Afternoon tea

the twelve APOSTLES HOTEL AND SPA

CUPPA FOR CANSA

Head Pastry Chef: Gina Marziani

SELECTION OF homemade sandwiches

Salted beef with blueberry chutney on a pretzel roll (D, G, E)

Smoked salmon, capers & dill chopped salad on a seeded bagel (D, G, E)

Roast chicken with pickled red onion on brioche (D, G, E)

Creamy egg salad on a beetroot roll (V, D, G, E)

Cheddar cheese & fresh tomato on sun-dried tomato bread (V, D, G)

Souttert quiche (D, G, E)

Mini beef sausage roll (D, G, E)

Mini curried chicken pies (D, G, E)

FRESHLY BAKED SCONES

Cheddar cheese scones & plain scones served with

Chantilly cream, mascarpone & forest berry compote (V, D, G, E)

SWEET TREATS

Baked vanilla cheesecake with chantilly cream & berries

(V, D, G, E)

Dark chocolate brownie with candied cocoa nibs (V, D, G, E)

Red velvet & rose slice (V, D, G, E)

Hibiscus, fynbos honey & white chocolate macaron (V, D, N, E)

Earl Grey & mixed berry choux puff (V, D, G, E)

Roasted coffee & hazelnut tartlet (V, D, N, G, E)

V-Vegetarian | VG-Vegan | D-Dairy | S-Shellfish | N-Nuts | P-Pork | G-Gluten | A-Alcohol | E-Egg A favourite of our Founder, Beatrice Tollman, whose treasured recipes and stories are celebrated in ‘A Life in Food’. Please advise a member of our service team before ordering if you have any food allergies or special dietary requirements. Prices include VAT at the current standard rate. A discretionary 12.5% service charge will be added to your bill. Thank you for your generosity