Pav@Market

Okay, okay, another non-SDP post, but it's an Aussie dessert, so the link is there, however tenuous.




The dessert in question was from the new restaurant Market, part of the also new Shangri-La hotel in Vancouver. The occasion was a visit from Cindy, who wanted to try out the restaurant. After a delicious meal, the pavlova caught my eye on the dessert menu, a little unusually described as a white chocolate pavlova with yuzu sorbet and Thai basil syrup. After downing a pre-dinner Lemon Yuzu Drop, how could I resist?

And it was wonderful - the wafer thin meringue was crisp, the white chocolate mousse was silky smooth and the combination of the sorbet and syrup gave a pleasant tang. Five stars!

Raw Prawn SDP

This was the first SDP in a long, long time, and sadly, disappointing. Let's just say that the ice cream was the best part. Perhaps we should have taken warning from the name of the place where we got it - the Raw Prawn Bistro, part of O'Brien's Hotel in Narooma, NSW. It was listed on the menu as simply "Sticky Date".

The place was packed with people from all walks of life on a Tuesday night. The wait in the queue just to order was 45 minutes. Nicole made sure that we had a table by sitting at it (with her Jacob's Creek piccolo bottle of wine) while I waited in line. I was fortunately kept amused by the conversations around me, the pick of which was this little exchange:

Woman 1: "Yeah, ya know, I've always wanted to go to New Zealand, but haven't got around to it"
Woman 2: "You should go, it's great"
Woman 1: "Well, we have a unit in Auckland, so if we do go, it would be a tax write-off"

Anyway, back to the pudding. The texture was quite soggy. That's really all I can remember, I waited too long to write the review! It was also possibly influenced by the fact that we were quite full after our seafood platter for two which was mostly deep fried. The fresh oysters were good though. And importantly, not a raw prawn in sight.