This was the last stop of the day during our epic progressive foodie tour across Sydney CBD. We had booked Koi Dessert bar several weeks beforehand and we tried to keep enough stomach space to enjoy their famous delightful desserts.Complimentary bread and butter~
Set dinner ($77.oo pp)
steamed eggplant, trout roe, eschalots and smoked eggplant broth
This arrived so quickly and the portion was so small, I had initially mistaken it for an amuse bouche. I loved the clean presentation but I found the broth’s harsh eggplant burnt taste too much like baba ganoush, which I’m not really a fan of.
duck breast, micro green, cherries and cherry reduction
I loved how they cut the cherries in tiny little precise wedges; they made for gorgeous adorning presentation and provided just that little bit of sweetness to the duck. There was a good meat to fat to skin ratio, it was just a shame that it was all over in a matter of a few bites.
Angus beef with wagyu bresaola, burnt onion and mushroom puree (cooked medium rare)
After my first bite, I thought I really enjoyed this course until I realised what I really like was the mushroom puree. We were all a bit disappointed as the duck course had set the bar high and the beef was hard to cut and a little chewy.
vanilla mousse, frozen raspberry, blackberry gel, cherry slices and long pepper
Oh wow, I loved the way they presented the cherries. The mousse was super delicate and carried well to sweeten the flavours from all the fruit. Despite the presence of long pepper, there was only a subtle amount of heat. This was delicious.
summer berries, chocolate, citrus and caramel. We were advised to start with berries and ending with caramel
It was no surprise that chocolate paired well with berries but I made a disgusted face when I bit into the burnt citrus; it was a very harsh flavour and I did not enjoy it. The caramel was a beautiful way to finish off the dessert though, I could just sit and eat that all day.
optional sixth course ($20.00)
We were all super full from the day’s events but we weren’t one to miss out on a course even if it was optional. It was nice that they let us order one to share between the four of us.
pistachio mousse, caramel gel, white chocolate matcha dulce cremeux, pistachio sponge, matcha moss, apple blossom jelly, nitro lime and yoghurt and green apple
Many different components to this dish and I can’t say that I could taste them all even though I was careful to get a bit of everything on my spoon. The strong flavours to me came from the nitro lime, yoghurt, white chocolate and apple. I liked how the sour and sweet notes were subsided with the yoghurt and white chocolate.
lime cheesecake mousse, brown butter and shiso.
I loved who they made a well out of the cream cheese in this deconstructed cheesecake, I might use that idea if I ever try to recreate something similar. Like all of the previous desserts, this was not a heavy dessert that was OTT; they really understand the balance of flavours and textures.We felt a little up and down about the mains but when the desserts came out, it felt like I was eating at another restaurant. It was seriously next level! And although we had eaten four desserts, I never did feel like something was too sweet or heavy that I couldn’t finish it. I will definitely have to bring TimmyC with me next time I come.
Venue: Koi Dessert Bar
Address: 46 Kensington St, Chippendale NSW 2008
Phone: (02) 9212 1230