28 November 2016
There is no better way to enjoy a lazy Sunday afternoon than with good company…..and chocolate, of course! Thanks to the recommendation from my “I don’t really have a sweet tooth” friend (yeah, right?), I find myself ticking both boxes at the Abode Bistro & Bar, partaking in their recently launched chocolate-inspired high tea.
The establishment itself is fairly new and the decor, in my opinion, is best described as Scandinavian chic meets traditional English. Bright and mainly white interiors, complemented by the beautiful floral tableware and dainty cutlery.
Angelo, the restaurant manager, is on hand to greet us and help decipher the menu. It’s pretty simple – the sweet and savoury bites are standard features so the only decision required is the type of tea or beverage. Angelo recommends the rose with French vanilla tea to start with, the most popular of their tea selection. The tea arrives in a big floral teapot, freshly brewed – black tea with vanilla notes and the fragrance of rose. It’s sweet and pleasant consumed on its own, without sugar or milk.
Soon after, the full spread is brought to the table starting with the three-tiered high tea platter. The lowest tier comprises the savoury bites while the piece the resistance, the chocolate bites, is strategically placed in the middle. The top tier is a smorgasbord of raspberry meringue, coconut marshmallow and macerated fruit, to accompany the chilled chocolate fondue. The spread continues with prawn ceviche served in small glasses and a plate of grandma’s handmade scones with jam and cream.
We start with the savouries and work our way through the ceviche, assortment of finger sandwiches as well as hors d’oeuvres-sized offerings. I particularly enjoy the mini tarts.
I arrange my sweet bites on my plate, in preparation for my chocolate “journey” around the equator, and we decide on a second pot of tea – the original earl grey.
The Dominican Republic white chocolate tiramisu catches my eye at once. It’s a small log of moist sponge, covered in a layer of white chocolate and finished off with a coating of dark chocolate. The sponge is moist, soaked in just the right amount of coffee liquor, and the overall combination of coffee-soaked sponge, white and dark chocolate is well balanced. It turns out to be my favourite of the lot. The Indonesian chocolate mint crunch comes a close second. A textural teaser of mint chocolate centre encased in dark chocolate and topped with a chocolate crunch that resembles crushed corn flakes. In distant third is the Peruvian chocolate roulade – rolled up dark chocolate sponge cake with chocolate ganache; the chocolate lover’s version of the Swiss roll. The sponge is soft and fluffy, and pairs well with the smoothness of the rich chocolate ganache.
The rest of the sweet bites are a miss for me, particularly the chilled chocolate fondue. The molten chocolate should be served warm and the coconut marshmallows require more texture/ firmness. Perhaps dark chocolate mousse may have been a better option?
As we are about to finish, head chef Anthony Naylor comes over to introduce himself. I’m chuffed to have this special treatment☺️ We talk about the chocolates used to create the spread of sweet bites (he uses Willie’s Cocoa range of single origin chocolate bars) as well as the inspiration and creative efforts behind the pairing of the chocolates with the individual sweet (and savoury) creations. He speaks about the unique characteristics of the single origin bars and how these were top of mind in the development of each sweet bite. Anthony is a self-taught chef and admits to sometimes learning from his talented culinary school-trained subordinates, and to occasionally picking the brains of his circle of chef friends including Paul Kelly, judge on The Great Irish Bake Off. So humble and likeable.
As we continue on the topic of chocolate, my friend, Elliot, tells me that he has read each of my blog posts, and considers me his personal and virtual chocolate advisor. He purchased a bar of Amedei’s limited edition Porcelana while on holiday in Europe recently, and is saving it to enjoy with his lovely wife. It’s music to my ears!
As I reflect on the overall chocolate high tea experience, I conclude that it’s a good creative attempt, despite the few misses. I hope that Anthony and his team continue to innovate and build the profile of this unique experience that takes its diners on a chocolate journey around the equator, right here in Sydney’s Abode Bistro & Bar.
Does this rate as an ultimate chocolate experience? I’ll have to say it’s close, for being able to see, smell, taste, touch and discuss chocolates with the creative mind behind this experience, in the presence of great company, and to hear that my blog has inspired my good friend Elliot to appreciate chocolates in a completely different light!
P.S. A special thanks to hubby for his assistance with the photos and for coming along for this experience?
