Galah, 216 High St, Windsor

Starting Sunday 9 June 2019, 12 pm – 8 pm

$70pp or $60pp for bookings of five or more

A cracker of an event for this long weekend – the team from Galah taking on traditional High Tea – with a fair dinkum twist.

Launching on Sunday 9 June, newly appointed head chef Rory Greenwood-McNaire (ex-Feast of Merit) has created a bite sized menu that represents the charm of a high tea menu, that have been infused with Australian produce and flavours. Crocodile Croque Monsieur’s, house made pate, cucumber sandwiches with a twist and mini cheese toasties make up the savoury element.

For $70 per person, or for $60 per person for bookings for five people or more, the tea element of the theme has been replaced with festive cocktails instead. Served in a teapot you can order the Cuddle Pot & Honey Pie Peach Iced Tea, Espresso Martini’s, Bloody Matilda’s; Galah’s answer to the Bloody Mary where you choose the base – gin, vodka or tequila. There will also be Sunday Spritz’s and Spring Seed wines to boot.

Galah has also partnered with Bernard Chu of LuxBite to create the perfect sweets to accompany an Australian focused High Tea.

You will be able to enjoy Bernard’s famous Lolly Bag cake; mango, coconut and macadamia mousse cake inspired by the humble WEISS Bar; an ice VoVo inspired dessert completed with sticky toasted marshmallow; and a Vegemite and chocolate macaron.


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