DESSERT FIRST

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A TOUCH OF SPICE 

Easter is fast approaching, and Sweet Soul has a classic multi-layered mousse cake, or ‘entrement’ ready to come home with you. This hot cross bun entremet is made with a light spiced chocolate mousse; layered between a homemade bun, with a touch of rum. This Easter treat is also low in gluten! Head into the Guthrey Centre to see all the delicious new cabinet offerings from the sweetest little patisserie in town. 

sweetsoul.nz

 
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DELICIOUSLY RIPE

Cellar Door was dropped off a bucket of plums from The Bone Line’s very own orchard, on the Waipara River terrace. Head Chef Anna Victoria crafted up a Plum and Crème Fraîche Ice Cream Sandwich, finished with a plum compote. As with deliciously ripe seasonal fruit, this may have come and gone from the Cellar Door’s specials menu – but wow, look at what Anna can make! Cellar Door is worth a stop. 

cellardoor.nz 

 
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SPOILT FOR CHOICE 

50 Bistro is making sure summer never ends, by showcasing the refreshing flavours of mango and pineapple with a Malibu coconut parfait. Also on the menu is a taste of summer berries, in the white chocolate and pomegranate sorbet with a seasonally inspired summer fruit tart. If you can’t choose – just book in again! Both desserts offer flavours that make your tastebuds sing and leave you glad you left room for dessert. 

thegeorge.com 

 
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LAST SUMMER FRUIT 

Classically trained in the French style, INATI’s Chef Simon Levy takes the freshest local ingredients and prepares them with elegance and simplicity. Pictured here is the Chocolate financier (an almond sponge-like cake) paired with cherries and rich mascarpone – a perfect trio for the last of the summer fruit. This has all the hallmarks of an INATI dish – fine dining presented in a fun, relaxing manner. 

inati.nz 

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