Tea service

Diners at this eatery can choose from three menu options. I’m So Fancy, a five-course taster served degustation style, for example, starts with sweet treats including a vanilla chantilly and macarons followed by pork rillette and ossobuco.

‘For me, high teas are a bit boring,’ says Zumbo. ‘They are all doing the same thing with standard cakes and scones. I can see a real opportunity to do something different.’

Paired with Texter’s sampling menus are a selection of teas and coffees, including Japanese sencha and Ethiopian single-origin, and for those with something to celebrate, Veuve Clicquot champagne is a perfect accompaniment.

The space, designed by Studio Tate, has a ‘1980s Miami’ sense of fun with plush blue velvet sofas offset by metallic surfaces and Zumbo’s signature pink features throughout.

The Big Picture: Consumers are increasingly health-conscious and often forgo dessert unless the proposition is one that cannot be refused. Find out more in our Sweet Tooth Hospitality microtrend.