28 June 2009
We have developed this dish as part of the new dessert menu at restaurant No.35 at the Sofitel hotel. The restaurant has been open for just over a week and seems to be on track for an exciting dining experience in Melbourne. The dish comprises of white chocolate mixed with lactose and caolin (edible clay), and then hardened to form the base, a white chocolate clay. Freeze dried coconut shards are added along with dried lychee meringues. This sits alongside fresh lime and vanilla frozen discs. A white coconut rum jelly is added, and the sweetness of this cuts through the acidic lime perfectly. Lemon essential oil is added with a dropper to perfume the plate before coconut sorbet is fragmented to finish. This dish has received great feedback so far and forms part of the No.35 degustation menu as well as its full version as part of the a la carte menu. The wine pairing of '05 Michele Chiarlo - Moscato d'Asti DOCG from Piemonte in Italy provides a clean finish and complimentary fresh flavours. We hope you can visit restaurant No.35 and enjoy this dish.