Sydney's usual sunny harbour weather has abandoned us on this occasion, but the rain doesn't hamper our high tea cruise experience of sipping English breakfast tea and nibbling on scones. In fact, it almost seems appropriate.

The Captain Cook High Tea cruise is the first of its kind on Sydney Harbour and listening to the soft clink clink of tea cups is a nice break from the car horns and building noise of the city.

A light glass of sparkling champagne starts the afternoon as the ship pushes off, then sleepily motors along past the iconic Opera House and Harbour Bridge. What better way to spend a Saturday afternoon than sailing around glorious Sydney Harbour?

The view from our windows changes slightly as tea orders are taken. The ship ambles toward Garden Island and we get the chance to gaze at harbourside dwellings. I begin to dream wistfully about where I would put the outdoor setting...

Rather than taking a fully traditional English approach to the high tea, there is a modern Australian twist to the fare with prawns on dill blini on the menu. The gourmet delicacies were created by Masterchef contestant Lucas Parsons and Captain Cook Cruises Head Chef, Dennis Yang. Accompanying the new additions are the high tea favourites of scones and petite sandwiches sitting delicately on tiered plates. The hardest choice of the journey? To indulge in sweet or savoury. In the end we settle for a little of both.

Of course the star of the afternoon is the tea, and with a wide selection of 15 different types there's no disappointment. English breakfast, Australian billy tea and jasmine are favourites at our table.

• House
• Garden