FOOD & DRINK 119
NEWBY SPRING AFTERNOON TEA
Pan Pacific London invites guests to celebrate the season with an elegant new afternoon tea for spring, full of British classics with Asian flair and modern twists, in collaboration with luxury tea house Newby Teas.
Set within the lush and cosy Ginger Lily Lounge, the tea takes a contemporary take on beloved British tradition, surrounded by botanical interiors. Beginning with a refined selection of savoury bites from Marie Rose prawn cocktail to truffled Burford Brown egg, the
Small and raw plates layer local and seasonal produce with flavourful ingredients, such as Cromer crab with kimchi and coriander, nori and miso butter focaccia, wok-fried cauliflower with nam prik ong-style lentils. Highlights from Medium and Large categories include monkfish with meen moilee and rendangspiced lamb, anchored in reliable sourcing and technical discipline, reflecting Bateman’ s longstanding focus on sustainability and supplier relationships.
The Experience Menu: At the heart of the new spring, summer menu is the experience menu- a fivecourse journey of umami, spice, and precision, featuring tuna tartare with soy-cured egg yolk, crab risotto with lime and kalamansi, and Straits Kitchen’ s signature Hereford Beef Short Rib with sweet soy and stout jus. The Experience Menu costs £ 59pp, with a curated wine pairing available at an additional £ 35pp.
Express Menu: For those on the go, Straits Kitchen’ s Monday-Friday lunchtime Express Menu offers a 45-minute two-course lunch for £ 29, with dessert for an additional £ 7. The changing menu includes features of the full a la carte, along with exclusive dishes such as flatiron steak or smoked duck breast with pickled shitake.
The new spring, summer menu echoes Pan Pacific London’ s overarching philosophy: thoughtful, precise hospitality with global roots, in the calming designled spaces that Pan Pacific London is known for. menu also features freshly baked plain or golden raisin scones, and a collection of colourful cakes and pastries to finish, from blueberry and lemon macarons to mango mousse with kaffir lime and an elegant matcha strawberry opera cake.
ISSUE 76 2026 THE ART OF LUXURY