Top stops for high tea

followed by an authentic taste experience.

“Taste is very important because, first you see the food with your eyes and if it interests you, you’re quite keen to go and grab it. We like new ideas, like our pomegranate pineapple chocolate mousse. We try to use seasonal fruit and veg in our menus. We always try to bring something new to the table, but at the same time blend it with something you know.”

Their high tea menu features a host of highlights like their threetier sandwiches with hummus, artichoke and cheese, and savoury scones.

I also tried and enjoyed their smoked salmon crostini, which has a touch of lime and capers, giving the gourmet snack a zesty zing.

On the sweet tooth side of things, the pomegranate pineapple chocolate mousse balances the usual overwhelming richness of a mousse with a refreshing, tropical pop.

Traditional treats like their milk tart, custard tart and chocolate brownies are also great. The scones have a vanilla kick, due to subtle secret ingredients which Chef Dlomo shares with us in her recipe.

“Venturing into the the world of hospitality, you find new experiences and find out about a lot of things that are out there in the food industry that you may not have known about. It’s wonderful to see the beautiful things that you can create, or your ideas put on a plate and guests coming back to you to say they really enjoyed the food,” she said of her creations.

These are partly inspired by her love of French cuisine and Swiss chocolate traditions.

Bookings for an Auberge Hollandaise Guest House high tea can be made at 031 564 8568.

A few weeks ago the Beverly Hills Hotel in umhlanga launched its Signature Afternoon Tea Buffet – offered every Friday and Saturday from 2.30pm to 4.30pm at the hotel’s elegant Sugar Club venue.

Served against the backdrop of panoramic sea views and a relaxed atmosphere, gourmet sandwiches, warm scones and chic pastries are among an array of mouthwatering offerings on the menu – including a freshly baked cake of the day (think Black Forest gateau, traditional sachertorte or baked cheesecake).

A wide selection of speciality teas by German tea brand Ronnefeldt are served in William Kilburn crockery from Maxwell William. I tried the lemon tea, which is refreshingly calming.

The very adventurous can also indulge in a bottle of chilled bubbly – available by the glass or bottle.

For bookings you can call them at 031 561 2211. to 4.30pm.

The combination of traditional and eastern flavours with a modern twist is what has put this afternoon tea on the map of musteats.

Crafted by Jeera’s executive chef, Sandren Govender, the menu features sweet delights such as rose macaroon, infused with fragrant rose petals.

Or if you’re more of a savoury person, the likes of smoked salmon bagels with paneer cheese, or cucumber and cumin finger sandwiches and even chicken cigars can be enjoyed.

To drink, you can choose from a wide selection of unique speciality teas, including the aromatically spiced Bombay and masala chai.

A minimum table of four people is required and booking is essential at 031 314 7878.