TEA TIME: Suncoast Towers Hotel’s Jeera restaurant has launched a unique high tea experience infusing eastern flavours with modern twist.
The famed tradition of the afternoon tea indulgence has just been transformed at Tsogo Sun’s Jeera restaurant into a robust, delectable and unique experience.
The ultimate sensory tea service launched at Suncoast Towers hotel this week features a wide selection of unique specialty teas including the aromatically spiced, Bombay and Masala chai served alongside delectable sweet and savoury offerings – some, as unique as, the delicate rose macaroon, infused with fragrant rose petals.
“We are pleased to bring this authentic offering to our guests which perfectly combine the traditional with eastern flavours and a modern twist. This is indeed a unique Durban tea experience which is heightened with the unusual selection of tea-time treats,” says general manager Adrian Penny. Crafted by executive chef Sandren Govender, the distinctively tailored experience promises to indulge the senses with a host of luxurious fare personalised and elegantly served to your table.
Guests will be spoilt for choice with sweet delights such as burfee shortbread, poli truffles – a modern twist on a traditional Indian favourite, blending chocolate, coconut & cardamom; as well as cinnamon eclairs. If the savoury indulgence is your preference, the offering extends to an equally wide selection including smoked salmon bagels with paneer cheese; cucumber and cumin finger sandwiches as well as Sandren’s butter chicken cigars.
“This tailor-made approach allowed for authentic creativity to come through quite strongly in the kitchen. We know at the end of the collaboration with our team, we have something unique to offer our guests,” says executive chef Sandren Govender. He added that the concept was carefully planned and created incorporating the senses and relaxation associated with the afternoon tea experience.
TREATS: Jeera restaurant adds a modern twist to traditional sweet delights such as burfee shortbread and poli truffles.
“Much time was invested in crafting this concept where our primary goal was to take our guests through a journey of spice and distinctive flavour through confectionary – where tea becomes a conversation piece,” says guest relations manager Palvi Oddone Aquino.High tea is served throughout the week (depending on availability) between 14h00-16h30 and will be only be available for groups of four or more.
Cost: R150.00 per person
