Skip to main content

Miss Marple's Tea-room ~ Mt. Dandenong


I've heard of this famous Devonshire Scones in Mt. Dandenong but never had the chance to visit this place on my previous trips to Melbourne.  This time around I made sure that I won't give this place a miss ...........
Miss Marple's Tea-room!   Miss Jane Marple  is a fictitious character created by Britain's famed crime novel writer,  Agatha Christie  to solve crimes based on her observation and knowledge of human nature.  An elderly spinster who lived in the quaint English village of St. Mary Mead, she was first introduced in the novel  'Murder at the Vicarage' in 1930.  If you wish to know more about Miss Marple, check it out  'here'. 
Now back to Mt Dandenong and Scones ..........

We arrived in Mt. Dandenong shortly after noon on a weekday but the place was already packed and we had to register for a table and told to come back in a hour's time.  So we strolled along the rather quiet street to kill time and took some pictures of the neighbouring shops.


This is a sweet shop, just down the road, not many doors from Miss Marple's. 



A gift shop, very beautifully decorated and you can spend quite some time there browsing through their display and maybe end up picking some souvenirs.



A shop selling an assortment of candles, in various shapes and size.


This tea shop sells a variety of tea but the place is a bit cramped.



See the 'old couple' on the chair .... so cute, it's for sale, can't remember the price but certainly not cheap.


Some antique and clothing outlets.



Before an hour was up, we returned to the tearoom and waited.  It's a quaint, compact very Enligsh looking cottage and we were ushered to our table by a stern looking, no nonsense tea lady with an apron ....... somewhat like the figure you see in the picture!  See the various bottles of jam on display and up for sale.



A quick look at the menu and we decided on ................



Fresh pumpkin soup



served with freshly baked buns and butter



Cottage chicken pie with a filling of chicken breast , chopped corns, peas and carrots, topped with mashed potatoes and served with their own sauce.


Smoked salmon, eggs, cheese and caper fingers topped with alfafa....... Finger food.



Finally .... what I was waiting for.  Their much raved about scones served with a 'Teapot of Taylors'.        These scones were different from the usual round, fluffy scones, in fact they resemble big cuts of square sponge cakes dredged with icing sugar.  One  plain and the other  fruit.   A bit dry I would say, but their homemade raspberry jam and freshly whipped cream did complement them.  I have a feeling that these were baked in a big tray, then cut up and served as scones!






I like the raspberry jam, fresh and not too sweet.








Look at the assortment of tea pots up there below the ceiling.



Some pictures of Miss Marple portrayed by different actresses in the movies.

Hope you have enjoyed reading this post on Miss Marple's Tea-room and this wraps up my recent trip to Melbourne.


Miss Marple's Tea-room
382 Mt Dandenong - Tourist Road
Sassafras 3787, Victoria
No Reservations

Comments

  1. It is a quaint place and the scones are to die for.

    ReplyDelete
  2. Yesss....I love Miss Marples from Agatha Christie . Enjoy your write out much :) Tell me more when we meet up :)

    ReplyDelete
  3. next time if i visit melbourne, must get some ideas from you first..so many interesting places you've shown us. Got to wait for an hour, the place must be very popular and the scones really look fluffy.

    ReplyDelete
  4. What a delightful place for tea! I love it. And I would definitely go there for the scones and jam - they look delicious! That cottage pie looks really good too :D

    ReplyDelete
  5. Penny
    It's my first time seeing such scones and I like the interior of the tea-room, very cosy.

    Elin
    Ok, I will, so much to talk about!

    Lena
    The scones taste like cake but I like the jam, so they sort of complement each other. The scones at the Caldermeade Farm on South Gippsland H'way were much better, warm, soft, fluffy and their jam was just as good. My girl took us to other places for food but the pictures didn't turn out well, rather yellow because of the lighting, so I didn't post them. The place opens at 11am so if you want a place you'll need to be there before that time, after that you've got to wait. The place is popular and the interior is quite small. After all it's a tourist attraction.

    Sharon
    Think the English scones will taste much better. These taste like a cross between cake and sponge cake. Cottage pie is so, so, nothing to shout about, that's what my son said.

    ReplyDelete
  6. Cheah, yes, that is exactly what I saw in that picture...scone more like bread texture... which is really fluffy. I bet I will love that too since I'm a bread & scone person. ha... Thanks for taking us along the trip and showing us all those nice places. I enjoing very much. Have a good weekend.
    Cheers, Kristy

    ReplyDelete
  7. those places look so beautiful and calming. definitely a great escape from the buzz world we are living in . .

    ReplyDelete
  8. Kristy
    Yup, they taste different, but not too bad either.

    The Sweetylicious
    I like the Enligsh cottage atmosphere in this tea-room. Agree with you, nice, quiet and serene area, far from the madding crowd!

    ReplyDelete
  9. Scones here look nothing like scones I agree, but they taste amazing! I asked if they had egg in like a cake and was assured that the recipe was scone mixture, nothing else, and on tasting them I agree. They are great, can't wait to go back and have again but I am going to try to replicate it back in th uk

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.

Braised Pork Ribs with Yam & Wood ear fungus

I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2  tsp  dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...