Pei Modern switches up dessert menu for spring (Sydney)

Mark Best’s acclaimed Pei Modern Sydney, that stylish open restaurant by the lobby of the Four Seasons Hotel, has welcomed a new dessert chef into the kitchen. Josephine Pignolet Award recipient Lauren Eldridge, fresh from the kitchen of World’s Best Restaurant Osteria Francescana in Italy, brings her youthful energy to a team that already consists of Best as Executive Chef and Joachim Borenius as Head Chef. As such, the kitchen have reworked their dessert menu according to Lauren’s bright, contemporary style, now offering visually vibrant desserts which celebrate seasonal produce and unexpected flavour combos.

“There’s a good reason Lauren was the first pastry chef to be awarded with the Josephine Pignolet Award,” Mark Best said. “She’s one of the most promising young chefs in town, and I am delighted to welcome her back to the fold.” By “welcome her back”, Mark refers to the time Lauren worked with the renowned chef at Marque, first as an apprentice and then later as both Head Pastry Chef and Sous Chef, adding to an impressive portfolio that includes Three Michelin star Le Cing and Guy Savoy in Paris. Not enough acclaim for you? She was last year’s Good Food Guide Young Chef of the Year, and earlier this year was named Gault & Millau Potentialist of the Year 2016.

Now Pei Modern’s dessert menu features dishes like a Frozen Blood Orange Curd with sherbet and candied orange, a Salted Liquorice Cake served with molasses ice cream, and the signature Wildflower Honeycomb and Cultured Cream which was last year featured on Gourmet Traveller’s Hot 100.

Pei Modern Sydney

Address: 199 George St, Sydney NSW 2000
Contact: 2 9250 3160


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Chris Singh

Chris Singh is an Editor-At-Large at the AU review, loves writing about travel and hospitality, and is partial to a perfectly textured octopus. You can reach him on Instagram: @chrisdsingh.