What’s better than a delicious spread for afternoon tea? One that also offers a feast for the eyes, of course!
And if a visually pleasing afternoon tea that’s Instagram-worthy is what you’re looking for, you’re going to look forward to the ethereal Floral Weekend Afternoon Tea by Nicolai Bergmann, launched by [email protected] at Four Seasons Hotel Singapore.
For the uninitiated, Bergmann is a celebrity florist and the Floral Art Director at Four Seasons Hotel Singapore.
The Floral Weekend Afternoon Tea is pretty much a collaboration of artists – everything from the setup, to the dishes and drinks, are masterpieces of professionals who are very accomplished in their fields.
The most outstanding element that greets you is definitely the hand-arranged floral wreath of fresh flowers, which is an absolute work of art – and so is the food items you can enjoy.
Look forward to botanical-inspired sweets such as the fragrant Pu-Er Tea-infused Mandarin Crémeux, Osmanthus-Peach Puff, Elderflower-Lemon Panna Cotta, Yuzu-Matcha Cake, Manjari Nama Chocolate Truffle and Violet Macaron. These are designed by Pastry Chef Audrey Yee, a veteran with Four Seasons and graduate of the renowned Le Cordon Bleu School in London.
The savoury selections are also delectable, they include: Red Prawn Roll with Avruga Caviar, Scottish Smoked Salmon on Mini Brioche, and a handcrafted selection of sandwiches along with freshly baked Vanilla and Blackcurrant Scones, accompanied by homemade Lemon Balm Curd, Strawberry-Rose Preserve and Devonshire Clotted Cream.
When AVENUE ONE visited, we were blown away by how gorgeous the setup was and the thought put into every single item on the menu.
Real flowers, leaves, and other botanical elements are infused in the dishes to offer pleasant surprises to every item.
For instance, the truffle and Portobello mushroom sandwich was dressed up with a leaf that added a herbaceous taste to it. We were curious and asked Chef Yee what it was; it turned out to be a marigold leaf. Chef told us that the culinary team sourced for suitable ingredients from local farms and orchards, and everything was handpicked to make sure that the best taste and appearance were presented.
The foods weren’t the only things that were floral-inspired; the cocktails were too.
Concocted by Bar Manager Gabriel Carlos and Head Bartender Sophia Kang, the cocktails for the Floral Weekend Afternoon Tea are served in glass teapots adorned by fresh blooms. You can choose from these options: the fresh, floral gin-forward Hanami, the citrusy Plumeria, and whisky-based Apple Blossom.
For teetotalers, go for the floral and buttery Pink Rose and Marigold Tea, craft Lavazza coffee, or pick from a fine selection of specialty Gryphon teas freshly brewed at the table. If you ask us, the Pink Rose and Marigold Tea makes a great choice – it is light and offers a subtle floral scent that makes it easy to finish the entire pot during the session.
The Floral Weekend Afternoon Tea by Nicolai Bergmann is available from now till March 2022, on weekends only. It is served at [email protected], Four Seasons Hotel Singapore, from 2pm to 5pm. It is available at S$68 per person if you’d like to enjoy it with craft cocktails, or at S$48 per person if you’d only like to have tea or coffee.
You can make a reservation at 6837 7671 or email [email protected]