When Chef Craig Hibbert arrived at the Radisson Collection Hotel, Waterfront, he brought with him a decade of five-star hospitality expertise, with particular mastery in pastry and bakery. His appointment signals something significant – the hotel’s commitment to elevating afternoon tea and blending this nostalgic tradition with its unmatched seaside vistas. This October, that vision materialises as Tea Tides is launched – a weekly Sunday tea ritual set against these panoramic ocean views.
Tea and the Sea
The setting alone distinguishes Tea Tides from other afternoon tea experiences in the city. Positioned at Tobago’s restaurant, directly at the water’s edge, guests sip and snack on a selection of savoury and sweet treats with the Atlantic as their companion. Waves provide a gentle soundtrack, overlaid by live music from a guest musician.
My favourite part about hosting high tea at the Radisson Collection will be the sense of occasion it brings; it’s not just a meal, it’s an experience.” says Hibbert
A Time for Tea
The tea selection offers a variety from fragrant Masala Chai to the delicate complexity of Dung Ti Oolong. Teas are brewed in teapots alongside a timer to ensure that they reach just the right strength. Our particular favourite was the Cream Orange Rooibos with its gentle citrus notes.
The crockery warrants mention; it’s locally produced through a collaboration with ceramicist Mervyn Gers, a small decision that speaks to the thought that has gone into this offering. Cake stands and plates in tones of aqua blues and sea greens carry the feeling of the oceanside setting throughout the afternoon.
From Savouries to Sweets
The four-course journey begins with delicate savouries – highlights included a featherlight herbed chevin and mushroom quiche, and silky salmon blinis that set the tone for what was to come.
Next arrives a selection of sandwiches that balance tradition with Chef Hibbert’s creative touch – a divine combination of chicken and chilli crisp, the quintessential cucumber sandwich, and an elegant twist on a tea favourite: creamed egg on mosbolletjie bread.
The scone course includes two varieties – buttermilk and an apricot and coconut version. Served alongside these are heavenly blueberry jam, tangy lemon curd, and velvety mascarpone. Second helpings are encouraged!
The final act is a custom-made cake stand that arrives laden with pastry specialities. An almond bee sting éclair filled with smooth Amarula milk tart filling, a rich pecan chocolate tart, and a showstopper macaron — delicate lemon sandwiching passion fruit curd, to name just a few.
“I love the attention to detail, from the elegant presentation of the pastries and scones to the balance of flavours across the tiers,” says Chef Hibbert.
Packages on Offer
Two package options accommodate different occasions. The tea-focused experience costs R550, and the bubbles option costs R950, allowing for flexibility depending on how you want to spend the afternoon.
It’s always time for tea
There’s an argument to be made that high tea experiences are best enjoyed with intention, like celebrating a birthday or special occasion. However, we’re of the belief that simply reconnecting with friends or treating yourself, just because, is reason enough!
Perched by the ocean with Chef Hibbert’s thoughtful menu, Tea Tides is the perfect reason to linger and enjoy conversation and connection. If teatime is your love language, add this to your treat-yourself list.
Tea Tides runs every Sunday from 14h30 to 17h00, with confirmed dates through to 26 March 2026. Bookings are essential – contact the hotel on 021 441 3000 or email to reserve your spot.
