Unique experiences are rare, but the Mount Nelson Hotel in Cape Town has one for tea connoisseurs: 75 choices of tea curated by Craig Cupido, South Africa's “first certified tea sommelier”.
That’s one of the standout features of high tea at the rose-tinged hotel below Table Mountain. This indulgence extends beyond teas — or coffees for those bonded to the bean — to an array of savoury treats, tarts, pastries and cakes paired with the teas.
The scent of flowers blooming in the heritage garden enhances the sensory experience. Their “fluttering and dancing in the breeze” will enchant guests in spring — a season largely spared the bracing Cape Doctor and tourism influx of summer.
The Mount Nelson’s 125th anniversary was celebrated last year and the artistry of its afternoon high tea gives a glimpse into why this Belmond hotel has remained one of Cape Town’s iconic destinations for more than a century. Even welcoming jet-setting pets and creating an afternoon tea for them including meat loaf and rare roast beef.
High tea is a younger ritual, dating back to 1989. Cupido says their new menu has been elevated by 14 new “contemporary and timeless” teas. A commemorative “125" tea, blended by his mentor Mingwei Tsai of Nigiro in celebration of the hotel’s anniversary, is the most memorable.
“Tea is deeply personal — it evokes comfort, connection and often a sense of nostalgia. I’ve seen people moved by a tea they never knew existed, yet it instantly transports them back to a long-forgotten flavour,” says Cupido.
Morning tea was a tradition in my family, so my sister joined me at the Mount Nelson. My late father gave us tea in bed at dawn; a UCT prof of medicine, he needed to get to the hospital early and his tea got all four children up.
Even with high expectations, the choices of tea — selections of white, green, black, oolong, shoe flower and red teas — and the menu designed by executive sous chef Vicky Gurovich and Cupido was astonishing. Matthew Paulsen is the pastry chef.
The moment we stepped into the grand lobby we were ushered to a table on the veranda and offered a glass of rosé bubbly, while a pianist played in the lounge. The high tea is popular and other tables were soon taken by South African and foreign guests, evoking a cosmopolitan atmosphere.
Dazzled by the choices, we started with the commemorative tea, which Cupido described: “It has more antioxidants than [matcha] green tea because it has green rooibos and green honeybush, it has apples from the Cederberg and mesquite from the Karoo, so it is a botanical snapshot of South Africa, with rose petals to represent the hotel.”
Tea is deeply personal — it evokes comfort, connection, and often a sense of nostalgia
— Mount Nelson Hotel tea sommelier Craig Cupido
To start, on the tiered cake stand were classic savouries such as shrimp cocktail and salmon finger sandwiches and mushroom pies, while garnishes, such as fennel on the cucumber and salmon sandwiches and kale with the devilled egg, gave them a fresh flavour.
Chilled shots of spinach and creamy coconut were another contemporary touch, as were the Ethiopian and Rwandan coffee brews on offer.
On the sweet menu, the lemon tart, pastel Macarons and homemade scones with jam and cream were among my favourites. We sampled half a dozen teas, including the Mount Nelson signature black tea, and were offered a takeaway box for the leftover delicacies from the tea party.
For guests wanting a more enduring souvenir, bespoke tea sets — designed by South African textile and fashion designer Sindiso Khumalo — and the Mount Nelson signature blend will be launched next year.
For the rest of us, the memories will linger.
*Claire Keeton was a guest of the Mount Nelson. Afternoon tea is seated at 11am and 3pm, Monday to Sunday. R595 per adult and R350 per child under 12.
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