With cozzie livs, shouting a fancy dinner can be a bit too big-guy. A single bougie dessert to share, with a couple wines/disgestifs/espressos at a bougie venue however, is a manageable amount of big-guy.
They only do this as a part of their Friday and Saturday supper menu that starts after 10pm. Nothing feels more like being spoiled than having the theatre of fire in your dessert.
There’s a good chance that the waitperson will try to twist your arm and get you to order the sesame and honey ice cream to go with it. I mean, like yeah, the right answer is yes – while you’re there. If it’s quiet, the loungey seating area that faces the street through a giant window is a pretty place to sit.
Etta’s chilli oil parfait made the Instagram rounds when Lorcan first took the reins from Rosheen. Of course, he’s made his own chilli oil. Of course, it’s as good as the hype.
Once it was a chipotle and orange flan, another time it was a banana tiramisu, or a very simple coconut ice cream with mango and candied chilli and every time it’s been the best dessert I’ve ever had. I don’t care what it is, if Scott is making it, the sweets will be very good.
When something’s been on the menu since day dot, it’s usually for good reason. A dessert as boozy as a rum baba makes a difficult pairing, but the team knows what they’re doing when they suggest pairing it with apple brandy.