Due to the overwhelming popularity of Sydney’s first High Tea cruise – Captain Cook Cruises High Tea at Sea, an extra departure day has been added to the High Tea cruise schedule from 2015.
In addition to the High Tea at Sea Cruise operating every Wednesday and Saturday, this much loved cruise will also depart every Sunday at 2.30pm between January 11 and April 30, 2015.
According to Richard Doyle, Head of Sales and Marketing at Captain Cook Cruises “High Tea at Sea was always a popular cruise, and the increase in demand for this special product has lead us to introduce another day of operation.
“Who wouldn’t love cruising on Sydney Harbour, enjoying the amazing sights, with a delicious high tea as well? It certainly is a great way to spend your afternoon, be it with family or friends.”
Richard Doyle
High Tea at Sea is held aboard the prestigious MV Sydney 2000 and features a gourmet High Tea menu designed by MasterChef Series One Contestant, Lucas Parsons and Captain Cook Cruises Head Chef, Dennis Yang.
Captain Cook Cruises High Tea at Sea.
The High Tea menu includes a variety of savoury and sweet foods such as Crystal Bay prawns on dill blini crème fraiche, porcini mushroom, chilli jam and spec pork sausage rolls, caramelized onion, beetroot, goats cheese baby tartlet chervil, mini scones with strawberry jam and vanilla cream, glazed mango and coconut custard tartlets, chocolate dipped strawberries and assorted Petite fours and truffles.
The cruise also includes an extensive tea menu with 15 different teas to choose from including Blue Mountain, Chai, English Breakfast, Russian Caravan and Lemon and Ginger to name a few.
Captain Cook Cruises High Tea at Sea departs Jetty 6, Circular Quay at 2.30pm every Wednesday and Saturday and every Sunday from January 11 to April 30.The cruise is priced at $65.00 per person and includes a glass of delectable bubbles and million dollar views.