One of the Best Meals in Sydney is NOT What You Think It Is!

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Jaffa Macarons At The Langham Sydney. Taste Better than they look. Club them with Rose wine. Shot with the amazing Honor 6X from Huawei

THE afternoon tea is my new favourite meal time. It allows a diet conscious person to follow the cardinal rule of eating the last calorie ridden bite before sunset. For those who love afternoon tea pyramids like me, would also know that a high tea or afternoon tea is nothing short of a ton of calories. Heh! 

To make each of that kilo cal from a beautiful spread of English and Australian pastries, worthy of the following 20 Miles marathon run, the delicacies must also work very hard to justify the sin of their being.

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Entrance to the The Palm Court at The Langham Sydney. Shot with Depth Sensor setting on Honor 6X

On my last trip to Sydney, I ventured into the Langham Hotel on a summery Sunday afternoon. The hotel is not a palatial one but it is one of the finest in the capital of NSW. Subtly decorated with soft pink roses and bright Orchids, the entrance leads immediately to the Palm court. A well decorated English style seating area, flooded with the brightest sunrays of the day, flowing in through wooden blinders. I must mention the presence of a very talented pianist who curiously played all my favourite tunes back to back, just like they are arranged on my playlist on itunes!

The afternoon tea room seating is very comfortable with options of chairs or sofa sets. The Palm court’s service is quite and swift, most of the time.

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Secret to a Blissful Life: Count Your Blessings and Macarons and not Calories!

As I take a deep breath and sit against the bright sunrays on a comfortable sofa, I choose the table Pyramid of sweet and savoury for my afternoon tea. Though there are many afternoon tea arrangements that break the usual dominion of one tray of savoury with mostly sandwiches and two trays of sweet with mostly scones and macarons, the Langham Sydney, prefers to stick to the typical English style of offerings on the afternoon tea menu. 

The luxury of afternoon tea in a typical English style works for me as far as it is done with perfection! 

Chef Dave Whitting and his pastry staff have worked well with the menu. It might be the expected fair of goodies at any English afternoon tea, but the array of tastes-on-offering are unique. There is no repetition of flavour. Combination of the mini desserts works great for a summer menu. I have actually tasted high-tea at several luxury hotels, which surprisingly have dried breads and dry pulled chicken making the overall experience such a put off! Thankfully, the offerings on the high-tea pyramid at The Langham are made fresh and don’t feel like leftovers from the breakfast table.


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My favourite from the sweets were ‘Hibiscus and Guava Tart’ and the Cherry Lamington. Yes, this is where you go to savour the Australian dessert with a fork and knife. Image shot with depth sensor and edited using depth sensor filters on Honor 6X


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Tiramisu Bun: A Thumb Sized soft bun of fresh cream and the right flavours of Tiramisu. Perfect sweetness. Image shot on the Honor 6x phone by Huawei using depth sensor.


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My favourite layer of the Pyramid was the savoury one. Played a strong roll despite being sandwiched by two layers of sweet English desserts. The sandwiches were fresh though not innovative. The spinach pastry won the round . It was good enough to want to make me come back! Image shot with Honor 6X dual lens camera


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One of the Best Places to Eat in Sydney is the Afternoon tea at Sydney luxury hotel, The Langham. Image shot with Honor 6X and edited using Vintage filters on Honor 6x

Shilpa Dhamija

Shilpa Dhamija is the Editor in chief of Luxuryvolt. LuxuryVolt is one of the most influential luxury lifestyle online portals in India and south-east Asia. Our content is also present in offline mediums like The Hindu Business Line, The Telegraph, Hello! Magazine and Al Roya. Shilpa has held position of a Senior Correspondent in CNN IBN, News Anchor NDTV 24x7, Producer of popular tech show Cell Guru. She has also worked as a correspondent at the Times Of India. Follow on Google +

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