They are essentially booked out but kind staff manage to squeeze us in, with us promising we’ll be on our way at a designated time. Surprisingly we don’t feel rushed as the dessert appears very swiftly, revealing its identity as a dome of milk chocolate bavarois sitting on a macaroon-like base and enrobed in a chocolate glaze. Although there’s only a fine zigzag of raspberry coulis, it really does help to cut through the all the chocolaty-ness. Monsieur Poisson feels that Brown Brothers Cienna with its berry flavours would have made for a better wine pairing than the Orange Muscat & Flora we were served.
While you’re at the Sheraton checking out their Sugar Hit, don’t forget to take a look at this massive chocolate sculpture which completely reminded me of something from Kings of Pastry. It apparently took several chefs around 5 days to make and you can seriously smell chocolate aromas as you walk past. Plus, every part is edible...
161 Elizabeth St, Sydney NSW
Tel: (02) 9286 6000