Situated in Mayfair, Italian restaurant Beck at Brown’s new AperiTEAvo will offer diners a “theatrical tea pairing experience”.
Joining forces with specialist tea company Lalani & Co, Beck at Brown’s is providing a modern twist on Britain’s renowned partiality for tea.
Lalani & Co’s exclusive single batch teas are grown, handpicked and harvested at 6,000 feet in Jun Chiyabari Garden, Nepal.
Each dish on the menu, created by executive head chef Heros De Agostinis and his team using seasonal ingredients, is designed to pair with a specific tea.
The three-course menu features dishes such as rock oysters with blackberry, hibiscus tea jelly and beetroot cream to be paired with Himalayan Imperial Black Autumn 2017, Jun Chiyabari Garden Hile Nepal Batch J189 or Imperial Side Car: a cocktail consisting of Himalayan Imperial Black infused Cognac Frapin, bitter, Cointreau and lemon juice. Tacos with apple and smoked duck will pair with Kyoto Oolong 2017, Nakai-San Gardens, Kyoto Micro Batch 170706 20kg, Mr Brown’s Old Fashioned made from Kyoto Oolong infused Cognac Frapin, bitter and cane sugar syrup or Mrs Brown’s Classic Champagne cocktail of Kyoto Oolong infused Cognac Frapin, bitter, cane sugar syrup and Champagne.
A vegetarian menu will also be on offer, with further details available on request.
Lalani & Co founder, Jameel Lalani, said: “To those of us who are tea drinkers, tea is not the ubiquitous functional ‘cup of tea’. Tea is a 4,000-year-old craft drink. It has terroir, vintages, varietals, seasons. Each sip will tell you its story.”
Priced at £45 and £30 for the alcoholic and non-alcoholic options respectively, AperiTEAvo will be available at Beck at Brown’s Hotel from 3pm until 5pm, Monday to Friday, from March 25.
