Home » Dining Spotlights » Axis Bar and Lounge: Luxury September Bubbly Afternoon Tea
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This September, indulge in a bubbly afternoon tea featuring the 1688 Grand Rose – Singapore’s first non-alcoholic champagne, at Axis Bar and Lounge at Mandarin Oriental. The Luxury September Bubbly Afternoon Tea is an indulgent three-tiered spread, including Fruity Dulcey Tart, Passion-Banana éclair, Lemon Thyme and Strawberry Yoghurt Scones to complement the exclusive 1688 Grand Rosé, an exquisite full-bodied champagne that contains zero alcohol content.

Passion-banana éclair, Champagne chocolate lollipop, Fruity Dulcey tart

Passion – banana éclair, Champagne chocolate lollipop, Fruity Dulcey tart

Dressed in a dainty salmon-pink colour, the 1688 Grand Rosé is remarkable for its fine bubbles and extraordinary freshness, enhanced with red fruit notes and exalted with a subtle natural Muscat flavour. Made from a premium blend of red and white grapes, the 1688 Grand Rosé contains 100% of natural ingredients with no added sugar.

1688 Grand Rose - non-alcoholic champagne

1688 Grand Rose – non-alcoholic champagne

To highlight this unique non-alcoholic champagne, Executive Pastry Chef Cassian Tan also showcases his culinary flair in creating Champagne Macarons, Champagne Cassis Gateau, Champagne Chocolate Lollipops as well as Champagne Questche Plum Chilled Saybon, all of which mimic the essence of the classic drink, without adding any actual alcohol in them.

Priced at $42++ per person and $80++ for two people, the Luxury September Bubbly Afternoon Tea is available at the Axis Bar and Lounge only for the month of September. The 1688 Grand Rosé will be available at $15++ per glass along with the Afternoon Tea.  You can also enjoy the champagne separately at $18++ per glass and $98++ per bottle at Axis Bar and Lounge, Dolce Vita and MELT ~ The World Café.

Axis Bar and Lounge
5 Raffles Avenue, Mandarin Oriental, Singapore 03979
Tel: 6885 3500
Opening Hours: 10am to Midnight (Sun), 10am to 1am (Mon – Thu), 10am to 2am (Fri & Sat)

Author: Javan Ng
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