Two hours of luxury over Roebuck Bay. This Boab and Myrtle Chandon High Tea turns a classic afternoon ritual into a Kimberley-flavour celebration, with a showy touch: bottles, sparkling pours, and food that arrives like it has a cue. It’s held at the award-winning Broome Weddings and Events, with the bay as your backdrop.

I especially love two parts: the Chandon drink moments (a Garden Spritz welcome plus a sparkling tasting flight) and the way local ingredients like Boab nut and Myrtle get treated with real care on the plate. The flambéed camembert with Grand Marnier is also the kind of dramatic detail that makes the whole table pay attention. In the same way, you may notice names like Bec, Myles, and Erica popping up in staff praise for the way they keep things polished and friendly.

One thing to think about: this experience is weather-dependent, so plan for a day that can play nice. If conditions are poor, you’ll likely be offered a different date or a refund.

Key things that make this high tea worth your time

• Roebuck Bay is the whole setting: you stay in one place and soak up the views during the two-hour flow
• Boab nut and Myrtle get center stage: local ingredients show up in a curated menu, not as trivia
• Chandon Garden Spritz + sparkling flight: you get guided pairings, not just one drink
• Flambéed Grand Marnier camembert: drama in food form, made for watching as much as eating
• A degustation tower and a cake paddle: you’ll leave full, with room to taste without stuffing yourself
• Small group size (max 30): better conversation and less chaos than big tour buses

Roebuck Bay: your one-stop Broome high tea setting

The big reason this works is simple: you’re not eating indoors, then glancing out once. Your high tea happens with Roebuck Bay in front of you for the full experience, and that changes the feel. Two hours is the sweet spot. Long enough to enjoy the menu and the drink pairing, short enough that it doesn’t drag.

The venue is Broome Weddings and Events, which hints at something important: this is built like a celebration. You’ll see it in the pacing and in how the food presentation lands. Even if you’re just a couple on a holiday, it doesn’t feel like you’re wedged into a generic food stall line.

Group size matters here. With a maximum of 30 people, the atmosphere stays calm, and staff can keep track of your table without rushing you. You’ll also appreciate this if you’re the sort of person who likes to chat between courses rather than just eat fast and disappear.

Boab nut and Myrtle: local flavours, translated for a high tea

Boab and Myrtle are Kimberley standouts, and here they’re not treated like a novelty garnish. They’re worked into a menu that moves like a tasting.

Here’s what you’re looking at from the menu highlights you’ll experience:

• A degustation tower featuring local delicacies, including Boab nut and Myrtle
• A coastal starter with Kimberley pearl meat ceviche
• A late-stage finish with rustic homemade cakes

Boab nut is one of those ingredients that can taste earthy and distinctive. In a setting like high tea, where the structure is built around bite-sized portions, it makes sense: you can try it, evaluate it, and enjoy it without committing to one overwhelming flavour. It’s also a great conversation starter because it’s unfamiliar to most people visiting Broome.

Myrtle is aromatic, and it shows up in ways you can actually notice, not just as a background hint. If you like flavours that smell interesting when they arrive at the table, this menu is built for you.

The pearl meat ceviche is a smart contrast to the more earthy-and-aromatic ingredients. It gives you a fresh, coastal start before the richer, more theatrical bites.

The drink pairing: Chandon Garden Spritz and a sparkling flight

If you’ve ever had high tea where the food is thoughtful but the drinks feel like an afterthought, this one is different. You start with a Chandon Garden Spritz welcome, then continue with a Chandon Sparkling tasting flight.

What I like about a tasting flight (and why it’s good value here) is that it reduces decision fatigue. Instead of you picking one sparkling option and hoping it matches your tastes, the experience nudges you through a small set. That means you can focus on the food as the main event, while the drinks do their job quietly.

This also matters if you’re there for the “occasion” part of travel. A spritz on arrival sets the tone fast. It makes the whole thing feel like a proper Broome afternoon, not just a meal in a room.

What happens during your time at Roebuck Bay (the real flow)

This is a two-hour block, and it moves with intention. You’re not just waiting for plates to appear. The menu is staged, and the staff keep the experience moving so you stay engaged.

Here’s the practical flow you can expect:

• Welcome moment: you’re greeted with the Garden Spritz. It’s a light start that helps you settle in with the view.
• First bite: the Kimberley pearl meat ceviche arrives as a fresh starter. It’s a palate reset, especially helpful before tasting more bold flavours like Myrtle and Boab.
• Degustation tower phase: the tower-style servings let you sample local elements across a spread. This is where the Kimberley ingredients get showcased rather than just mentioned.
• The showy centerpiece: a theatrically prepared flambéed camembert with Grand Marnier. The point isn’t just taste; it’s timing and presentation. You get the spectacle, then you get the payoff on the plate.
• Sparkling pairing: the tasting flight runs alongside the food so you can notice how flavours change as you go.
• Ending sweetness: you finish with a tasting paddle of rustic homemade cakes, made to reflect warm, traditional recipes.

One drawback of a structured menu is that you can’t fully customize your own pace. If you’re someone who always wants to linger extra long at one course or skip anything that looks unfamiliar, you’ll want to go in with a tasting mindset. The upside is that the schedule keeps things smooth.

The flambéed Grand Marnier camembert: why it lands so well

There’s flambé, and then there’s flambé that actually makes sense for a high tea. The camembert here is the moment that brings the room into sync.

Flambé preparation is visual by nature, but what you’re really paying for is the skill behind it. Proper timing matters. If the sauce or heat timing is off, the effect becomes style without substance. Here, it’s clearly designed as a centerpiece—something you watch, then eat while it’s at its best.

Grand Marnier also brings a warm, citrusy note that can play nicely with cheese. That pairing is one reason this course tends to feel memorable rather than just “another rich bite.”

If you like experiences with a bit of theatre—music, table energy, and staff confidence—this is the one that gives you that.

The cake paddle finish: rustic sweetness you can sample without guilt

A cake tasting paddle is a clever ending for high tea. It keeps it playful, and it helps you avoid the classic problem: ordering too much sweetness too fast.

The cakes are described as rustic and homemade, made to reflect traditional recipe warmth. That matters. Rustic cakes tend to feel less stiff and more comforting. It’s the kind of finish that lets you close out the meal satisfied, not overwhelmed.

Since the paddle format keeps portion sizes controlled, it also works if you’re still tasting earlier flavours and want to end with something comforting rather than heavy.

Price and value: what $168.55 per person buys you in practice

Let’s talk value in plain terms. At $168.55 per person, you’re not buying a cheap snack. You’re buying four things at once:

1) A scenic setting at Roebuck Bay

2) A multi-part menu built around Kimberley ingredients (Boab, Myrtle, pearl meat ceviche)

3) A structured drink component (Garden Spritz plus a sparkling tasting flight)

4) Presentation and a real moment of theatre with the flambéed camembert

For me, the value is strongest if you like your food experiences to feel intentional. If you want a bland “eat and leave” meal, you’d probably be disappointed. But if you’re after an occasion-style afternoon—views, guided tastings, and a menu that uses local flavours—you’re paying for the full package.

Also, two hours is efficient. You’re not surrendering half a day to a long tour. You’re getting a curated experience with an end point that lets you plan the rest of your Broome evening.

Getting there and fitting it into your Broome day

Pickup is offered, which can make a big difference in Broome. If you’re staying somewhere far from the action, having transport sorted means you can keep your evening easy.

You’ll also find it’s near public transportation and that tickets are mobile. That’s handy if you don’t want to manage paper. You’ll get confirmation at booking, and your group stays small enough (up to 30) to keep things moving smoothly.

Timing is listed as around two hours, so treat it like an evening-ish plan even if it’s an afternoon. You’ll want to eat lightly beforehand and save your appetite.

A quick note on comfort: the venue is marked as low mobility accredited, and service animals are allowed. If you have specific needs, it’s smart to check details with the provider before you go.

Weather is the real wildcard in Broome

This experience requires good weather. That means even if you plan perfectly, the bay can force changes. If it gets canceled due to poor conditions, you’ll be offered a different date or a full refund.

What you can do:

• Keep the rest of your day flexible if possible
• Don’t book a tight schedule immediately after your tea
• Think of it as “weather permitting,” not “locked in no matter what”

This is also one reason to book sooner rather than later. Availability can be influenced by demand.

Who should book this high tea?

This is a strong fit if:

• You want a luxe-feeling food experience in Broome
• You like local ingredients, especially when they’re presented thoughtfully
• You enjoy guided tastings and a little theatre at the table
• You’re going as a couple, small group of friends, or celebrating a milestone

It’s also great if you’re tired of tours where the food is an afterthought. Here, the menu and the pairing are the main events, and the bay view isn’t just decoration.

Should you book Boab and Myrtle Chandon High Tea in Broome?

I think you should book it if you’re the kind of traveler who values a full experience: views + guided tastings + a memorable centerpiece. The Boab nut and Myrtle focus is a good reason on its own, and the Chandon Garden Spritz and sparkling flight make it feel like more than just “some sandwiches and tea.”

Skip it if you want something casual, quick, or highly customizable. This is structured, and the appeal is in the set menu and staging. And if your schedule can’t flex due to weather, keep that in mind.

If you’re choosing just one “special” food moment in Broome, this is a solid contender.

FAQ

How long is the Boab and Myrtle Chandon High Tea?

It runs for about 2 hours.

What is the price per person?

The price is listed as $168.55 per person.

Do they offer pickup?

Yes, pickup is offered.

Is the location in Broome, and where does it happen?

It’s in Broome, at the Roebuck Bay setting (hosted at Broome Weddings and Events).

What’s included in the drink experience?

You get a Chandon Garden Spritz welcome and a Chandon Sparkling tasting flight.

What happens if the weather is poor?

The experience requires good weather. If it’s canceled due to poor weather, you’ll be offered a different date or a full refund. Free cancellation is available up to 24 hours in advance for a full refund.

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