James Bond Afternoon Tea Review – What We Thought

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Emily Gray by | Posted on 30th October 2015

I have something terrible to confess, I have never seen a James Bond film. I get the gist of it, suave men, beautiful girls, gadgets, chases and fast cars, but alas apparently my lack of watching makes me socially incompetent at the moment with all the talk of Spectre. It didn’t help that I had been calling it Septre for quite a while either…

You know what I have done though? I have had a James Bond inspired afternoon tea so that definitely gives me Bond points.  A good one at that. This said afternoon tea is being served in the Chinoiserie at Jumeirah Carlton Tower just off Sloane Street until the 23rd November.

As you step into the hotel you walk straight into the Chinoiserie, rather like a large, opulent sitting room, arm chairs, sofas and high winged back chairs are dotted around the room, some surrounding low coffee tables. A mix of bronzes, coppers, golds and browns the room was decadent but I can imagine in the summer heat it could be a little stifling.

The tea created by Executive Head Pastry Chef  Stephan Will begins with sandwiches, highlights including a lemon thyme muffin topped with the Loch Fyne smoked salmon and a brioche bun with roast peppered beef. Eat with a glass of  Champagne and a bowl of strawberries before moving on to your tea.

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Scones were simply served with jam and clotted cream, so far not so James Bond you might say, but of course that doesn’t happen until the cakes at the end. 

A sable Breton was topped with a sweet white chocolate ganache crown, a nod to On her Majesty’s Secret Service. A chocolate mousse volcano, was dark, rich, spiked with cherry and decorated with a little Russian doll, of course symbolising From Russia with Love. A coffee opera cake had the silhouette of the elusive man himself and finally  an apple tonka dome mousse with salted caramel sauce in a mini martini glass. The tea can be ordered with a glass of Champagne although I do think they missed a trick by not serving martinis with it – decadent yes, but would Bond have it any other way?

 

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