It was first introduced at Saké Double Bay but then quickly become such a popular dessert it made it onto the menu at the original Saké The Rocks. Now The Dragon Egg has found its way to four more restaurants in the popular Japanese dining portfolio, appearing at Melbourne’s Saké Flinders Lane and Saké Hamer Hall, and Brisbane’s Saké Eagle Street Pier. From December 1st, anyone who selects any set menu at either of these restaurants will end their feast with this exquisitely crafted dessert.
The summer-only labour-intensive dessert has also gone through a substantial makeover, now boasted a thin Oplays White Chocolate Valrhona shell, a thin spongy base, a layer of almond crunch praline cream, and mandarin mousse. The bed of the dessert is made up of almond crumble with scatterings of crystalised ginger and fresh raspberries, all lending itself to a theatrical presentation that’s driven by a pour of liquid nitrogen at the table, making the egg brittle enough to break open with a spoon.
For more information on each Sake restaurant click HERE.
Image supplied and credited to Kitti Gould.