The Treasury Lounge at the Como Hotel is set in the State Buildings on St George’s Terrace. Steeped in history, the lounge is elegant and sophisticated, and we were seated at a table overlooking the terrace and the Council House.
Afternoon tea must be booked in advance and can be taken with a glass of Taittinger Brut Reserve champagne, a glass of sparkling Great Southern Australian wine (from Denmark), or alcohol free. All versions include unlimited Mano a Mano coffee, and tea, with a choice of Assam breakfast, Earl Grey, chai, peppermint, oolong, white peony, jasmine pearls or long jing with teas supplied by Jing. Prices range from $55 to $80 per person.
We settled in with some tea – I chose jasmine pearls which arrived in a see through pot, and as the tea brewed the pearls opened up in the most beautiful way.
Assam breakfast tea was clean and nicely flavoured, arriving in a more traditional pot.
The menu is designed around the best local ingredients, and I chose to suffer my sneezes
and go with a traditional menu rather than choose a non-dairy version. I did ask them to
leave the quail egg off my egg sandwich though as I am severely allergic to quail eggs.
The savouries were perfection. Egg mayonnaise sandwich with caviar (and quail egg if you eat them), made with Baldivis free range eggs; a shark bay prawn roll with wasabi tobiko and kipfler chips; roast chicken, smoked bacon (from Linley Valley pork) and vintage cheddar roulade.
The quality of the ingredients was clear with strong fresh flavours, and so much care in the presentation. Next came wonderful light scones – one plain and one with sultanas, cream and jam – again a really pleasurable experience.
The cakes were the crowning glory of the afternoon tea – all very thoughtful creations,
again using local ingredients.
The Tarte au Citron, using lemons from Gingin, consisted of a hazelnut sable biscuit base
with topped with citrus cream, Swiss meringue and a zingy citrus compote.
The gold dusted profiterole hid a coffee cremeaux, a dulce de leche and caramelized pecan – beans supplied by WA coffee roasters Mano a Mano.
The mandarin mousse made with mandarins from Moora, consisted of almond biscuit,
streusel, mandarin toffee, Bavarian chocolate and feather light mandarin mousse.
Every mouthful was delicious and this is certainly one of the best afternoon teas in Perth.
The thought and care that has gone in to each creation is clear – a real Treasury of taste.
Visit Date: July 2019