In celebration of the opening of Titanic: The Artefact Exhibition, Melbourne Museum is treating us to what's perhaps one of the most unique and exciting high tea events to grace our city yet. This exclusive culinary offering has been expertly designed to transport guests to the Titanic's opulent first-class dining rooms through a fusion of flavours and elegant treats.
At the time of the ill-fated ship's maiden (and final) voyage, French cuisine was considered the height of fine dining. Michelin-trained executive chef Keith Higginson has re-imagined these classic dishes, using the finest local ingredients to create a menu that pays homage to the Titanic’s intriguing history.
Savour the delights of confit salmon tartlets with a Sydney rock oyster emulsion and marigold, Australian king prawns poached in lemon and fresh herbs, and chicken and cucumber sandwiches with black truffle and chives. Other highlights on the menu include citrus tarts with fresh raspberries, rose-scented macarons, and chocolate and clementine marmalade tea cakes.
Aside from tea and coffee, an elevated beverage list of cocktails, mocktails and classics is on offer, including Rose’s Pearl, inspired by Kate Winslet’s character in the 1997 film. And of course, a high tea wouldn't be a high tea without scones – the ones here are served with a delightful dollop of clotted cream and forest berry preserves.
To find out more about the experience (and what's on the menu), check out the website. Note that a ticket to the high tea does not include entry to the exhibition, however you can book both together as a package – which we definitely recommend! Find out more about your reservation options at the website now.
