Sepia<\/span><\/a><\/span><\/strong>, one of Sydney’s top restaurants for their Spring Chocolate Forest.<\/p>\n![\"147\"](\"http:\/\/farm9.staticflickr.com\/8489\/8201089357_f8b3d3be38.jpg\")
\nSpring Chocolate Forest (AUD32), their signature dessert, is a beautifully presented dessert that takes inspiration from forest foliage. Everything in there is edible – makes you almost feel like you’re eating soil and leaves. And what’s inside? Here’s the list: soft chocolate, hazelnut and almond praline, rose geranium cream, sour cherry sorbet, blackberry jellies, green tea, licorice, chocolate twigs, crystallised fennel fronds<\/p>\n
The dessert is quite possibly the most expensive dessert I’ve had thus far. But I’ve gotta say it was really good. I loved the play of textures and flavours. Soft one moment, powdery the next and before you know it there are some crunchy bits in your mouth. The sour cherry sorbet not only adds an attractive pop of colour with its cherry red appearance, it also balances the sweetness from the chocolate, praline and licorice.<\/p>\n
![\"145\"](\"http:\/\/farm9.staticflickr.com\/8349\/8201089035_0db2b058e4.jpg\")
\nI’d also recommend ordering a pot of tea as it comes with a small plate of dessert and petit fours.<\/p>\n
![\"144\"](\"http:\/\/farm9.staticflickr.com\/8346\/8202182688_b4e96806fb.jpg\")
\nThe small plate of dessert that came with the tea – sorry I can’t quite remember what it was! All I remember is that it was really delicious too!<\/p>\n
![\"151\"](\"http:\/\/farm9.staticflickr.com\/8482\/8202184498_5f2a05638c.jpg\")
\nThe petit fours – candy and a chocolate truffle. Am not a fan of candy but I can never say no to a chocolate truffle.<\/p>\n
![\"142\"](\"http:\/\/farm9.staticflickr.com\/8203\/8202182172_74977af567.jpg\")
\nSleek, black interiors typify Sepia, almost reminding me of a sauve bachelor’s pad.<\/p>\n
\n
201 Sussex Street
\nSydney NSW 2000
\nAustralia
\nTel: +61 (0)2 9283 1990<\/p>\n","protected":false},"excerpt":{"rendered":"
Sorry for the long absence \u2013 I went on a last-minute trip to Taiwan from 1\u20139 December and so have been behind in my posts. That trip marks the end of my travels for 2012! Anyway, still not done with … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,12],"tags":[65,57],"class_list":["post-2023","post","type-post","status-publish","format-standard","hentry","category-food","category-travel","tag-dessert","tag-sydney"],"_links":{"self":[{"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=\/wp\/v2\/posts\/2023","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2023"}],"version-history":[{"count":2,"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=\/wp\/v2\/posts\/2023\/revisions"}],"predecessor-version":[{"id":2025,"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=\/wp\/v2\/posts\/2023\/revisions\/2025"}],"wp:attachment":[{"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2023"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2023"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2023"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}