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Going back around a month, I headed to Rosamond in Fitzroy to try dessert master, Pierre Francois Roelofs' new venture. I had actually read about it in the June issue (Issue #68) of The Age Melbourne Magazine and it seemed quite interesting.....something different and new. And it was exactly that!
17mm (EF 17-40mm f/4L USM) | 1/10sec | f/4 | ISO-3200
First course was what I like to call 'Apple Crumble'. It had cubes of really cold apple, not frozen but really cold, with blocks of balsamic flavoured jelly, topped off with ginger infused crumble (not soil, as pretentious chefs like to call it) and micro herbs and rocket. Now you might think that this is pretty weird mixing savoury with sweet flavours, but it somehow all works.
40mm (EF 17-40mm f/4L USM) | 1/15sec | f/4 | ISO-1600
'Apple Crumble'
Second course was 'Peaches and Cream' with a little twist. The cream has bits of rice and was almost like a 'le rice' yoghurt, but was more refined with its vanilla bean flavouring. Again, like the apple, there were really cold chunks of peach. But the surprise factor was the crumble on top which brought some fun to the dessert! These bits, which resembled something like rice bubbles, fizzled and popped in your mouth!
40mm (EF 17-40mm f/4L USM) | 1/30sec | f/4 | ISO-1600
'Peaches and Cream'
To finish off, we tested Pierre's famous flavour tubes. Tonight's was passion fruit pavlova. Basically it's a tube filled of different textures and flavours.
17mm (EF 17-40mm f/4L USM) | 1/30sec | f/4 | ISO-1600
'Flavour Tubes'
So if you like what you see head to 191 Smith Street (the shop is actually on Charles St), Fitzroy. A few words of warning...
- Go on a Thursday night between 7 - 11pm, because that's the only time it is open.
- Go with only one other person, unless you go early. The restaurant does fill very quickly (only seats around 30people) and can be hard to get a seat if there are more than two of you, but it's an experience you should share with someone else coz it is a bit of fun.
- Be prepared to spend. These inventive desserts don't come cheap...
- 1 course - $20pp
- 2 courses - $30pp
- 3 courses - $40pp
- Tubes - $9/each
- Lastly, these desserts are really quite inventive and are not for everyone and change each week, so be prepared to be wowed.
For more info - http://www.pierreroelofs.com/
Anthony
03 August, 2010 07:13
Thanks for posting this!
ccht
03 August, 2010 22:56
No problems!
If you go be sure to take your camera and take some pics. I'll be interested to see what you get!