The chocolate high tea you can’t afford to miss

Intercontinental Haighs High TeaGold-dusted chocolate frogs, fluffy chocolate and apricot scones, tartlets topped with berry chocs. Oh, and there’s a glass of Perrier-Jouët there too. It’s like Willy Wonka walked out of the movies and into the InterContinental Sydney Double Bay to deliver an array of sweet treats – and it’s the good stuff. We’re talking Haigh’s Chocolates.

The Haigh’s Chocolates High Tea has arrived at the InterContinental Sydney Double Bay this Easter and you better get in quick because the weekend tea sessions are booking up fast. The hotel Chefs let their nostalgia run wild with this decadent affair, choosing their favourites along with some of the most famous Haigh’s Chocolates to showcase.

Haigh's frog

Like any proper high tea, the tiers start with a few savoury items – a buttery fig, rosemary and while polenta tart, Myer lemon chicken and creme fraiche crustless sandwiches, and mini linseed and rye beetroot wafers. But there’s even a sneaky sweet on the savoury tier – a Haigh’s hazelnut praline bar that’s light and crisp, just to ease you in to a full on chocolate overload.

There’s no skipping the cute, choc mint frog, which perches on a chocolate and walnut fudge “log”, then there’s the mini pot of passionfruit crème brûlée, with a suspended Haigh’s truffle in the middle, a cafe latte mousse made with classic Haigh’s Milk chocolate, mascarpone mousse and coffee jelly… need we go on?


Well, we simply must, because the jumbo aprichoc scones are a modern take on the Haigh’s aprichocs, dotted with choc chips and served with clotted cream. We’re telling you, this is a chocolate lover’s dream.

There’s even a special children’s high tea with toasties, freckle frogs and cupcakes.

Haigh’s Chocolates High Tea
InterContinental Sydney Double Bay 
Saturday and Sunday, 12-4pm
$69 per person for traditional tea
$79 per person including a glass of Perrier-Jouët
$29 per child 

33 Cross Street Double Bay


About the author

Lisa used to use Sydney as a base to drop off souvenirs before heading off on the next adventure but these days she’s got her feet almost on the ground, with a desire to try every high tea in Sydney, and a cute cavoodle puppy at home. Travel writer, photographer and Kitchen Aid freak, she loves to eat, bake and write.


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