Hamilton Princess has announced the return of its afternoon tea, following a hiatus for the $100 million renovations.

The new menu includes tea, pastries, scones and finger sandwiches created by Kevin Pannier, the hotel’s French pastry chef.

The modernised experience also features an original porcelain tea service, designed exclusively for the hotel by Herend Porcelain.

Mr Pannier brings his French training to the classical tea with pastries that include Canelée de Bordeaux, dark chocolate profiterole, rosemary apricot panna cotta and strawberry cheesecake.

In keeping with Bermudian tradition the chef has created a berries rum cake to serve alongside time honoured scones, homemade orange marmalade, berry jam and clotted cream.

Finger sandwiches are served with a selection of Harney & Sons fine loose teas.

Hamilton Princess worked with Bluck’s to commission Herend Porcelain, a Hungarian producer founded in 1826, to create a modern tea set, dubbed “CEA” which stands for Couronne et Ancre, which is Crown and Anchor in French. It includes a teapot, creamer, covered sugar bowl, teacups and saucers, plates and a tray with handles.

The selected pattern features a white plate with a royal blue circular stripe and a pale blue crown and anchor, a nod to Bermuda’s nautical heritage and the name of the restaurant.

Allan Federer, general manager at Hamilton Princess, said: “Afternoon tea is a Hamilton Princess tradition as much as it’s a Bermudian one.

“We are thrilled to bring it back, even better than ever.

“The stunning china is a perfect addition to the mouth-watering pastries and treats created by chef Kevin Pannier.”

Available on Saturdays and Sundays, from 3pm to 5pm at the lobby restaurant, Crown and Anchor guests can enjoy tea inside or out on the terrace.

For reservations, e-mail ham.diningreservations@fairmont.com or call 298-2028.