Dalloway Terrace has been transformed with a floral installation to celebrate the ‘golden hour’ in partnership with Æcorn Aperitifs.
The space is decorated with gold-coated leaves and brushed gold butterflies by London florists Wild at Heart evoking an ‘enchanting’ autumnal afternoon.
The Æcorn collection is made from 100% English grown Pinot Noir, Chardonnay and Meunier grapes. These grapes are pressed early and blended with herbs, roots and botanicals to create a range of non-alcoholic aperitifs.
The drinks include Æcorn Elderflower Spritz (made with Æcorn Dry, elderflower cordial and English sparkling wine, £12), Sweet But Sassy (made with strawberry-infused Æcorn Dry, Three Citrus Shrub, non-alcoholic violet bitters, SASSY Le Cidre Rosé, £12). Non-alcoholic options on the aperitivo menu are Nogroni® (made with Seedlip Spice 94, Æcorn Bitter and Æcorn Aromatic, £10) and Golden Hour (made with Æcorn Bitter, clementine juice, LE Soda, £10).
Dalloway Terrace’s head pastry chef, Chris Dodd, has devised a menu of autumnal creations inspired by the aperitifs. The new afternoon tea menu includes Conkers on a String (chestnut and milk chocolate cream, with Æcorn Aromatic) and a sage and lemon tartlette (with Æcorn’s Dry Liqueur). Guests are also invited to try a Bay and Orange Nogroni trifle, and share a pine cone (made from both Cru Udzungwa 70% dark chocolate and pine mousse with a liquid chocolate centre).
The Afternoon Tea is available daily between 12pm and 4pm and is priced from £40pp.
Alongside Dalloway Terrace’s autumnal afternoon tea, executive head chef Byron Moussouris has also made some seasonal changes to the restaurant’s menu.