Oh yes, you just read that title correctly. Sake Restaurant does not take half measures when it’s time to celebrate, and they have made no exception for Easter.
So what makes this ‘dragon egg’ so special you may ask yourself? Here’s the thing, the egg itself takes around 3 days to make with a Valrhona dark chocolate shell that is filled with toasted chocolate crumble, edible soil and passionfruit yoghurt crispy chips.
The chocolate egg is also filled with chocolate mousse, passionfruit curd, and mango caramel. It is served with passionfruit ice cream, which adds a terrific tartness to the rich, chocolatey dish.
To add to the theater, the eggs are served to the tables in pouring liquid nitrogen, making them brittle enough to break.
Offered between: Friday 25th March – Sunday 28th March
Fifty Dragon Egg desserts will be available at Saké Restaurant & Bar Brisbane as part of the Chef’s Signature Menu, which costs $110 per person.
To book your spot, call Saké on 07 3015 0557. Get in quick!
Location: Sake Restaurant, Eagle Street
Curated by: Aliyah Ravat
Information supplied by: Cocom Public Relations