There’s a beautiful new spot for afternoon tea in Richmond


After launching their cafe by day and French-inspired fine dining restaurant by night this summer, Richmond’s Origo Club has been busy expanding their options, including the recent addition of an elegant afternoon tea service.

As one might expect from an afternoon tea, Origo Club puts out a gorgeous spread of house-made sweets and savouries, paired with your choice of tea, and the option to add-on a glass of high-end champagne for an additional charge.

origo club richmond afternoon tea
Lindsay William-Ross/Vancouver Is Awesome

The food is presented on a beautiful circular tier which is loaded with things like scones with jam and cream, Quiche Lorraine, a double-stacked smoked salmon sandwich, roasted duck with cherries, choux buns stuffed with earthy mushrooms, and a gorgeous array of sweets to cap things off.

As you work your way to the top of the triple-decker tier the macaron, lemon tart, financier, and other goodies will surely be your goal (but fear not, if you can’t eat them all you can easily take them home to nibble on later).

origo club richmond afternoon tea
Lindsay William-Ross/Vancouver Is Awesome

Your tea is served in beautiful individual blue and white china pots, and the servers will keep your hot water topped off the whole meal. If you prefer something cool with your afternoon tea, they’ve got a lovely passion fruit green tea on ice available.

Origo Club is serving up their new afternoon tea, priced at a reasonable $45 per person, Fridays and Saturdays from 1:30 to 4 pm.

Origo Club is located at 110-6888 River Road in Richmond.

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Lindsay is the Managing Editor of Vancouver Is Awesome, and the co-host and co-producer of the Vancouver Is Awesome Podcast. A fifth generation Vancouverite and life-long foodie, Lindsay also serves as a judge for the Vancouver Magazine Restaurant Awards. Previously the Food Editor of Daily Hive, Senior Editor of Vancity Buzz, and Editor-in-Chief of, in her past life in L.A. she earned an MA in English, attended culinary school, and was an English professor. Lindsay's first published piece was December 1980 in The Province; it was her letter to Santa. E-mail: // Twitter/Instagram: @squashblossom