Jumeirah Carlton Tower launches Montezuma afternoon tea for the ultimate chocoholic experience.
This Autumn the Jumeirah Carlton Tower is going chocolate crazy, celebrating cocoa with the new Montezuma afternoon tea.
Located in the luxury Chinoiserie restaurant, the tea was designed by patissier Eric Lanlard as well as executive chef Simon Young who helped to create the mouth watering experience that will send you cocoa crazy.
The choctastic menu will feature savoury bites including a cocoa crusted roast beef taster and a white chocolate, sweet carrot and blue cheese tart topped with turnip angel hair. And for the most important part, the sweets…desserts will comprise of elegant treats of cassis imperial chocolate cupcake with balsamic blackcurrants, a shot of passion fruit and white chocolate cream with basil seeds, topped with coconut jelly and a dark mini chocolate loaf with a liquid salted butter caramel filling.
“Chocolate has intrigued and delighted people since its first discovery. Conquistador Cortes put it perfectly when he said, having drank his first cup of cocoa, that he could go on and on travelling the world without fatigue. I hope this exploration of chocolate will get you ready to discover the world” – Eric Lanlard.
With sumptuous décor and a luxurious setting, the Chinoiserie makes for the perfect setting to indulge in. Whether you are treating yourself to a chocolate kick with friends or family, the Montezuma afternoon tea makes for the perfect spot to refuel after some shopping. Located a stones throw from London’s famous Sloane street famous to Harvey Nichols and a host of designer stores, the Jumeirah Carlton Tower is moments away from London’s legendary Harrods luxury department store.
The Montezuma afternoon tea by Eric Lanlard is available at Chinoiserie from 1September 2013 throughout Autumn at £40 per person; £50 per person with a glass of champagne or £55 with a glass of rosé champagne.
To book, visit www.jumeirah.com
Click here to see StyleNest’s roundup of the best chocolate dessert recipes.