Forget saving room, these new dessert bars are the main event. Sydney pastry chefs are experimenting with Asian flavours, new textures and adaptations of traditional French techniques. Here are the sweetest openings.
Ex-Hartsyard and Gelato Messina chef Andy Bowdy has gone out on his own and opened a new pastry shop and cafe in Enmore. The dessert menu features miniature versions of Bowdy’s famous wedding cakes and twists on French classics such as the pecan pie Paris brest.
The Pyrmont patisserie by pastry chef Meylissa Yusuf unites Asian flavours with French techniques. Her display case offers matcha madeleines, the Pear Caramello (caramel mousse, pear jelly, ginger sponge and mini choux) and the Polo Bun: a milk bun topped with matcha cookies and filled with black-tea cream cheese.
Ex-Press Club pastry chef Darren Purchese has taken over the dessert bar at this all-Australian restaurant in Barrangaroo. While the full dessert menu is available across the venue, only the upstairs dessert bar offers seven-course dessert tasting menus. If seven servings is too ambitious, there’s a three-course option, too. The Mandarine with salted caramel, tonka bean and chocolate is a highlight.
Regent Place’s Zero Degrees is an ice creamery, but not as you know it. The Milky Bun, a twist on the ice-cream sandwich, involves ice-cream and sauce inside a milk bun. Korean shaved-milk sorbet is also on the menu, alongside Zero Degrees’ iconic Puffer Fish: a fish-shaped waffle cone filled with soft serve and garnished with syrup and colourful toppings.
Hong Kong dessert chain Dessert Kitchen has opened its first Sydney outlet. The menu is eclectic and prioritises texture. Grass jelly or sago can be matched with your choice of fruit, and sweetened tofu is served with Hokkaido red beans, mango or glutinous black rice. Seasonal offers include the Summer Breeze with a peach-and-yoghurt syrup served over mini rice balls.