English afternoon tea often leads one to imagine an elegant surrounding, fine china and expensive cutlery. One sips the tea, served with delicate pastries, sandwiches, and scones with clotted cream and jam. This is exactly what the Victoria’s at the King Edward Hotel in Toronto offers to its patrons.
We were seated in a spacious room with large paintings on the wall. Service was attentive and never intrusive. While we studied the menu, the waiter left us with a box of tea to sample our choices. I selected my favourite, Lapsang Souchong, while my companions chose Darjeeling and Assam, respectively. We also settled for the King’s Tea, deciding that we did not need the other option with champagne included.
Our tea was served in Wedgewood china. The sandwiches arrived next and the selection included beef, salmon, egg and chicken. I was slightly disappointed that cucumber sandwich was not included. A three-tier tray arrived with the scones, lemon macaroon, maple tart, cheesecake and strawberry mousse. They were delicious. My companions and I relaxed and chatted. Quite naturally our discussion also touched on what is the proper way to hold a teacup, and whether to put milk into the tea first. My blog friend Janet has written an interesting post about that recently too. The Victoria’s had given us a leisurely break from the busy world outside.