Gone are the days vegans had to stick to carrots and hummus. Now you can enjoy a delicious and elegant high tea — one that had no animals harmed in the making of it.
The Park Hyatt Auckland is seeing in Autumn with a fully-vegan afternoon tea sure to delight omnivores and plant-based pals alike. The twist on the traditional afternoon tea offers five sweet and savoury courses, curated and executed the hotel's executive pastry chef Callum Liddicoat — winner of Cuisine Pastry Chef of the Year — together with Chef de Cuisine Andreas Pfyl.
Treats on the lineup include roasted carrot and almond petit gateaux, a mini apple verrine, coconut yoghurt scones and savoury dishes like a beetroot tartare and polenta with kumara.
Enjoyed in the hotel's Living Room Wednesday to Sunday, 12pm - 4pm, bookings are highly recommended.
