SHINING EXAMPLE OF CHEF’S ARTISTRY
IF there was ever an award for the most outrageous dessert, this 23-carat gold leaf creation would surely be a winner.
Main Beach eatery, Ristorante Fellini has included their most popular – and opulent – dessert, a chocolate ingot and almond sponge cake with fresh raspberries and micro mint, topped with edible gold, at Marina Mirage’s Spring Progressive Luncheon.
It’s part of a collaboration with two of the centre’s other restaurants for a threecourse meal extravaganza.
Foodies will begin at Omeros Bros Seafood Restaurant for their entree of king prawns with a spring vegetable roulade, before heading to Glass Dining and Lounge Bar for a main of Northern Territory barramundi with cauliflower puree and baby greens.
Desserts will then be served upstairs at Fellini. All the food will be paired with matching drinks.
Chef Richard Burt said he had chosen the dessert because “life is short.”
“It’s something to wow people as most wouldn’t eat gold in their everyday life,” he said.
“I’ve chosen berries (to go with the dessert) because they’re in season and provide a tangy contrast with the chocolate flavour.”
Mr Burt said he was inspired to create the dish after combining two existing dishes to cater for their gluten-free guests.
The event is in its second year and will be held on October 11 at midday until 3pm. Tickets cost $79.