Located at the lobby of Conrad Centennial Singapore opposite Oscar is Lobby Lounge which is a cozy little area for afternoon tea. Lobby Lounge has launched a brand new Berrylicious Afternoon Tea menu available from 1st September to 31st October 2019.
We spent a leisurely afternoon sipping tea and trying out the new innovative creations.
We started the meal with a welcome drink the “Berry Fizz” made from ginger ale, smashed berries and simple syrup and shaken with ice. The cool, light and fruity drink was a nice opening to the Seafood Platter – Poached Boston Lobster, Irish Oysters, and fresh prawns.
All the seafood was extremely fresh and the Irish Oysters were plump with a hint of saltiness. The prawns were not overcooked and came off the shell with ease and the lobster was kept tender with just the right amount of cooking time.
We continued with the Heirloom Tomatoes, Sous Vide Egg, Berries vinaigrette and Basil Cress. The different raw tomatoes ranged from being slight sweet to a neutral slight sourish flavor. To bring everything together, the smart use of the Sous Vide Egg and the berries Vinaigrette made the dish a cohesive appetizer. The star on the plate was the berries vinaigrette, a mildly sweet and sour concoction that enhance the natural flavors of the heirloom tomatoes without overpowering. Our suggestion for improvement would be to include a Burrata cheese and to provide guests with a spoon. The Sous Vide egg was quite difficult to pick up with a fork.
We got a pleasant surprise as our attentive servers brought out a mini tower of savory and sweet delights. We took time to admire each mini dish as a few were mini works of art.
Piled with sweet delights such as the Raspberry Creameux Tart, Berrioletter puree with Lemon Mascarpone.
Taking center stage, was the bespoke Foie Gras Terrine, Truffle Honey with Acai Berry Puree and Cassis Coulis with White Chocolate Cream. The Foie Gras Terrine was really unique with a strong umami flavor paired with a slightly tart acai berry.
The more savory bites included the Smoked Salmon & Cream Cheese Sandwich, Smoked Duck with Juniper Berries & Cucumber. The smoked duck was tender and had a good texture, the interesting element was the small touches of juniper berries which gave the dish a little pop. The smoked salmon was on point in the level of saltiness and the cream cheese brought balance to the bite. The bread however was a little too soft, we would have liked a more crusty bread to bring a bit of texture.
Our favorites were the Mixed Berries Chocolate which was a dense dark chocolate with a raspberry over coating. The based was a crusty cookie like square and the top was decorated with drops little droplets of syrup.
These large and sweet strawberries were naturally sweet with intense flavour and the mild strawberry white chocolate added a nice smooth texture.
We were quite full by the time we got to the Cranberry and Plain Scones served with Strawberry, Mixed Berries Jam & Clotted Cream. The scones were delightfully light and not overly dry like the typical ones that available elsewhere. The texture more closely related to bread rather than a scone.
The clotted cream provided a layer of velvety thickness to the scone while the tartness of the Jams cut through that thickness. Not forgetting to mention that the jams were of high quality and you could taste that it was not factory-made.
The Berrylicious Afternoon Tea at Conrad Centennial Singapore is set to impress with the meticulously handcrafted deserts in a cozy and relaxed setting. The friendly and attentive staff at the lobby lounge are always ready to assist to ensure that your dining experience is an enjoyable one.
Berrrylicious Afternoon Tea
1 Sep to 31 October 2019
Lobby Level, Conrad Centennial Singapore
Tel: 6432 7483
|Weekdays (Monday to Friday)||3:00 pm to 6:00 pm||Per Person: $32++
Inclusive of Brazilian Coffee or Ronnefeldt Tea
|Weekends (Saturday, Sunday and Public Holidays)||1:00 pm to 5:00 pm||Per Adult:
Per Child (6 – 12 years old):
All-inclusive of Brazilian Coffee and Ronnefeldt Tea.
This was an invited tasting, though all opinions expressed are our own.