Victoria Restaurant - Menu complet

Slip into sweet lemon-drop daydreams, memories of carefree summer afternoons, and let your heart be light with this naturally caffeine-free infusion of Lemon Verbena, Lemongrass and Lemon balm. Simple Bliss

Stimulating and refreshing, a pot of Peppermint doubles as an aromatherapy session. An invigorating herbal infusion, fresh and rich in mint oils, with an amazing minty and uplifting aroma

with Cucumber Lemon Dill Crème Fraîche

Harvested after the Spring rains on steep slopes high in China's fog and mist-enshrouded Wuyi Mountains, is rich in antioxidants and is renowned for its flat green leaves, sweet cup and delicate aroma

with Cranberry Marmalade on Sage Onion Scone

Delicately perfumed with golden Jasmine blossoms—the first perfume to encourage reflection, awareness and contemplation. Fresh mellow overtones with a slightly astringent finish

Saskatoon Berries, Currants, Raisins, and Blueberries. A sip of Saskatoon Berry Pie filled with potential for naughty infusions

A high mountain oolong tea from the Wuyi Mountains of China that creates a delicate infusion with a creamy, sweet and silky linger

A beautiful long-leaf Ceylon and Assam black tea blended with a base note of Italian bergamot and finished with a top note of creamy vanilla

An epicurean blend of Indian Champagne Darjeeling, and a floral China Oolong, that yields a complex body and lingering orchid aroma

Strong enough for an Earl but refined enough for his Lady, this connoisseur-grade Earl Grey blends Ceylon India and China estate teas with just a hint of Bergamot

Blended exclusively for The King Edward Hotel – floral Jasmine and Ceylon blended with the malty character of Yunnan. Finished with rose petals

This complex blend is made of topquality fresh spices: Cardamom, Cinnamon, Ginger, Pepper, and Cloves – and Indian Black Tea

This second flush, Large-leaf Golden-tipped Assam produces a full-bodied cup with a Copper Liquor noted for its lively character and distinctly Malty flavour

with Lemon Dill Crème Fraîche

with Cranberry Marmalade on Sage Onion Scone

Awaken your childhood fairytale and bring your holiday prince to life. Black tea, hazelnut, and vanilla flavours

Whirls of creamy vanilla, ripe strawberry a hint of plum are 'en pointe ' in this herbal treat. Organic rooibos, vanilla, strawberry, and plum natural flavours

Served with Clotted Cream, Strawberry Preserve Seasonal Fruit Curd

with Salted Caramel

An artisan hand-rolled green tea scented with seven times its weight in freshly plucked jasmine blossoms for a fragrant and delicately bodied infusion

As the Champagne of Tea this prized Jungpana Estate exclusive possesses a classic muscatel profile with a stunningly refined finish

South-African green rooibos mingles with a medley of mint to create an infusion that is smooth, sophisticated and naturally refreshing

Ceylon and Assam black tea perfumed with Italian bergamot, finished with fine French lavender and Jaipur roses, creating a citrus and floral finish

A delicate White Peony tea blended with the succulence of water honey peaches and finished with a hint of vanilla for a truly creamy finish

Fine plucking results in the golden leaves, robust character and bodied finish of this regal tea grown on a lush hill station in Assam

Calming chamomile with the warmth of Indian lemongrass and rosehip combine to create a citrus splendor that is soothing and sweet

Japanese Sencha green tea blended with the sweetness of pineapple and papaya, creating a smooth bodied and fruity infusion

South African red rooibos is blended with a rich array of berries and French florals. Fresh and elegant with a fine and sweet bouquet

Smooth bodied Assam black tea blended with deep truffle notes and the richness of Brazilian cocoa, creating a dark chocolate finish

The famous Pine-smoked Tea from the Wuyi Mountains of China's Fujian province is made in the age-old tradition of slowly smoking large black leaves over a pine needle fire