Monday, September 20, 2010

Riquiqui Dessert Bar - ♕♕♕♕

A hip upstairs Dessert Bar opened by Andrea and Amanda under Liberty Private Works,  Amanda is the talented young pastry chef who revels in recipes involving French or American dessert techniques, then further develops her own daily creations using instinctive sense and a great base knowledge in every aspect as to how to bring out the best of the ingredients.  

A lot of these ingredients are imported from France whenever possible. FOR $200, you receive a 3 Courses Dessert plus 1 Drink, an additional $100 buys you a extra Middle main dessert course.  The desserts are fixed during each visit, but are rotated daily depending on what Amanda can conjure up for the day.  For drinks, customers can choose from a glass of Wine, famous French Mariage Freres Tea, or a French Pressed Brazilian Coffee.

Divinus 2009 – Dessert Wine

Amuse Bouche - Panna Cotta With Sesame Snap
A thin Sesame crackly snap was excellent which was atop a milky Panna Cotta.  I still believe this could have been slightly more wobbly than really set, nevertheless I must admit the flavour was excellent ~   7/10

Amuse Bouche - White Chocolate Pot de Creme topped with Beluga Caviar
A little hard again, but has a creamy taste ~  6/10

Pineapple Napolean -
Roasted pineapples were syrupy sweet, the napoleon skins were a crispier type but welcomed stylistic change compared to those puffy versions.  Filled with tubings of Creme Patissier, a very French based technique of half custardy half creamy fillings, there was no doubt in my mind that Amanda is a true and true Francophile!  Just the right proportioning of a caramel sauce elevated this dessert onto another level in terms of decadence.   I've heard rumours that this performs much better than a later berries version!  Stick with this winner!  
An Impeccable Dish ~  10/10

Rhubarb Cake with Strawberry Sauce -
Paired with a scoop of ripely sweet Banana Ice Cream and macerated French Strawberries, Amanda also employed imported French red rhubarbs to incorporate into her moist and spongey cake, which carried an excellent texture and nuttiness.  I adore rhubarbs so obviously wouldn't mind more presence of its sweet bitterness and tartness but suspect this role was rather, cleverly devised to be fulfilled with the tiny French Strawberries instead ~  8/10

Caramelized Banana-Linzer Tart -
At the bottom sits a crunchy Hazelnut cookie as a base, layered with Creme Patissier, a Banana cake then topped with Blow-torch caramelised Banana slices.  A piece of Syrupy Tuile cookie completes the deal.  Pretty good, the cookie could be slightly softer & the banana cake layer could do with more banana taste but otherwise faultless.  (Note: No Raspberries or Jam deliberately with this version) ~  6.5/10

Chocolate Malt Mousse Cube with Pearls -
Lovely Earl Grey Ice-Cream made on a P-J.  Very good dessert and beautifully presented. The ice cream changed taste on a later visit to a more chocolate base version. I like this older recipe better ~  9/10

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Petits 210620105041
A Bacon Tuile with Maple Syrup,  Chocolate and Earl Grey Ice Cream
Petits Fours of Apricot Shortbread, Coconut Marshmallows, Oreo Truffle (Made by Andrea with a secret ingredient inside), round shaped Financier ~ 

Mariage Freres Tea ~ 

A few Tea options to choose from

Price: $200 - $300 per person
Score:  ★★
*Portions are a bit on the smaller size, if you actually planned to fill yourself up with dessert, in lieu of dinner.

Opening Hours:
Mon to Thurs - 17:00 - 00:00     
Fri to Sat         - 17:00 – 01:00

(2/F, 12 Wellington Street, Central)
Ph: 2868 3302

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