Reynold Poernomo’s KOI dessert bar creates Father’s Day dessert menu

Dessert king Reynold Poernomo, who owns KOI in Chippendale (and more recently, Ryde) with his brothers Ronald and Arnold, has partnered up with famed liqueur Disaronno to curate a special dessert menu for Father’s Day 2020.

A five-courser, the menu has been worked up in collaboration between the KOI team and Disaronno brand ambassador Danilo Migliorini, giving dad more than a few hits of super indulgence through a set of mostly sweet dishes, savoury snacks, and limited edition dessert cocktails.

The cocktails, which will also be available at KOI’s nearby sister venue Monkey Bar, ground much of the menu with layers of Disaronno’s legendary profile. This includes the Aperitivo Disaronno which features the hero ingredients of Disaronno and elderflower, topped up with Prosecco, and the Spongy Fizz, boasting Disaronno, creme de cacao and salted macadamia.

The cocktails can be ordered separately or as a cocktail pairing with the degustation, which is just an easy $25pp on top of the $95pp for the set menu.

As far as food goes, KOI has doubled-down on the venue’s renowned inventiveness, working up the likes of Pie Tee Tart with scallop, dashi and finger lime, a Mochi Donut with parmesan and potato, and pumpkin and mascarpone with Ikura and chives. And that’s just for the starter snacks.

The menu moves onto one of Reynold’s Masterchef Australia dessert Moss, which for those who haven’t watched the show is a jaw-dropping and delicately layered combination of pistachio, caramel, lime curd, matcha, and apple sorbet with lime and yoghurt nitrogen. Other desserts include the Meteor, which is built with guava and green apple inside of what looks like a space rock, served with jasmine tea gelato, white chocolate and strawberry. There’s also the Blackberry, which includes hibiscus and blackberry genache layered with earl grey genoise cake and violent, and the Snitch, which is a tonka bean caramel and brown butter dessert with pear yuzu and yoghurt.

Those who aren’t so keen on sitting down to the full menu can just grab a takeaway Disaronno infused Tiramisu with Disaronno infused mascarpone cream, espresso, Disaronno soaked almond cake and almond praline.

The set menu will only be available at KOI Chippendale between 27th August and 20th September, but the aforementioned Tiramisu will also be available at KOI Ryde. The specially made Disaronno cocktails will be on the menu for two weeks either side of Father’s Day.

To book into the Father’s Day degustation head on over to koidessertbar.com.au.

Chris Singh

Chris Singh is the Deputy Editor of the AU review and a freelance travel writer. You can reach him on Instagram by following @chrisdsingh.

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