Astonish Patisserie, Adelaide

Several food bloggers and I (Tara, Sophie, Mel, Christine and Megan) were in Adelaide prior to the start of EDB and decided we needed to trial one of Adelaide’s many dessert bars. After a quick scour through Urbanspoon a few days prior, we settled on the newly opened Astonish Patisserie.

We were warmly welcomed and led to a table where we promptly buried our noses into the delicious sounding menu. We finally decided on the Chocolate Magma Cake, Pavlova, Panna Fire, Half-Cooked Cheese Cake and macarons (all for research purposes of course!)

Half Cooked Cheesecake $15.00

This was a delicious combination of biscuit crumbs, fruit and “half cooked cheesecake” which was almost like a creme brulee. I probably stole more than my fair share of this!

Pavlova $12.00

A deconstructed pavlova consisting of meringue, cream, strawberries and mint. Light and heavenly! I think I will be making a similar dessert to this a lot over summer.

Chocolate Magma Cake $14.00

This cake featured Belgium chocolate soft cake with a side vanilla chantilly and blue berries. It oozed oh so sexily when cut into but I felt it was a little dry on the inside. Needs more ooze!

Macarons, assorted flavours

Well they looked pretty but I can’t eat them. Hmf.

Pana Fire – $18.00

There was a lot of drama surrounding this dessert with the bombe alaska lit at the table. This dessert featured vanilla pana cotta, rhubarb jelly, pistachio bombe alaska and brandy snap. There were a lot of contrasting flavours going on here which I found a little overwhelming, however I loved the pana cotta and the brandy snap!

We had a wonderful afternoon with great company and delicious treats. I really hope this dessert bar trend spreads to Sydney soon.

Comments

    • Swah says

      I think the dessert bar trend is slowly coming to Sydney, Christine. We just seem to be a little behind the eight ball compared to Adelaide, food-wise haha ;)

    • Swah says

      A very good point Helen! It’s a shame that our sky high rent prices are inhibiting these niche foodie ideas… hopefully one day :)

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