Following the past two themed High Teas (Nutcracker and Chinese New Year) the Shangri-La Hotel, Toronto has unveiled their latest menu to celebrate the popular Easter holiday. Executive Chef Damon Campbell and his team of expert pastry chefs have outdone themselves with delicious Easter-themed delights – our favourite, the so-called Tropical Easter Egg with coconut cream, mango curd and crispy meringue – is one of the best desserts we’ve tried, ever!
Our afternoon began with the traditional hospitality a Shangri-La Hotel tea service always indulges. Dressed in a Ming vase-inspired creation by Canadian designer, Sunny Fong, our server suggested blending two teas – Om Chai and The Last Emperor – to satisfy my particular craving for smoky and sweet. The extensive tea menu at the Shangri-La is always so much fun to peruse, even if it’s so hard to pick just one!
Next, a tiered plate tray arrived at our table with the full works. In addition to the Tropical Easter Egg, other pastries included the Milk Chocolate and Raspberry Verrine (chocolate lovers will gladly break their lenten abstinence for this) and the Religieuse Profiterole, a baked choux pastry with white chocolate orange blossom cream that oozes out on the first bite. Sinful!
Accompanying the limited edition sweets are the famous Shangri-La Hotel scones as well as seasonal hot cross buns, served with Cornish clotted cream, strawberry preserves and caramelized white chocolate jam (which tastes as good as it sounds). Not to forget, if you’re still hungry, a selection of decadent finger sandwiches. We love the Atlantic lobster on brioche, but this time the truffle egg salad outshone them all.
The bonus? At the end of the tea service each guest receives a chocolate Easter egg which may or may not contain a red ticket with the prize of free high tea once a month for an entire year – very Willy Wonka. There are 5 red tickets in all. Good luck and Happy Easter!
The Easter inspired High Tea, which launches on March 28th and runs until April 6th, is priced at CAD$42 per person or CAD$25 per child and is served daily from 2:00 to 5:00 p.m. in the Lobby Lounge. The High Tea service will be accompanied by live performances from performers such as award-winning pianist, Thompson Egbo-Egbo, the recipient of the Duke of Edinburgh Gold Award in the province of Ontario.
Photos by Alexander Liang