Tea Forté at Sepia Restaurant, Sydney

Tea Forté, a premium quality tea brand launched in Australia with a curated lunch at the three-hatted Sepia Restaurant in Sydney.

Tea Forté at Sepia Restaurant

The event was an afternoon of premium brand meets high end restaurant as guests were welcomed with a refreshing Teajito – a take on the Mojito made with Tea Forté Citrus Mint – before enjoying a four course lunch prepared with the tea.

Teajito with Tea Forté Citrus Mint

Tea Forté was founded in the USA in 2003 and the luxury tea brand is now enjoyed in over 35 countries including luxury resorts, high end hotels in Australia and New Zealand.

Tea Forté Citrus Mint in Café Cup

The range includes whole leaf teas with rough cut herbs and flowers in a signature pyramid infuser which allows the loose leaves to unfurl.

Tea Forté White Ambrosia Over Ice

Tea Forté White Ambrosia was served over ice, a white tea variety, flash-chilled with a delicate flavour of Madagascar vanilla and a hint of island coconut.

Scarlett Prawns, Heirloom Tomato

A superb four-course lunch by chef Martin Benn began with an entrée of Scarlett Prawns, Heirloom Tomato, White Cucumber, Crème Fraiche, Tempura Batter, Ginger and Lemongrass Oil matched with Tea Forté Citrus Mint.

A Perfect Sphere of Butter

The dish burst with sea flavour, tangy and salty, with the texture of rice bubbles and went well with Tea Forté Citrus Mint, fragrant with peppermint and citrus, steeped into the designer café cup with a lid that serves as a saucer.

WA Marron Poached in Citrus Mint Tea

The main course was a spectacular presentation of WA Marron Poached in Citrus Mint Tea smoked over charcoal, shiso and shellfish butter, dashi puffs, sea vegetables, fried nori, shell powder. Salty with a delicious umami taste, the marron meat had a lovely sweetness and a hint of smoke which complemented the tea.

Tea Forté Orchid Vanilla

Pre-dessert was accompanied by Tea Forté Orchid Vanilla, a fragrant black tea blended with Madagascar vanilla and delicate shavings of tropical coconut.

Milks, cow, sheep, goat, coconut and Soy

Milks was a delicious and textural combination of cow, sheep, goat, coconut and soy milk, some in dehydrated form. Along with the orchid vanilla tea, it was the best pairing of the lunch.

Tea Forté Vienna Cinnamon

For dessert, Tea Forté Vienna Cinnamon was served from cast iron tea pot, a spicy-sweet combination of black tea and cinnamon that cleanses the palate.

Caramelised Apple, Malted Calvados Caramel, Vienna Cinnamon Tea

Dessert was another work of art on a plate with Caramelised Apple, Malted Calvados Caramel, Vienna Cinnamon Tea Cream, Beetroot, Raspberry and Parsnip Leaves. Compote-like, the caramelised apple coated the mouth on a luxuriant texture that paired well with the Vienna Cinnamon tea.

Tea Forté

Tea Forté brings the art and ritual of sipping tea with a series of design-driven accessories specifically created for the pyramid infuser. You can find the range online at www.teaforte.com.au, high end retailers such as Christian Dior Boutique, The Spa at The Darling, Café del Mar, luxury resorts and high end hotels and spas in Australia and New Zealand.

Sepia Restaurant and Wine Bar
Darling Park
201 Sussex Street
Sydney NSW 2000
www.sepiarestaurant.com.au