SIFF Sugar Hit : Sheraton on the Park, Sydney
squishies
13 October 2009
Dessert, SIFF - Sydney International Food Festival, Sugar Hit, Sydney, CBD
12 Comments
Print This Post
Email This Post
When F wanted to go to Sheraton on the Park’s Sugar hit, I was reminded of my last time there (from the lack of photos, I would presume this was before my food blogging days). I had a wonderful Alaska Bomb that I raved about to Minh, who did not quite share my enthusiasm for the same Sugar Hit when she went.
However, remembering fondly of the dessert buffets I’ve had there (and that Alaska bomb!), I figured that F most probably would like it and agreed to be his Sugar Hit partner in crime.
Going by memory, we went upstairs where the buffet tables were for our Sugar Hit, only to have the wait staff inform us that it’s being served downstairs in the lobby. Puzzled, we went back downstairs and as I sat down, my puzzlement grew. I was quite sure that it wasn’t near the lobby last time, but doubts started to creep in and I thought perhaps I remembered wrongly.
Funnily enough, Teresa was also there with her group of friends for the Sugar hit! Small world =) Hehe She also remembered the Sugar Hit being served upstairs and that it kind of felt weird to have it in the lobby. Sorry, it wasn’t quite in the lobby, it was more off to the side in a small room, which in a way felt a little odd. (Perhaps I’m thinking too much into it.)
Warm Chocolate Pudding with Golden Almond Splinter, Honeycomb Ice Cream and Chantilly Cream
The pudding was a lot bigger than I had anticipated and all that chocolate looked mighty appealing. The lightly sweet Chantilly cream and the honeycomb ice cream were a delicious counterpoint to the heavy and warm chocolate pudding – they both really helped to cut through the dense, gooey, rich chocolate taste.
Truth to be told I didn’t taste any of the almond splinters, as I felt that they were overwhelmed by the incredibly rich chocolate, but they did add a crunchy texture to the dessert. The cute little waffle cup also provided a crunchy texture and I found that I was nibbling on it more often than not so as to not be completely chocolated out. It was interesting though: the chocolate pudding was awesome where it was gooey, but we found the outside of it was a bit too dry. However, eating the dry bits with the cream and ice cream did save it.
I love chocolate, but I think everyone has a limit where there is the possibility of having too much chocolate. For me, this is it and I regrettably could not finish it. I looked over to F’s plate and noticed something that I should have done: made the cream and ice cream last for the whole pudding.
The dessert was paired with Brown Brother’s Orange Muscat and Flora.
Sheraton on the Park
161 Elizabeth Street
Sydney, NSW, 2000
Ph: (02) 9286 6650
Web: http://sheraton.com/sydney
hee hee
FFichiban
Arwen from Hoglet K
Simon Food Favourites
Jacq
Mr Taste @ tastedbytwo
abercrombie || 
Hehe…
squishies
Michael Aulia
charis || 
Your post reminded me of my partner. I am pretty good at pacing cream/ice cream with a rich pudding. He on the other hand never paces it quite right. It gives me the giggles every time.