Rasberry sorbet and vanilla snow egg. by Cheryl Wee

Rasberry sorbet and vanilla snow egg.

Rasberry sorbet and vanilla snow egg.

Rasberry sorbet and vanilla snow egg. Vanilla cream encased in a fluffy egg white meringue, torched with a crisp sugar casing and powdered with icing sugar. One of the most interesting and intricate desserts I've eaten

Cheryl Wee

Level 5 Burppler · 73 Reviews

Nov 7, 2013

Quay

Overseas Passenger Terminal, Sydney

Before lunch drinks, Virgin Colada and Melonie mocktails.

My main course of poached Wagyu beef with oxtail, morel, bitter chocolate black pudding and crusted with farro, buckwheat, hazelnut and ezekiel.

Jersey cream, salted caramel, prunes, walnuts and ethereal sheets.

Rasberry sorbet and vanilla snow egg.

Quay

Congee of Northern Australian Mud Crab, fresh palm heart, egg yolk emulsion i.e.

Top view of the cracked open snow egg.

This is the best dessert I've ever had.

Course 3 comprised pasture raised veal (done medium rare),
bitter chocolate black pudding, green walnuts, slow cooked wallaby tail, salsify, smoked bone marrow, chestnut mushrooms.

This dish consisting of eight mushrooms, truffle custard, chestnut mushroom consommé was delightfully appetizing.

Probably my final (and most expensive) meal in Sydney.

Featured on Master Chef, The Snow Egg is a poached meringue egg, with a “yolk” of custard apple ice-cream, coated in a crunchy golden praline maltose shell, sitting on a bed of guava granita and a slick of guava fool.

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