Paramount, the restaurant and bar at the tip of Centre Point, is taking the British tradition of high tea to new heights – 32 floors above Soho no less – with 360-degree views of the capital. Set against striking interiors by design don Tom Dixon, new head chef Mark Kay (Chez Bruce and Wild Honey) is serving smoked salmon and fromage blanc on rye pumpernickel; poached chicken with spring onion mayonnaise on multi-grain; and free-range boiled egg with grain mustard, mayonnaise and cress on toasted brioche accompanied by the quiche of the day plus oven-fresh scones served with rich clotted cream and thick, homemade strawberry jam. Drink Jasmine Pearls – hand-rolled and scented with fresh jasmine flowers or Organic Bohea Lapsang, with its smoky, liquorice-tinged flavour or go for broke and crack open the fizz. You can also hire the 30 cover Red Room to partake in private.
With leaves, (£28) or bubbles (£42)