One table in the garden, six tea moments and three seasonal food pairings with Chef Nanni
The evening follows the changing light: sparkling tea to begin, fragrance and fresh green tea, white tea with peach, the warmth of aged leaves, and a final smoky cup.
Chef Nanni creates three pairings around the teas, working with flavor, texture and late-September ingredients. There is time to taste each tea, see what changes with a bite, and talk around the table.
At the table
What the tasting
holds
Six tea moments and three Thai-inspired pairings by Chef Nanni: a bright prawn bite, warm chicken dumplings and a coconut dessert
01
Welcome Sparkling
The first glass: light, aromatic and sparkling
02
Daughter’s Rings
A fragrant cup to settle into the tasting
03
Meng Ding & fig
A fresh green tea moment with seasonal fig
04
Moonlight White & peach
White tea with fresh peach, explored through aroma and texture
Paired with a Thai-style prawn bite on crispy rice paper, with tomato, dill and a lime and fish sauce dressing
05
Aged Shou Mei
A warm, savory direction: depth, toasted notes and a rounded texture
Paired with warm Chor Muang — flower-shaped steamed dumplings filled with chicken, Thai aromatics, butter and toasted peanut
06
Smoked Lapsang Souchong
The final cup after sunset, bringing smoke and warmth to the close
Paired with coconut sticky rice and banana-coconut custard, finished with toasted coconut and sea salt
