La Bodeguita del Medio

Have you ever had Cuban food before? I've walked past La Bodeguita del Medio (125 York Street) plenty of times as it stands in a heritage building opposite the Queen Victoria Building but I've never stopped to take a look inside or peruse their menu until last week. Who knew that in the heart of the CBD there would be a lively Cuban restaurant, vibrant on a Thursday night, atmosphere a buzz with crowds gahtering for the $10 Mojitos. As soon as you step into the grand restaurant fitted with dark furnishings it is as if you've been transported to Havana, Cuba with the lively music, photographs on the walls and hospitable welcoming service.

Ordering cocktails was easy – LBDM is the "home of the mojito" and Hemingway coined the term "mojito in La Bodeguita" so mojito it was! The mojito was very refreshing and had a great balance of mint and limes. While Bill of course went for a girly pink drink the Quaker which was absolutely delicious. It took us a while to decide on what dishes to order, our friendly waitress was very helpful in this department interpreting the menu from Comestibles (size between tapas and entrees), Entradas (entrees), Fondo (mains), Carnes (meat) and Para Acompanar (side dishes). In the end we took our waitresses suggestion on board and had the Ceviche del dia, a Peruvian style ceviche which was lively and  had a great kick to it. I especially loved the vinaigrette and was tempted to sip out of the bowl! We also ordered the best sandwich ever the Pan Con Lechon (pan means bread – same in Japan) with a generous piece of kurobuta pork, melty cheese and onion salsa had us salivating. All this eating did make us thirsty so it was time for another drink and I went for another rum based cocktail the Nacional which was delightfully fruity that Bill also wanted one ๐Ÿ˜› For the mains I could not go past the Pato con Chocolate beautifully pink tender slices of duck breast on top of a sweet potato croquants with chocolate sauce. The skin on the duck breast was crisp and the chocolate sauce was subtle and sweet – a delicious combination. Bill had to have the porterhouse steak Lomo de res served with rosemary and garlic roasted potatos. The steak was so wonderfully charred and grilled and had a smokey aroma that Bill obviously hasn't been able to get off his mind as he has been talking about it all week. We also wanted to order something "Cuban" as the menu has alot of South American influences so we had the Tostones of fried plantains (green bananas) with Cuban aioli which was like savoury banana fritter and almost resembled a potato… The portion here are very generous but we still had room for dessert ๐Ÿ˜‰ I was curious about the La Lechera  described as "a class…LBDM style" and as soon as the waitress said "condensed milk bubbles" I was sold, yes I do need that much calcium.Though presented more simply than Bill's dessert there was a chocolate caramel condensed milk semi freddo in condensed milk bubbles topped off with a banana and chocolate swirl. Surprisingly the dish wasn't overly sweet and I loved the difference of playful textures between the airy bubbles and smooth semi freddo and the chocolate, banana and milky flavours.Bill opted for the special that night which was Dulce de Leche (a caramel from Latin America) inspired special with vanilla sponge soaked in pineapple juice with pineapple jelly, custard vanilla and a strawberry and mint sorbet. It was presented very prettily and the thin sheets of pineapple jelly were intriguing but best of all was the custard and caramel which we would happily lick the plate for.

I loved how the restaurant has committed to transporting you to Cuba with the menu, mojitos! music, atmosphere and furnishings such as portraits and hanging signs. I even spied a rum locker as I walked to the unisex bathrooms. I can definitely say that we've both has a taste of Latin American food and can't wait to try a few more items on the menus as sadly we didn't order any of the entradas. They also have a fully serviced bar downstairs with live music which could possibly become my colleagues and I next local watering hole with the happy hour $10 Mojitos.

La Bodeguita del Medio


Mojito
Havana Club Rum, Fresh Mint & Lime, Soda & Sugar 14

Ceviche del día
Peruvian style ceviche 15

Pan con Lechón
Kurabuta pork, sweet potato crisps, onion salsa 18


Nacional
Club Havana Rum, Apricot liquer and a couple of splashes of Pineapple Juice. 15
Quaker
Havana Blanco Rum & Cognac shaken with raspberry syrup & fresh lemon juice 17

Tostones
Fried plantains with Cuban aioli 8

Pato con chocolate
Duck breast, sweet potato & spinach croquants & chocolate sauce 36

Lomo de res 300g
O'Connor premium pasteurised porterhouse steak 42 All steaks are served
with Rosemary & Garlic roasted potato & house made condiments

Dulce de Leche (a caramel from Latin America) inspired
special with vanilla sponge soaked in pineapple juice with pineapple
jelly, custard vanilla and a strawberry and mint sorbet

La Lechera
a class…LBDM style. 15
(chocolate caramel condensed milk semi freddo in condensed milk bubbles topped off with a banana and chocolate swirl)


you can even leave your mark with scribbles on the wall

Ayana dined as a guest of La Bodeguita del Medio

La Bodeguita del Medio on Urbanspoon

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CRAVE SIFF: Quarter Twenty One Let’s Do Lunch & Azuma Kushiyaki Sugar Hit

It's already the 2nd week of October which means the CRAVE Sydney International Food Festival is in full swing with restaurants all around Sydney offering food events.

Not working in the CBD means I'm not usually able to enjoy Let's Do Lunch offered during the weekdays but this year I was lucky enough to visit Quarter Twenty One (Level 5 Sydney City Westfield) for their Let's Do Lunch offering on the public holiday Monday. Even more awesome was that there was no public holiday surcharge! Though we were also able to order a la carte from the menu, we were both in the mood for the Let's Do Lunch slow cooked short rib of beef, spring vegetable ragout and fondant potato which also came with a glass of Brown Brothers Pinot Grigio for me and a Coopers Beer for Bill. The beef was so tender and melted in our mouths and we each had a generous amount of beef as well. I loved the fondant potato and the spring vegetables brought the dish together with the colours. We also ordered side dishes of veges and hand cut chips thinking it may not fill us up, but in hindisght the main dishes were enough. We even planned to order a dessert (the banana creme brulee was calling my name) to share afterwards but were way too full… not to worry Bill has promised to take me back ๐Ÿ˜€

Quarter Twenty One

Warm crusty bread

Let's Do Lunch
Slow cooked short rib of beef, spring vegetable ragout and fondant potato which also came with a glass of Brown Brothers wine or Coopers Ale

Later in the week I indulged in yet another CRAVE SIFF event with my fellow sweet-a-holic girlies – a Sugar Hit offering a late night dessert during 9pm-11pm with a glass of Brown Brothers dessert wine or green tea at Azuma Kushiyaki for $20. Betty kindly organised a Sugar Hit at Azuma Kushiyaki an East meets West dessert tasting plate which I thorougly enjoyed at least years SIFF Sugar Hit though it had more Western influences than Eastern. However this year we were presented with the desserts which had a stronger Japanese influence and again presented in a two tier box. On the bottom tier we had a white sesame ice cream which had a subtle nutty flavour and a bowl of anmitsu. Anmitsu is a Japanese dessert meaning to top with red bean which was atop a small bowl of assorted seasonal fruits with tapioca pearls and my favourite shiratama rice dumplings covered with kinako powder. This dish was clearly loved by everyone in the group but the texture of the shiratama was a little rough for my liking and I suspect it has been made earlier and then refrigerated.On the top tier we had a yuzu sake, green tea tiramisu, sake sponge bites and a piece of dark chocolate praline. I absolutely loved the yuzu sake and could have had a few more glasses it was refreshing, deliciously citrusy and went down easily, I loved every single drop of it. The green tea tiramisu was my favourite the matcha layers of whipped cream and between them soaked sponge fingers though there was only a hint of shochu and marscapone. The sake sponge bites definitely had been soaked with sake more compared to the shochu soaked sponge fingers. The dark chocolate praline was the Western dessert a soft piece of chocolate encasing pop rocks. We all agreed the dessert here this year was better than last years and I have a feeling that I'm going to return again before the end of October.

Azuma Kushiyaki

Yuzu sake, green tea tiramius, sake sponge bites and dark chocolate praline

Homemade white sesame ice cream and anmitsu

We're now in the second week of October so you have three weeks to loosen your belts and enjoy some of the CRAVE SIFF offerings. Psst….the night noodles markets started this week at Hyde Park.

Quarter Twenty One
Quarter Twenty One on Urbanspoon

Azuma Kushiyaki
Azuma Kushiyaki on Urbanspoon

Sake Restaurant & Bar

I’ve been to Sake twice more after my first visit with these lovely girls…way back when it was really hot during the Sydney summer…so I totally thought I’d blogged about this already, my bad.

Sake Japanese Restaurant & Bar (12 Argyle St, The Rocks) was the newest addition to the Argyle Precint at The Rocks serving contemporary Japanese food. First order of our summer lunch was ordering some cocktails to cool ourselves, I think most of us chose the girly Pink Blossom a cocktail mix of summer fruits and umeshu and it was just what I wanted and I loved crunching on those passionfruit seeds. Of course after seeing Sushi Chef Shaun Presland on Masterchef we could not forgo the sashimi tacos. The crunchy sashimi tacos are delicate and I loved the fresh salsa with the tuna and the sake shot went down rather smoothly. Chirashi sushi is one of my favourite dishes to indulge in Japan, so I was curious to see what the Chirashi salad was like and it was easily my favourite dish and one of the main reasons why I’ve returned to Sake. It was a deceptively simple salad presented with lashings of mayonnaise concealing a salad of sashimi pieces and soba noodles, omelette, and the best thing about it was the tenkasu – I’ve ordered this each time I’ve been back – it’s that good.The sashimi combo was the highlight for most with delicate pieces of fresh sashimi-grades slices sitting atop a bed of ice, hehe I was so happy to see slices of bonito besides the usual salmon and tuna. Other dishes we ordered was the grilled scampi cooked prefectly so the meat was easily pulled apart from the shell and the popcorn shrimp roll filled with bite sized prawn tempura pieces. Though we had plans to have dessert at La Renaissance patisserie we couldn’t pass up the opportunity to try a couple of desserts at Sake. Desserts containing tofu is not unusual in Asian cuisines so we chose the Orange Tofu Cheesecake which was presently so prettily and I really enjoyed the subtlely of flavours of the tofu and Grand Marnier. The Frozen yuzu souffle was not quite what we imagined, it was more like a mousse than a souffle but I absolutely love the yuzu flavour and the I would have happily licked the miso-ginger caramel off the plate.

I was amazed at the amount of space in the restaurant and it’s ability to cater for all types of diners as we walked past the huge private dining rooms, smaller private rooms and dined surrounded by intimate booths too. Our waiter was charming and friendly and the atmosphere in the restaurant was abuzz. Sometimes I’m a bit skeptical of fancy takes on Japanese food but I’d happily come again and again for the funky and contemporary menu of Sake and kick back with plenty of delicious cocktails. 


Sake Restaurant and Bar
 
 
The Pink Blossom
Strawberries, citrus fruits, passionfruit smashed & combined with umeshu and cranberry juice

 
Sashimi Tacos
tuna and salmon sashimi filled baby tacos with chilled tomato salsa matched with Kozaemon Junmai ‘sake shots’

 
Chirashi Salad
Yuzu-dressed sashimi pieces, crunchy salad mix, thin noodles, sliced sushi omelette & flying fish roe topped with daikon tsuma & tempura crunch

 
Sashimi combo classic

 
Grilled scampi
grilled green tea salted scampi on daikon ribbon salad with yuzu dressing

 
Popcorn roll
prawn-tempura pieces rolled inside out with spicy mayonnaise and spicy tobiko

 
Orange Tofu Cheesecake
Grand Marnier tofu cheesecake with white sesame seed tuille

 
Frozen yuzu souffle
citrus-infused souffle with miso-ginger caramel sauce

 

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Quarter Twenty One Cookery School – Perfect Pork Crackling

A few weeks ago, I was looking for ideas for Bill’s Quarter of a Century birthday and I got a little sidetracked landing at Quarter Twenty One’s website. My eyes lit up at the sight of those three little words… "Perfect Pork Crackling", without a doubt Bill’s favourite foods are pork crackling, pork belly and a great piece of steak. And I knew this would be a nice little gesture to celebrate Bills birthday and had ourselves booked in for the express class.

Opposite Becasse Bakery is Quarter Twenty One (Level 5 Westfield Sydney) including the bistro restaurant and providore where I spy amazing produce, walls of wine and the pink salt that I usually take as souvenirs overseas ๐Ÿ˜› (You also get 10% off products if you’re attending the cookery school). Through the providore you’ll find yourselves at the Quarter Twenty One Cookery School run by the lovely Libby. The school is fitted with stainless steel tops, state of the art equipment and finished with a wall of mini spice jars giving a warm, intimate and homely feel.

The class began with the grinding the fennel seeds and salt in the mortar and pestle to massage onto our huge pork rumps after scoring the skin. After our mise en place was completed, accompanied with a glass of wine we watched as Head Chef of Quarter Twenty One Michael Robinson shared his knowledge and food inspirations with us. We watched in anticipation as he demonstrated how to cook the crispy pork crackling and accompanying side dishes of sprout and chestnut saute, caramelised pears and a potato puree whilst he and director Libby Travers provided us with tips and tricks to cook a fail safe dinner.

The end result? Hearing the crunch as the pork was cut into serving pieces and smelling sweetness of the pears and the beautifully caramelised brussel sprouts. Of course we got to eat some too!

We both loved the class and the idea of cooking for the soul – I think it was Bill’s first recipe too (hopefully not the last)! Though they call it a 45 minute express class, it was really relaxed able to ask questions and a casual way to perfect a culinary skill. A definite big bonus was we have completed most of the mise en place for dinner and ready to cook!

How did we go at home? Well… it didn’t go quite as smoothly as he demonstrated and took us nearly 90mins to get dinner on the table but practice makes perfect!

Quarter Twenty One
 
 

Quarter Twenty One Cookery School
 
 

 
Peering into the bag of goodies – brussel sprouts and chestnuts

 
Kurobuta pork rump ready to be scored and massaged with fennel seeds and pink salt

 
Head Chef Michael Robinson
Applying pressure to create that crispy crunchy crackling

 
*CRUNCH*

 
Perfect Pork Crackling
 
 
Sprout and chestnut saute, caramelised pears and potato puree

 
Bills version…practice makes perfect!
 
 
My version… we’re getting there!
 

Happy Birthday Bill! I hope you enjoyed the class and you’re more motivated to cook for us ๐Ÿ™‚

Quarter Twenty One on Urbanspoon

Greenhouse by Joost

On gorgeous days such as today I find myself craving, fresh, light and simple foods much like the beautiful lunch we had at Greenhouse by Joost. Sadly Greenhouse by Joost has moved and is no longer situated on Campbells Cove against the backdrop of the Harbour Bridge and Opera House. It was a pop-up restaurant within a shipping container which aims to create no waste. An interesting idea and a great concept – the chairs are made from aluminum irrigation pipes and leather off cuts, drinks are served in recycled jars and water in wine bottles, sustainable using fresh produce and waste is composted. Reflecting on the service we received at Quay also reminded me of the sincere apology we received when we dined at Greenhouse by Joost earlier in the year, which made a huge difference in our mood.

We find the huge orange building covered in greenery at 1030am and find that the restaurant is already a buzz with the lively chatter of customers. We’re promptly seated where we have a view of the Harbour Bridge and where we receive plenty of natural light. I especially loved the flower in the glass jars with our table number written on it. There are no menus when we arrive, however the walls are littered with words from the dinner menu. Our waitress kindly explains to us what’s on offer for breakfast this morning as all foods are made on the premises including breads. I choose the cinnamon donut and a cappuccino and Bill goes for the breakfast bar and a "jar" of freshly squeezed orange juice. Not long after our drinks arrive, however after 45 minutes our drinks were empty and we were still waiting for our food. We feel pretty guilty as we sat at our table for nearly an hour with no food on the table, while a line forms outside the restaurant in the rain as they huddle under their umbrellas. After an hour of waiting our waitress comes to our table, kneels down talking to us at eye level, sincerely apologised and explained our order got lost and never went through so she would try and get our food to us asap. It seems as thought we weren’t the only people who’s orders were forgotten as she starts to make the rounds around the restaurant – the table next to us chuck a tantrum, devour the food and leave. Finally our waitress brings out our food and offers me another cappuccino and advises that our breakfast this morning would be complimentary.
Since it was nearing the lunch service we ask the waitress if we could just stay for the lunch service and she was more than happy to accomodate for us and our lunch is served soon after we place our orders. I ordered the seared mullet where the skin was perfectly crisp and the flesh was soft and moist served with sweet, juicy tomatoes on a plank of wood. Bill went for a lighter lunch ordering the wood roasted baby carrots, beetroots and pistachios with some labne. The carrots and beetroots were caramelised bringing out the sweetness of the vegetables, while the labne gave it a touch of sourness and the pistachios added texture.
 
Normally we would have been pretty pissed that we had to wait an hour for breakfast to arrive, but for some strange reason we both felt pretty calm, content and at peace. I’m not sure whether that could be attributed to the positive concept that Greenhouse by Joost promotes or whether the simple and gorgeous dishes just made us super super happy. Nevertheless we had an enjoyable morning together. If only Greenhouse by Joost was a permanent addition to our harbour, it would be a great place to bring friends visiting from overseas and also bringing a positive awareness to the community.

Greenhouse by Joost
  

  

Fresh squeezed orange juice $5

  
Cinnamon donut & Breakfast Bar

  
Wood roasted baby carrots, beetroots and pistachio $16

  
Seared mullet and mixed tomato salad $26
  
 

Greenhouse By Joost on Urbanspoon

Quay

"If the lingual nerve is damaged, there is a risk of altered taste sensation" I read in the list of Possible Complications of Surgery. This was enough to make me quietly ask Bill whether we could go to Quay before I possibly lose my taste sensations and he agreed it was a good idea WOOHOO! But he also went one step further and offered to take me again after my surgery for the tasting menu "just to see if my taste did change" – best bf ever. 
 
Quay is located on the Overseas Passenger Terminal (Circular Quay West) with an amazing view of the Harbour Bridge and Opera House all lit up. It’s currently ranked 26th Best Restaurant in the World in the S.Pellegrino World’s 50 Best Restaurants. Upon entering Quay we were greeted by friendly staff offering to take our bags and led us to our table. The crisp white linen against the dark furnishings and candle lights gave it a very elegant atmosphere.
 
We were both very excited about our dinner at Quay, we had even discussed what we would each be ordering before hand so we could try most of the dishes we wanted by sharing. Unfortunately the night did not go swimmingly due to the actions of one waitress below but moving forward. After ordering we were served an Amuse Bouche of Smoked eel jelly in white carrot cream with caraway crumbs, whilst I was a bit hesitant of the smoked eel, it was very subtle and enough to whet our appetites as we readied ourselves for the rest of the evening. We were also served bread of our choice with unsalted butter – I chose the polenta and sunflower seed bread which turned out to be quite a heavy bread and Bill chose the rye.
 
For Course One Bill chose the Mud crab congee which wasn’t the traditional type of Chinese congee we were used to but I loved it nonetheless, the flavour of the crab was subtle and I loved the clean broth and the egg emulsion added a creaminess and thickness to the dish. Me on the other hand could not go past the Sea Pearls presented so beautifully I almost didn’t want to eat it…almost. Four perfect and delicate pearls placed in front of me, resisting the urge to pop them into my mouth whole, instead dissecting each one to savour the uniqueness and complexity of each pearl and also giving Bill a little taste too. My favourite was the crab pearl with a silver foil and the octopus came at a close second but they were all so delicious I’m definitely ordering these babies again next time.

Our Second Course arrived, and the alarm bells started ringing in my head because what was served in front of me was not the dish I ordered, the Black lipped abalone, pearl oyster, shiitake, ginger scented milk curd, earth and sea consommé was placed in front of me. Though it was not the dish I ordered, I decided to go along with it anyway and it was beautiful and I especially loved the ginger scented milk curd where the ginger was not overpowering but complemented the rest of the broth. Bill ordered the Butter poached coturnix quail breast which deceptively looked like it had a liver texture, was tender and very earthy with the mixture of walnuts, chestnuts and ethical foie gras pudding. It was definitely the richest of flavours we have had so far this evening and the crunch of quinoa made it a very interesting dish.

Our Fourth Course came out and we found that this time it was not the dish Bill had ordered, quite taken aback Bill kindly told the waiter that he had ordered the Berkshire pig jowl. The waiter apologised and headed back to the kitchen and promptly informed us that the chef would be making the pig jowl now and there would be a 6 minute delay, which didn’t bother us at all. My Poached Wagyu Beef was tender, the morel gave it a deep flavour and a hint of sweetness from the black pudding made this a delicious dish. However the dish of the night was hands down the Berkshire pig jowl which filled the air with the sweet aroma of caramel. We’re told jowl is the lower part of the cheek, a delicacy which was incredibly tender and melted in our mouths, the prune balanced the sweetness and the maltose crackling was different and not what we’re used to but we loved it. The portion looks quite small but it definitely fills you up. We were also served a mixed green salad with sauvignon dressing which helped balance the heaviness of our meals. 

Now for the piece de resistance – dessert! Bill chose Quay’s eight textured chocolate cake which only had seven textures when placed in front of us, with a waitress bringing out the eighth texture – a chocolate sauce in a copper pot and ladled upon the cake creating a sexy dent. Bill isn’t really a chocolate person but he devoured it. The chocolate cake was rich, bitter and sweet all in one and was sinfully good. I chose the Guava and custard apple snow egg which was absolutely divine, from the crack of the shell revealing a soft, airy meringue and a gooey custard to the very last spoon of guava granita. It was so fruity and refreshing, I could have had another one and was a delightful way to finish the night.

Unfortunately our dining experience was dampened by what I felt was a slack waitress. She was quite lovely at first, but we were concerned as she took our orders:
For my Second Course I had ordered the Gently poached southern squid & rock lobster to which she replied "yes, the abalone is a good choice" which left both Bill and I confused and I just assumed she knew better and that the squid and rock lobster dish also contained abalone. However what was placed in front of me was a completely different dish, believing it was partly my fault for not confirming with her I happily had the abalone dish which indeed was lovely.

For our Fourth Course I had ordered the Poached Wagyu Beef and Bill ordered the Berkshire Pig Jowl to which she replied "ohh great the pig jowl as well for you" which had Bill and I looking at each other as we had ordered different dishes. I shook it off thinking she had a brain fart when what you say is not what she wanted to say. However, when the time came disappointingly we were both served the Wagyu Beef which was quickly rectified by the friendly waiter. Unfortunately the original waitress who had taken our order brought the correct dishes back with a side of nasty attitude as she said "Sorry about that. I do this for a living you’d think I wouldn’t make these mistakes but anyhoo" which I perceived as passive aggressive and yes she really did say "anyhoo". If you know Bill, he is not one to get angry at little things but this really infuriated him as he did say he wanted the pig jowl, and the waitress also did not look at us as she "apologised" nor did she look at us for the rest of the evening, which we found very insincere, rude and disappointing service.
On the other hand the waiter who had brought out two Wagyu beefs came back at the end of our meal to apologise for the mix up and was very sincere and friendly about the situation and we felt that it was a very lovely gesture on his part.

Admittedly we were quite daft as we felt pangs of concern as she was taking our order, yet we didn’t press her to read and confirm the order out to us. However, I don’t feel as if it was fault on our part and in no way did Bill deserve her nasty remarks. Sadly this dampened our spirits and poor Bill felt uneasy for the rest of the night.
 
Nevertheless dining at Quay was a culinary experience, we were left amazed at how beautiful each dish was presented and I especially loved the sexy curves of the ceramics. I don’t believe my photos captured the delicateness, uniqueness and complexity of each dish placed before us and how amazed we were. It was also an enjoyable evening learning more about foods such as the divine jowl, the edible palm hearts and the freshly sprouted grains making ezekiel bread. Though our evening was somewhat ruined by the actions of one waitress, we will definitely be heading back there for another exquisite meal.

Quay
  

  
Amuse Bouche Smoked eel jelly, white carrot cream and caraway crumbs

  
Mud crab congee, fresh palm heart,
Hand shelled mud crab, Chinese inspired split rice porridge

  
Sea Pearls
Crab and tapioca, smoked eel octopus, sea scallop and sashimi tuna with aquaculture caviar 
 
  
Gentle braise of black lipped abalone
pearl oyster, rare breed pig, shiitake, ginger scented milk curd, earth and sea consommé 

  
Butter poached coturnix quail breast
pumpernickel & ethical foie gras pudding, walnuts, quinoa, truffle, chestnuts, milk skin

  
Poached Wagyu beef
 oxtail, morel, black pudding, farro, buckwheat, hazelnut, ezekiel

  
Berkshire pig jowl
maltose crackling, prunes, cauliflower cream, perfumed with prune kernel oil

  
Quay’s eight texture chocolate cake

  
Guava and custard apple snow egg

  
Latte in a cute cup

  
Petit Fours Milk chocolate praline and dark chocolate puff
 

Quay on Urbanspoon