We are pleased to announced Dominique Ansel will be launching his first Afternoon Tea this May 4th from his Belgravia Bakery.
Dominique’s Afternoon Tea menu follows the path of a seed growing and blossoming into a full-bloomed flower beginning with savoury bites and ending with a selection of sweets. Guests will be seated on the blossoming open-air terrace and then presented with dishes served on handmade ceramic-tiered stand with a “seed” at the base that gradually sprouts and blossoms as you work your way up through the “menu.”
“I’ve always loved the classic tradition of British afternoon tea. We wanted to start a tradition of our own here at the bakery planting the seeds for our first take on afternoon tea. For us, creativity – no matter if you’re a chef, an artist, a musician, or in any field – stems from having strong foundations. So we evolved that idea into a menu that starts from the ground up and is presented in a fresh and modern way. I’m excited to see it grow and come to life” says Dominique Ansel.
Highlighted dishes include the Flower (vanilla mousse, lemon marmalade, cookie crumb, whipped basil ganache) and Full Bloom (brown butter financier, strawberry jam, rose ganache & rose petals) and both are pictured below. Please find more menu details below alongside a link to high resolution images.
Please note pre-booking opens tomorrow at 12pm via this link.
Afternoon Tea pre-bookings launch: Friday, April 20th .
Afternoon Tea Launches: Friday, 4 May.
Reservations launch on Friday, 20 April at 12:00PM
Reservations Link: http://dominiqueansellondon.com/afternoon-tea-at-dominique-ansel/
The Afternoon Tea menu follows the path of a seed growing and blossoming into a full-bloomed flower beginning with savoury bites and ending with a selection of sweets. Available in three tiers; Signature (£42), Sparkling (£55), Splendid (£80).
Guests are presented with their dishes served on handmade ceramic-tiered stand with a “seed” at the base that gradually sprouts and blossoms as you work your way up through the “menu.”
Afternoon Tea will be served Thursday – Sunday 12pm-4pm from Friday 4th May.
Dominique Ansel’s Afternoon Tea Menu
Wild mushrooms, confit garlic, pumpkin seed, squid ink choux
Avocado & feta mousseline, green chili, coriander & squid ink choux
Smoked salmon, yuzu dill cream cheese, Japanese cucumber & micro basil
Cornish crab salad, apple, celery, brioche, baby watercress
Steak tartare, crème fraîche, brioche toast & red radish
Lavender meringue, coconut ganache, passion fruit geleé & white chocolate petals.
Vanilla mousse, lemon marmalade, cookie crumb & whipped basil ganache.
Mascarpone mousse, amarena cherry jam, dark chocolate & meringue “kisses”.
Brown butter financier, strawberry jam, rose ganache & rose petals.
All will be served with warm scones, clotted cream and fresh jam.
Laurent-Perrier La Cuvée (Brut, NV)
Laurent Perrier La Cuvée Rosé (Brut, NV)
Prosecco & Non-Alcholic sparkling:
Fiol, Extra Dry Prosecco, (NV)
Scavi & Ray, Non-Alcoholic Spumante
Yealands Estate, Sauvignon Blanc, NZ, 2016
Wildflower, J. Lohr, Valdiguie, USA, 2016
All prices available on request.
Chamomile, Lemon Verbena, Yunnan Green Tea, English Breakfast, Earl Grey, Darjeeling, and Dominique Ansel Bespoke Blend (all from Camellia’s Tea)
Details: The Afternoon Tea menu with guests choice of tea alongside warm scones with clotted cream & fruit jam
Details: The Afternoon Tea menu with guests choice of tea alongside warm scones with clotted cream & fruit jam with one glass of the speciality drink section.
Details: The Afternoon Tea menu with guests choice of tea alongside warm scones with clotted cream & fruit jam with one glass of the speciality drink section. Additionally Butter-poached Canadian lobster roll and a Sevruga caviar, buckwheat blini, crème fraîche.
About Dominique Ansel:
James Beard Award-winning Pastry Chef, Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work. As Chef/Owner of eponymous bakeries in New York, Tokyo, and London, and a forthcoming restaurant opening in Los Angeles in Fall 2017, Chef Dominique has been responsible for creating some of the most fêted pastries in the world, including: the Cronut® (named one of TIME Magazine’s “25 Best inventions of 2013”), The Cookie Shot, Frozen S’more, Blossoming Hot Chocolate, and many more. For his prolific creativity, he was named the World’s Best Pastry Chef in 2017 by the World’s 50 Best Restaurants awards. Food & Wine has called him a “Culinary Van Gogh” while the New York Post coined him “the Willy Wonka of New York.” He was also named Business Insider’s “Most Innovative People Under 40,” one of Crain’s “40 under 40,” and was bestowed the prestigious l’Ordre du Mérite Agricole, France’s second highest honor. Prior to opening his own shop, Dominique served as the Executive Pastry Chef for restaurant Daniel, when the team earned its coveted third Michelin star and a four-star review from The New York Times. He opened his first shop in 2011 with just four employees.
Dominique Ansel Bakery London Address:
17-21 Elizabeth St
AT will be served on the summer terrace.
Ramadan Opening Hours @ Dominique Ansel Bakery London:
8am – 10pm: Monday – Saturday
9am – 10pm: Sunday
Please note the bakery usually shuts at 8pm.