sugar hit: swissotel

October 20, 2009

I’d originally wanted to head to Azuma. There were boxes at Azuma – two whole boxes of dessert for the princlely sum of $20. But I was already borderline full, and the short walk from Darling Harbour to George Street hadn’t aided my digestion as much as I’d hoped ets2 kostenlosen vollversion.

A pause. A collecting of thoughts. And then a small grin. “We could” I pondered out aloud “go to the Swissotel…”

My mind had briefly crossed to the Grace Hotel, but I was parked closer to Town Hall and had no idea I’d end up wandering the streets and staring at birdcages til the early hours of the morning Download music youtube for free.

We didn’t have a booking and we didn’t know what would be in store – but it didn’t matter, for we were seated almost before the words “Sugar Hit?” had rolled out of our mouths excel download free computer image.

sugar hit at the swissotel

Within minutes, a plate had arrived amazonen und behalten.

To the left, a white chocolate and raspberry layered mousse cake with layers of tart red berry, smooth and subtle white chocolate mousse and the slight resistance of a white chocolate rubble at its top and base winter resort simulator.

To the right, a dark chocolate and pistachio ganache, set in the form of a headless pyramid.

And at the back, an airy, light and not-too-sweet white chocolate mousse that I was initially unimpressed with until Oh herunterladen! Berries! Champagne glazed berries! Hidden under the snowy white mousse layer! And this was my favourite element of the three, despite my general white-chocolate-suspicion hörbücher kostenlos downloaden mp3.

sugar hit at the swissotel

We were offered the choice of a glass of Brown Brothers Zibibbo or a Hennessy Cognac cocktail, which (to my memory) involved a squeeze of lime and a dash of ginger beer roller.

Adventurous as I may be at times, I chose the former and thoroughly enjoyed the sweet, fruity flavour and the lack of botrytis (which I find leaves a rather unpleasant aftertaste on the tongue) viele bilder auf einmal downloaden. I must admit, though, that I had a momentary twinge of regret when I saw the fizzy brownish-gold liquid that was transported to a nearby table in a whisky balloon download word art. So grown up! So classy!

sugar hit at the swissotel

And as the evening rolled on, plates were cleansed, headless pyramids of chocolate and pistachio ganache were donated (“This is far too rich for me and I won’t eat it… will you?” “Oh no, you have it.” “You’ve just scraped all of the chocolate decoration off your plate. Don’t pretend you don’t want it.” “Well, if you insist.”) and off we wandered into the night to uncover forgotten songs and a birch forest that continued as far as the eye can see.

forgotten songs
Swissôtel Sydney

68 Market Street
Sydney NSW 2000
ph: 02 9238 7082

This Sugar Hit will be served from 9pm to 11pm for the month of October 2009.

  • #1
    October 20th, 2009

    Oh no! I had initially crossed this off the Sugar Hit to do list because it didn’t sound that appealing, but you just put it back on the list!

  • #2
    October 20th, 2009

    Oohh this does look pretty good but a tad small? Hee hee did you chirp along with the fake birds :P?

  • #3
    October 20th, 2009

    i agree with richard, they do look a tad small but the glazed berries sound delectable!

  • #4
    October 21st, 2009

    They all seem to small this year, eg. Shangri La! But then again I’ve seen a few platters, looks like they know what to do keep me happy.

  • #5
    October 21st, 2009

    This looks delectable! I’ve never tried chocolate and pistachio ganache…sounds tempting. Where can i get this in Melbourne!? LOL

  • #6
    October 23rd, 2009

    @karen: Oh noes! I apologies to your teeth in advance 🙂

    @FFichiban: It certainly isn’t huge, but I don’t think I could have stomached huge that night.

    @Jenius: I’m a berry fanatic so was always going to be happy with that element 🙂

    @Howard: I’ve decided to only hit up the ginormous platters from now on. Watch me grow (sideways)!

    @Adrian: Make your own! Heat up chocolate:cream in a 3:2 ratio and stir toasted and crushed pistachios through. Mmmm….