The Kensington unveils surrealist afternoon tea inspired by V&A’s Schiaparelli exhibition

Next weekend, The Kensington is introducing a new afternoon tea experience. Fashion Becomes Tea marks the opening this month of the Victoria and Albert Museum’s exhibition, Schiaparelli: Fashion Becomes Art. At the hotel, located just a short distance from the museum in South Kensington, the special tea aims to reflect the radical imagination and surrealist elegance of the designer Elsa Schiaparelli, whose work is the focus of the museum’s latest showcase.

The experience draws its inspiration from the exhibition’s exploration of Schiaparelli’s influence on fashion and art. Both the culinary and visual elements have been crafted to echo the bold visual language and avant-garde spirit associated with her oeuvre. The menu seeks to transform haute couture into a “sensorial journey of flavour, texture and form” via sculptural pastries, expressive colour palettes and unexpected flavour combinations.

Among the selection of desserts is Le Choux Shoe, a caramel choux bun filled with apricot gel and caramel chocolate, referencing the famous collaboration with Salvador Dalí on the iconic upside-down shoe hat (which is included in the exhibition). The Pink Parfum is a ruby chocolate bavarois layered with berries and cacao sablé, inspired by the designer’s 1937 perfume Shocking. Shaped like an eye, The Iconic Atelier consists of a mandarin curd tart with orange jelly and white chocolate ganache, paying tribute to the surrealist movement’s influence on couture. Completing the pastry selection is Le Trou de Serrure, an espresso and mascarpone opera gâteau that takes cues from Schiaparelli’s Italian heritage and the recurring motifs in her work.

The savoury menu includes both classic and inventive options, such as cucumber, dill and cream cheese on black sesame charcoal brioche, roasted red pepper with hummus and black olive crumble, coronation chicken with apricot, and a beetroot, pecan and goat’s cheese tart. Finally, there are The Kensington’s traditional scones, served with clotted cream and homemade jam.

Guests also have the option to pair their feast with Le Petite Bisou, a cocktail made with vodka, Amaro Santoni, Champagne, lychee juice and almond and hibiscus cordial, garnished with a black charcoal sugar lip. Other drinks inspired by Schiaparelli’s work and Surrealism are available at the hotel’s K Bar, including Faux Gelato, Trompe-l’œil and Glass of Water, each employing unusual flavours and presentation to evoke the spirit of the coutouriere’s artistic collaborations.

Under creative director Daniel Roseberry, the V&A’s Schiaparelli: Fashion Becomes Art features over 200 objects, from couture garments and jewellery to artworks and archival materials, tracing a legend’s legacy from the 1920s to the present day. The Kensington’s concurrent Fashion Becomes Tea allows visitors to engage with the themes of the exhibition through a culinary lens. It is priced at £65 per person, with the option to include a cocktail or Champagne for an additional £15. 

Food Desk

The Fashion Becomes Tea afternoon tea is available from 28^th March 2026 at The Kensington, 109-113 Queen’s Gate, London SW7 5LP. For further information or to book, visit the hotel’s website here.