Boab and Myrtle Chandon High Tea in Broome

The most memorable part of this Broome high tea is the way it turns local ingredients into a proper dining event. You’ll taste Boab nut, Myrtle and Kimberley pearl meat ceviche, then watch camembert catch fire under a splash of Grand Marnier. I like the strong sense of place and the Chandon tasting flight, which makes this far more than a standard tiered-cake afternoon.

I also like the small maximum group of 30 and the polished but personal service from Bec, Myles and Erica. The main consideration is the price, $168.55 per person, and the fixed two-hour format. This is a special-occasion treat, not a quick or casual snack.

Key things to know before booking

• Roebuck Bay is part of the experience: The setting gives your meal a wide Broome view and helps connect the food to the Kimberley coast.
• The menu uses local flavors: Boab nut, Myrtle and pearl meat bring regional ingredients to the table.
• The camembert is theatrical: Grand Marnier flambéing adds a memorable live moment to the meal.
• Chandon comes in several forms: You begin with a Chandon Garden Spritz and continue with a sparkling tasting flight.
• The finale is homemade: A tasting paddle of rustic cakes provides a warm, traditional finish.
• Plan for weather and timing: The experience lasts about two hours, needs good weather and can be canceled if minimum numbers are not reached.

A Kimberley high tea with fire, fizz and local flavor

Most high teas offer pretty cakes, tea and a quiet table. This one takes a different route. The Boab and Myrtle Chandon High Tea uses the familiar high tea format, then adds Kimberley ingredients, sparkling wine and a touch of theatre.

You’ll be hosted at the award-winning Broome Weddings and Events venue, with Roebuck Bay providing the backdrop. The location matters because the meal is built around a sense of Broome and the wider Kimberley, rather than a generic afternoon spread that could be served anywhere.

The menu arrives as a degustation tower of local delicacies, giving the meal a clear progression. Boab nut brings an ingredient strongly tied to the region, while Myrtle adds its own aromatic note. The details of every item are not specified, so you should expect a selection that reflects local flavors rather than a full restaurant-style menu with unlimited choices.

The event also has a polished social side. Music, conversation, service and the setting all form part of the occasion. If you’re celebrating a birthday, marking a holiday or simply want one dressed-up afternoon in Broome, the format makes sense.

Roebuck Bay sets the tone

The listed stop is Roebuck Bay, but this is not a sightseeing tour with several stops and long transfers. You’ll spend the experience in one setting, where the view carries much of the atmosphere.

That fixed location is a strength if you want an easy afternoon. You won’t spend half the booking getting on and off transport. Pickup is offered, and the venue is near public transportation, so you have some flexibility in reaching it. The exact pickup area and schedule should be checked when booking.

Roebuck Bay also gives the food a useful sense of context. The coastal view pairs naturally with the pearl meat ceviche, while the regional plant ingredients make more sense when served in Broome rather than in a distant city dining room. You’re not simply eating local products. You’re eating them in the region they represent.

The weather is an important part of the setting. The experience requires good weather, so a cancellation caused by poor conditions may lead to another date or a full refund. That policy is practical for an outdoor or view-dependent event, but you should avoid placing this booking too tightly against an important departure.

The first pour: Chandon Garden Spritz

Your welcome drink is a Chandon Garden Spritz. It gives the afternoon an immediate celebratory feel and helps separate this experience from a traditional tea service.

The drink also signals what follows. This is not designed around tea alone. Wine and food pairings are central to the format, so you should book it expecting a light tasting event with high tea elements, not a classic British tea room experience.

If you prefer a quiet, nonalcoholic afternoon, check the available options before committing. The supplied details focus on Chandon drinks, including the opening Spritz and a sparkling flight. They do not list a nonalcoholic substitute or a separate beverage package.

For many people, the opening drink will be part of the value. You’re paying for a planned sequence of food, drinks, presentation and setting. The Spritz gets that sequence moving without wasting time on a long introduction.

Pearl meat ceviche brings Broome to the plate

The Kimberley pearl meat ceviche is one of the most distinctive food moments. It uses the coastal setting well and gives you something you are unlikely to encounter on an ordinary high tea menu.

Ceviche is usually fresh, bright and served as a small portion, though the exact recipe and accompaniments are not provided here. Think of it as an opening taste rather than a large course. It introduces the local produce before the menu turns toward richer items and cakes.

This is also a useful point for diners with strong food preferences. The menu includes seafood and dairy, with camembert featured later. If you have allergies, dietary restrictions or concerns about particular ingredients, ask before booking. The available information does not confirm substitutions.

I like this course because it gives the menu a clear local identity. Boab and Myrtle can be used in modern Australian cooking in many ways, but the pearl meat connects the meal directly to Broome’s coastal character.

The Boab, Myrtle and degustation tower

The central food display is a degustation tower of Kimberley-inspired delicacies. You can expect a succession of small portions rather than one oversized plate. That format suits high tea because it lets you sample several flavors at a measured pace.

Boab nut is the obvious talking point. The boab tree is closely associated with the Kimberley, and using its nut gives the meal an ingredient that feels tied to northern Western Australia. Myrtle adds a fragrant regional note and helps keep the menu from relying only on familiar sweet treats.

The phrase Kimberley-inspired is important. It suggests a contemporary interpretation of local products, not necessarily a strict presentation of traditional Indigenous foodways. The experience celebrates local ingredients and regional character, but the supplied details do not explain the cultural origins of each recipe. If that background matters to you, ask the hosts about the ingredients as they are served.

The tower should be approached as a tasting experience. You’ll get more from it by taking your time and noticing how the flavors change from item to item. It is also well suited to sharing conversation, since the portions create natural pauses instead of rushing you through a single main dish.

The flambéed camembert is the showpiece

The Grand Marnier flambéed camembert is the most theatrical part of the meal. The cheese is ignited as part of the presentation, giving the afternoon a small piece of live kitchen drama.

This moment matters because it adds movement to a meal that could otherwise be mostly seated tasting. Fire, aroma and presentation make the dish easy to remember, and the Grand Marnier brings a citrus note to the rich cheese.

You should not book this expecting a full cooking demonstration. The information describes the dish and its dramatic presentation, but not a broader lesson or performance. Think of it as one carefully timed feature within the two-hour experience.

The camembert also makes the menu feel more indulgent. After the lighter ceviche and regional flavors, the warm cheese offers a rich middle point before the final cakes. If you prefer very light food, this course may feel substantial alongside sparkling wine and dessert.

Chandon tasting flight adds more than decoration

The Chandon Sparkling tasting flight is a meaningful part of the price. Instead of receiving one standard glass, you get a chance to compare several sparkling pours alongside the food.

The details do not specify the number of wines or the exact labels, so you should not assume a particular lineup. What you can expect is a structured tasting rather than a single drink served without explanation. The flight gives the meal a more polished, adult feel and provides a natural subject for conversation.

Sparkling wine works especially well with this menu. Its freshness can cut through camembert, while its celebratory character matches the setting and the occasion. The opening Garden Spritz and later tasting flight create a clear drink progression.

This is one reason the price may make sense for the right person. You are not paying only for cake and a view. You are paying for several food stages, a branded wine experience, a live presentation and hosted service. Still, value depends on your drinking preferences. If you rarely drink wine, the package may be less appealing.

Rustic cakes finish the afternoon

The final course is a tasting paddle of rustic homemade cakes. The wording suggests a selection of smaller pieces rather than one large dessert, allowing you to sample several traditional-style sweets.

This finish softens the more formal parts of the meal. After the pearl meat, sparkling flight and flambéed cheese, homemade cakes bring the experience back to the comfort food side of high tea. The emphasis is on warmth and traditional recipes, though the exact cakes are not listed.

For me, this is a better ending than an elaborate plated dessert would be. A paddle encourages sampling and keeps the meal connected to the relaxed, social nature of high tea. It also gives you a last taste of the hosts’ cooking rather than closing with a mass-produced pastry.

If you have a sweet tooth, this course may be one of the highlights. If you prefer savory food, keep in mind that the menu builds toward a distinctly sweet finish.

What the two-hour schedule feels like

Two hours is enough time for a leisurely meal without turning the afternoon into an all-day commitment. You’ll have time to enjoy the view, talk with your companions and let the tasting sequence unfold.

The format is best for people who like a hosted experience with a steady pace. It is not ideal if you want to arrive, eat quickly and move on to another activity. Food presentation, drink service and the flambéed course all work better when you allow the afternoon to breathe.

The maximum group size is 30. That is small enough to feel more personal than a large coach outing, but it is not a private dinner. The atmosphere will depend on the final number booked and how the tables are arranged.

The staff names connected with the experience are Bec, Myles and Erica. Their role appears to cover the welcome, food, drinks and service. The personal attention matters here because the meal depends on explanation and timing, especially around the wine flight and flaming camembert.

Is $168.55 good value?

At $168.55 per person, this is expensive for a high tea in ordinary terms. It becomes easier to justify when you count what is included: a waterfront setting, local ingredients, a welcome drink, a sparkling tasting flight, the flambéed cheese, homemade cakes and hosted service over about two hours.

You should compare it with the cost of a special dinner, not only with the price of coffee and cake. This is an experience built for an occasion, with presentation and atmosphere carrying as much weight as the food itself.

The price is strongest for couples, close friends and families celebrating something important. A birthday is a particularly good fit, and the experience has already been used as the final Broome activity for a 70th birthday celebration.

The value is weaker if you want a large meal, a full cultural tour or a long day of sightseeing. There is no indication of a broader Kimberley excursion, detailed regional lecture or multiple sightseeing stops. You are buying a polished food-and-drink event in one memorable location.

Who should book this Broome experience?

I’d point this toward you if you enjoy food presentation, local ingredients and a little ceremony. It suits couples, families, friends and anyone looking for a special afternoon rather than another standard restaurant booking.

It is also a smart choice for a birthday or anniversary. The location, wine and fire-based presentation give the occasion enough shape to feel distinct, while the two-hour duration keeps it manageable.

You may want to skip it if you dislike sparkling wine, cannot eat seafood or dairy, or prefer a self-guided activity. The experience is centered on its menu, and the available details do not confirm dietary substitutions.

It can also work well for visitors with limited mobility. The venue is described as low mobility accredited, service animals are allowed, and most people can participate. You should still confirm any personal access needs before booking, since the general accessibility information does not describe every surface or seating arrangement.

Booking about 17 days ahead is sensible, particularly if you have a narrow date range. The group limit is 30, and weather can affect the schedule. Free cancellation is available up to 24 hours before the start time, while later cancellations and changes are not accepted.

The final call

Book the Boab and Myrtle Chandon High Tea if you want a stylish Broome occasion with a real sense of place. The Boab nut, Myrtle, pearl meat ceviche, Chandon flight and flambéed camembert give it a stronger identity than a routine high tea.

Skip it if you want a cheap afternoon bite, a large meal or a full tour of the Kimberley. At $168.55, it asks you to value setting, service, presentation and drinks as much as the food. For a birthday, anniversary or final special afternoon in Broome, that can be a fair trade.

FAQ

Where does the Boab and Myrtle Chandon High Tea take place?

The experience takes place at Broome Weddings and Events, with Roebuck Bay as the setting.

How long does the experience last?

The high tea lasts approximately two hours.

What food and drinks are included?

The experience includes a Chandon Garden Spritz, Kimberley pearl meat ceviche, a Chandon Sparkling tasting flight, a degustation tower featuring local ingredients such as Boab nut and Myrtle, Grand Marnier flambéed camembert, and a tasting paddle of rustic homemade cakes.

Is pickup available?

Yes. Pickup is offered, and the venue is also near public transportation.

How many people can join the experience?

The maximum group size is 30 people.

What happens if the weather is poor or the minimum group size is not met?

If poor weather or an insufficient number of bookings causes cancellation, you’ll be offered a different date or experience, or a full refund.