Despite the flurries of snow we have been getting, spring is in the air and the skies of Vancouver are slowly being flooded with the pink of cherry blossoms. And this means it is time for Fairmont Vancouver’s annual Sakura Afternoon Tea.
The Sakura Afternoon Tea is inspired by the soft hues and delicate flavours of the cherry blossom, blending classic afternoon tea traditions with subtle Japanese influences. The menu captures the essence of spring through a collection of sweet and savoury creations. Expect the flavours of cherry, strawberry, delicate sponge, and Chantilly cream.
For those who have never attended this tea service at downtown Vancouver’s only castle, you access it through the hotel’s in-house restaurant, Notch8. The entrance of the salon is hidden behind a moveable book shelf.
This year the theme plays on blue skies, pale pink blossoms, and Japanese paper umbrellas for decor. It feels toned down, compared to last year, really opting for spaces of calm. With wisteria creeping down walls and paper lanterns strung along the ceiling.
The tea service menu cover is designed by Courtney Caroline, a Vancouver oil painter known for her vibrant, textured paintings of food. She has recreated the tablescape of Fairmont Vancouver’s Sakura Tea, and limited edition prints of this piece is available for purchase.
The Sakura Afternoon Tea is available now through May 18. This limited-time experience is offered on Thursdays at 11:00 am and 1:00 pm, and Friday through Sunday at 11:00 am, 1:00 pm and 3:00 pm. Reservations are highly recommended.
Worth mentioning is that in addition to the tea, the hotel’s beloved scones will also be available for purchase at the Cherry Blossom Festival’s Big Picnic on March 28 and 29 from 12:00 pm to 2:00 pm.
As is customary for all their tea services you have your choice of potted tea. This includes regulars like Egyptian chamomile, lavender earl grey, and Provence roobios. However, I like choosing from the seasonal ones, as they best marry the flavours of the tea tower.
In this case the choice is between four. The Genmaicha Yamasaki is light, described as “golden” with a unique toasty rice flavour, finishing sweet. The Sencha Kyoto Cherry Rose is a blend of premium green tea with sweet cherry flavour and subtle rose hints. Jasmine Gold Dragon has an expansive floral character for a delicate, early spring green tea. And Spring Berry is a blend of strawberry and hibiscus petals that is equal parts inviting and refreshing.
For those wanting a stronger beverage the sakura menu also includes seasonal cocktails. First Blush is sakura roku gin, Japanese plum wine, lychee liqueur, simple syrup, lemon, egg white, and Japanese bitters. It name reflected the pinky shimmer that ribboned through the glass and dusted the lip. Light and fruity this was the easiest sipping of the three. Purple Jam is haku vodka, St. Germain liqueur, blackberry syrup, lemon, and lavender bitters. This was fragrant with the sprig of lavender skewered through a plump blackberry. Botanical and floral it was like a garden in a glass. And Wind Rises is toki whiskey, Aperol, amaro montenegro, oolong tea syrup yuzu, and citrus bitters was the boldest of the three, where the bitterness of the spirits matched that of the steeped teas.
What often divides a tea service is the order in which you progress your way through tiers. Scones are the traditional first bite, when you work your way from bottom to top. However, I find them so dense and filling that I am unable to finish the rest of the set, if I start with them. Therefore I have them last, that is if I am still hungry. And if I am not, they are easy to pack up, and the staff even gives you take home containers of the butter and jam to have with it. These were their classic Buttermilk scones and seasonal Vanilla Chia Scones, served with mascarpone tea cream and strawberry jam.
I typically start with the savoury bites working from the lightest to the heaviest. However, the following is in the order that the menu lists them.
The Vegetable Korokke was basically a mashed potato croquette with whole peas, deep fried crispy and then topped with a tangy and salty tonkatsu sauce.
The Tamago Sando played off the currently trendy Japanese egg sandwich. Creamy egg salad, between slices of toasted milk bread, all dusted with furikake. I enjoyed the extra umami pop the latter gave the otherwise light and fluffy sandwich.
I thought the Cherry Salmon Aburi topped with yuzu aioli clever. Instead of sushi rice they have made aburi using milk bread as the base. Everything you like about salmon aburi between the gentle sliced salmon and a torched creamy topping, reimagined for tea time.
I was equally impressed by the Kare Pan. A bite sized Chinese-style beef curry hidden within puff pastry. This was the kind that I grew up with, so felt deliciously nostalgic here, with its deep and savoury filling.
The Kinoko was a mushroom dengaku tart. Sautéed woody mushrooms at the centre of buttery crust. One tempered the other in two bites.
The sweet tier was a pretty picture of pink starting with the Cherry Panna Cotta Tart with morello jelly and amarena cherry. A bold, slightly tart cherry mousse with the same buttery cup as above.
The Lavender Shortbread Cookie was buttery goodness topped with a splash of sugary pink lemonade glaze.
The Pistachio Raspberry Delice was a layered almond sponge and cream cake with pistachio and raspberry mousse. Light and airy this was a great bite to have especially with tea.
The Strawberry Verrine is a shot glass of strawberry preserve and chantilly vanilla genoise. It ate like a parfait and was basically strawberries and cream.
The Castella Cake was topped with yuzu cream and passion pearls, both of which made this a bright and citrusy bite.
In conclusion, this is a lovely way to spend the afternoon when it is raining and snowing outside in March.
Notch 8
900 W Georgia Street, Vancouver, BC V6C 2W6
(604) 662-1900
fairmont-hotel-vancouver.com
