Characterized by a leafy fragrance and a refreshing bitterness, green tea has taken the dessert world by storm. This iconic beverage from Japan has made its way to Café 103, infused in an array of irresistible desserts for a limited period from March 1 to April 17. From Green Tea Scones to Matcha Canelés, the Green Tea Afternoon Tea offers a selection of delectable treats to delight both green tea lovers and dessert aficionados.
While Chinese teas are pan-fried or roasted in the production process to prevent oxidation, Japanese green teas are steamed to retain their light color and delicate flavor. Executive Pastry Chef Richard Long said, “The health benefits and unique fresh aroma make green tea a versatile ingredient for dessert creation. Much thought was spent on adjusting the recipes to highlight the mild sweetness and subtle grassy aftertaste of green tea, and the use of raspberry is definitely a pleasant surprise!”
Chef Richard infused green tea powder into the rich vanilla filling and the chocolate coating of the Matcha Canelé, creating an interesting twist to this traditional pastry from Bordeaux. The creamy green tea chocolate ganache is sandwiched with delicate macaron shells to offer overwhelming pleasures in one bite of the homemade Green Tea Macaron. The slight tanginess of raspberry coulis is the best companion to the elegant fragrance of green tea mousse. Green Tea Raspberry is meant to be a refreshing mid-day fix for any palate.
Green Tea and Red Bean Choux is a heart-melting delicacy which satisfies any sugar craving. The red bean paste blends in harmony with green tea chocolate cream to tempt even the most discerning sweet tooth with the traditional flavors of Japanese confectioneries. Mandarin Verrine with Green Tea Crumble is a lovable treat for the taste buds as much as for the eyes. Green tea crumble, green tea mousse, mandarin compote and mandarin jelly are layered in a glass, highlighting the refreshing tastes and colors of the spring season. The golden raisins in Green Tea Scone are marinated in orange juice to retain the moist texture of the scone and enhance the fruitiness of the raisins. The fresh-from-the-oven warm scone is best enjoyed when slathered with clotted cream or a spoonful of raspberry jam. For the full menu, please refer to the appendix.
Green Tea Afternoon Tea
Date: March 1 to April 17, 2016
Time: 3:30 pm – 5:30 pm
March 1 to April 17, 2016 (except March 25 to 28, 2016)
Monday to Friday
HK$378 for one/ HK$608 for two
Saturday, Sunday & Public Holiday
HK$398 for one/ HK$628 for two
March 25 to 28, 2016
HK$398 for one/ HK$728 for two
Café 103, Level 103, The Ritz-Carlton, Hong Kong
All prices are subject to 10% service charge. For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email firstname.lastname@example.org.