We started with a Salted Caramel Espresso Martini that trumps any Espresso Martini we've ever tasted. Not too bitter and not too sweet, the unctuous cocktail slips down like a dream. It's served with an artfully presented selection of open savoury sandwiches, including chicken, celeriac and smoked eel.
Next come the warm savouries, served with a punchy, short Caffé Freddo. The bitterness of the Freddo perfectly balances the earthy, rich flavours of the lamb and rosemary open pie, explains our waiter. With each sip of Freddo and each bite of wild mushroom tumble weed pie – one of the other warm delicacies on offer – the harmony of flavours leaves you utterly bemused, but hungry for more. Unsurprisingly, our waiter's introduction was spot on. We must admit, though, that the palate-cleanser, a blood orange and ginger sorbet, comes as a welcome break after two full-bodied courses and two strong coffees.
But no tea-time experience would be complete without a selection of sweet treats. Make sure you leave room for the traditional warm sultana and buttermilk scones, which literally crumble and melt-in-the mouth, and the decadent array of chocolate desserts including a rich Bailey's chocolate éclair. We'd recommend pairing the final course with a Cortado to balance the sweetness of all the chocolate.
Served in the sumptuous surroundings of the InterContinental's Wellington Lounge, High Coffee is the perfect way to while away an afternoon. Bathed in natural light, and filled with melodic tunes played by the in-house pianist, it's a calm haven away from the hustle and bustle of central London. While you may be bouncing off the walls afterwards, this innovative counterpart for the much cherished Afternoon Tea is a must-try culinary innovation; especially, if you are more Coffee than Tea.
*A vegetarian menu is available on request.
|What||High Coffee, InterContinental Park Lane|
|Where||Intercontinental London Park Lane, One Hamilton Place, Park Lane, London, W1J 7QY | MAP|
|Nearest tube||Hyde Park Corner (underground)|
23 Apr 18 – 23 Apr 19, 1:00 PM – 5:00 PM
|Website||Please click here for more information|