In search for some late night sweetness, Zen and I hunted down Sugar Hit at Westin, Sydney... and to my surprise, only one out of the three concierges knew what Sugar Hit was (and where it was at). The armchairs were big and comfy -however, not so practical for dining.
One small but tall ramekin of the brulee, a tiny spoonful of the sour-cherry compote, and a pint-sized biscott lay on each of the corners of a large glass plate... what happened to the portion-size to plate-size ratio?
Dessert tasting plate of... Camomile-and-citrus brulee served with sour-cherry-compote and a piece of pisatchio-and-cranberry biscott... with a generous serving of Dewar's 12 year old scotch whisky in the background.
The texture of the brulee was firm and creamy, it encapsulated the perfect amount of camomile and citrus... but I wanted mine with a crust. The perfect creme brulee crust should be torched just before it is served... it should be a thin crystalised layer and it should cover the entire top! Well, that's the way I'd prefer it anyway :-)
The Brown Brothers Moscato... sparkling and ever so sweet!
Take me back to Park Hyatt any day!
1 Martin Place, Sydney
Phone: 8223 1197
Check out the other events covered by Sydney food bloggers.
Tagged with: gfm06