So it’s the birthday my best friend, holiday buddy, dessert-brunch-anytime food loving companion, so I couldn’t think of a sweeter treat than a dessert degustation. After reading, or rather salivating over the recent circulation of reviews of Bentley Bar, I thought it was overdue for our turn.
First on the path of destruction are tiny cubes of caramelised pineapple teamed with with barley cream, biscuit crumbles and topped with a beer sorbet. I hesitated a little when I saw “beer sorbet” on the menu because I’ve had beer sorbet before, done with a bitter and cheap beer. It does work however, when it is teamed with a great yet subtle tasting beer. Great dish to gear up the tastebuds for some interesting flavours and textures for the night… (and it did end up becoming my favourite dish for the night!)
Second on the menu is the milk cake was served with magnolia ice cream and white chocolate – a dish with an amazing number of different textures from spongey, ice creamy, crumbley and airy. The magnolia ice cream was my favourite component on the dish with its amazing floral scent.
The third dish is the beetroot sponge, confusing my mind and tastebuds, but afterall that is the wonder and mystery of molecular gastronomy. The beetroot sponge was served with a dark chocolate custard, sour blackberries, chocolate soil and beetroot sorbet. And although I prefer my beetroot in my hamburgers, I didn’t mind too much of the beetroot sponge cake; it was light and airy, with subtle beetroot flavours. The chocolate was absolutely spot on!
The final art on a plate is the toast custard served on a bed of lychee puree and chocolate parfait. Being a chocolate junkie, of course I enjoyed the chocolate parfait, but there was something really mind boggling about the toast custard, which involves sourdough bread toasted until dark and infused with the custard. And amidst the creaminess of the parfait, crunchiness was added from the see-through film shards of lychee sweetness added the perfect crunch.
Interesting flavours showing that desserts can be savoury or sweet. Would love to do this again so my fingers are crossed that the menu keeps changing!