La Petite Cuillère (55 Kingsway) is kicking off spring with a fresh menu.

Owner Cathy Lai and chef Frankie Cannata-Bowman partnered in the fall of 2017 to create a new vision for the tea house, which had just undergone a total renovation.

Big, glittering chandeliers: ornate hot-pink love seats; velvet banquettes; marble tables, and gilded teapots: it’s playfully sumptuous space.

Most of the menu items are infused with various types of the world’s most popular beverage or involve tea in the cooking process.

Consider tea-infused crème brûlée, Lapsang egg-salad sandwiches, Darjeeling chicken tartlets, or curried-duck terrine with a daikon-carrot slaw in a Darjeeling vinaigrette. Chai French toast comes with blueberries, candied hazelnuts, and chamomile-mascarpone cream; a vegetarian breakfast quiche has creamed oolong spinach. Then there are jasmine orange-zest scones, spring carrot-ginger gazpacho with mint oil, cauliflower-turmeric bisque, and more.

Vegan and gluten-free options include a frittata with roasted tomato, tea-leaf pesto, and cashew feta; house-made cashew-ricotta tartlets with roasted delicata squash and tea-leaf pesto; and a raw-carrot-and-chai cheesecake.

The kid-friendly spot has a Petite Tea menu, with goodies like rainbow cupcakes, butterfly sandwiches, and fruit-and-veggie caterpillars.

Brunch is a new feature, served daily from 10 a.m. to 2:30 p.m. Look for items such as a Croque Madame with Darjeeling-béchamel and vegan buckwheat waffles with black charcoal-caramel-and-Earl Grey butter.

Teas are blended in house and range from Lychee Black and Raspberry Parfait (black) to Sechung Extra Choice Oolong and Coconut Rooibos Chai to Golden Assam Pure and King’s Green Oolong.

La Petite Cuillère is a supporter of Mealshare, a non-profit organization that provides meals for children in need right here in Vancouver and around the world.

Cannata-Bowman is an American trained chef who lived and worked in Seattle for 10 years prior to moving to Vancouver in 2016. In Emerald City, she was shortlisted as one of Seattle Metropolitan Magazine’s Top Five Next Hottest Chefs.

Take note, drivers: there’s free parking underground.