Salon de Co presents their ‘Rock and Roll’ high tea spearheaded by head chef Andy Ashby, with support from creative culinary partner, Ian Curley. A tradition-breaking, weekend session-starting experience that will be center stage of every weekend, beginning April 27.
Saturdays and Sundays will see Salon de Co will take on the British tradition, and create a sweet and savoury menu using a combination of classical and innovative cooking techniques – but in true Salon de Co fashion, it’s not high tea as you’ve seen before.
Drawing on the eclectic design and bold attitude of the modern Australian restaurant, the menu jumps between traditional items and edgier morsels.
Afternoons will be filled with Daintree chocolate Lamingtons with Davidson plum; to Negroni and Whiskey Sour Pate de Fruit; English eye crumpets with Queensland spanner crab, macadamia & caviar; to tomato marshmallows.
“The spirited twists continues with offerings such as vegemite and cheese tarts alongside salt and vinegar churros,” Ashby says. “Why not make high tea a bit rock and roll? We love making the familiar, unfamiliar.
“Food should be playful, full of surprises and delights and be shared, going hand in hand with a good time. Brisbane, this isn’t a high tea like anything you’ve had before.”
Salon de Co’s rock and roll high teas start from $65 per person.