Koi Dessert Bar's edible creations continue to capture Sydneysiders with their "too beautiful to eat, yet eat them we must" vibes. It was only a matter of time before the dessert bar jumped on the high tea bandwagon, and we're glad it finally has. Every weekend in August, it's hosting a winter high tea with reinvented classics and a heap of black truffle to boot.
For $65 per person, you get free flowing coffee and tea, plus two savoury bites and four of the eatery's signature desserts — think lemon meringue in a jar, black sesame tarts and a decadent-looking green globe with mango mousse and yuzu curd.
Plus, Reynold Poernomo has created WA black truffle and cream-filled scones, and black truffle macarons just for the occasion. He's also turning out oh-so-pretty truffle rose tarts — made from roasted milk chocolate ganache with truffle-infused vanilla topped with rose and caramel cocoa nibs.
If you miss out on the winter high tea, despair not. A spring version will return for a month in November, then again in February with a summery twist.
The Koi Winter High Tea is available every Saturday and Sunday in August at both Chippendale and Ryde locations. To book, head over here.