A new culinary journey, created by Michelin Pastry Chef Eddie Benghanem and Conrad’s Pastry Chef Brizaida
Michelin Chef Eddie Benghanem from Trianon Palace, Versailles, France with Pastry Chef Brizaida and Executive Chef Gary Rogers from Conrad Dublin, have launched an exciting new concept – “Tea Time” at Lemuel’s.
The “Tea Time“ experience focuses on interaction with guests and the newly appointed Tea Sommelier Shameerah Corrigan as she details the origin and concept behind the savoury and sweet menu creations, each with its own unique story! Lemuel’s Tea Time menu is comprised of a selection of six sweet and three savoury options, with a choice of three items per section. Differing from the typical afternoon tea service, Tea Time offers sizeable portions (think half dessert-size portions) served with Jing Tea and of course, a little upgrade to Champagne if you fancy adding some sparkle!
Taking inspiration from the 21st century traveller who likes to know where their food comes from, Lemuel’s will lead them through this culinary journey highlighting origin and concepts. Tea Time at Lemuel’s will be highly interactive and educational, leaving guests both inspired and satisfied on departure! The new menu includes:
Rare roast Hereford beef | horseradish | watercress | olive bread
Goatsbridge trout mousse | soda bread | pickled cucumber | caviar
Cashel blue cheese tart | fresh fig | candied walnuts
Yuzu tart | meringue chard
Coconut and mango panna cotta | tuille
Chocolate mousse | exotic caramel | gold leaf | sable
Maple syrup cake | pecan
Traditional Irish tea cake | Teelings Whiskey butter
Conrad scones | clotted cream | organic strawberry jam
Tea Time at Lemuel’s costs €30 per person including the tea experience, add a glass of Henriot Champagne for €42 per person or €51 per person, including tea experience and a bottomless Frizzante (bubbles) for two hours.