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An elegant high tea awaits mum at the Four Seasons Hotel, offering a menu that is different from the usual bite-sized sandwiches and tiny desserts. At the Tea Lounge forgo dinner in favour of a spread that includes roasted leg of lamb stuffed with figs and pistachios drizzled in peppercorn sauce, and avocado and king crab gratin. The dessert spread is equally decadent featuring milk chocolate rose cream and champagne strawberry choux.