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Restaurant review: Steeped in tradition - Azurea at One Ocean offers high tea experience

Caron Streibich
The assortment of tea sandwiches arrives on a beautifully presented three-tiered silver platter. (Photo by Caron Streibich)

I’ve read articles encouraging people to spend their money on experiences, in lieu of gifts. When a friend recently learned that Atlantic Beach resort One Ocean offered an afternoon high tea service, I wanted in on the experience, so we rounded up a few girlfriends and made a reservation.

The timeless British tradition of afternoon and high tea service consists of a seated meal with hot tea, petite sandwiches, scones and dessert. For $32 per person, at One Ocean you’ll receive a pot of tea and glass of bubbly, plus a generous assortment of sandwiches and miniature desserts. We were seated at a high-top overlooking the beach, and despite the dreary weather outside, the vibe inside was quiet and relaxed.

We made our tea selections and a server arrived tableside with hot water to fill our pots. With five loose-leaf varieties, we did one of each: English breakfast, Earl Grey, jasmine green, citrus mint and white ambrosia. The most fragrant was my favorite, the jasmine green, followed by the white ambrosia, a medley of Madagascar vanilla and coconut. The citrusy bergamot flavor of the Earl Grey paired nicely with the dessert offerings.

Expecting untoasted bread with thinly sliced cucumbers and egg salad, I appreciated One Ocean’s spin on traditional tea sandwiches: each of the four touted bold flavors and colors. With our tea steeping, we first feasted upon mini Maine lobster rolls topped with creamy avocado, tomato slices, slaw and fresh dill. Next was a garlic ciabatta crostini that was layered with fig preserves and butternut squash, herbed mascarpone cheese, vanilla bean poached pears and sprinkled with mizuna — a mild Japanese mustard green.

The house-smoked salmon and dill on grilled pumpernickel bread was dressed with creme fraiche, pickled cucumbers, pea shoots and a light passionfruit vinaigrette. I would have loved capers on this, as I didn’t get much flavor from the pickled cucumbers.

We tried the prosciutto di Parma panini last. Its buttery challah bread was topped with Gruyere, salty prosciutto slices, spiced apple chutney, Dijon mayonnaise, a cherry tomato and giardiniera. I liked the spicy and salty combination.

The grand finale was a three-tiered display of miniature desserts — mini chocolate-chip studded cannoli, pumpkin Bundt cakes draped with a dollop of Devonshire cream and edible flower, crumbly chocolate-dipped biscotti, plump chocolate-covered strawberries, freshly baked scones and tiny tartlettes. Served with a trio of Devonshire clotted cream, homemade jam and whipped sea salt butter. We loved it all and not a drop of cream remained after generously slathering it atop the scones and bundt cakes!

Caron Streibich is an avid food-lover who reviews restaurants every other week in the Life section. Follow her dining adventures at facebook.com/caroneats and #caroneats on Instagram.