You may click on these restaurants to view their current published menus. Unfortunately, some of these (*asterisked) desserts are only available as part of a set menu.
Bennelong (order from the Cured & Cultured bar: the cherry jam lamington, chocolate cake from across the water; textures of mango)
Koi Dessert Bar’s ‘moss in a jar’ (‘moss in a jar’ with caramelised white chocolate crémeux, pistachio mousse, caramel jelly with vanilla, matcha soil, apple jelly, pistachio micro sponge, dill) alongside ‘popcorn’.
Moss in a Jar from Koi.
The inside of the ‘popcorn’ dessert at Koi with chocolate brownie, caramel popcorn, brûlée mousse, dark chocolate honeycomb, caramel jelly.
Mead vinegar custard with frozen ruby grapefruit and citrus consommé from Sixpenny.
Saké’s egg.
Chocolate forest dessert from Sepia. Probably the most interestingly-textured dessert I’ve ever had.
Burnt pavlova with lemon curd from Ester.
Leftover sourdough ice cream from Ester.
Burnt pav from Ester.
Ester.
An earl grey dessert from Bentley.
Eight textures of mango from Bennelong. I’ve been back for this countless times and I hope it stays on the menu every summer.
The almond hiding the custard apple. The praline needed more almond (maybe even in chunks) and less praline.
Automata’s black pepper ice cream with custard apple, Granny Smith and an almond crisp
I’ll be back for ACME’s coconut ice cream with white chocolate.
That crunch is the form the white chocolate takes. Unexpected and delicious. At ACME.
Quay’s snow egg, which I’ve been back for. I used to order two desserts when they had a four course set menu.
