Established by ex-Master Chef cook Reynold Poernomo, Chippendale’s hottest dessert bar is the perfect place to stop off for dessert after hitting up Spice Alley for your starter and main. The space is a beautiful one, with the kitchen wide open to the restaurant, so you can watch the (what seem like a thousand) chefs milling about doing pastry right.
There are a whole range of perfectly poised desserts laid out in the cabinet up front, and you’d be a fool not to try one, because these are some seriously beautiful desserts: both in terms of aesthetics and flavour. Don’t be turned off by the Little Green Man tones of the mango yuzu cake, because it’s a little plate of awesome. Upon a crisp, buttery almond sable base sits a half-dome of light-as-a-cloud mango mousse, filled with a secret centre of yuzu curd that is sour and citrusy and perfectly balances the sweetness of the mousse. It’s all coated in a neon-green glaze. It’s surrounded by a wave of tempered dark chocolate that is both unnecessary and totally complementary to the dessert. Don’t think. Just order it.
Also, make sure you try the coffee here. The beans are from Marrickville’s the Wood Roaster, where they roast their beans over wood so that they take on a particularly smoky flavour. The latte we have, despite all that milk, is deep in smoky, chocolatey tones, and it’s not like any other coffee we’ve had in Sydney. Against a sweet, rich dessert, it’s a pretty perfect combination.
