As we moved through a very lively Mr Hive, I looked on with jealousy at the plates teeming with gorgeously presented food leaving the kitchen and resolved to return here for dinner. That however, did not detract from the exciting premise of a full dessert degustation ($45) at a specially built dessert bar! Bring it.
Mango. Kalamansi. Pistachio
This first dish was delicious and very beautiful! The Kalamansi (spelt with a ‘K’ as per its phillipino roots as our pastry chef John Demetrios told us) really rounded out the dish with the tangy, sour sorbet balancing the pistachio cake bits and diced mango jam (not as sweet as you’d expect!).
Fig. Hazelnut. Bianca Onion
The second dish was a very interesting combination of flavours – especially with the onion! Hazelnut was the strongest flavour, but I did enjoy the yellow fig jelly combined with the little brown cubes of hazelnut crunch.
Pear and hibiscus shot: tingly and very nommy palate cleanser. So yum. As my fellow foodie buddies rightly put it, it very much tasted like a fruit tingle shot.
Pear. Ricotta. Sesame
The sesame felt a bit odd in this dish, but I can understand the burst of texture it brought to the third dish. We swapped the ricotta for cheesecake (due to dietary requests) but it still worked perfectly – we even got some ricotta to try thanks to chef Demetrios, and it still would’ve been great! All round it was a very lovely and sweet dish but definitely more subtle in flavour compared to the rest of the dishes. Also, the bubbles were such a nice addition, just to delight the inner child.
This was the warm dish, the “main” of the evening and WOW did it impress. The pastry crust was so delicious I could have eaten a whole pie, even if it was an empty pie! The hibiscus/rosella (not the bird) was warming and gave a tart contrast against the heavier quince.
Chocolate brioche French toast with chocolate Valrhona crunchy balls: this was an extra dish because Mr Hive can and will. Apologies for the weak photos that do not do this dish justice at all. This was such an amazing dish – and I don’t even like French toast! This is the way French toast should be done, moist and cooked to perfection it was delicious in the smooth chocolate sauce. The crunchy balls were great and I want to run off and buy them. Definitely the dish of the night!
Prickly Pear. Oat. Vanilla
This final dish punched me in the face as I did not expect this at all. The prickly pear has a strange salty semi-sweet taste which is blunted with the vanilla cream. Personally I didn’t enjoy it but I think it’s because I don’t like semi-sweet salty savoury type flavours. Still the oats were very nice to crunch on. I swear it had gold powder mixed through for extra pretty…
Take home chocolates: passionfruit white chocolate and salted caramel milk chocolate. Delectable! They would give any artisan chocolate store a run for their money!