Deceivingly basic in appearance, this French Toast was a marvelous manifestation of what happens when you use only the most interesting and well-made components to form the whole.
The slice of bread was actually an extraordinarily moist caramel brioche that had been grilled to an optimum crunch around its entire surface. It was then covered in icing sugar to look like fresh snowfall. Sitting on top was a scoop of coconut sorbet that resembled a half-built snowman. The taste of it walked the fine line between creamy and icy with finesse. I was wondering how did it not melt upon being placed on the hot surface of the toast. Well, it turns out there's a cleverly concealed crisp, caramelised sugar disc that doubled up as a separator and a secret platform for the sorbet. The accompanying "kopi syrup", a sensuous concoction of coffee and dark chocolate, was served in a mini jug so I could pour however much I liked.
When eaten together, all the aforementioned elements played off each other to the best effect. It's possibly one of the most intensely flavoured French Toasts I've ever had,