Wellingtonians are in for a decadent treat as a new high tea experience arrives to Cuba Street’s Naumi Wellington hotel.
Created by Executive Chef, Kiran Ghate, High Tea by Naumi promises a ‘feast for the senses’ with a luxurious selection of teas and culinary delights.
Hosted in the hotel’s whimsical Red Room and Parlour, guests can expect an indulgent experience that brings together Asian and Parisian flavours. Standout savoury bites include Silver Fern Farms venison loin with beetroot horopito relish and Ora King salmon caviar with cream cheese, harvest rye and micro dill.
On the sweet side, enjoy tantalising patisseries including a lychee cream cheese and black sesame financier and a matcha mousseline with cherry gel craquelin.
Alongside the food, Naumi’s resident Tea Sommelier will guide you through an extensive selection of 27 tea varieties, sourced from around the world.
High Tea by Naumi runs Fridays, Saturdays and Sundays from 29 April. Price starts at $48 per person, with the option to add on wine matches.