The Tea Room, located on level 3 of Sydney’s iconic Queen Victoria Building in the middle of the Sydney CBD is famed for its classic high tea and has evolved into one of Sydney’s most beautiful and elegant dining destinations.
Located in the original Grand Ballroom, The Tea Room epitomises style and elegance with 30 foot ceilings and custom designed Baccarat crystal chandeliers.
Grilled Yamba prawns, nectarine and pickled ginger salsa, cauliflower puree
This entrée was pleasant in taste with the combination of the smokiness of charred prawn and the fresh vegetables definitely being its selling point.
Blue swimmer crab omelette, asparagus, tomato and saffron broth
The omelette was fluffy and creamy and the portion size was humongous, definitely value for your money with this dish.
Sorrel poached salmon, dauphinoise potatoes, wild fennel fronds, confit garlic
The salmon was poached very nicely. The flavour was clean while the texture was firm yet still tender. The potato dauphinoise had a soft and melt-in-your-mouth texture. It was very creamy, perhaps a bit too creamy for my liking, but tasted delicious nonetheless.
Slow cooked Berkshire pork belly, apple butter, red sorrel and watercress salad, crackling
Beautifully presented, the pork belly was tender but the flavour was quite plain.
Chocolate cherry decadence
As the name suggests, this dessert is very indulgent. The richness of the chocolate dominated the whole dish. Chocolate lover with a super sweet tooth required.
Seasonal sorbet selection
This dessert contains three different sorbet flavours: lime, mango and raspberry. A refreshing end to our meal with the mango sorbet smelling just like fresh mango.
The Tea Room is headed by Head chef Robert Crichton who serves a selection of seasonal Australian produce matched with an inspiring list of Australian and international wines.
The Tea Room
Contributed by Hannah, who attended as a guest on behalf of 2 Hungry Guys