Afternoon Tea has always been a celebrated occasion at Mount Nelson, A Belmond Hotel, ever since it was introduced as a dining experience at The Nellie in November 1989. But with the welcome return of executive sous chef, Vicky Gurovich, it has reached a new level of indulgence. Back at the helm of the hotel’s pastry department after an eight-year hiatus, Vicky is on a mission to elevate The Nellie’s legendary afternoon tea to new heights.

Guests will be drawn to Vicky’s afternoon tea spread in the lounge including seasonal cakes, fluffy scones and surprises.

A Sweet Experience

Vicky was the pastry chef at Mount Nelson from 2009 until 2014. She left the hotel to be part of the opening team at The Westcliff Four Seasons in Johannesburg, a period she describes as “extremely exciting and a huge learning curve.” Later, she completed a stint at the acclaimed Pierneef at La Motte restaurant in Franschhoek before moving to New Zealand for seven years.

Chef Vicky decided to return to the beautiful Cape and the iconic Mount Nelson in late 2022, just in time to prepare a light and vibrant afternoon tea menu for the summer.

Since her remarkable return, chef Vicky has collaborated with South Africa’s first expert-trained tea sommelier, Craig Cupido, to punch up the flavour quotient in the sweet offerings of the hotel’s Afternoon Tea. Courtesy of these culinarians, the time-honoured tradition of Afternoon Tea at The Nellie presents a curated menu with delicacies from the tea service and a perfectly matched global tea pairing.

Afternoon Tea Treats

Layers of flavours make artfully crafted pastries into temptation itself. Arrayed on elegant, tiered stands, the melt-in-mouth sweet surprises include naartjie and chocolate tart, coffee mascarpone, pecan nut delice, and roasted strawberry mousseline choux.

Connoisseurs can choose from over 60 premium loose-leaf and flowering teas, as well as local infusions…

Guests will be drawn to Vicky’s afternoon tea spread in the lounge including seasonal cakes, fluffy scones and surprises. Those with a savoury tooth will still find comforting classics like Farmer Angus free-range egg mayonnaise on whole wheat bread, along with newcomers such as Karoo rare roasted beef, pickled mustard seeds, aioli, Meuse farm cucumber, rocket, puff pastry, and prawn cocktail with mango and coriander on brioche.

As for the tea itself, connoisseurs can choose from over 60 premium loose-leaf and flowering teas, as well as local infusions such as buchu, rooibos, and honeybush. Can’t decide? Opt for the signature Mount Nelson Tea. This sublime blend of Darjeeling, Kenya, Assam, Keemun, Yunnan, and Ceylon, has a unique added ingredient: pink rose petals, which give the tea a blush colour that complements the hotel’s iconic pink walls.

Coffee lovers are also superbly catered for. The barista, coupled with a fancy San Remo Racer coffee machine, guarantees an impeccable brew from the finest single-origin beans that have been sustainably sourced from Ethiopia and Rwanda. Fancy something stronger? Don’t forget to ask about the menu offering premium whiskies, cognacs, and liqueurs.

For more information, visit the website and follow Belmond and Mount Nelson on socials.

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