The longstanding grand tradition of high tea comes alive in Far North Queensland with an afternoon of tête-à-tête amidst a delectable selection of sandwiches and sweet treats served with cold bubbles and hot tea.

With a tropical take on the classic British meal, Executive Chef Belinda Tuckwell, has created a high tea menu inspired by the abundant fresh local produce from finest farms in the region.

Highlights include:

• Dainty Sandwiches with Seasonal Fillings including Chicken, Apple and Macadamia, Smoked Salmon and Cucumber, Avocado, Tomato and Cress
• Cheese and Onion Croquettes with Truffle Emulsion
• Lemon Myrtle Scones served with Jam and Cream, Daintree Tea Cake, Atherton Tablelands chocolate Indulgence and Coconut Panacotta with Raspberries.