PROFILED BY DE GROOTSChelsea Tea House charms like a gentleman with a pocket handkerchief and good manners; the setting is flawless and the staff are well-mannered, even offering woven blankets to outside diners in colder weather.
There are few seats available inside beside the small kitchen, and the coveted courtyard tables are usually sun drenched and populated with locals in relaxed beach garb and day-trippers in pseudo-resort wear.
The concise menu takes easy-peesy dishes and makes them gourmet: a steak roll becomes a wagyu beef brisket roll with BBQ sauce and coleslaw, and sardines on toast become “seared fresh WA sardines with fennel and orange salad and mint-breadcrumb salsa”.
Vegetarians have a few choices and the kids can snack on toasted chedder cheese fingers with ham or grilled tomato.
You can BYO, there are two bottle shops within a Frisbee throw, and payment is by cash only. With a short but sweet wine list and a hefty tea selection Chelsea Tea House is a pleasing addition to the peninsula’s dining options.
Jennifer Miller, December 2006
