16 dollar deserts, 34 for tasting, ha!


It was quiet enough to take a few photos of the deserts and some of the specials. Sorry for the dirty plates, dodgy photos.



P4s






Trifle, I put some kiwi sorbet with it and topped it with toasted sponge and crushed dehydrated banana chips, alongside banana ice-cream.















Choc mousse with Turkish delight chunks inside, coated in pistachios, Turk delight gel, yoghurt vanilla rose sorbet.















Milk chocolate brûlée tart, frangelico ice-cream and chocolate curls.















Passionfruit soufflé, Passionfruit sorbet.















Tasting plate
Bottom left, cheesecake chocolate sorbet, Pedro Ximénez poached figs and poaching gel.




Comments

Post a Comment

Popular posts from this blog

Never Ending Chestnut Saga

Image
With the massive influx of chestnuts the other week things got a little out of control. personally the highlight was the tarts (2.0) the low point was throwing out a 2L bucket of puree that had turned sour. Not far from the bottom rung of the ladder was some shit chestnut chocolate cookies i made. I just dont know, I veered too far of course, yogurt was added and nowhere near enough sugar, they were just shit. They resurfaced whilst doing another re-arrange/cleanup of the cool room on Friday, on Saturday they surfaced again and the guilt set in. They all made their way into the blender and turned into cookie crumbs. then into the Hobart with some softened butter, sugar flour a cup of water and became the base to some pretty snazzy chestnut chocolate ricotta and honey cheesecakes. the actual recipe for the base will always remain a mystery but i quickly jotted down the cheese part down for future reference, enter iota carrageenan , aka irish moss. This enabled me to set the che
Read more