PROFILED BY DE GROOTS MEDIATisane is a French word signifying the herbal infusions so richly entwined with high tea culture. The beautifully air-conditioned space of Tisane Tea Room is decked out with fresh flowers; the soft interior transports diners to another place, where conversation, relaxation and appreciation of only the finest of tea leaves are encouraged from the well-mannered staff. From the historical significance of the Tisane high teas to the modern and innovative nature of the menu, there is something for everyone at Tisane. Owners Barry and Lorraine Samson satisfy all tastes and cravings with a robust breakfast and lunch menu.
The licensed venue also offers Duchess of Bedford sparkling tea and Duke of Bedford Champagne tea (accompanied by a glass of Pol Roger). There is also the junior tea, with a vegemite or ham sandwich, choc-chip cookie, rocky road and a spider or flavoured milk. A specials menu is also available and changes weekly. Yet these are no ordinary specials, with gourmet choices made top priority. My trip saw duck ragu with home-made pappardelle, cherry tomatoes, broad beans and parmagiano reggiano as one of the specials being dished up. But there are the menu staples as well, such as the fisherman’s, pieman’s or ploughman’s lunches, all consisting of the comfort foods England is famous for, such as lamb, ham, beef or the catch of the day. To top it all off, the exquisite teas, cocktails and cakes make any visit to Tisane Tea Room a well-rounded experience.
Ilana Tulloch, October 2008
