when the assistants could remember every minute detail of everything in each course! Let’s see if I can recall.
We started off with a tiny glass of tomato and basil soup. Tangy from the tomatoes and fragrant from the basil, the creamy texture was slightly too salty for me. Still, I finished my soup between the other savoury tid bits and enjoyed it. My favourite savoury would be the capsicum, brie and caramelised onion tart! The puff pastry blew me away – crisp, light and buttery, it was like consuming delicate puffs of air. The punch of flavor from the onions and cheese balanced out the pastry’s butteriness.
I’m pleased to report the finger sandwich – the litmus test of high teas – was a respectable cucumber sandwich. Thick bread generously spread with creamy butter, sandwiched the crisp slices of cucumber. The butter was so so good, I think it outshone the actual sandwich. Don’t tell me the brand name, or I will go buy it and devour it by the block…
Sweets course from the top clockwise: lime mouse & sable biscuit; brioches & kumquat marmalade; rocky road ice cream; and white chocolate profiterole
As the the last sandwich was devoured, the sweets course was served. A spread of meticulous sweets made us (and the assistant) swoon. Gone in barely two bites, the white Vahlrona chocolate profiterole with blackberry cream was unctuously soft and barely sweet, with the petals giving a small tang at the end. Petite and expertly made, the profiterole conjured that feeling of inimitable satisfaction which comes from eating perfection. And also the feeling of wanting more!
An interpretation of bread and butter pudding – brioche (which we are proudly told is made in house) layered with kumquat marmalade and lightly toasted – adds a warm touch to the high tea. The brioche is a heartstopper. The flour to butter ratio for brioche can as high as 5:4 and this one comes close. Like bread and butter’s tasty, tasty love child. The kumquat marmalade is a no brainer. The sharp jam cuts through the richness, making it less guilt ridden (hah!).
The signature chocolate cake is topped with thick frosting and is decorated with silver cachous. Gilding the lily much? Ooh la la. Dark and handsomely intense, the cake was finger licking, face rubbing and give-me-more-right-now good. Yes, now we know why it’s their signature cake.
Last, but certainly not least, was the lime mousse with meringue and sable biscuit. The lime mousse was tangy and incredibly light and refreshingly, sans mouth puckering sourness. In fact, it’s the lightest mousse I’ve ever had. The equally light meringue melts in the mouth. It’s so easy to be delicate with this high tea, we pick out the sable and nibble at it, like cultured ladies.
Two hours pass by in a hurry and alas, it’s time to leave the little sugar cubes, lace tablecloths and french salon behind for real life. As we gulp down the last cups of loose leaf tea – we get a little surprise – an extra profiterole to take home as a freebie. How sweet.
See my high teas page to find more high teas in and around Perth.
Up’s: Amazing sweets! The french salon atmosphere and 2 course high tea style is contemporary yet luxe. Enthusiastic service.
Down’s: For the quantity at $38 per person, the price could be steep for some – but in this case I believe you pay for what you get.
Rochelle Adonis Cakes + Confections, 193 Brisbane St, Northbridge WA 6003
T: (08) 9227 0007
Wed – Sat 10 – 4
High tea enthusiasts
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