Om Nom Dessert Bar – Creations of Art

panda 4 rating

E was swapping Australia for Canada so four us decided to celebrate by checking out Om Nom Dessert Bar before she left.

Om Nom is located at the Adelphi Hotel (that also houses Ezard in its lower level) at Flinders Lane. For Om Nom you need to go up the stairs and head towards the back area of the main foyer / lift lobby area. From the moment you step in you are greeted by the modern, elegant, French themed fit out. From the life size mesh sculpture of a horse to the seating that is in shapes of hard lollies. As you make your way towards the main seating – there are little areas of seating complete with a black plush sofa swing and colourful cushions – and some cushions in the shape of a bowtie lolly. Abstract art in the shape of a face further adds colour to this mostly black and white colour scheme. Om Nom seats 40 and you will definitely need to book in advance to secure your spot.

There are two chefs behind Om Nom. They are head chef Christy Tania who arrived from France two years ago to work at Sake and has also worked at Vue de Monde and Jacques Reymond. How’s that for experience! As well as Pierrick Boyer who is currently behind the spectacular creations at Le Petit Gateau.
Tania used to previously work at IBM in Singapore and quit her job there, folded her business (she had a side business of baking wedding and birthday cakes) to fly to France to get trained in the world of pastry and more. She has worked under world renowed chefs such as Alain Ducasse, Michel Roth and Sebastien Serveau. Currently she has also launched an online cake business – C’est Bon.

I had already looked at the menu before coming here and had made sure that I didn’t have anything sweet all day as I knew I wanted to do the Dessert Degustation. The Dessert Degustation is $55 and allows you to try 3 different desserts. The desserts are mini version of the actual desserts – but it was nevertheless still great to sample and try. I think this is a great idea as it allows you to hone in what dessert you like the best and come back and have the full size version next time!

The first dessert that came out as part of the degustation was the Raspberry Field – raspberry, lychee, meringue, rosewater. I had already seen pictures and heard a lot about this dessert so I was really looking forward to seeing it in real life and seeing how the flavour combination worked. The presentation was fantastic and really adorable – so much so that you don’t really want to touch it or break anything to eat it. I think I took about 50 photos, in all sorts of angles of this dish. As my Raspberry Field was part of the degustation I only got one smaller toadstool, whereas the main dessert dish had two larger toadstools. As E was leaving and they knew this – they had sweetly written ‘Bon Voyage’ on her dessert – nice touch!

The main toadstool is made of a crunchy meringue base that acts as the stalk of the toadstool, and topped with a tangy and smooth raspberry sorbet that has white chocolate pieces dotted on it. Surrounding this toadstool is the “forest floor” of fresh lychees, rosewater bursts, fresh raspberries and finished with white chocolate sand. I really did love each element. Anything with lychees for me is heaven – in fact whenever I order a mocktail and they ask me what flavours I want, my first go to is always lychee. The sorbet was perfectly tangy and complemented the sweetness of the meringue. I loved the rosewater burst – added more texture and fun-ness to the dish!

The next dessert to arrive was the Basil Garden – dark chocolate, vanilla, olive oil, honey, basil, lime, white chocolate & meringue. Once again the presentation of this dish was magnificent. It literally looked like a little potted plant complete with chocolate soil. The “pot” is made out of chocolate and filled inside with vanilla, olive oil and honey ice cream and topped with lime, basil and white chocolate. The finishing touches were some vibrant purple flowers and green leaves. The result was quite a light dish, with plenty of refreshing flavour combinations and the added texture of the chocolate soil. It definitely looks too pretty to eat but once you start you won’t be able to stop.

The last dessert that I ordered was the Mango Alfonso – choux pastry, shiso, coconut, kalamanzi, lemongrass, ginger & caramelised white chocolate. This dessert consisted of mang0-cream filled profiteroles which has been topped with bright, glossy fondant icing as well as a chocolate disc. On top of this chocolate disc, there is a ball of shiso and mango. There was also kalamanzi (this is a citrus fruit –sometimes called the Phillipine lime) sorbet as well as coconut spheres that pop with fillings of coconut cream, as well as a coconut and lemongrass foam. As part of the degustation menu – you get one profiterole but the main sized dessert you get two profiteroles layered carefully on top of each other. The pastry is crunchy and together with the mango cream inside was delicious. Paired together with all the elements it made for a really interesting dish – the pairing of mango and coconut work really well together. There were some great textures and interesting flavours in this dish – especially the addition of lemongrass.

S is a massive chocolate lover and therefore settled on getting the Chocolate Souffle – Guayaquil 64% Chocolate, Mandarin Marmalade, Kalaminsi Sorbet, Milk Foam. We sampled the soufflé and it was indeed brilliant – complete with a gooey centre. The Milk Foam pairing worked well and made it reminiscent of drinking cocoa before bed – which further added to the “close your eyes and savour the moment” feeling.

C ordered the Banana Flambe – Rum, Cinnamon, Rosemary, Chocolate Sponge, Vanilla and Caramelized White Chocolate Ice Cream. This dish had the wow factor with the flambé being lit in front of us and gave the most amazing aroma of cinnamon. It really was brilliant to watch. C however thought the dish did look better than it tasted and was almost let down by this dish.

Each dessert is made with love, care and attention and is literally a piece of art. They are simply amazing to look at and a treat to the palate. There are interesting combinations of flavours, textures to create a truly memorable experience.

Om Nom doesn’t only do dessert – they do have quite a great sounding savoury menu as well – albeit the main focus being on dessert. There are dishes like caramelised foie gras with goat’s curd and fig, a summer pear salad, wagyu slides to pan seared duck breast just to name a few. S and E ordered some of the savoury dishes. First up was the Caramlised Scallops, Asparagus, Light Curried Coconut Broth & Lemongrass Oil – the scallops were seared perfectly and as a result had the right texture and softness to it. The thai flavours paired with the asparagus was a winner as well with the flavouring complementing the scallops. Next up was the Pan Seared Duck Breast, Duck Confit, Apple Cider Jelly, Galangal Honey Suace, Celeriac Puree and Celery Coulis. E loved the way the duck was cooked – literally melting in her mouth. There were many interesting components and flavours in this dish as well that the palate got to experience. The Celery Coulis was really interesting – very fresh and invigorating. Lastly C ordered the Wagyu Sliders with Caramelized Onion, Cornichons, Perigreux Sauce and Shoe String Fries – you get two sliders which were flavoured well and came with a side salad.

Om Nom also does High Tea on Sundays from 12pm till 4pm. The cost is $65 per person and there is a minimum of 2 guests required. You get a selection of savoury and sweet dishes that include vol au vents with asparagus and mushroom, vegetable tempura, two different gateux’s and the pineapple verrine. This comes with tea/coffee as well as a macaron. Just check their website for an updated menu.

The drink menu is quite extensive and there is a section called “Liquid Desserts” as well that have some great sounding drinks such as Cookies and Cream to Cherry Ripe. Their list of cocktails is also impressive and one labelled Earl’s Punch comes with a macaron – fancy! There are also the usual drinks of wine, beers and spirits as well as tea and coffee. The tea serving is quite generous – a whole pot which was enough for three of us to have two cups each!

Om Nom is a must try for everyone that loves desserts –it definitely has the “ooh and aah” factors involved in terms of presentation and taste. I can’t wait to see any new additions that will be added to the menu. The place is classy, elegant all the while staying comfortable and relaxed. The staff are friendly, knowledgeable and very helpful.When leaving you can grab a little take away lolly bag filled with mints if you wish as well!

Rating : 4 Pandas
Price: $$$
Menu – There is the breakfast, high-tea, dinner, dessert, drinks and function menus available here – http://www.adelphi.com.au/hm_features.pl?id=1
Fullness: 100%
Atmosphere / Ambience: Classy, Elegant and has a WOW factor. You almost feel like you are transported to another land for your time spent here.
Standout Dish:  Raspberry Field – raspberry, lychee, meringue, rosewater
Service: Knowledgeable and Helpful. If there is a special occasion and you let them know – they can customise your dessert!
Online Booking: Yes via website – http://www.adelphi.com.au/hm_features.pl?id=1
Restaurant Details and Location:
http://www.adelphi.com.au/index.shtml
Level 2,
Adelphi Hotel
187 Flinders Lane Melbourne
Tel No: 8080 8888

Opening Hours:
Monday to Saturday:
Breakfast from 7am to 12 midday
Dinner & Desserts
6pm until 12am

Monday to Saturday Snack menu is available in between those hours

 

Om Nom Dessert Bar on Urbanspoon

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Mr Hive Kitchen & Bar – A Fantastic Experience!

Mr Hive Kitchen and Bar is located where the old Gordon Ramsay MAZE was – inside the Crown Entertainment Complex, in the new Crown Metropol section. As you walk in the interior is quite a feast for the eyes – there are high ceilings, with wooden light fittings that resemble bird cages, as well as modern wall art which consists of birds and branches, keeping with the similar theme. The tables are dark, wooden and sturdy and are fitted with comfortable and elegant chairs. There are also communal tables and a lively bar area which serves world class cocktails (and mocktails). The restaurant’s executive chef is John Lawson, and with his experience and expertise has created a menu that is formal yet homely, and brings together fresh and innovative dishes, some from the British background that Lawson shares.

From the moment we entered to the moment we left, the staff were friendly and attentive. We were shown to our table and given our menus. We were told that when it came around to Dessert time that we could go over to the Dessert bar area and watch as the chefs create our dishes in front of us. For entree I had Roasted Scallops with Wild Rice and Spice with Cauliflower Puree and Caramelised Kelp. The Scallops were perfectly roasted and together with the element of the toasted rice it gave an added crunch. The Caramelised Kelp was an additional nice touch. When we ordered our mains, our waiter suggested that we try out beetroot that were cooked in a casing of salted dough (it was a special side for the night). You can have a look at the photo above. When it came out it was just a rough shell of dough, and this was how it was cooked in an oven. Once it is cut open you can see the vibrant colours of the beetroot, and it had been cooked perfectly. The Beetroot were not too soft and not too hard, although as salt needed to be added to the dough to aid in the cooking, the beetroot was a bit on the salty side, but hand-able. It was great to this way of cooking as it was something different and something that I had never seen before.

For my main I ordered Marlborough King Salmon served with Crab and Sweet Corn and my friend ordered the Gippsland Duck Breast, Sweet Corn, Cherries and Foie Gras. The Salmon was the perfect shade of pink and moist, the added crab and sweet corn was creamy and meshed well with the salmon. Both the dishes were well presented, and the colours and tones of the dishes, matched that of the elements of the dish. The Duck Breast came with Cherries which I thought was an interesting addition.

Next we were taken to Mrs Hives Dessert Bar which is styled like an old school lolly store with different shaped bottles and lollies and candies filling them. Here you can see sou chefs make up the dessert in front of you. You can see them placing each element on the plate to create a wonderfully elegant dessert. It was a tough decision picking which dessert we wanted but I settled on the White Chocolate with Mango, Basil and Coconut and my friend had the Summer Berry Eton Mess. The White Chocolate dessert was superb – the Coconut mousse at the base of the dish was light and fluffy and the Basil Sorbet added a refreshing element and together with the Mango really tied the dish together.  The white chocolate underneath the Coconut Mousse was an additional surprise  It was a fresh, yet not too sweet dessert.  The Summer Berry Eton Mess was also fantastic. The berries were fresh and the meringue had the right amount of crunch and softness. To end the dessert extravaganza, we were given complimentary Chocolate Milkshakes in cute little milk bottles (together with a stripey red and white straw) with Salted Caramel Truffles. We were told that we had to eat the Truffle in one go and then follow it up with the deliciously smooth milkshake. The combination was awesome!

The experience that you receive at Mr Hive is fantastic and highly recommended, right from the waiter suggesting the sides that would match your main dishes to Mrs Hives Dessert Bar. The ambience is warm and inviting and John Lawson has created a menu filled with mouth watering dishes.

Rating : 4 Pandas
Price: $$$
Menu – Roasted Scallops with Wild Rice and Spice with Cauliflower Puree and Caremlised Kelp and White Chocolate with Mango, Basil and Coconut
Lunch: A la Carte Menu – http://www.crownmelbourne.com.au/Assets/Files/Mr%20Hive%20Lunch%20Menu%202012.pdf  OR 2 course meal for $45 OR a 3 course meal for $55
Dinner: A la Carte Menu – http://www.crownmelbourne.com.au/Assets/Files/Mr%20Hive%20Dinner%20Menu%202012.pdf OR 3 course meal for $70 ORa 4 course meal for $90
Signature Menu : http://www.crownmelbourne.com.au/Assets/Files/Mr%20Hive%20Signature%20Menu.pdf
Bar Menu (Available from 6pm – 11pm)http://www.crownmelbourne.com.au/Assets/Files/Mr%20Hive%20Evening%20Bar%20Menu%202012.pdf
Fullness: 100%
Atmosphere / Ambience: Stylish yet homely, comfortable and warm. Great for a special occasion for groups or even a date night.
Standout Dish:
Service: Fantastic, Attentive and Accomodating. Also as they were recently opened, they kept asking us what we would change in the dish if there needed any and were very open to ideas. Friendly and Vibrant as well.
Online Booking: Yes via website – http://www.crownmelbourne.com.au/mr-hive-kitchen-and-bar
Restaurant Details and Location:
http://www.crownmelbourne.com.au/mr-hive-kitchen-and-bar
Crown Entertainment Complex
Level 1 Crown Metropol
8 Whiteman Street, Southbank
Tel No: 9292 8300

Opening Hours:
Breakfast: 6:30am – 10:30am
All Day Dining: 11:00am – 11:00pm
Dinner: 6.00pm – 10:30pm

Mr. Hive Kitchen & Bar on Urbanspoon