I’ve never actually had dessert at Monster, so after a scrumptious dinner there with Dad (pork neck bao, best lamb ever), we decided to share a dessert as I finished off my Lyneham cocktail ($19). The cocktail was an unusual blend of gin, capsicum, black tea, lychee and lemon – it had a suprisingly savoury taste which I quite liked, with a stronger capsicum flavour than I had expected. Definitely a sophisticated drink. The dessert menu doesn’t tell you anything more than the ingredients, so we chose the soft chocolate, mandarin, cocoa nib and almond dish ($18), and waited to see what would emerge. We were rewarded with the most delicate soft chocolate… I’m not sure exactly what to call it – log? cake? mousse? It was just that bit thicker than a mousse, and matched the mix of textures from the mandarin gel, alcoholic mandarin segments, and crisp mandarin shards perched on top. I got much more peanut than almond as the nut flavour – they were scattered whole and crumbed on top. It was an adventurous delight to try all of the elements, and together they matched perfectly. Utterly delicious!
Monster Kitchen and Bar, Hotel Hotel, 25 Edinburgh Avenue, Acton ACT, http://www.hotel-hotel.com.au/eat-and-drink/monster/