Mάmor Chocolates And The Art of High Tea

Taking indulgence to delicious new levels.

As someone who drinks tea like Kim K posts selfies, the recent surge of teahouses has been a dream. In fact, I had to pinch myself when I stepped from the bland concrete of Johnson Street, Collingwood, into a Hungarian palace of vivacious red and extravagant gold at Mάmor Chocolates. Our refined hostess, Cindy, welcomed us into an intimate sunlit room filled with soft jazz music, gorgeous antique furniture and elegant fine china. Cindy guided us through the regal high tea menu set out for us by pastry chef and owner Janet McKenzie, which boasted options for every diet, including gluten-free, dairy free and vegan.

We sunk into a luxuriously cosy lounge, a glass of delicate Gratien & Meyer Cremant in hand, as we tackled the most difficult task of the afternoon – choosing a tea. Locally sourced from Tea Leaves in Dandenong, Mάmor’s menu ranges from Earl Grey to Hibiscus Flower, branching out to French pressed coffee and Belgium Hot Chocolate for anyone crazy enough to need an alternative. I finally settled on the Sencha Lime and Coconut, a fruity green tea that made me feel like I was dozing in a hammock on a tropical island.

Our savoury starters were the first of three pre-set courses to arrive, all made in-house from scratch, as our diligent hostess explained. The star of the platter was the explosively flavoursome Thai infused chicken and vegetable pies with nectarine chutney. Followed closely by the smooth texture and punchy taste of the freshly baked brioche with pumpkin and quark cream.

Next up were the highly anticipated scones! Made with lemonade and still warm from the oven, they were perfectly fluffy. We were given a generous serving of cream, alongside a raspberry and a peach and ginger jam that spread easily and tasted fresh, not overly sweet. The accompanying artisanal chocolates, macaroons and biscuits looked just as gorgeous as they tasted.

By dessert (yes, dessert!), we were near bursting, but we’re no quitters – especially when it comes to chocolate! I couldn’t resist ordering a second tea, this time deciding on Adam and Eve’s Garden. The nutty, floral black tea turned out to be the perfect choice for the profiterole with caramel patisserie and toasted almonds. The Caribbean Cake was four tropical layers of coconut, pistachio meal sponge, white peach and banana mousse and mango and pineapple puree – utterly refreshing! Much to my disappointment, I found my limit at the verrine, despite the gorgeously rich dark chocolate.

Having been thoroughly indulged and all chatted out, we made our way to the counter for a sincere thank you before we took our leave, when Cindy surprised us with small gift bags. Needless to say, the handmade heart-shaped sweet and the artisanal apple and cinnamon masterpiece did not last long, however the luxurious impression of Mάmor Chocolates certainly will.