Dessert: Rhubarb cheesecake paired with a
glass of Yalumba FSW8B botrytis voignier
Cost: $20
Guess what time of the year it is my
friends. Ok, we all know what time of year it is, the time where we all go
about eating before Summer hits, just to pile on those last minute winter kilos
we have already gained.
So, being excited Miss CC and I quickly
booked ourselves into BLACK by Ezard on the first
day of Good Food Month! BOOYEAH! Let those kilos pile on, and let me schedule
my sessions with my personal trainer …
The waitress placed our dessert on the
table and I had heard her say, strawberry cheesecake. We were registering what
was said as we did think the menu changed seeing three large strawberries
sitting on the plate. BUT wait; sitting under this beautifully deconstructed
cheesecake was a bed of rhubarb compote.
Everything was so light, which was a
dessert Miss CC and I needed after being well fed at Arabella (post to follow).
Mixing all the components together is always the way to go, there is the subtle
cheesecake trace, but the sweet rhubarb was a nice way to bring the flavours together.
BEWARE of the little foam like element on your plate, finding out later that it’s
yoghurt snow – it’s SOUR! I didn’t know and took a fair bit on my fork to try
for taste, a quick scrunch of the face along with a shiver down my spine was a
shock to my system. But eating it with all elements gives you a great
experience.
Oh, I am no expert with wine but watching the
wine being poured it looked rather heavy and sweet. Upon sipping, your palate
gets an over hit of sweetness but the after taste was almost like there was no
sweet trace at all.
Ok, let’s bring on more food adventures
during October. I am supposed to be hibernating this month to do my assignments…
yeah, nah, that can wait.
So, what have you got lined up for October
and what are you anticipating to try most?
BLACK by Ezard
Level G, Harbourside, The Star,
80 Pyrmont Street
Pyrmont
