Monday, April 26, 2010

High tea at sea on Saturday

It's been several posts since I've included cake. How remiss of me. It's not too late in the week though to talk about tea and cake. If you are in Sydney or visiting, there's no sweeter way to enjoy the harbour than by having high tea at sea!
The Captain Cook Cruises High Tea at Sea cruise now departs three times a week instead of two with the addition of a Sunday afternoon High Tea Cruise from 16 May to 31 October 2010..
Like the Wednesday and Saturday High Tea cruises, the Sunday High Tea at Sea will depart at 2.30pm from Jetty 6, Circular Quay and return at 3.45pm.
The High Tea at Sea cruise features a delicious High Tea menu designed by MasterChef Series One Contestant, Lucas Parsons and Captain Cook Cruises Head Chef, Dennis Yang.
The menu includes a variety of savoury and sweet foods such as Crystal Bay prawns on dill blini crème fraiche, porcini mushroom, chili jam and spec pork sausage rolls, caramelized onion, beetroot, goats cheese baby tartlet chervil, mini scones with strawberry jam and vanilla cream, glazed mango and coconut custard tartlets, chocolate dipped strawberries and assorted Petite fours and truffles.
The cruise also includes an extensive tea menu with 15 different teas to choose from and million dollar views of Sydney Harbour.
The High-Tea at Sea cruise is held on the prestigious MV Sydney 2000 and is priced at $55.00 per person which includes a glass of delectable bubbles.
Anyone for tea?


  1. mmm... you can take the cake - I'll take the Crystal Bay prawns!