Afternoon Tea
Afternoon Tea is served in the Lounge, situated amongst the art adorned walls and enhanced by the hotel's Dale Chihuly glass sculpture and a live harpist. This Umstead tradition is a welcoming and elegant way to spend an afternoon socializing.
Advance reservations are required. Kindly speak with our reservations team at 919-447-4050 to arrange for your table. To provide quality of service, please inform our reservations team of any allergies or dietary restrictions at the time of booking. Any changes requested the day of are subject to availability. Same day reservations are not available.
For parties of seven or more, please contact our catering department to make alternative arrangements in our event space.
Reservations: 919-447-4050
Hours
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AFTERNOON TEA
Wednesday - Sunday: 2:00pm - 3:30pm
Menus
The Lounge
The Lounge can accommodate parties of up to six guests. For parties of seven or more, please contact our catering department at 919-447-4041 to make alternative arrangements in our event space.
2025-08-06
[ SOLD OUT ] SALTY Executive Chef Dinner: An Exclusive Night at Herons
We are thrilled to announce that Herons will host the next SALTY Magazine dinner with Guest Chefs Richard Lee and Cassidee Dabney. On Wednesday, August 6th, these dynamic chefs will join our very own Chef Steven Devereaux Greene, all brought together by Salty Magazine’s founder, Geeta Bansal.
2025-08-19
Umstead Uncorked Wine Tasting
Dive Into Greece
Join us for our August Uncorked tastings as we journey through the wines of Greece. With a winemaking history that spans thousands of years, Greece offers an incredible array of indigenous grape varieties and regional styles shaped by its mountainous landscapes and coastal influences. Sommelier Hannah Seligson will guide you through a tasting that ranges from crisp, mineral-driven Assyrtiko to aromatic, expressive reds like Xinomavro.
2025-08-28
Umstead Unbottled Wine Masterclass
Hello New Zealand
Join Sommelier Hannah Seligson for an educational masterclass exploring the diverse wine regions of New Zealand. Through an in-depth presentation and guided tastings, you’ll learn about the unique climates, soils, and grape varieties that define New Zealand’s signature wines, including its world-renowned Sauvignon Blanc and Pinot Noir.
2025-08-20
Umstead Uncorked Wine Tasting
Dive Into Greece
Join us for our August Uncorked tastings as we journey through the wines of Greece. With a winemaking history that spans thousands of years, Greece offers an incredible array of indigenous grape varieties and regional styles shaped by its mountainous landscapes and coastal influences. Sommelier Hannah Seligson will guide you through a tasting that ranges from crisp, mineral-driven Assyrtiko to aromatic, expressive reds like Xinomavro.
2025-08-06
[ SOLD OUT ] SALTY Executive Chef Dinner: An Exclusive Night at Herons
We are thrilled to announce that Herons will host the next SALTY Magazine dinner with Guest Chefs Richard Lee and Cassidee Dabney. On Wednesday, August 6th, these dynamic chefs will join our very own Chef Steven Devereaux Greene, all brought together by Salty Magazine’s founder, Geeta Bansal.
Host of the evening, Chef Steven Greene leads the culinary vision at Herons, the Forbes Five-Star signature restaurant at The Umstead Hotel and Spa. A multi-time James Beard Foundation Best Chef: Southeast nominee, Chef Greene is known for his refined approach to Southern cuisine, conscious ingredient sourcing, and artistic plating.
Under his leadership, Herons has become one of only 79 restaurants in the world to hold the prestigious Forbes Five-Star distinction. Chef Greene continues to elevate the dining experience by championing hyper-seasonal ingredients from the on-site One Oak Farm and crafting tasting journeys that honor both innovation and heritage.
Richard Lee is the Executive Chef of Saison, a Two Michelin-starred restaurant in San Francisco known for its open-fire cooking and ingredient-driven approach. A graduate of the Culinary Institute of America, Lee honed his skills at top kitchens including Eleven Madison Park, where he helped the team earn #1 Restaurant in the World. Since joining Saison in 2019, he has infused the menu with nuanced, seasonal flavors that reflect Northern California’s culinary diversity. With his expertise, Saison continues to be recognized among the most innovative fine dining destinations in the country.
Cassidee Dabney is the Executive Chef of The Barn at Blackberry Farm, a Relais & Châteaux property in the foothills of the Great Smoky Mountains. A graduate of the New England Culinary Institute, Chef Dabney brings decades of fine dining experience from across the U.S. and abroad, including many years with the Four Seasons. At The Barn, she leads a team crafting Foothills Cuisine, multi-course menus inspired by seasonal, farm-fresh ingredients grown just steps from the kitchen. A three-time James Beard Best Chef: Southeast nominee, Dabney has helped shape Blackberry Farm into one of the South’s most acclaimed culinary destinations.
This year’s dinner begins with a toast to excellence, as guests will be welcomed with a glass of Krug Champagne. Each chef will present a uniquely inspired canapé highlighting the carrot, Krug’s single ingredient of 2025 and setting the tone for an unforgettable evening. All three chefs will bring their unique perspectives to the plate, and guests will be treated to a once-in-a-lifetime dining experience. This exceptional collaboration, limited to 50 guests, will showcase a tasting menu at a fixed price of $350 and an additional option for a wine pairing at $150 plus tax and service.
This event is fully committed.
2025-08-19
Umstead Uncorked Wine Tasting
Dive Into Greece
Join us for our August Uncorked tastings as we journey through the wines of Greece. With a winemaking history that spans thousands of years, Greece offers an incredible array of indigenous grape varieties and regional styles shaped by its mountainous landscapes and coastal influences. Sommelier Hannah Seligson will guide you through a tasting that ranges from crisp, mineral-driven Assyrtiko to aromatic, expressive reds like Xinomavro.
The tasting will be held on Tuesday, August 19th in the Fireplace Lounge and begin at 6:30pm. Meat and cheese plates will be paired with the wines. Please call if you have any dietary restrictions or allergies. Tickets are $75 plus tax and service charge and are non-refundable.
To enjoy this experience call 919 447 4050 or click here to reserve online.
2025-08-28
Umstead Unbottled Wine Masterclass
Hello New Zealand
Join Sommelier Hannah Seligson for an educational masterclass exploring the diverse wine regions of New Zealand. Through an in-depth presentation and guided tastings, you’ll learn about the unique climates, soils, and grape varieties that define New Zealand’s signature wines, including its world-renowned Sauvignon Blanc and Pinot Noir.
The masterclass will be held on August 28th in the Sycamore Room and begin at 6:30pm. A charcuterie display will be presented with the wines. Please call if you have any dietary restrictions or allergies. Tickets are $100 plus tax and service charge and are non-refundable.
To enjoy this experience call 919 447 4050 or click here to reserve online.
2025-08-20
Umstead Uncorked Wine Tasting
Dive Into Greece
Join us for our August Uncorked tastings as we journey through the wines of Greece. With a winemaking history that spans thousands of years, Greece offers an incredible array of indigenous grape varieties and regional styles shaped by its mountainous landscapes and coastal influences. Sommelier Hannah Seligson will guide you through a tasting that ranges from crisp, mineral-driven Assyrtiko to aromatic, expressive reds like Xinomavro.
The tasting will be held on Wednesday, August 20th in the Fireplace Lounge and begin at 6:30pm. Meat and cheese plates will be paired with the wines. Please call if you have any dietary restrictions or allergies. Tickets are $75 plus tax and service charge and are non-refundable.
To enjoy this experience call 919 447 4050 or click here to reserve online.