Azuma Patisserie, Sydney – Sugar Hit 2010

I had been looking to Azuma’s Sugar Hit since last year when I missed out on a booking. I was devastated so I book as soon as they released the line up for this year’s Sydney International Food Festival. After a night of after work drinks, I made sure I was still sober enough to enjoy this Japanese creation. As we were a group of 9, we were sat in the patisserie rather than the restaurant. The patisserie is quite cute and bright. There is seating both inside and outside and we were lucky enough to be seated inside.

The displays of chiffon cake look delicious.

Fake green tea ice cream displays.

There were also some chiffon cakes cooling on the counter. There are cooled upside down to prevent the cake from falling. This creates a very soft, light, melt in your mouth cake.

I was excited to see the menu for Sugar Hit. There was so much variety and we were able to taste ALL of them. The menu:

Easts meets West – Dessert Tasting Plate

Vanilla Panna Cotta served with Strawberry Coulis

Belgian Chocolate Mousse Cake with Raspberry Coulis Centre and Freeze-Dried Raspberry Flakes

Premium Japanese Matcha Green Tea Ganache Tart

Fresh Japanese Wasabi Ganache Tart

Petit Almond Financier

Freshly Baked Macaroon (flavours change daily)

Served with your choice of ~

Azuma’s Special Blend Japanese Green Tea

Brown Brothers 2009 Orange Muscat & Flora

Hennessy VS

One of my friends thought we had to pick a dessert and was delighted when I informed her that we get to taste all of them. So many elements were in this dessert. So many different flavours and textures, all very unique in their own little way. They did indeed have the East meets West concept in mind when creating these desserts.

Vanilla Panna Cotta served with Strawberry Coulis
So simple, yet so good. The sweetness of the panna cotta was well balanced with the tartness of the coulis. So smooth texture of the panna cotta goes down so easily and is a classic.

Belgian Chocolate Mousse Cake with Raspberry Coulis Centre and Freeze-Dried Raspberry Flakes
There wasn’t much cake and coulis in the centre so it basically tasted like normal mousse. The free-dried raspberry flakes..they had a texture to them that was like eating stale popcorn. Quite sour which balanced the sweetness. The boyfriend commented that it was like eating space food.

Premium Japanese Matcha Green Tea Ganache Tart
The ganache was quite thick and sweet. I would have preferred it to have a more natural green tea flavour without the sugar. This reminded me an egg tart, just green.

Fresh Japanese Wasabi Ganache Tart
This dessert was..interesting. I can see how the patisserie chefs were trying to be creative but this type of thing is a hit or miss with people. I did not like it at all. It just felt weird eating something that looked like chocolate, but it tasted entirely of wasabi. I felt like eating some sashimi afterwards. Good or bad thing?

Petit Almond Financier
I forgot to take a photo 😦 These were more like madelines. They were quite tasty and were gone in one bite.

Freshly Baked Macaroon
The boyfriend and my macaroon. How cute are they? They seemed to be filled with a jelly mixture instead of a ganache but they were still very tasty.

Freshly Baked Macaroon
We had 9 people and we got 9 different looking macaroons. They were all so cute and caused a little squeal from all my friends (both the guys and the girls)!

Brown Brothers 2009 Orange Muscat & Flora
‘Orange Muscat forms the backbone of the blend providing aromas of orange blossom to the nose and a fresh citrus hint to the palate, while the Flora contributes colour, texture and mouth-feel to the palate. The palate is fresh and tangy with a zesty long clean balanced finish.’ ~ Azuma Patisserie.

Hennessy VS
‘This cognac offers a delicate blend of wood notes and spices, punctuated by the scent of cloves and cinnamon. Discreet, subtle and harmonious, it is characterised by a fragrance of honey and a suggestion of liquorice. An elegant cognac displaying balance, harmony, smoothness and softness.’ ~ Azuma Patisserie.

Overall a very nice dessert with some different flavours to stimulate the tastebuds. Azuma Patisserie is always impressive with their unique twist on some very classic desserts. This dessert is quite filling so I recommend not eating too much, or drinking too much beforehand. Azuma’s Sugar Hit is well worth going to. I just hope there are still booking available this late into the month.

Happy nom nom nom-ing!

Kushiyaki Bar & Grill
Regent Place
501 George Street
Sydney NSW 2000
T: (02)9267 7775

 

 

 

 

 

 

 

 

 

 

Azuma Patisserie on Urbanspoon

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3 Comments (+add yours?)

  1. Clarissa
    Oct 18, 2010 @ 17:47:36

    Hinawee rocks!!!!
    Love her website, visit everyday! 🙂
    Peiking duck mmmmmmmmm……….

    Reply

  2. obesebaby
    Nov 10, 2010 @ 17:30:23

    Wow u done alot of sugar hit, which one u like best?

    Reply

    • happynomnomnom
      Nov 11, 2010 @ 17:27:02

      My favourite Sugar Hit was actually the one at Shangri-La (which I haven’t posted up). It looked cheesy with the paper umbrella, but the flavours were so well balanced and although it was all chocolate, I didn’t find it overly sweet.

      Reply

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