The Berkeley’s legendary designer afternoon tea, Prêt-à-Portea, is inspired by the world of fashion. Our menu of couture cakes gets a makeover every six months to reflect the latest catwalk trends, colours and designs.
For spring/summer 2018, Head Pastry Chef Mourad Khiat has sent out a brand new Prêt-à-Portea collection of exquisite biscuits, bakes and fancies. It takes inspiration from an array of distinguished fashion and accessory designers, and the latest creations shown on the international fashion runways.
Your tea also includes a flavoursome collection of miniature savoury skewers, taster spoons, elegant canapés and tea sandwiches. To drink, choose a loose leaf tea from our extensive collection.
Prêt-à-Portea is priced at £52.00 per person.
Champagne Prêt-à-Portea, with a glass of Laurent-Perrier, £62.00 per person.
Signature Mocktail Prêt-à-Portea, with a glass of a refreshing Mango & Rooibos mocktail, £62.00 per person.
Couture Champagne Prêt-à-Portea, with a glass of Laurent-Perrier Rosé, Bollinger Rosé or Ruinart Blanc de Blancs, £70.00 per person.
From 1-31 December 2018 we will be serving Festive Prêt-à-Portea only, £62.00 per person.
This will include our fashion-inspired delicacies, as well as festive treats and a glass of Laurent-Perrier (or your choice of non-alcoholic beverage).
A 12.5% discretionary service charge will be added to your bill.
Call: +44 (0)20 7107 8866
Afternoon tea reservations at The Berkeley can be made up to 90 days in advance.
Prêt-à-Portea service: 1pm - 5.30pm served daily in the Collins Room.
We cater for gluten and nut free diets. We tailor everything fresh to order, so please mention any dietary requirements when you make your reservation, and allow 24 hours' notice.
Your opportunity to discover Head Pastry Chef Mourad Khiat's secrets behind fashion’s favourite afternoon tea.
High-fashion bakes and biscuits
'Prêt-à-Portea: High-Fashion Bakes and Biscuits' was published to celebrate the 10th anniversary of our iconic afternoon tea with 20 recipes and baking techniques from the hotel’s Head Pastry Chef Mourad Khiat.Buy the book
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