One of life’s relaxing pleasures is an afternoon sit-down with tasty bites and a flavourful pot of tea. Victoria’s Hotel Grand Pacific offers a West coast afternoon tea from 2 to 4 pm at its Pacific Restaurant.
Seated by the window, I was able to take in the views as well as the dining room, decorated this week with colourful lanterns to ring in the Chinese New Year.
The teas are all sourced locally from award-winning Silk Road Tea in Victoria’s Chinatown.
There are seven tea blends available to choose from with the afternoon tea, from Darjeeling and pu-erh teas to a Canton Orange Earl Grey blend.
[Grand Pacific Tea blend]
I chose the Grand Pacific Tea blend, an organic mix with ginger, green tea, lemongrass, lavender, rose, citrus and rose hips. My server brought out a small sample of the loose tea to smell and admire before heading back into the kitchen with my order.
Grand Pacific’s regular tea menu is also available, offering green, white, black, and herbal tea choices.
The afternoon tea menu ($38) also pairs nicely with a selection of the restaurant’s own 2 oz. tea cocktails ($9.50). From the selection of six cocktails, the White Tea infusion seemed to call my name. This drink has gin-infused white tea, Elderflower liqueur, fresh lemon juice and orange bitters, giving the drink a soothing light orange colour.
It was a very tasty drink, especially enjoyed with the green tea-cured wild salmon lox, roasted garlic Boursin cheese on black pepper brioche, and Cowichan Bay Farms duck confit & Fraser Valley mushroom vol-au-vent trio on the bottom of the three-tiered setting.
If you’re bringing kids along for tea, there’s a special menu for them too ($16). Tea soda pops, scones and cream, peanut butter and banana sandwiches, Rice Krispie squares and fruit salad are some of the items on offer.
First to arrive at the table was a mini quiche containing Boursin cheese, chive, Portobello mushroom and chorizo.
The service soon followed, beautifully presented on three glass tiers, alongside pretty floral accents.
The smoked Albacore and long English cucumber pinwheel sandwiches were especially delicious as was the poached wild spot prawn brochette and trio of mini scones: Parmesan cheese, pecan, and bannock.
[Bottom photo: Cowichan Bay Farms duck confit & Fraser Valley mushroom vol-au-vent, green tea cured wild salmon lox, roasted garlic Boursin on black pepper brioche, vine-ripened tomato & David’s goat cheese tart]
The chantilly cream with lemon curd has a decadent flavour and texture. Dipping into a dark chocolate pot de crème with an almond biscotti was also a treat. A few pieces of seasonal fruit refreshed between savoury and sweet.
Capping off the menu are two Thomas Haas creations: a truffle and berry gelée on this particular afternoon.
Pastry chef Ian Gord creates the tea offerings that vary according to seasonal ingredients available, creating a West-coast inspired tea service to enjoy.
The Pacific Restaurant is located inside the Hotel Grand Pacific at 463 Belleville Street in Victoria. My West coast afternoon tea was compliments of the Hotel Grand Pacific.
