Cafe Ish

Cafe Ish offers the chance to go crazy and creative with an artist's palette of native Australian and Japanese sweet treats and a white plate/canvas to create and design a dessert. The best-looking dessert posted on the cafe's website will win a prize.

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Glass Brasserie

Milk chocolate bavarois, tonka bean creme brulee, caramel sorbet and salted beans.

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Holiday Inn Old Sydney - Lobby Bar

Belgian Chocolate Souffle with hazelnut crunch and King Island cream.

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Japaz

Crisp choux ice-cream and glazed orange with warm chocolate sauce.

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Kushiyaki - Bar & Grill

East meets West dessert tasting plate: a selection of Eastern and Western-influenced desserts and sweets, created daily.

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Manta Restaurant & Bar

Caramelised white chocolate and peach bavarois, fresh summer berries and sherbet sorbet.

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Shangri-La Hotel - Lobby Lounge & Terrace

A specially designed dessert.

Proudly working with food festival charity partner OzHarvest, find out more.

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Sheraton on the Park

An exquisite home-made dessert crafted by the hotel's talented pastry chef. Thursday - Saturday only.

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Spiedo Restaurant & Bar

Relax under the fig tree at the brand-new Spiedo restaurant and enjoy house-made buttermilk panna cotta, strawberry granita and basil.

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Sydney Harbour Marriott

A chocolate tasting, served in Macquarie Lounge. Selections include milk chocolate and hazelnut tower, white chocolate mousse and rich mud cake.

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The Cortile - InterContinental Sydney

Indulge in home-made pistachio and bitter chocolate vacherin with blood orange custard.

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The Westin Sydney

Sago and coconut soup with a chocolate and mango marquis.

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Tomislav

Choose from Tomislav's creative, modern take on apple crumble, vanilla cheesecake, milk chocolate cream cake or rice pudding.

Apple crumble with caramel ice cream and macadamia sponge

Vanilla cheescake with strawberry jam and lemon ice cream

Milk chocolate cream cake with toasted hazelnuts and smoked banana ice cream

Warm rice pudding with spiced caramel broth and rhubarb sorbet

Chef Tomislav’s eclectic selection of dishes has been inspired by his previous experiences – both from his childhood growing up in Sydney, and his work in some of the world’s best professional kitchens. Chef Tomislav’s incredible culinary pedigree includes working at Aria with Matt Moran, Bennelong with Guillaume Brahimi and Heston Blumenthal of The Fat Duck.

Tomislav’s eclectic, delicately conceived, and visually appealing menu is a testament to his incredible skill and use of contemporary techniques.

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Tony Bilson's Number One Wine Bar & Bistro

Finish off the night with Tony Bilson’s delicious pear and frangipane tarte fine with vanilla ice-cream and creme anglaise.

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Ocean Room

Gorgonzola panna cotta with seasonal fruit compote and shoyu caramel.

Ocean Room offers diners a taste of modern Japanese cuisine in a sophisticated and stylish setting. Set against the magnificent backdrop of Opera House, Ocean Room challenges traditional Japanese cuisine by using Western cooking techniques to ensure guests an unforgettable culinary adventure.

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Bel Mondo

Vanilla creme brulee, seasonal fruits and mango sorbet.

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Sugar Hit

Head chef Alfie Spina knows a thing or two about sweet nothings. Finish your night out with one of his irresistible mouth-watering desserts.

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Catalina

A slice of dark Valrhona chocolate and date tart with rose-petal ice-cream.

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Hawthorn Mosman

Baked Amaretto cheesecake with fresh strawberries and clotted cream. Open Thursday-Sunday.

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