The Rotunda, in Neiman Marcus on 150 Stockton Street, provides an elegant weekend tea experience.

 Walking beside the white railing standing just below the notably impressive glass golden dome creates an awe inducing reaction. 

Sitting at the cream colored booth while eating the sweets and savories accompanied by a personalized choice of tea surrounded by discernible and quiet diners, created a relaxing atmosphere making this fine dining experience particularly memorable, with a reasonable price of $54 per person.

You start off with a cup of complementary chicken broth and a crispy tawny brown popover with a sweet and smooth strawberry butter.

The eggy interior and warm crisp outside paired perfectly with the butter’s sweetness. Briskly, the waiter brought out the astonishing three tiered silver lined platter along with white teapots serving about two large cups.

My Nuit Versailles tea immediately dispensed a floating aroma of mango and left a light floral taste in my mouth.

Not too strong, it paired well with all the rich snacks to come ahead.

The snacks were arranged beautifully, showing off each colorful and almost overwhelming amount of snacks.

The large crumbly scones did not exactly meet my expectations, without the lemon curd or marmalade jam, tasting a little drier than to my liking, on the other hand, the soft and crisp textured raspberry filled cake was delightful.

The next level of savories had no issues. Served is a croissant sandwich with a flavorful tuscan yellow chicken curry stuffing and sap green cilantro, a slim rectangular cut bread topped with layers of cream cheese and cucumbers, then was a lox style savory layered with smoked salmon, cream cheese, topped with black caviar and chives adding a subtle saltiness and buttery feel.

Finally, a miniature russet burger bun filled with rose colored deli style ham smeared with pepper jelly made a great pairing of flavors which immediately burst with flavor.

The last tier, filled with a seemingly never ending amount of six different Petit four engulfing the entire plate.

There were two round cream filled tarts, one topped with fresh and ripe fruit, another with thin crunchy coconut shavings.

Next was an old brass banana bread slab with two dollops of tart and bitter lemon icing followed by a golden brown cream puff with a dark and rich thick chocolate cream.

Then was a rather ordinary chocolate chip cookie which some may like who are less adventurous.

However those who are more adventurous may find the six layered square passion fruit gateau cake more appealing with a tangy and sweet ruby passion fruit jam between spongy vanilla cakes and a thick custard.