InterContinental Sydney has announced the launch of a new High Tea to celebrate the upcoming season of Peter Wright’s The Nutcracker, arriving in Sydney on 30 November.

Crafted in partnership with the Australian Ballet, The Nutcracker High Tea is set to complement the sell-out show as a pre or post ballet treat.

InterContinental Sydney’s French-trained Head of Pastry, Eric Menard, was inspired by Clara’s Christmas Eve adventures in the creation of his sweet collection of treats which will be served on beautiful three-tiered stands in the hotel’s sun-lit heritage dining precinct, The Cortile.

InterContinental Sydney General Manager Jennifer Brown said it was part of the Christmas spirit at the hotel.

"As we prepare to welcome guests from Sydney and beyond, we’re excited to offer a High Tea that summons the spirit of the season in collaboration with The Australian Ballet," she said.

Guests will enjoy an assortment of indulgences inspired by the Land of Sweets, including a lemon meringue macaron with delicate ballet-themed design, a guava raspberry tartlet with Nutcracker pink pashmak and a vanilla bean cupcake topped with ruby chocolate ballerina shoes.

An array of savoury finger sandwiches will also be served, brimming with festive flavours such as turkey and cranberry, and gourmet delights of smoked salmon & chervil, and cucumber with dill crème fraîche. 

The Nutcracker High Tea is a classic three-tier stand and will be priced at $89 per adult with a glass of French Champagne (including tea or coffee); or $79 per adult with a glass of sparkling wine or non-alcoholic beverage (including tea or coffee).

Younger guests (12 years and under) will be offered a petite version of The Nutcracker High Tea for $39 each.

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