The Merrion Hotel in Dublin has launched a new Vegan Afternoon Tea experience, now offered in addition to the hotel's Art Afternoon Tea. Both will be served in The Merrion's Drawing Rooms.
Created by The Merrion's Executive Chef Ed Cooney in collaboration with local vegan food blogger and cookbook author Holly White, the Vegan Afternoon Tea experience introduces innovative plant-based recipes to the hotel's already notable Afternoon Tea menu. This new tea experience follows The Merrion's seasonal vegan menu, which was introduced at the Garden Room Restaurant last winter with the help of Holly White.
The new vegan tea menu will have a selection of finger sandwiches, including: Beetroot Hummus with Carrot and Basil Cress; Grilled Asparagus and Lemon Zest on Multigrain Bread; and Tomato and Mozzarella with Pesto (featuring a plant-based mozzarella cheese). Also included is a Beetroot Bridge Roll with "Egg Mayonnaise," made of a combination of organic tofu, coconut yogurt, turmeric and herbs.
The menu will also have a wide array of sweet vegan treats, including: Plain and Fruit Scones Served with Vegan Clotted Cream, Raspberry Jam and Lemon Curd; Passion Fruit and Mango Eton Mess; Raspberry Pistachio Cheesecake; and a selection of cakes, including Carrot Cake, Lemon Drizzle Cake, Blueberry Orange and Pecan Cake and Banana, Chocolate Chip and Walnut Cake.