There’s more to tea than just the humble cuppa that most people know and love. With 30 years of experience in tea cultivation, the tea industry and all things tea up their sleeves, the Dilmah family pride themselves on delivering quality tea. There's of course some room to shake things up, exploring contemporary and innovative approaches to tea in order to win over a new generation of tea drinkers. 

In celebration of their 30 year milestone, we recently joined Dilhan C Fernando (son of founder Merrill J Fernando) for a delightful evening of tea appreciation, navigating through an exciting menu of tea-infused/inspired beverages and dishes curated and crafted by Mr Hive Restaurant's Sam Kung (Executive Sou Chef) and Fung Le. We were also treated to a special edition of their Seasonal Flush Very Special Rare Tea - one of the rarest teas in the world! 

Congratulations on the milestone, Dilmah family, and here's to the next 30 years! 

Tea infused mushroom consomme.

Beetroot cigars with burrata, pomegranate and mint Ceylon tea.

Hokkaido scallop ceviche - with spring time oolong ginger foam.

King ora salmon - with polenta, witlof, natural lemon verbena beurre blanc.

Beef short rib - with earl grey waffle and root vegetables.

Chocolate brownie - with earl grey ganache, banana and mandarin splash.

Disclosure: I attended the evening as a guest of Dilmah Australia. All opinions expressed in this post are based entirely on my experience and observations made during the time of my visit.