The Dragon Egg Dessert served at the award-winning Saké Restaurant and Bar looks like something straight out of the magical world of Harry Potter. The waiter served the egg centerpiece on a biscuit base, flowers, and seasonal berries. For the added magic touch, a liquid nitrogen mist surrounded the dish.
The restaurant doesn’t skimp on the presentation of their dessert superstar. The waiting staff places the dragon egg on your table before proceeding to pour a serving of hot and salty-sweet miso caramel sauce on the egg that gradually dissolves the eggshell revealing the yummy inner contents of the egg. The entire experience and the egg itself makes for a very Instagram worthy moment; you can watch my video of it here.
Chocolate mousse, tangy passionfruit curd, and thick mango caramel filled the dragon egg. The filling paired superbly well with the white chocolate shell, biscuit base, and miso caramel sauce without being too rich. It was a perfect finisher for my meal.
I tried out this dessert at Saké’s Double Bay establishment as the finale to the Chef Selection Omakase set menu. This dessert and set menu is a combination I would highly recommend.
I also learned several things about this dessert from the friendly serving staff
- The Dragon Egg dessert takes THREE days to make
- The eggshell materials and the egg contents vary from season to season, the one I tried was the summer edition.
- They only serve 50 of these eggs at each restaurant location, so be sure to book beforehand to avoid disappointment.
Restaurant: Saké Restaurant & Bar
Location: Intercontinental Hotel, 33 Cross Street, Double Bay
Bookings and Reservations: https://www.sakerestaurant.com.au/double-bay/
Phone: (02) 8017 3104
Email: reservations@sakerestaurant.com.au
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