The unanimous favourite at the table, the Coconut Yogurt Cake was smashingly good. Spotting a crisp almost crusty exterior, the cake alone was fragrant and not overly sweet. Coupled with the dollop of Chantilly cream and pickled stonefruit purée, it got that extra moisture and the pleasant sweetness of the nectarine. Yet, the icing on the cake was the shaved nutmeg and locally sourced laksa leaves which were fried to give the dish that texture and oomph.