Prev
Next

Would you like your adventure now or would like to have your tea first? - Peter Pan

Not your average tea salon, Neverland is an amalgamation of everything we love: celebration, decadence, ritual, whimsy and creativity. We also love choices so offer our High Tea in vegan, regular and gluten/diary free. Whichever you choose, we guarantee your experience will be uniquely uplifting and a reminder that life really should be an awfully big adventure. Best enjoyed with friends and loved ones! Thank you!

Hours of Operation:

Monday-Friday: 11:00 a.m. to 6:00 p.m.

Saturday: 10:00 a.m. to 7:00 p.m.

Sunday: 10:00 a.m. to 6:00 p.m.

During our busy hours please respect our hour and a half seating times

Our maximum reservation size is 12 people.  For parties larger than 8, please call Neverland directly at (604) 428-3066.

PLEASE NOTE: ENTERTAINMENT COUPONS ACCEPTED WEEKDAYS ONLY

IMG_0385

November 29th, 2017

Holiday High Tea – Dec. 1st to 31st

Holiday High Tea Menu It’s our favourite season at Neverland and we’ve had a lot of fun putting together our Holiday High Teas. Featured here is our Traditional Neverland Holiday High Tea but don’t forget we also have a Vegan Holiday High Tea and a Gluten and Diary Omitted Holiday High Tea. No need to pre-order and the price is $43 per person. The amuse bouche isn’t included in this image but you can look forward to a spiced coconut pumpkin soup shooter with a herbed bread crouton. Savouries – mushroom duxelle with port salut cheese served warm on a… More

IMG-0801

November 29th, 2017

VEGAN Holiday High Tea – Dec. 1st to 31st

Holiday High Tea Menu Featured here is our Vegan Holiday High Tea and we couldn’t be more excited to share it with vegans and non-vegans! Sweets – saffron infused panna cotta; pumpkin pie; Nanaimo bar; Christmas ginger cookie. Savouries – herbed stuffing mini scone with onion jam, roasted butternut squash and sage; quince chutney and pear grilled cheese with daya provolone cheese; smoked tofu club sandwich with cranberry chutney, roasted chestnuts, brussel sprouts and vegan gravy mayo; lapsing tea and roasted carrot lox on housemade chickpea flatbread with pickled red onions, cilantro pesto and crispy capers; bbq pulled jackfruit with… More