The most fashionable high tea in Joburg at Zioux

Where will you find us most Saturday afternoons in our dreams? Tucking into a fabulous high tea at Zioux – a glossy champagne bar and cocktail lounge, dressed to kill in glimmering, low-light décor. Set in an artwork-filled room of tartan upholstery, burgundy leather banquettes, dark wood panelling and onyx marble, this high tea is one not to be missed. The considered menu and attentive staff make it a true treat for both the taste buds and the eyes. 

Is there anything better than wiling away your afternoon eating fresh scones with clotted cream and jam, while sipping tea and champagne? Nope, we thought not. However, the classic formula for high teas has evolved from the likes of cucumber sandwiches and lemon drizzle cake to include sweet and savoury treats (and, of course, copious amounts of tea) with a fashionable twist. Zioux’s distinctive tea serves dishes to liven up your taste buds, including artistically-inclined sweetcorn mousse with passion fruit gel, a choux puff with coffee and tonka bean crémeux as well as a blood orange meringue with white chocolate mousse. The inspired pastries are utterly perfect and very sophisticated. Cherries are also given the French pastry treatment – you’ll be talking about the melt-in-your-mouth Cherry Lips bavarois for weeks after. 

As for the savoury bits, there’s a cured and smoked salmon blini with truffle mayo and pickles; a crispy prawn roll with garlic, ginger, spring onion, sesame seeds and crème fraîche; puffed masa flour with black beans, corn and charred tomato salsa; and wagyu sirloin katso in sticky sauce with cabbage and lime, among others. Head chef Moses Moloi is a protégé of Peter Tempelhoff, having worked under him in the role of head chef at Cape Town’s critically acclaimed FYN. His selection of treats is multi-sensory with a depth of flavour, and all are created using his signature culinary approach. Some of our favourites include the fragrant guava swiss roll with pistachio sponge, guava cream and hibiscus jelly; pecan macarons dressed up with tres leche and pecan nut ‘sand’; pillow-soft buttermilk chicken steamed buns with salsa macha and pickles; and truffled crayfish served on a buttery roll with just the right amount of mayo and seasonings. As with all of Zioux’s dishes, the seafood is remarkably fresh. 

Drinks wise, you have a choice of Toni Glass Collection loose leaf teas or six different specialty teas from The Tea Merchant: Early Grey & Bergamot, Jasmine Jazz (green tea dried over jasmine blossoms), Apple Crumble (rooibos-based with dried apple and cinnamon), Hot Cross Bun (chai-based with cinnamon and cloves), Unicorn Tea (dried butterfly pea flowers and lemongrass) and Black Forest Cherry (fruit-based with dried cherries and chocolate essence). The service is exceptional and everything down to the teacups and saucers exudes style. Our top tip? Upgrade to a bottle of Perrier-Jouët Grand Brut NV for the ultimate celebratory experience. After all, it’s not every day that you get to take part in a ritual worthy of her majesty. 

Every Saturday from 11h00 to 16h00 (bookings essential) 

Cost: R750 per person 

The MARC, corner of Maude Street & Rivonia Road, Sandton 

010 594 5455 

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