This was pretty incredible. Five courses of plated dessert from Pastry Chef Farzam Fallah (@Farzam_Fallah) of Richmond Station (Twitter: @richmondstn, Facebook: Richmond Station). Although their dessert offerings have changed since this visit in November (sorry for the late post!) I still want to share the parade of intricate and beautifully prepared desserts from that evening with you. Feast your eyes, my friends.
MILK CHOCOLATE CHEESE CAKE
Cranberry, salted chestnut, mint
(Chocolate delice, chocolate pebbles, chocolate soil)
BUTTERSCOTCH POACHED APPLE CRUMBLE
Ginger bread, walnuts, wormwood ice cream
HONEY AND MILK KULFI
Preserved peaches, almond cake, Tonka panna cotta, milk paper, rosemary cure
BLUE CHOCOLATE MOUSSE
Port jelly, prunes, Stilton
(Chocolate mousse, chocolate cake, chocolate pudding)
Blueberries, fennel, chocolate
(Coconut sorbet, coconut cake, coconut cream, coconut powder)
Chef Farzam's dessert tasting featured thoughtfully balanced flavours, exceptional creativity and brilliant plating. Each course was a work of art. It was a wonderful experience to taste such a wide variety of delicious desserts comprised of so many different textures and flavours - a mixture of sweet, tart, crunchy, crispy, soft, smooth, and textured. Each spoonful was sensational. Go try for yourself! You won't be disappointed.