Welcome to FQ Eats, our latest series where our editors recommend the best restaurants and bars around Aotearoa. This week editor in chief Sarah Murray tried out a high tea unlike any other.
Where
QT Hotel, Auckland
First Impressions
From the moment the first offering arrived, it was clear this high tea was unlike anything else in town. When Yes, there were cucumber sandwiches – but they were just the start. When the “tea” itself has a dash of Hendrick’s gin, you know you’re in for a treat.
What We Ate & Drank
One of the joys of high tea is the chance to sample a bit of everything — and Esther doesn’t hold back. Each offering felt thoughtfully crafted and beautifully presented. To kick things off, we were welcomed with a Hendrick’s mini martini cocktail — strong and cold – which was the perfect aperitif for what was to follow. The savoury selection was a bold, contemporary take on tradition, infused with nostalgic nods to Esther’s Mediterranean roots. Picture a vibrant green devilled egg, a king crab milk bun crowned with caviar, and Skull Island tiger prawns dressed in za’atar and lemon — every bite told a story. Then there was the desert trolley.
The Highlights
As someone with a sweet tooth, I was thrilled when a dessert trolley was wheeled out like something from a dream. While I loved the simple yet delicate raspberry butter biscuits, my standout favourite was the pastel de nata — crisp, creamy, and utterly authentic. That said, it’s hard to ignore the wow factor of the black swan creation with chocolate chantilly, the zesty lemon chiboust, and the indulgent deep-dish orange-scented tiramisu.
Final Verdict
For purists, this may stray too far from tradition — but for those with adventurous palates this is high tea reimagined at its finest. The experience is opulent yet playful, blending classic charm with bold Mediterranean flair. Come hungry and leave delighted.
