• Valid for two, four or six people, as selected
• High tea experience at Barossa Chateau
• UPGRADE to Luxurious High Tea package to add a glass of sparkling wine (must be 18+ for alcohol consumption)
• Indulge in a selection of sweet and savoury treats
• Free-flowing tea and filtered coffee
• Selected take-home gift per person
• 20% discount to use in the Chateau Gift Store on the day, excluding items already on sale and items over $10
• Please note: Dietary requirements such as gluten-free, vegan, and lactose-free incur a surcharge from A$10 per person (vegetarian does not incur surcharge)
• Available: Wednesday – Sunday: Sittings from 11am–1pm (final booking)
• Bookings valid to 30 September 2025

Sample Menu Highlights

• Savoury:
  • Freshly baked frittata
  • Mixed petit sandwiches
  • Quince gougères
  • Truffle on cucumber rounds with chives
  • Cheese arancini
• Sweet:
  • Macaroons
  • Vanilla profiteroles
  • Lamingtons
  • Carrot and walnut cake
  • Tiramisu
  • Scones, served with jam and cream

*Please note: Sample menu has been provided as an example and is subject to change without notice

• Valid for two people (18+)
• Signature high tea experience
• Craft tea and coffee service
• Upgrade to include a glass of sparkling wine or Champagne, as selected
• Available every day: Sittings at 10.30am–1pm
• Venue: Belle Epoque, Emporium Hotel South Bank, 267 Grey Street, South Brisbane QLD 4101
• Bookings valid to 31 December 2025

High Tea Sample Menu Highlights

Savoury

• Roasted chicken and sundried tomato wrap
• Curried egg sandwich, mayo, watercress
• Crab and avocado bun, chives, creme fraiche
• Fried cauliflower and brie tart
• Roasted pumpkin and halloumi, macadamia cream cheese finger slice
• Roasted onion, capsicum and spinach frittata

Sweet Treats

• Fig and chocolate cup, Li Chu chocolate mouse, fig compote
• Cappuccino slice, coffee and mascarpone cream, chocolate glaze
• Citrus delight, yuzu mousse, calamansi cremeux, green tea dacquoise
• Redberry choux, rhubarb and redberry compote, whipped white chocolate ganache
• Chocolate brioche, manjari chocolate cream

Scones

• Plain and Apple and Dates, served with raspberry and rose jam, passionfruit curd, chantilly cream

*Menu is subject to change. Images and descriptions are examples only

• Valid for one adult (18+)
• Afternoon tea served in The Windsor’s historic dining room
• Free-flow French sparkling wine
• Coffee, hot chocolate or your choice of 11 specialty teas
• Available hours:
  • Wednesday - Thursday: 12pm
  • Friday: Sittings at 12pm OR 2.30pm

Sample Menu Highlights:

• Savoury Canapes:
  • Gougère of Victorian cheddar, hazelnut and golden raisin chutney
  • Beetroot and goat cheese vol au vent
  • Salmon and cream cheese terrine, radish, housemade mustard and radicchio marmalade
• Sandwiches:
  • Rare breed ham, piccalilli and watercress
  • Cucumber, mint, crème fraiche and snow pea shoots
  • Free range egg and lemon myrtle
• Sweets:
  • Winter pavlova: pavlova, blood orange curd and confit, vanilla cream pomegranate
  • Apple tatin: caramelised pink lady apple, vanilla whipped cream, puff pastry
  • Mandarin: mandarin marmalade, caramel mousse, orange sponge
• The Windsor’s Scones:
  • Strawberry jam and double cream

*Sample menu and descriptions are provided as examples only

Two-Course Dinner

• Valid for one adult (18+)
• Two-course dinner (entrée and main OR main or dessert) at No35 Restaurant
• UPGRADE to a three-course dinner (entrée, main and dessert) at No35 Restaurant
• One glass of French sparkling wine
• Available: Monday – Saturday: Sittings from 5.30pm–9.30pm (last booking)

Sample Menu Highlights

• Entrées:
  • Tartare de Boeuf: Hand-cut Southern Ranges fillet beef and condiments
  • Ceviche: Kingfish, avocado mousse served with Avruga caviar
  • Fleurs de Courgettes: Ricotta filled zucchini flowers, caviar d’aubergine with sauce vierge
• Mains:
  • Steak de Chou-Fleur: Baked cauliflower, spiced polenta rub, hummus, coconut yoghurt with pomegranate molasses dressing
  • Pave de Saumon: Tasmanian salmon fillet, leek fondue, beurre blanc, fennel and dill salad
  • Supreme de Poulet: Hazeldene chicken supreme, summer vegetables, fondant potato with ‘café au lait’ sauce
• Desserts:
  • Baba au rhum with Chantilly
  • Paris-Brest chef Louis Durand style with hazelnuts
  • Mousse au chocolat with mixed berries

*Please see Additional Information tab for full menu

*Menu is subject to change without notice. Images and descriptions are provided as examples only