Om Nom Kitchen just launched a new high tea menu crafted by Executive Chef and Dessert Queen Jo Ward and her team of talented dessert slingers.
Spoiler alert: it’s looking pretty damn amazing.
The new high tea menu showcases Om Nom Kitchen’s talent in bite-sized dishes that are visually-engaging as well as multi-sensory. What does that even mean, you ask? It means the tasty combinations will burst in your mouth (not literally) with flavour.
There are savoury and sweet dishes and all of them sound better than the next. The savoury bites include a twist on Tuna Tartare, which combines the tang of Japanese citrus yuzu with the salt of a bonito-infused soy sauce dressing, with added sesame for crunch. There’s also a Confit Duck Cone, which combines shredded duck with cherry pat d’fruit, finished with Foie Gras—we’re feeling fancier already.
For dessert, dive into Om Nom Kitchen’s twist on a traditional Tiramisu (coffee mousse, manjari chocolate cream, amaretto jelly, and dark chocolate glaze topped with a hazelnut chocolate nest) or the Banana, Passionfruit and Macadamia (banana mousse is coated in cocoa butter to resemble a miniature version of its fruit namesake, served on a bed of macadamia crumb and passionfruit curd).
Held across two sittings every Saturday and Sunday, this dreamy sensory overload will only set you back $69 per person or $89 if you’re going for the cheeky free-flowing French sparkling wine option. We definitely recommend the latter.
What: Om Nom Kitchen’s Multi-Sensory High Tea
Where: Adelphi Hotel, 187 Flinders Ln
For more info, click here.
If you're hankering for more sweet stuff, head down to this massive Rocky Road festival in May.
Image credit: supplied