On a High at Sofitel Noosa Pacific Resort
Celebrating a special occasion, want to spoil a friend, or simply fancy an escape from the everyday? Book yourself into the new High Tea experience at Noosa Beach House for a colourful, decadent, French-inspired experience that’ll brighten your day. Rebecca Jamieson-Dwyer says ‘oui to high tea’!
In our busy world, taking the time to sit and chat to a friend while savouring dainty yet decadent snacks and sipping on delicious loose-leaf tea in a serene setting feels almost like a radical act.
It’s this sense of slowness, ritual and appreciation that makes the experience of high tea feel truly special: the carefully prepared selection of sweet and savoury bites; the beautiful fine-china teapot with matching cups and saucers; the friendly chatter of fellow diners and clinking of spoons; and the quiet reverence of taking your first sip, which all helps anchor us in the moment and savour the experience.
If this sounds like the perfect way to spend an afternoon, you’ll be excited to hear that Noosa Beach House restaurant at Sofitel Noosa Pacific Resort will be launching their new High Tea experience on 6 July – and it certainly doesn’t disappoint!
Reimagining traditional high tea offerings to include both French- and coastal-inspired elements, you’ll find their three-tiered stand laden with all kinds of deliciousness.
On the savoury front, there’s mini brioches with dill cream cheese, smoked salmon and caviar; a roti wheel filled with tandoori chicken and topped with raita; green and gold finger sandwiches filled with grilled Provencal vegetables; and Mushrooms Arancini with aioli.
And when it comes to sweets, the pâtisserie creations include cranberry and classic scones served with marmalade, jam and cultured butter; pink strawberry macarons; lemon and yuzu éclairs with meringue; hazelnuts opera cake with gold leaves; and fresh berries tartlet with pistachio crumbs – a treat for the eyes and the tastebuds!
All made in-house by the expert team.
Everything is served on luxury Cristina Re teaware that’s been designed and handcrafted with love, adding a special touch of elegance, sophistication and celebration (plus the founder Cristina is now based in Noosa, bringing this brilliant brand even closer to home!).
And when it comes to the contents of your porcelain cup, you’ll be tea-lighted by the organic, loose-leaf goodness from Indigenous-owned tea company Blak Brews, whose teas are sourced, blended and packed in Australia using native ingredients and local, ethical suppliers.
More of a bubbles person? You can guarantee the finest champagne from Mumm will add some sparkle to your afternoon!
The maestro behind this incredible symphony of flavours is the Sofitel’s new highly accomplished Executive Chef, Patrice Falantin, who hails from France and was recently the Executive Chef aboard a prestigious Silversea luxury cruise ship, where he led a team of 302 staff (to 392 guests) on the six-star vessel. He also spent 12 remarkable years as the Executive Chef at Sofitel Brisbane where, under his leadership, the hotel earned a coveted hat for its fine dining restaurant and witnessed the banqueting department flourish, serving up to an impressive 2000 guests daily.
Patrice is skilled at building and leading strong teams who are passionate about the projects they work on, and he’s excited about all that’s in store across the Sofitel Pacific Noosa Resort’s multiple venues.
“We’ve just launched an à la carte breakfast at our popular Noosa Beach House Bar, which opens at seven o’clock in the morning on Hastings Street when people are jogging and socialising and want to have a coffee or a fresh juice,” Patrice says. “Our signature dish is a Moreton Bay Bug Croque Madame, which is influenced by my childhood favourite, the Croque Monsieur. We’ve added a coastal twist to create a Croque Madame with a fried egg on top, and filled it with Moreton Bay Bugs and béchamel sauce with lobster bisque. Perfect with a glass of champagne to start the day!
“Our restaurant, Noosa Beach House, is very well-known for the quality of the cuisine, and our Head Chef Nick Blake excels at creating coastal dishes showcasing locally sourced produce, including the best fish you can get on the market from our local fishery.
“Plus we’ll be launching a new bar menu at Riviera Bar & Lounge created by Nick and his team, which is influenced by the entrées and starters from the restaurant menu – so people can enjoy a sunset drink overlooking the water and experience something a little different to the usual bar offering. It’s a great way to give guests a taste of the amazing quality of the restaurant and get them excited before booking in for dinner.”
Whether it’s sumptuous high tea, a beautiful breakfast, sensational bar bites or a truly fantastique fine-dining experience, Sofitel Noosa Pacific Resort offers something for everyone and is sure to impress.
“We’ve got a great team and are really proud of everything that’s happening in our venues,” Patrice says. “Whether you’re a local or a visitor, we invite you to come along to experience our unique brand of French-inspired luxury.”
Oui Chef!
