Updated: Nov 8, 2018

Indulgence (noun): an occasion when you allow someone or yourself to have something enjoyable, especially more than is good for you (Cambridge Dictionary).

Hahndorf Hill Winery and Mamor Chocolates have combined their powers to perfect indulgence to a T. Pairing a carefully curated 8-course degustation menu with Hahndorf Hill’s wines, Mamor offers Melbourne’s most decadent high tea experience.

With plush velvet furnishings, fine antique china and crystal chandelier lights, the Baroque inspired tea szalón creates a tasteful setting for any special occasion. The high tea menu boasts an assortment of both savoury and sweet delights catering to all dietary requirements, including a 3-course vegan spread! And of course, one must dabble in Mamor’s acclaimed handcrafted chocolates, made fresh on site by proud owner and pastry chef, Janet McKenzie.

The artisan wine makers from Hanhdorf Hill Winery also have a penchant for extravagance. Located at the edge of the German-heritage village of Hahndorf in Adelaide Hills, the boutique vineyard produces food-friendly Austrian grape varieties of Blaufrankisch, Gruner Veltliner, Zweigelt and St Laurent. They’re especially renowned for their Sauvignon Blanc, Pinot Grigio, Shiraz and fresh, dry Rosé – all cool climate classics from the Adelaide Hills wine region.

The inaugural Mamor and Hahndorf high tea experience featured 8 exquisite canapés, each paired with a quality drop. Led by wine maker and oracle Jack Simmons, the evening commenced with a Potato Gratin with hot smoked ocean trout and a lemon dill foam matched with Hahndorf’s “White Mischief” Gruner Veltliner 2018; a fruit-driven, dry white. Highlights included the Citrus Pancake with roast duck, cucumber, spring onion and 5 spice plum sauce with the juicy “Zsa Zsa” Zweigelt 2017, and the decadent Dark Chocolate mousse and caramelised pear on a hazelnut brownie base in holy matrimony with the “Green Angel” Late Harvest Gruner Veltliner – an exceptional desert wine with honey and bright citrus.

As featured on Onya Magazine.