Little dessert sampler
They don't call it a Sugar Hit for nothing.
After licking clean the ramekin that briefly contained a chocolate caramel creme brulee, R, A and I leave the Park Hyatt Sydney in search of more sugary bliss and sweet salvation.
The Bar, Four Seasons Hotel, Sydney
The Four Seasons Hotel bar has the usual thick padded lounge chairs, potted ferns and glass coffee tables on a raised wooden platform. We have a bit of an 80s flashback when we're asked whether we'd prefer a smoking or non-smoking section (when's the last time you were asked that question?) and the squared-off atrium overhead reminds us of an airport lounge. However all is forgiven when we're seated and immediately presented with two complimetary bowls of nibbles. Free? Ooh we like that.
The mixed nuts contain a smattering of almonds, cashews and two macadamia pieces (we hunted). The crackers are sweet and salty, coated in a dusting of flavoured powders that taste of sour cream and chives.
But we're here for dessert and within minutes it arrives.
Molasses ice cream sandwich
R has the molasses ice cream sandwich, two chewy flat biscuits pressed around a scoop of creamy vanilla ice cream.
A and I have the mini dessert platter:
Mini passionfruit pound cake with vanilla mascarpone
Hazelnut croquant with sesame crisp
Spiced Mexican chocolate pot de creme
The passionfruit pound cake is fair: sweet, dense and sticky with syrup, although A considers it the best of the lot. I don't mind the hazelnut croquant but my pick is probably the spiced Mexican chocolate pot de creme, even though I am a little upset that it comes in a Chinese soup spoon and not a ramekin (speaking from a quantity perspective of course).
The refrigerated chocolate mixture is slowly devoured with the accompanying teaspoon; it reminds me of eating the filling from inside a Lindt ball. The heat takes a little while to come, it's a very mild backburn that could probably have done with a little more kick.
We think about attempting another, but the voice of reason is loud but firm. Two sugar hits is quite enough, we think. Besides tomorrow is not too far away.
Brown Brothers orange muscat apertif
Sugar Hit at the Four Seasons Hotel, Sydney
The Bar, Four Seasons Hotel
199 George St, The Rocks, Sydney
Tel: +61 (02) 9250 3114
Available: Every night in October from 9pm-11pm
More Sugar Hits available here
Tagged with: gfm06
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10/13/2006 06:46:00 p.m.