Good Food Month Sugar Hit: Kings Cross Hotel, Sydney

Black and white tasting plate:
White chocolate panna cotta;
Grand Marnier rhubarb and bitter chocolate sorbet with champagne raspberry;
and warm chocolate fondant with Frangelico chocolate sauce

It was an impromptu Sugar Hit with a group of foodbloggers that christened my first Good Food Month venture for 2008. Together with Chocolatesuze, Fig & Cherry, Morsels and Musing and Not Quite Nigella, we ventured to the Kings Cross Hotel for a sweet end to our evening.

The Kings Cross Hotel hadn't been our first pick. We'd headed to the Observatory Hotel only to be told by a rather dour waitress that they'd sold out of Sugar Hits. Disaster! The friendly concierge was much more helpful, offering us an extra copy of the Good Food Month liftout so we could review the list of Sugar Hits and determine our next move. A series of phone calls revealed more sell-outs or were otherwise unanswered. Crisis!

Presuming that the CBD locations were more likely to be popular, we zeroed in on the Kings Cross Hotel. Success! We booked a table for five and assured them we were five minutes away.



And there we were, five food bloggers waiting eagerly for dessert on the balcony of the newly refurbed Kings Cross Hotel. The famous neon Coca Cola sign flickered at us whilst we waited, the chicken shop on the corner made a few people pine for chicken and chips.

Desserts arrive, cameras go off, and there are a few puzzled questions from the table next-door.

We start with the white chocolate panna cotta, a sweet quivering mound that has a pleasingly wobble. I don't mind this--it's a little on the sweet side as most white chocolate desserts are--but others think it's a little gritty and would prefer it flavoured with vanilla bean. I'm just grateful it's not overdone with gelatine.

The Grand Marnier rhubarb is the most unusual of the lot, piled on a strange savoury biscuit that rests on a huddle of somewhat soggy raspberries. The squiggle of bitter chocolate sorbet isn't really enough to impact on the dessert, and seems more of a decorative feature.

Warm chocolate fondant is a familiar serving of warm semi-cooked chocolate pudding splashed over with Frangelico chocolate sauce. I can't taste much Frangelico but if you're a fan of chocolate, this one's for you.



Sugar Hit at the Kings Cross Hotel

Level 1 Balcony
248 William Street, Kings Cross, Sydney

Tel: +61 (02) 9358 3377

Available: Every night in October from 9pm-11pm
To avoid disappointment (like ours above),
bookings for all Sugar Hits are strongly recommended.

Cost: $20
Includes a dessert plate and a glass of Hennessy Cognac or Brown Brother's Orange Muscat Flora or tea/coffee/soft drink

More Sugar Hits available here

Related GrabYourFork posts:
GFM 2007: Sugar Hit #3 at the Westin Sydney
GFM 2007: Sugar Hit #2 at the Sofitel Wentworth
GFM 2007: Sugar Hit #1 at the InterContinental Sydney

GFM 2006: Good Living Growers' Markets
GFM 2006: Hats Off dinner at Becasse
GFM 2006: Night Noodle Markets Week 3
GFM 2006: Night Noodle Markets Week 2
GFM 2006: Night Noodle Markets Week 1
GFM 2006: Spring Picnic
GFM 2006: Sugar Hit #4 at the Sofitel Wentworth
GFM 2006: Sugar Hit #3 at the Intercontinental Sydney
GFM 2006: Sugar Hit #2 at the Four Seasons Hotel Sydney
GFM 2006: Sugar Hit #1 at the Park Hyatt Sydney
GFM 2006: Sydney Food & Wine Fair

GFM 2005: Good Living Growers' Markets
GFM 2005: Night Noodle Markets
GFM 2005: Spring Picnic
GFM 2005: Sydney Farmers' Market
GFM 2005: Sydney Food & Wine Fair

GFM 2004: Twilight Trail: Cocktails and Sugar Hits