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So here's what on the menu for tomorrow nights first ever Rochelle Adonis Dessert Degustation evening....

Saturday, October 30, 2010

Dessert Degustation

Foie Gras Ice-cream, apple crisp, drunken currents

Cherry sorbet, black pepper cellophane, pistachio

Saffron caviar

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Cabridoux chevre, horseradish filo, beetroot parfait

Cashel blue, dwarf pear, gingerbread crumble, chestnut honey

Parmigiano Reggiano Canolli

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Rosewater ice, barberry sorbet

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Chocolate & Tonka bean marquis, sable, saltwater caramel, milk sorbet

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                “Cappuccino”

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Fiori plunger coffee or loose leaf tea,

Valrhona passionfruit marshmallow

Our first ever "dessert degustation" evening....

Well, it's been a while and i'm sorry!  A quickie work trip to Melbs and school holidays down south, then back in full swing!

Exciting news.....

Remember Brendan?  The young chef who comes in on his own time to create amazingness?  The one who did a stage up in Singapore at the 2am Dessert Bar?

Well, he has managed to twist my rather rubbery arm to open our dining room one Saturday evening to trial the concept - our very own "dessert bar".

Are you ready?  Is Perth Ready?

Not sure yet, but we've set a date for the first one!!!!

Saturday, October 30, 2010.

In the 45 minutes after brainstorming the evening, we had 11 spots booked - not bad since we only have 20 seats!

So here's what we're thinking......

You have a bowl of noodle soup in Northbridge then swing by for:

5 courses;

8pm - 10pm;

BYO bubbles and / or sticky;

decadently set table including crisp linen and candles;

slick service, cool tunes;

mind-blowing food...

Let's get more specific....petit fours on arrival [perhaps something like Foie gras and valrhona chocolate mousse ?], a composed cheese course [think warm goats cheese souflee, poached pear filled with gorgonzola mousse sitting on an oaten biscuit, etc.?], a palate cleanser [maybe a Blackberry and szechuan sorbet with a ginger bread foam?], a feature dessert [you don't think i'm going to give anything away here, do you???], a secondary dessert [again, lips are sealed!], then more petit fours......OMG!

If you think you've just died and gone to culinary heaven, book NOW on 9227-0007.

You won't see this kind of thing anywhere else, except maybe in Singers!

It just keeps getting better!

So, there is this amazing place up in Singapore called the 2am Dessert Bar.  And there is a very enthusiastic young Perth chef who recently spent a month of his own time working there for free.
This week he has made his debut appearance here at rochelle adonis.  Coming in on his own time, driven by his passion for pastry and desserts,  he will be whipping up a storm with his knowledge of exciting and ground-breaking culinary techniques.  We think it is a win/win situation - we get a glimpse of what has been going on in the greater gastronomic world, and our guests will get to enjoy the final creations on our high tea dessert platters every Saturday!  And this young gun, Brendan, will get to work in our kitchen and further broaden his knowledge of all things sweet.


This week he brought in his siphons and popping candy to create the most delightful cup of deliciousness we have seen lately!

It all starts by pouring our vanilla bean anglaise into the siphon and charging it with a couple of No2 [nitrous oxide] bulbs.  A few vigourous shakes later and you have this vanilla bean aspuma - the lightest frothiest mousse-iest stuff you can imagine.  Oh so dangerously good!

Next came the lemon curd.....he put his funky spin on our traditionally buttery recipe with the addition of popping candy.  Shame we can't figure out how to attach a sound byte to this post, but you could actually hear it going 'snap crackle pop'.

These two elements were components of a little dessert he wanted to call "The Importance of Being Earnest" [the name's a mystery to us!].  We started with the aspuma, dollopped in the popping lemon curd, topped it with some berry compote and finished it all off with some crumbled nutty burnt butter financier.

And when the last dessert was served and everyone left......we indulged ourselves, we couldn't resist .......tomorrow, lots of jogging!!!


We hear rumours that his next creation for us will be "flaming ice cream".


Stay tuned!