Tableside Crepe Suzette
... at Gimlet
They only serve this as a part of their Friday and Saturday supper menu that starts after 10pm. Nothing feels more like being spoiled than having the theatre of your dessert being set on fire at the table.
Orange Filo Cake
... at KafΦneion
Served till 3am (or 4am on weekends), there's few better ways to finish an evening of dinner/drinks in the city. It's only polite to order the sesame and honey ice cream to go with, and while you're there, might as well get a shot of their cheapest ouzo. If it’s quiet, the lounge by the big window facing the street is a pretty place to sit.
Chilli Oil Parfait
... at Etta
Etta’s chilli oil parfait made the Instagram rounds when Lorcan first took the reins from Rosheen. Of course, he’s made his own chilli oil. Of course, it’s as good as the hype.
Whatever Dessert Scott's Making
... at Arnold’s
Once it was a chocolate tart with white, milk and dark chocolate, then it was a chipotle and orange flan, another time it was a banana tiramisu, or a very simple coconut ice cream with mango and candied chilli and every time it’s been the best dessert I’ve ever had. I don’t care what it is, if Scott is making it, the sweets will be very good.
Rum Baba
...at Carlton Wine Room
When something’s been on the menu since day dot, it’s usually for good reason. This boozy, pillowy cake, with a nip of Calvados (apple brandy) makes for the PERFECT dessert pairing.
Pistachio and Strawberry Kakigori
...at Sebastian
Shaved ice sounds like an extremely underwhelming dessert, especially when the image that comes to mind is a pebbly snowcone, unevenly coated with pumps of sickly sweet blue and red syrup. But Kakigōri couldn't be further away, and Sebastian have gone the extra (4,000+) miles to import blocks of ice from Mount Haku in Japan to make the shavings as fluffy as possible.
Peaches la Creme’s Dessert
...at La Pinta and Sardinas, Reservoir
Queen of sweetie treaties, Anneliese Brancatisano, has been making desserts for Rezza’s darling sibling venues La Pinta and Sardinas. Refreshingly old-school offerings here – banoffee pie, choccy eclairs, caramel custard and salted almond tart, it doesn’t really matter. It’s always worth the long tram North.
Choc Bite with whatever's in the Glass Duck
...at Reed House
Next time you're queuing to get into Caretaker's and it becomes obvious that it's not going to happen tonight, consider strolling approximately 20 metres to drop into fellow heritage bluestone-come-bar Reed House. We previously (mistakenly) wrote that this is served with a half-sized espresso martini, because that's how we'd had it. However, we've since learnt that the truth is even better. The dark chocolate bite (which has sprinkles inside for texture, and is tossed in milo if you even care) should be paired with whatever is in the venue's very special glass duck decanter. It could be an amaro, sake, or anything in between depending on the team's mood.
Banana Tarte
...at Boire
This dish started on the menu at Manzé, but has found its forever home over the road at sister bar Boire. Mauritian banana tart with rum cream is already sick but then you could also double the banana by also ordering a banana old fashioned. Plus, if you go on a Friday/Saturday night, DJ’s are likely to be vibemaxxing Errol street, and it’s very fun.