High Tea at The Palm Court - The Oyster Box Hotel
Select from the menu.
MENU
Last verified or updated by the venue on 2nd Apr 2026.
This menu is a sample menu designed to showcase what the restaurant offers & it may differ from the exact menu available. Kindly contact the restaurant if you have any questions.
HIGH TEA SAMPLE MENU
PLEASE NOTE THAT THIS MENU CHANGES DAILY.
Per Adult
SAVOURY BUFFET TREATS
English cucumber & chive-infused cream cheese finger sandwiches (V, G, D)
Sun-blushed heirloom tomato, whipped goat’s cheese & wild rocket wraps (V, G, D)
Classic quiche Lorraine with smoked pancetta and caramelised onion (P, D, E, G)
Honey-roasted butternut, feta cheese & sage tartlets (V, G, D, E)
Bea’s chicken mayonnaise sandwiches rolled in toasted almonds (G, D, E, N)
Classic Reuben brioche sliders with smoked pastrami, sauerkraut & Emmental (G, D, E)
King crab remoulade pancakes with horseradish crème fraîche (S, G, D, E)
Smoked salmon, lemon zest, dill cream and caviar bagels (G, D, E)
Tandoori-spiced prawn cocktail verrines (S, D, E)
__________________________________________________
SUSHI SELECTION
Seasonal garden vegetable California, futomaki & rainbow rolls (V, G)
Salmon roses (S, G, D)
Salmon & tuna sashimi
__________________________________________________
TABLE SIDE HOT SAVOURY SELECTION
Sweetcorn, aged cheddar and green chilli samoosa (V, G, D)
Lamb sausage rolls with spiced lamb farce (G, D, E)
Free-range chicken & leek cocktail pies (G, D, E)
________________________________________________________
BUFFET SWEETS
Valrhona dark chocolate ganache cupcakes (V, D, E, G)
White chocolate gâteau with Madagascan vanilla bean (V, D, E, G)
Bea’s signature baked vanilla bean cheesecake with sablé (V, D, E, G)
Sicilian lemon curd & torched Italian meringue tartlets (V, D, E, G)
Mocha espresso-infused chocolate cake pops (V, D, E, G)
Caramelised pecan nut squares (V, D, E, G, N)
Hazelnut praline profiteroles (V, D, E, G, N)
Handcrafted traditional scones with cultured cream & preserves (V, D, E, G)
Lemon zest & poppy seed buttermilk scones (V, D, E, G)
___________________________________________________________________________
CAKES SELECTION
Layered dark chocolate sponge with whipped ganache (V, D, E, G)
Spiced carrot, pineapple & toasted walnut cake with cream cheese icing (V, D, E, G, N)
Strawberry shortcake with whipped cream & macerated berries (V, D, E, G)
Classic red velvet with cream cheese frosting (V, D, E, G)
Flourless dark chocolate torte (V, D, E)
__________________________________________________________
COOKIES & PETIT FOURS
French almond macarons with buttercream & chocolate ganache fillings (V, D, E, G)
Viennese-style Russian tea cookies dusted in icing sugar (V, D, E, G, N)
Golden baked chocolate chip cookies with couverture chocolate (V, D, E, G)
English cucumber & chive-infused cream cheese finger sandwiches (V, G, D)
Sun-blushed heirloom tomato, whipped goat’s cheese & wild rocket wraps (V, G, D)
Classic quiche Lorraine with smoked pancetta and caramelised onion (P, D, E, G)
Honey-roasted butternut, feta cheese & sage tartlets (V, G, D, E)
Bea’s chicken mayonnaise sandwiches rolled in toasted almonds (G, D, E, N)
Classic Reuben brioche sliders with smoked pastrami, sauerkraut & Emmental (G, D, E)
King crab remoulade pancakes with horseradish crème fraîche (S, G, D, E)
Smoked salmon, lemon zest, dill cream and caviar bagels (G, D, E)
Tandoori-spiced prawn cocktail verrines (S, D, E)
__________________________________________________
SUSHI SELECTION
Seasonal garden vegetable California, futomaki & rainbow rolls (V, G)
Salmon roses (S, G, D)
Salmon & tuna sashimi
__________________________________________________
TABLE SIDE HOT SAVOURY SELECTION
Sweetcorn, aged cheddar and green chilli samoosa (V, G, D)
Lamb sausage rolls with spiced lamb farce (G, D, E)
Free-range chicken & leek cocktail pies (G, D, E)
________________________________________________________
BUFFET SWEETS
Valrhona dark chocolate ganache cupcakes (V, D, E, G)
White chocolate gâteau with Madagascan vanilla bean (V, D, E, G)
Bea’s signature baked vanilla bean cheesecake with sablé (V, D, E, G)
Sicilian lemon curd & torched Italian meringue tartlets (V, D, E, G)
Mocha espresso-infused chocolate cake pops (V, D, E, G)
Caramelised pecan nut squares (V, D, E, G, N)
Hazelnut praline profiteroles (V, D, E, G, N)
Handcrafted traditional scones with cultured cream & preserves (V, D, E, G)
Lemon zest & poppy seed buttermilk scones (V, D, E, G)
___________________________________________________________________________
CAKES SELECTION
Layered dark chocolate sponge with whipped ganache (V, D, E, G)
Spiced carrot, pineapple & toasted walnut cake with cream cheese icing (V, D, E, G, N)
Strawberry shortcake with whipped cream & macerated berries (V, D, E, G)
Classic red velvet with cream cheese frosting (V, D, E, G)
Flourless dark chocolate torte (V, D, E)
__________________________________________________________
COOKIES & PETIT FOURS
French almond macarons with buttercream & chocolate ganache fillings (V, D, E, G)
Viennese-style Russian tea cookies dusted in icing sugar (V, D, E, G, N)
Golden baked chocolate chip cookies with couverture chocolate (V, D, E, G)
R 495.00
Per child under 12 years old
SAVOURY BUFFET TREATS
English cucumber & chive-infused cream cheese finger sandwiches (V, G, D)
Sun-blushed heirloom tomato, whipped goat’s cheese & wild rocket wraps (V, G, D)
Classic quiche Lorraine with smoked pancetta and caramelised onion (P, D, E, G)
Honey-roasted butternut, feta cheese & sage tartlets (V, G, D, E)
Bea’s chicken mayonnaise sandwiches rolled in toasted almonds (G, D, E, N)
Classic Reuben brioche sliders with smoked pastrami, sauerkraut & Emmental (G, D, E)
King crab remoulade pancakes with horseradish crème fraîche (S, G, D, E)
Smoked salmon, lemon zest, dill cream and caviar bagels (G, D, E)
Tandoori-spiced prawn cocktail verrines (S, D, E)
__________________________________________________
SUSHI SELECTION
Seasonal garden vegetable California, futomaki & rainbow rolls (V, G)
Salmon roses (S, G, D)
Salmon & tuna sashimi
__________________________________________________
TABLE SIDE HOT SAVOURY SELECTION
Sweetcorn, aged cheddar and green chilli samoosa (V, G, D)
Lamb sausage rolls with spiced lamb farce (G, D, E)
Free-range chicken & leek cocktail pies (G, D, E)
________________________________________________________
BUFFET SWEETS
Valrhona dark chocolate ganache cupcakes (V, D, E, G)
White chocolate gâteau with Madagascan vanilla bean (V, D, E, G)
Bea’s signature baked vanilla bean cheesecake with sablé (V, D, E, G)
Sicilian lemon curd & torched Italian meringue tartlets (V, D, E, G)
Mocha espresso-infused chocolate cake pops (V, D, E, G)
Caramelised pecan nut squares (V, D, E, G, N)
Hazelnut praline profiteroles (V, D, E, G, N)
Handcrafted traditional scones with cultured cream & preserves (V, D, E, G)
Lemon zest & poppy seed buttermilk scones (V, D, E, G)
___________________________________________________________________________
CAKES SELECTION
Layered dark chocolate sponge with whipped ganache (V, D, E, G)
Spiced carrot, pineapple & toasted walnut cake with cream cheese icing (V, D, E, G, N)
Strawberry shortcake with whipped cream & macerated berries (V, D, E, G)
Classic red velvet with cream cheese frosting (V, D, E, G)
Flourless dark chocolate torte (V, D, E)
__________________________________________________________
COOKIES & PETIT FOURS
French almond macarons with buttercream & chocolate ganache fillings (V, D, E, G)
Viennese-style Russian tea cookies dusted in icing sugar (V, D, E, G, N)
Golden baked chocolate chip cookies with couverture chocolate (V, D, E, G)
English cucumber & chive-infused cream cheese finger sandwiches (V, G, D)
Sun-blushed heirloom tomato, whipped goat’s cheese & wild rocket wraps (V, G, D)
Classic quiche Lorraine with smoked pancetta and caramelised onion (P, D, E, G)
Honey-roasted butternut, feta cheese & sage tartlets (V, G, D, E)
Bea’s chicken mayonnaise sandwiches rolled in toasted almonds (G, D, E, N)
Classic Reuben brioche sliders with smoked pastrami, sauerkraut & Emmental (G, D, E)
King crab remoulade pancakes with horseradish crème fraîche (S, G, D, E)
Smoked salmon, lemon zest, dill cream and caviar bagels (G, D, E)
Tandoori-spiced prawn cocktail verrines (S, D, E)
__________________________________________________
SUSHI SELECTION
Seasonal garden vegetable California, futomaki & rainbow rolls (V, G)
Salmon roses (S, G, D)
Salmon & tuna sashimi
__________________________________________________
TABLE SIDE HOT SAVOURY SELECTION
Sweetcorn, aged cheddar and green chilli samoosa (V, G, D)
Lamb sausage rolls with spiced lamb farce (G, D, E)
Free-range chicken & leek cocktail pies (G, D, E)
________________________________________________________
BUFFET SWEETS
Valrhona dark chocolate ganache cupcakes (V, D, E, G)
White chocolate gâteau with Madagascan vanilla bean (V, D, E, G)
Bea’s signature baked vanilla bean cheesecake with sablé (V, D, E, G)
Sicilian lemon curd & torched Italian meringue tartlets (V, D, E, G)
Mocha espresso-infused chocolate cake pops (V, D, E, G)
Caramelised pecan nut squares (V, D, E, G, N)
Hazelnut praline profiteroles (V, D, E, G, N)
Handcrafted traditional scones with cultured cream & preserves (V, D, E, G)
Lemon zest & poppy seed buttermilk scones (V, D, E, G)
___________________________________________________________________________
CAKES SELECTION
Layered dark chocolate sponge with whipped ganache (V, D, E, G)
Spiced carrot, pineapple & toasted walnut cake with cream cheese icing (V, D, E, G, N)
Strawberry shortcake with whipped cream & macerated berries (V, D, E, G)
Classic red velvet with cream cheese frosting (V, D, E, G)
Flourless dark chocolate torte (V, D, E)
__________________________________________________________
COOKIES & PETIT FOURS
French almond macarons with buttercream & chocolate ganache fillings (V, D, E, G)
Viennese-style Russian tea cookies dusted in icing sugar (V, D, E, G, N)
Golden baked chocolate chip cookies with couverture chocolate (V, D, E, G)
R 295.00
Order Details
| Qty | Item | Price | ||||
|---|---|---|---|---|---|---|
|
||||||
Restaurant reservations made even easier with the Dineplan app.
