HIGH TEA

HIGH TEA @ TRUTH

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The ubiquitous ‘High-Tea’ - a Victorian institution if ever there was one. Popularised by the Duchess of Bedford and the Earl of Sandwich, High Tea soon became the quintessential British tradition.

Why does it have to disappoint so? Expensive mediocrity is epitomised by a curled up, dry piece of cucumber sandwich, crust or no crust. Gently souring layers of cream in a bland chocolate-esque version of a black forest, that if you closed your eyes could be mistaken for the cucumber sandwich with some sugar and mayo!

No thanks.

Not us. Not ever

Pol Roger Champagne, inspired Petit fours by our resident Patisier Kamal Hamzaoui (more about Kamal below)

Time Machine into our space.

Pause,

Take time to indulge properly.

Steampunk, but of course, exquisite petit fours and best of teas, but we are Truth. so the best of coffee too. With a choice of Single Origin Coffees, even a Geisha varietal or two, or the ever popular Resurrection blend as a Flat White. Enjoyed at the hand of a top barista.

Indulgence - flat white, latte, espresso, or pour over. Coffee as it should be. 

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MENU

Sip on a glass of Pol Roger Champagne while enjoying a selection of at least 9 different Petit Fours served with your choice of  our entire selection of Single Origin and Nigiro Tea’s.

Your selection may include (amongst others):
Religieuse Caramel
Chocolate Eclair
Cream Scone with Homemade Jam
Smoked Salmon & Cream Cheese Sandwich
Rare Roast Beef Tea Sandwich

Pol Roger Champagne High Tea R480 per person (Pol Roger Brut Reserve NV)
Pol Roger Winston Churchill Champagne High Tea R990 per person (Pol Roger Sir Winston Churchill 2004)
Classic High Tea R360 per person (non alcoholic)

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BOOKINGS

 

 

THE CHEF

Kamal Hamzaoui, was born and raised in Paris, France.

He found his passion for baking at the young age of 5, when he was taught how to bake his first cake during a class at creche.

At the age of 16, he started an apprenticeship under the master of the croissant, Monsieur Chapeau. He learned here that baking was more than just mixing eggs and sugar, but more of a science and that really interested him.

After completing his apprenticeship he travelled to New York and London as a model, but returned to Paris to pursue his real passion.

Kamal has mastered his craft in 3 star Michelin restaurants such as Le Bristol Hotel's Epicure and Plaza Athenee Paris. He continued to further his career and knowledge at Assemblee Nationale's La Petite Cour & Pierre Herme.

Kamal came to Cape Town in 2003 on a holiday and fell in love with the city and his beautiful wife.