MATCHA SPRING AFTERNOON TEA

The Matcha Spring Afternoon Tea features four exquisite sweets curated by Executive Pastry Chef Tin Lai, each infused with Japan’s award-winning Nishimura Banchaya Honten matcha. Begin your experience with Matcha Mango Cup, a delightful layer of mango compote, matcha cream, and coconut panna cotta, elegantly topped with fresh mangoes and matcha sponge. Savour the pink Matcha Strawberry Mochi Puff, filled with creamy matcha ganache and strawberry compote. The Matcha Yuzu Ivory Cake offers a rich yuzu white chocolate mousse, enriched by layers of matcha crunch and cake, while the delightful Matcha Cheesecake is topped with fresh raspberries and smooth vanilla cream. Freshly baked plain and matcha scones are also served alongside our signature rose petal jam, sour cherry jam, and indulgent clotted cream.

The savoury offerings perfectly complement the sweet treats, showcasing a variety of flavours. The Crab Meat Tartlet combines crab meat, mango, dill and lemon for a refreshing bite. The Lobster Bun features succulent lobster nestled in a soft brioche, topped with tobiko and cress. The Hokkaido Scallop & Cucumber presents a fresh scallop atop a cucumber slice, beautifully garnished with salmon roe and affilla cress for an indulgent touch. Lastly, the Deep-fried Japanese Tomato Ball provides a delightful vegetarian option, combining potato and tomato pearls for a satisfying finish.