The Ginger Cat
Tea House

First-harvest Fujian spring buds with wild honey and white melon notes.

Fresh Australian ginger root, whole spices, Ceylon black tea, and frothed oat milk.

Double ristretto, velvety Alpine dairy micro-foam, rich cacao and hazelnut notes.

Pair of warm buttermilk scones with crystallized ginger, clotted cream & preserves.

Trio: Tasmanian smoked salmon, organic egg with chives, and minted cucumber.

Savory sandwiches, warm scones, double cream, macarons, and unlimited loose-leaf tea.