Be our guest for an afternoon of tea and exquisite cuisine inspired by the Victorian and Belle Époque eras of England and France. Our housemade indulgences blend timeless tradition and modern creativity for a vibrant, sumptuous spread. Served atop our iconic opulent golden Ferris wheel are four handcrafted sweets made lovingly by Pastry Chef Martha Ebro, and five irresistible savouries prepared by Executive Chef Steve Rutherford. While the experience itself is globally influenced, the ingredients have been meticulously sourced from fine local artisans wherever possible. With the cornerstone of the experience being the tea itself, we partnered with O-Five Rare Tea to procure an assortment of exotic finds that beautifully complement this edible experience; we even developed a proprietary Bayshore Black Tea Blend along the way.
If you have an allergy, please inform us ahead of time when making the reservation and we will be happy to accommodate it.
housemade clotted cream, strawberry lavender preserve
blinis, crème fraiche, fresh dill & chive, preserved lemon
rabbit river farms poached egg
preserved lemon & chive aioli, chili threads
locally farmed baby cucumber
dill & chive cream cheese, cracked pink peppercorn
ayama jambon blanc & little qualicum cheese works mt. moriarty gruyère
bayshore honey & dijon mustard dressing, brioche
pistachio sponge, cassis buttercream, feuilletine, pistachio buttercream, dark chocolate
brown butter almond cake, elderflower syrup, lemon curd, toasted meringue
valrhona guanaja 70% dark chocolate mousse, crunchy hazelnut glaze, chocolate sponge
vanilla cheesecake, raspberry meringue, edible flowers, chantilly cream, fresh berries
Sourced by O-Five Rare Tea & Tealeaves
Our proprietary Bayshore Breakfast Signature blend is a unique fusion of O-Five Rare Tea’s ‘Misty Mountain’ Chinese Black Tea, ‘It’s Toast!’ Chinese Oolong, and ‘Chiran Wakoucha’ Japanese Black Tea.
Masterfully mixed by Geoff Sugiyama of O-Five Rare Tea, this boisterous blend evokes walnut tannins, dried citrus peels and toasted malt for a delicious drink to be sipped all year long.
This 2019 harvest hails from the high mountain rainforest of Ba Da Shan in Yunnan, China. The patient process of drying the leaves under moonlight results in a smooth, well-rounded blend with elegant tasting notes of wildflowers, stone fruit and honey.
Allow for 90 seconds to steep a rich, golden liquor and enjoy three additional infusions thereafter.
Harvested from the wild, ancient trees in the Northwest mountains of Ha Giang, Vietnam, the sweet green and purple buds in this batch have been minimally processed for a true expression of the rainforest.
With vibrant tasting notes of green apricots, retsina (wine), and a fragrant spice cabinet in Southern France, this brew is best enjoyed after 4 to 5 minutes of steeping.
To lock in the sweet, rich complexity that fine green tea is known for, we work with our tea harvesters to hand-pick fresh and interesting seasonal selections for guests to enjoy. Please speak with your server to discover our current offering.
With leaves harvested in Chiran, a small town located in the middle of the Satsuma Peninsula of Kagoshima Prefecture on the island of Kyushu in Japan, this intensely green, well-balanced blend of Kagoshina cultivars yields tasting notes of sweet grass, citrus and umami.
Run by three generations, the Furuichi family farm produces a tea bursting with flavour and a dark verdant intensity that is, in our opinion, unmatched.
Hand-rolled green tea pearls are scented with jasmine over three nights (when the blossoms are most fragrant) using the traditional method. First, the organic, early spring tea leaves are carefully processed into green tea. They are lightly steamed, then gently rolled into beautiful ‘pearls’ to be carefully stored until the late summer harvest.
Once the jasmine blossoms are ready, they are blended with the tea leaves and left overnight, allowing the delicate flavour of the jasmine to scent the leaves.
Produced by Osada San in Shizuoka Japan, one of Japan’s award-winning tea growers, this fragrant blend is reminiscent of drinking tea at the movies, with a cup in one hand and popcorn in the other. Roasted and popped rice results in a well-balanced sencha that is challenging to over steep.
Grown in Kagoshima, Japan by an innovative family of fifth-generation tea farmers, this lightly-caffeinated roasted tea blend boasts a naturally-sweet mouthfeel and toasty notes of roasted rice and caramel.
This tea belongs to the family’s collection of experimental, unorthodox harvests, with leaves grown on rocky soil and nurtured by the Sakurajima volcano, Japan’s most active volcano.
Cultivated in Shan Lin Xi, central Taiwan, this oolong reminds us of those ‘butter cookies’ that your grandparents may have purchased at the European import store. With a floral perfume and a luscious texture, this blend is a beautiful choice for a sweet, dessert-like drinking tea.
Crafted with Qing Xin cultivar, the most famous in high mountain oolongs and grown at an impressive altitude of 1500m.
Grown in the well-known tea region of Ming Jian, Taiwan, this fruity GABA oolong is bursting with notes of fruit jam and crafted with organic tea leaves. GABA oolong is produced by withering the leaves in a nitrogen chamber, causing the leaves to produce a higher concentration of GABA.
Jinxuan, the tea cultivar from which it’s made, is sometimes regarded as ‘milky oolong’ because of its smooth texture and sweet, buttery mouthfeel.
Grown on Tianxin Mountain in Wuyi, Fujian, China, this cultivar is said to descend from a 1000-year-old tree located in a gorge called 九龙巢 (9 Dragon Nest), directly under 天心 (Heavenly Heart) cliff. With a rich, full-bodied mouthfeel and a lingering sweet aftertaste, this tea is a smooth option to wind down with after a meal.
This tea blend breaks the rules as one of O-Five Rare Tea’s few flavoured blends. Blending the organic black tea from Hunan, China, and the cold-pressed Calabrian oil creates a beautifully-scented, enhanced black tea with tasting notes of dark fruit and bergamot.
Rich, versatile, and wholly untraditional, this innovative blend promises to be unlike any other earl grey you’ve experienced.
Keemun (Qimen | 祁門) is one of the most famous black teas in China, and one of the first ones produced in the Qing Dynasty, with the oldest production recorded in 1875. Now, one of the most celebrated tea styles, Keemun was wildly popular in Victorian England as a Chinese import before India became a major tea producer.
With notes of dark chocolate, maple, and caramel, this rich brew was often coupled with a calorie-intensive breakfast
Benifuki (べにふうき) is perhaps Japan’s most popular cultivar for black tea. It was originally developed in the 1960s, by crossing an Assamica cultivar (Benihomare) with a Sinensis cultivar that was popular in Darjeeling (MakuraCd86). This cultivar was developed in Kagoshima, not far from
where Furuichi San’s tea grows.
As the energizing black tea blooms, it offers dominant notes of grape-stained oak and a brisk aroma of dried flowers, giving the feeling of cracking open a freshly-used wine barrel.
Originating in Bakhvi, Guria, Georgia, this cleverly-titled tea was inspired by the ancient name that this region in Georgia was given. Though Georgia has tea-growing traditions spanning over two centuries, it’s still one of the world’s best kept secrets — though we’re certainly glad that O-Five has caught on and embraced it.
Expect a rich & bold tea that boasts notes of orange zest & cinnamon
A beautiful introduction to the world of aged tea, this ripe Pu Er originates in Yiwu (Yunnan), where the iconic Tea Horse Road begins. Before its journey to Vancouver, the tea is dry-cellared for 15 years in Menghai, allowing the flavour to mature and develop elegantly.
Its grounding, warming energy makes it a magnificent blend to enjoy during the Pacific Northwest’s (never-ending) rainy season.
Crafted with wild-foraged blueberry leaves from a 10-hectare family farm in Guria, Western Georgia, this lively blueberry tisane boasts a juicy, fruity flavour without the added fructose sugar. Since it is crafted with plant leaves, this blend is not technically categorized as tea, but its smooth, well-rounded mouthfeel will have you fooled.
Mr. Teniesvili’s farm practices organic agriculture and sustainable foraging, with some of the wild plants as old as 100 years!
Yielding a crisp sweet apple flavour, significantly different than the chamomile flowers grown on the banks of the Nile River where the vast majority originate, this Croatian chamomile cultivar is packed full of fruity, floral nectar.
With anti-inflammatory properties, this organically-grown blend is a great choice for those in need of respite, or a healthful pick-me-up.
Grown in Cascadia, Washington State, this vibrant peppermint blend is aromatic and naturally sweet. With a host of health benefits, peppermint serves as a remedy for digestive upsets, sleep issues, congested sinuses, and more.
This Pacific Northwest brew is marvelous to enjoy at any time of day on its own, or with a delightfully sweet, soothing spoonful of our garden-grown Bayshore honey.
A fusion of Thai, French and American influences, using micro-farmed Thai butterfly pea flowers, Cascadian peppermint and Provence-inspired lavender, it’s as beautiful to look at as it is to drink. Marvel at the transformation that the deep-sea blue Dok Anchan leaves undergo as they soften to a pink sunset while steeping.
This phenomenally rich tisane is vibrant yet soothing. Sustainably harvested by a lovely couple, Silvain & Jacinthe, on their family farm in
Saint-Bernard-de-Lacolle, Southern Quebec, these beautiful flowers taste like Quebec in the spring.
With its uniquely fresh, fruity, green and slightly floral flavours and subtle pear, lychee and tropical nuances.
This experimental TEALEAVES composition blends the freshness of mint with the mild apple-like medium tones of chamomile, and in the backend and on the edge of the structure of taste, allspice.
The final result is a modern and melodious masterpiece — a perfect blend of complexity and ease in a teacup. Harmony is well-suited as detoxification and digestive aid.
This O-Five Rare Tea Masala Chai is blended with freshly ground spices of cardamom, cinnamon, pepper, ginger, cloves and nutmeg. This organic chai tea is rich and refined, moderately caffeinated and crafted with broken leaf black tea.
Due to its antioxidant content, masala tea is said to boost immunity, making it all the more comforting and lovable.
Sweet Madagascar vanilla and rose petals sweeten this organic rooibos. Crafted with natural essential oil, this rich and full-bodied blend takes on a fragrant vanilla aroma, with an opulent, creamy structure on the palate.
A symbol of rebirth, renewal, and longevity, this delicately sweet infusion is best enjoyed on its own while getting carried away in conversation with a long-lost friend.