The traditional high tea has been popular for centuries, but who enjoys the practice has changed from working men to British upper class.
Now it's a social practice mostly enjoyed by women.
It is served on silver or metal trays filled with cold sandwiches — or pastries — scones with jam and cream and delicate petit fours accompanied by tea, coffee or a glass of bubbly.
It's believed the name "high tea" derives from the fact that it was eaten at a table rather than low on comfortable chairs or sofas where tea was usually enjoyed.
Big hotels and specialised tea houses often serve high tea on select days to attract clientele in the early afternoon.
Atura Hotel Roadhouse Bar and Grill head chef Sidney Villanueva said they served high tea with a "twist" to fit with the hotel's brand and its roadhouse theme.
It includes bite-size toasties, grilled mini-Reuben of silverside, sauerkraut and Swiss cheese and mini beef sliders on toasted brioche buns.
"The high tea is not one-dimensional without the run-of-the-mill sandwiches," Mr Villanueva said.
The Bella Vista Hotel in The Hills invites female patrons to "glam-up and get the girls together for a great afternoon".
The hotel's take on high tea includes pastries and baked treats, assorted finger sandwiches and miniature tarts.
Penrith-based King Henry's Court has seven high tea menus to choose from, including a children's option with a juice, cupcake, biscuit, chocolate freckle, pie, sausage roll and a sandwich.
■ Blacktown: Atura Hotel, Saturdays from noon to 2.30pm. Cost: $45 or $55 (champagne).
■ The Hills: Bella Vista Hotel, weekends from noon to 5pm. Cost: $34 (sparkling wine) or $44 (champagne).
■ Penrith: King Henry’s Court, everyday (booking essential). Cost: from $15 to $30.
■ Parramatta: Gatehouse Tea Rooms, everyday (booking essential). Cost: from $19 to $79 (champagne).