High Tea at Koi Dessert Bar

Overview

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.