Four Seasons Sydney takes High Tea to the next level, literally

Mode Kitchen & Bar has carved its name into The Rocks as the destination lobby restaurant at Four Seasons Hotel Sydney, and now it’s literally raised the bar with an exquisite High Tea served one level up, on the Mezzanine.

The three tiers of handcrafted sweets, savouries and scones on the new High Tea menu are made 100% in-house by the Hotel’s Alain Ducasse-trained French pastry duo, Elliott Roussel and Quentin Zerr. Just as with Mode’s lunch and dinner menus, all dishes are based on the best available seasonal produce.

Absolutely everything is made from scratch in Mode’s kitchen – even the orange marmalade served with the fresh-baked scones, which is Elliott’s grandmother’s recipe. Quentin’s lemon and asparagus vol au vent (which comes with the optional extra of Siberian caviar) is based on a recipe he learned to perfection while training under one of the world’s top pastry chefs at the renowned Le Meurice restaurant in Paris; his light and crispy puff pastry takes four days to make.“I am so lucky to have not only one, but two extraordinary pastry chefs working with the team at Mode,” said Head Chef Francesco Mannelli. “They are both so passionate about their craft, I’ve never before seen some of the things they can do, and this High Tea is a fantastic collaboration of their talents.”