We take an early look at the exclusive menus for afternoon tea and Sunday brunch available for the Royal Wedding weekend at Toronto’s venerable Omni King Edward Hotel.
The King Edward Hotel, named after the reigning British monarch when it was built in 1903, has had a tradition of celebrating and hosting British royalty (including those of the film and music kind). Not surprisingly, the crew at “The King Eddy” is eagerly embracing the upcoming royal wedding with a weekend of decidedly British (and extremely well-composed) cultural experiences for local audiences. The culinary staff are taking their already highly regarded afternoon high tea experience and Sunday brunch to the regal level with their Royal Wedding menus. On the Friday, Saturday and Sunday (May 18-20) of the Royal Wedding weekend, afternoon tea features the special menu, and Sunday brunch on May 20th adopts a similar theme.
After an introduction and a little history from the hotel’s award winning General Manager, Parisien Christophe Le Chatton, the owner of Sloane Tea, Hoda Paripoush described in passionate detail four of the eight teas Sloane has curated for the afternoon tea services, ranging from a special Darjeeling black “Champagne of Tea” selection to a wonderfully floral Jasmine green tea blended with Provencal rose petals.
Then it was Executive Sous Chef Elaine Wong’s turn to give the details of, and inspirations behind, her team’s culinary creations. Two different menus were explored, first the afternoon tea with it’s maple scones, fancy sandwiches and petite desserts, dubbed “Tiers of Joys” (as high tea is known for it’s tiered tray of goodies). Then the Sunday brunch special menu was revealed, noting that while the royal wedding takes place the “common” folk enjoy more traditional British fare in what’s known as “The Great British Street Party”. So, in addition to a full “English” breakfast selection of banger sausages, bacon rashers, blood pudding, mushrooms and eggs more fanciful items include gourmet versions of Scotch eggs, fish & chips, butter chicken & naan, potted prawns and haggis pappardelle pasta. Throw in the Sunday roast “carvery” and a full selection of desserts and the whole affair seems to be well worth the $57 cost to celebrate Meghan and Harry’s big day.
Bonus: Both menus will include the King Edward’s copy of the Royal Wedding Cake, a delicate lemon and elderberry cake.
ROYAL BRUNCH
Sunday May 20 , 10:30am-2:30pm
$57 per person
Download the full Royal Brunch Menu
ROYAL AFTERNOON TEA
Friday May 18 – Sunday May 20, 1:30pm-5pm
$54 per person (includes $5 donated to World Vision Canada)
Download the full Royal Afternoon Tea menu
Omni King Edward Hotel Royal Wedding Afternoon Tea place setting for two
General Manager, Christophe Le Chatton
Royal Crown Derby, makers of the royal wedding china
Hoda Paripoush, owner of Sloane Tea, pours us a cup
Savouries and Sandwiches
Sunday Roast Rare Sirloin with Peppered Stilton Cream – Parsley, Sage, Rosemary & Thyme Roast Chicken
Scottish Smoked Salmon with English Mustard – California Veggie with Avocado, Sprouts & Goat Cheese – Egg Salad with Watercress
Scones and Sweet Things
Lemon & Elderflower Cordial Wedding Cake
HRH’s Banana and Caramel Yoghurt Slice
Apple Pie inspired Macaron with White Peony steeped Butter Cream
Citrus Posset with Blushing Spring Rhubarb
Lavender and Rose Infused Shortbread with Raspberry Preserve
Classic Cream Scone and Maple Oat Scone served with Devonshire Cream, Ontario Strawberry Jam & Cinnamon Banana Butter
The Royal Brunch: Fun and festive food
Deviled egg hatchlings
We were greeted with delicious elderberry mocktails
A few English breakfast selections
Scotch Eggs and Melton Mowbray Pies with Branston Pickle and Piccalilli
Ye Olde Fish & Chips with Fresh Spring Mushy Peas
Mmmm
Mmmm
Mmmm…macarons
Beautiful and delicious
And another bonus for brunch attendees: courtly harp music
© All photos by Modern Explorer Magazine
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