Celebrated culinary institution Nobu Berkeley ST is introducing a refreshing alternative to the traditional British social staple, with the launch of its bespoke Japanese inspired afternoon tea.
Nobu’s award-winning chefs – executive chef and pastry chef, Mark Edwards and Regis Cursan – have created this glamorous tea with a twist. Tea includes savory Takoyaki (beef and octopus varieties of Japanese street food) smoked salmon sashimi with a wasabi sour cream and grilled kai lan with shitake mushrooms.
For sweets, Japanese-style green tea doughnuts filled with a creamy yuzu curd, mochi and fruit skewers and miso sable biscuits complete the menu.
An assortment of six specialty teas including vintage white, Nobu green, and Japanese matcha are carefully brewed to accompany the feast and unlimited cups are available to sip throughout the afternoon.
