What would a night with interstate guests be without a trip to Brunetti? Fun, perhaps, but with fewer pairs of widened eyes. After sharing a tapas-style dinner with Beth and Ryan, we reunited with Jack and Emma for a 6-person dessert fest. Michael reacquainted himself with the pear and cheese crumble from his second visit (and the photos I took of it this time were really awful). That gilded cocoa-based creation you see above is my Chocolate Oblivion ($4.50, from memory): a heated and molten chocolate cake. Here is a crisp brownie-like film yielding to a cakey layer, then giving way to viscous cake batter without a hint of baking powder to sour it. Oblivion, indeed - blissful in this modest serving size, but sure to put you into a chocolatey coma were it any larger.
Saturday, September 22, 2007
September 10, 2007: Brunetti VIII
Update 27/1/2019: Brunetti is still trading, but has moved from Faraday Street into a huge custom-built space inside Lygon Court.
What would a night with interstate guests be without a trip to Brunetti? Fun, perhaps, but with fewer pairs of widened eyes. After sharing a tapas-style dinner with Beth and Ryan, we reunited with Jack and Emma for a 6-person dessert fest. Michael reacquainted himself with the pear and cheese crumble from his second visit (and the photos I took of it this time were really awful). That gilded cocoa-based creation you see above is my Chocolate Oblivion ($4.50, from memory): a heated and molten chocolate cake. Here is a crisp brownie-like film yielding to a cakey layer, then giving way to viscous cake batter without a hint of baking powder to sour it. Oblivion, indeed - blissful in this modest serving size, but sure to put you into a chocolatey coma were it any larger.
What would a night with interstate guests be without a trip to Brunetti? Fun, perhaps, but with fewer pairs of widened eyes. After sharing a tapas-style dinner with Beth and Ryan, we reunited with Jack and Emma for a 6-person dessert fest. Michael reacquainted himself with the pear and cheese crumble from his second visit (and the photos I took of it this time were really awful). That gilded cocoa-based creation you see above is my Chocolate Oblivion ($4.50, from memory): a heated and molten chocolate cake. Here is a crisp brownie-like film yielding to a cakey layer, then giving way to viscous cake batter without a hint of baking powder to sour it. Oblivion, indeed - blissful in this modest serving size, but sure to put you into a chocolatey coma were it any larger.
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