A pop-up dessert evening by Pierre Roelof (the Yoda of pastry chefs where we are), this little operation is open only on Thursday nights and does not take bookings. Light heartbreak music, local art and whimsical pot plants make this tiny hybrid cafe / dessert legend feels right at home at the hipper part of Smith Street. It is tucked into the back of another obscure alt/pop store, in true Melbourne fashion.
We opted to share a three-course dessert degustation between the two of us with a dessert tube and it was plenty plenty to showcase the exquisite skill and attention to detail of these delicious works of art.
|Open ended test tubes: surprisingly substantial.|
|Aniseed meringue with sherbert and a tart fruit base|
|Bottom to top: gingerbread, ginger granita, citrus liquer, creamy foam and puffed millet.|
This very adult and very modern parfait was also very gingery. I liked the puffed millet and the crunchy refreshing granita. I'm not a fan of ice but the flavours were nice, almost savoury.
|The piece de resistance! Hazelnut, orange, lime.|
Patting our stomachs after three and a half courses of dessert, we realised that we weren't feeling that too-much-of-a-good-thing from a sugar overload. None of the desserts were overly sweet, rather they used fresh, real flavours that just worked - which is really the essence of any good dish, sweet or savoury.
Rear of 191 Smith Street