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Spirit of Queensland High Tea

Inspired by Queensland and Australian tastes, the menu incorporates flavours hailing from the red soil outback to coastal beachfronts.

The Essence of Queensland entremet was prepared by the hotel’s Pastry Chefs and presented to Her Majesty Queen Elizabeth II during her most recent visit to Brisbane.

We hope this high tea experience will become a must-try for Queensland locals and visitors alike.


Saturdays and Sundays from 2:00pm - 4:00pm

Standard: $59 per person

With Sparkling: $69 per person 

With Champagne: $79 per person


Call Reservations on (07) 3221 1999 to make a reservation. 



The Savoury Side

Petite Daintree barramundi, leek and dill mini quiche

Classic cucumber finger sandwich

Champagne ham and seeded mustard sandwich

Mt Cotton chicken, sundried tomato and mayonnaise mini wrap

Stamford signature curry puff



Stanthorpe cider apple and raisin Queensland blue pumpkin

Cheese and vegemite (served with Maleny dairy cream)


Sweet Temptations

The Lord Lamington – a posh retake on the original lamington, with flavours of coconut, jam and chocolate


A Day at the Ekka – deconstructed strawberry sundae in a glass

Essence of Queensland – created for Her Majesty Queen Elizabeth II, Bowen Mango, Innisfail bananas, Mareeba pineapples, Sunshine Coast finger limes in a layered entremet


Redland Bay Tart – Redland Bay berries with vanilla pastry cream


Call Reservations on (07) 3221 1999 to make a reservation. 

Saturdays and Sundays from 2:00pm - 4:00pm


Bookings can only be made 24 hours in advance. Full payment upon booking is required. You will be contacted to provide payment details. We reserve the right to cancel the booking without payment or contact information.  
All rights for table allocation are reserved with the venue.

Menu correct at time of publishing but may be subject to change. Special dietary requests are welcomed - please indicate requirements when booking.

Prices are subject are subject to change at any time without notice.

Food service and offerings are subject to the NSW Government Covid Safe guidelines.


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