I’m a bit late this year to the Sugar Hit game. Last year I had already been to a few by now, but again I blame life and how busy it gets. I had some dinner with friends beforehand. We originally wanted to go to the Westin, but it was completely booked out on the Friday night we decided to go.
The first stop for this year was The Cortile at the Intercontinental. This seems to be a staple of my Sugar Hit adventures. The offerings last year were just alright in my opinion. The description for this year’s dessert looked more promising. We also enjoy the comfy lounges and the atmosphere in the Intercon lobby.
Dessert consisted of a homemade ivory chocolate cheesecake, with salted chocolate caramel, poached strawberry and berry soil, and was served with a glass of Brown Brothers Orange Muscat and Flora.
It looked very dramatic on the plate, with a half sphere scooped out of the top. A friend expected the waitress to come out with some syrup or sauce to pour into the middle, but it was not to be. The cake itself is not at all like a cheesecake. The texture was very silky and smooth, and the taste was not at all like a cheesecake, but more of a white chocolate mousse.
The waitress advises us to try the strawberries on their own. And they are indeed an explosion of flavour in itself. The Brown Brothers Orange Muscat and Flora is a dessert wine favourite of mine, and matched the cake perfectly.
We took a nice stroll to work off the dessert through the Queen Victoria Building. I didn’t realise they had a spring installation in the dome (where they usually put up the giant Christmas tree). It was a pure explosion of colour. All I can say is I want it in my room!
I’m a sucker for pretty installations! I still need to go to Sculptures by the Sea one weekend soon!