The traditional experience of Autumn High Tea is to be savoured at The Omni King Edward Hotel in Toronto. Think the finest linens; King Edward upholstered chairs, luxe velvet fabrics and the most delicious culinary treats that await you as you enter The Omni King Edward Hotel’s historic space.
We started with the savoury finger sandwiches as part of our Autumn High Tea. The Creamed Corn and Chive Blini with Salmon Rillette was fresh and oozed with the delights of only the best Salmon. The Smoked Chicken with Thyme Roasted Butternut Squash was a perfect autumn protein and vegetable marriage. It was hearty and reminded us of a Thanksgiving weekend with family and friends. The traditional Deviled Egg with Mustard Cress was very British in stature and was yet a scrumptious nod to our Canadian roots. The Roast Beef with Pickled Vegetable took us to another level. We needed a moment to inhale this sandwich. It was a piece of culinary art visiting us from an English Gastro Pub buried deep in the English countryside. We said ‘Bonjour’ to the Toasted Sesame Honey Ham with Aged Cheddar and Apple Chutney – just when we thought it couldn’t get any better. The Toasted Sesame Honey Ham reminded us of an Easter dinner in three bites. It was sweet, full of sunlight and luscious to tuck into. We appreciated the Aged Cheddar and Apple Chutney as it rounded off the savoury sandwich plate with thunderous applause.
As we continued on to the Scones – we were ready for more warmth and luxury. The Heirloom Carrot and Raisin Scone was robust, full of depth and aching to be spread with Devonshire Cream and House Made Strawberry Preserves. This was the only part of the Autumn High Tea Service where we were silent. The Scones were indeed traditional English Scones. Think of Union Jacks bunting for miles and summer garden parties in the English country side. For the Classic Cream Scone we dabbled in the Apple Orchard Butter which made us think of apple picking as kids with warm cups of apple cider on the side.
Onto the delectable pastries. We applauded the Chai Spiced Pumpkin Brulee Verrine with Pumpkin Seed Brittle. Talk about an ah-ha moment! I encourage you to breathe in the Chai Spiced Pumpkin Brulee Verrine with Pumpkin Seed Brittle. It is like a fine wine in flavour but goes down as a treasured pudding from our childhood. The Honey Crisp Apple Band was very British Cake Shop in stance. It stood alone and was the perfect mild but yummy cake to munch on in between the heavier sweets. We were giddy alongside the Bittersweet Chocolate and Cranberry Madeleine. Honouring chocolate in its simplicity was a nice reprieve. The Goat Cheesecake with Rosemary and Ice Wine Poached Pear allowed us to express gratitude to the Autumn High Tea Service at the Omni King Edward Hotel in Toronto.
Throughout the Autumn High Tea Service at the Omni King Edward Hotel in Toronto. We got stuck into Sloane Fine Tea Merchant’s Bergamot Rose Blended Black Tea, Chocolate Truffle Blended Black Tea and Heavenly Cream Blended Black Tea.
Bergamot Rose Blended Black Tea
Ceylon and Assam black tea perfumed with Italian bergamot, finished with fine French lavender and Jaipur roses, creating a citrus and floral finish.
Chocolate Truffle Blended Black Tea
Smooth bodied Assam black tea blended with deep truffle notes and the richness of Brazilian cocoa, creating a dark chocolate finish.
Heavenly Cream Blended Black Tea
A beautiful long-leaf Ceylon and Assam black tea blended with a base note of Italian bergamot and finished with a top note of creamy vanilla.
*Try* Jasmine Snow Dragon Estate Reserve Green
An artisan hand-rolled green tea scented with seven times its weight in freshly plucked jasmine blossoms for a fragrant and delicately bodied infusion.
*Try* Darjeeling 2nd Flush Estate Reserve Black
As the “Champagne of Tea” this prized Jungpana Estate exclusive possesses a classic muscatel profile with a stunningly refined finish.
If you are vegetarian, we also sampled the savoury finger sandwiches which came with the Garden Tea High Tea Service. The sandwiches were robust, an explosion of flavour. Even with full bellies we enjoyed the taste and craftsmanship of each delicate sandwich. It included of:
Blistered Tomato with Crumbled Goat Cheese and Fresh Basil
Picnic Egg Salad with Chives, Radish and Sweet Pickle
Chickpea Hummus with Lightly Curried Carrots, Raisins & Slivered Almonds
Roasted Vegetable Ratatouille
Mango, Cucumber, Mint & Coriander
As you plan events with family and friends in the months ahead, I encourage you to sample the Autumn High Tea Service at the Omni King Edward Hotel in Toronto before the winter comes knocking at your door. The Autumn High Tea Service at the Omni King Edward Hotel in Toronto was gorgeously curated, demonstrated a loving attention to detail, oozed traditional service and gifted us with smiles that we will be sure tell friends and family about for years to come.
Thirty Four Flavours 