I just had one of those weekends where you feel REALLY guilty about what you've eaten, so I've been trying to eat healthily to offset my gluttony. I think I've done pretty well so far, but just have a look at the source(s) of my shame:
It was my mum's birthday last week, so I took her for Yum Cha at Emperor's Garden and then birthday cake at La Renaissance Patisserie. I think the walk up from Chinatown to The Rocks burned most of the calories from Yum Cha, but we piled them all back on with the cake.
The Passion de Pierre was a faithful ode to the humble passion fruit. Passion fruit mousse was paired with raspberry jelly, and was encased in joconde sponge. Topped with sweet passion fruit glaze and a delicious, juicy strawberry, the entire concoction really worked well as a whole.
The Opera had a base of joconde sponge, then layers of coffee butter cream and chocolate ganache and was very rich, but simple in its flavours, which I really liked.
On the same day, Stephen took me to Angelo's On The Bay, and we feasted upon this sweet platter like we were at Bacchus' table. For an in depth review, click here.
Finally, on Sunday afternoon after dinner, Mary and I ventured to Nut 'n' Fancy for dessert. We were shown to a table outside and given our menus, then left for 10 minutes until our orders were taken. The waitress we had seemed very tired and uninterested, which in turn made us feel unwelcome, but we soldiered on and ordered.
Our drinks came out after about 5 minutes. The latte was good, strong, creamy and a little sweet before the sugar, but the chai latte was a tad disappointing - basically it was cinnamon flavoured milk, comforting, familiar and dull.
The pancake, which Mary ordered out of nostalgia, was impressive: it was the thickest pancake I've ever seen, about 3 - 4 cm, and was really light and fluffy. The vanilla ice cream and maple syrup were classic accompaniments, and I found the icing sugar to be redundant.
I've heard tales of the deep fried Mars Bar, so when I saw this on the menu I knew I had to take it on. When the dish came out, all I saw was a large brick of dough on a plate.
Cutting into it, the inside was gooey, nutty and chocolatey:
However, the outside was a let down. The dough was too thick, overpowering the Snickers, and the dough had been fried for too long, making it very hard to cut into. I would have loved to see some thinner, lighter pastry.
So, I promise to be good this week! :)
Nut 'n' Fancy
316 Church St
Phone: 9891 1421