Have you tried the Messina Creative Department's pièce de résistance? Sending off the previous 7 courses with a sweet ending, this is our proudest creation to date.
With Head Chef Remi Talbot at the helm, the Messina Creative Department has become a place where food genres are being morphed and redefined
Our 'HONEY' dish has been designed to showcase what the Creative Department stands for. Inspired by the floral notes of Rosebery Honey and their urban beehive, the dessert honours the beauty of bees, their beehives, honeycomb and nectar. Each sugar beehive is moulded by hand, using a sugar blowing technique and the bees atop the hive are sculpted from bergamot and liquorice jelly. The three-tiered ceramic plates are also handmade at Sydney Clay Studio, making sure the dish has something equally as beautiful to be presented on.
The dish will only be available at the Messina Creative Department's 8-course degustation. Bookings are available until January next year, from Thursday – Saturday, 6pm or 8:30pm sittings and you can view a sample menu here.
Wild Honey Gelato, Citrus and Thyme
Served with a DIY Cocktail: Brix White Rum, Salted Coconut Gelato, Burnt Lemon, Ginger, Honeycomb