Sydney chocoholics can try a new style of indulgen
ce with the arrival of Chocolateria San Churro at
47 Glebe Point Road, Glebe. Early verdicts on the
chocolate and churros offerings are very positive.
Apparently there¡¯s a sister shop at Westfield Mi
randa and a Chatswood store opening planned soon.
High Tea ¨C and High ¡®B
Once there was little choice for enjoying the ritu
als and tastes of High Tea around Sydney ¨C but no
w you could satisfy even the most ¡°picky Pom¡± wi
th a range of choices.
The Victoria Room at Level
1, 235 Victoria St, Darlinghurst, Is offering tra
ditional high tea with the added touches of Brown
Brothers¡¯ Wines new sparkling Rosa, and opera and
jazz. October 20 and 21, $45 per head. Ph: 9357 4
488.
Meanwhile, Lobby Bar & Lounge at The Westin
Sydney, 1 Martin Place, truly lifts the bar on tea
time. They are featuring fruit-themed high tea, pl
us a glass of Moet, chocolate-dipped strawberries
and lots more sweet and savoury selections. Every
day through October, 2.30 to 4.30 pm at $54 per he
ad. Ph: 8223 1111
Water view dining for Spring
Now that the sun is shining, why not organise to c
ombine fine dining with Harbour views.
Two great
choices for this, north of the Harbour, are the aw
ard winning restaurants, Aqua Dining, at Milsons P
oint, Ph: 9964 9998 ¨C and the newer Mosman venue,
Ripples at Chowder Bay, (which has had excellent
early reviews). Phone on: 9960 3000
Quality menus to sample
A scout around the Sydney restaurant scene has unc
overed some menus that sound very tantalising¡
T
imes on the Park, the restaurant at Sheraton on th
e Park, is promoting the straightforward promise "
Grange and Wagyu" for $150 pp. Find out more on 92
67 4022.
Every night in October, 7 nights a week
from 6.00 pm, TABOU at Surry Hills is offering a D
uck Degustation 5-course Menu at $58.00 per head.
Bookings essential on 9319 5682
