Move over kale, watch out quinoa. Sydney may have plenty of organic cafes and juice bars but restaurants and hotels are pulling out the big guns. Sydneysiders have a serious sweet tooth. We’re not just talking about cupcakes and macarons (although our love for them runs deep). Dessert has gone supernova in terms of skill, size, sophistication and sugar. And the pastry chefs of Sydney aren’t afraid to have a bit of fun. Here’s our guide to Sydney’s unusual superstar desserts.
Opera House Sails, Bennelong
Peter Gilmore has worked his magic once again, breathing new life into the restaurant under the sails of the Opera House. And, from the creator of the Snow Egg comes a reworking of the classic Aussie pavlova. Poached meringue artfully surrounds hidden rhubarb and raspberries, delicately topped with double cream and Italian meringue in an ode to the Opera House.
Salted Caramel Sliders, The Balmain Hotel
The Balmain Hotel’s new menu has plenty of highlights but you’ll want to keep your mains light (try the shredded duck salad) to save room for this sweet trio. Mini brioche bun, salted caramel ice cream and hot chocolate sauce. Three key ingredients and three almost-too-cute-to-eat sliders. Except they won’t stay on the plate long enough to start melting they’re that good.
Ice Cream Kebab, Thievery
Glebe’s newest restaurant Thievery already has a big reputation – and it’s not just because of the moreish Middle Eastern mains. Kebabs are back on the scene in a big way (check out Mary’s Kebabs) but this is something different. The ice cream kebab arrives deconstructed – a scoop of Booza chocolate ice cream sits on a circle of flat bread, sprinkled with Valhrona pearls, topped with rose Persian fairy floss. Roll it like a kebab if you dare.
Profiterole Swans, Radisson Blu
High tea. Cucumber sandwiches and scones just don’t cut it these days. Radisson Blu has taken the time-honoured tradition to a new level with a beautiful array of assorted desserts now being served in the Lady Fairfax Room. Think mini macarons and edible flowers perched on brownies. The piece de resistance are the profiterole swans. Yes swans. These delicate puffs of pastry and passionfruit custard need to be seen to be believed, before being devoured.
Nutella Pillow, Pizzaperta
We all know Stefano Manfredi can do no wrong. Pizzaperta is his latest offering at The Star – a relaxed piazza-style venue perfect for a few slices and dessert. Manfredi and his team aren’t afraid to make a few changes to the classics – take the nutella pizza. Ok, so it’s not a classic classic, but this popular Aussie dessert has been reworked into a “Pillow of Dreams”. Almond flakes, strawberries, mint, and guaranteed sweet dreams… or at least a sugar coma!