On Saturday, February 15, 2025, celebrate love with a Valentine’s afternoon tea, featuring sweet and savory treats and premium teas in an intimate atmosphere. This special menu also includes tea blends offered on our Afternoon Tea menu.
brioche, passion fruit-parsley aioli, celery
We start by pairing Laurent Perrier Rosé with spiny lobster and caviar. Delicate, sweet lobster is tossed in a passion fruit-parsley aioli and garnished with Golden Oscietra caviar on a house-made brioche roll.
buttered bun, guava-pink peppercorn gelée
Our Foie Gras Torchon remains a crowd favorite, in this instance being paired with a guava-pink peppercorn geleé. Our torchon is cured in-house using the traditional French technique. We use Barbados dark rum which lends to sweeter notes in the final product on a mini house-made sesame burger bun.
avocado, blood orange, pickled shallots, phyllo nest
Fresh king Salmon is cured for 48 hours with turmeric, and fresh red & golden beets. It is then paired with avocado, blood orange segments and pickled shallots on a phyllo nest.
bara (flatbread), channa + aloo, kuchela, tamarind sauce
A completely plant-based dish, chickpeas and potato are cooked in curry and paired with pickled mango and tamarind sauce, served with a traditional Indo-Caribbean flatbread, and presented in a fresh cocoa pod adding tropical fruit notes to the curry. Its origins in Trinidad & Tobago, this dish is enjoyed throughout the Caribbean.
breadfruit Cou Cou, cucumber
Octopus makes its debut on the Spring menu. The octopus is cooked until tender and finished over Binchotan. Paired with a creamy breadfruit (Kupu Place) puree and pickled English cucumber.
Tealeaves Chamomile flower, cocoa tea mizudashi, braised vegetables
Kombu is cold brewed for 24 hours with cocoa bean husks, giving a very delicate, slightly chocolate flavor. This is then heated and poured tableside over seasonal braised vegetables and Tealeaves Chamomile flowers.
cocoa nib consommé, Big Island sea salt, shiso oil
Cocoa nibs are caramelized and its essence extracted and clarified with an egg white raft. The resulting “consommé” like liquid is poured tableside over a raspberry-extra virgin olive oil sorbet, with a few drops of house-made shiso oil and sprinkling of black lava salt.
Lydgate Farms 70%, lilikoi, sakura
Traditional French macaron shell are filled with Spring harvest 70% Lydgate Farms chocolate is lightened and combined with lilikoi & cherry blossoms. The slight saltiness of the Sakura accentuates the red berry notes in the chocolate which lends to the fragrant lilikoi.
warm raspberry chocolate ganache
Traditional Okinawan doughnuts are served with warm raspberry chocolate sauce.
Tealeaves Bubble Gum Popsicle Tea panna cotta, tropical fruit, cotton candy
Tutti Frutti, traditionally a fruit forward combination with the addition of vanilla. This verrine combines the flavor of Tealeaves Bubble Gum Popsicle Tea (Green Tea, passionfruit, lychee, pineapple) panna cotta, with fresh blood oranges and grapes; both compressed with essence of banana and elderflower. A truly nostalgic dessert with a whimsical puff of cotton candy to finish the dessert.
Tencha matcha, pineapple-passion fruit gelée, green tea chocolate ganache
Ceremonial grade Tealeaves Tencha Matcha is represented in different forms in this Tiramisu-like dessert. Pineapple & passionfruit adds fruity notes to the delicate green tea dessert that is finished with an Almond-Matcha crumble.
Devonshire cream & Kupu Calamansi marmalade
Delicately moist scones create the perfect ending to our Afternoon Tea. House-made calamansi (sourced from Kupu Place Farm) marmalade and Devonshire cream keeps the English tradition alive.
