Saké Double Bay has become famous for one particular dessert that seems to pop up in Instagram almost everyday now. Their large Dragon Egg dessert has caught the attention of many a discerning diner in the area and has become a tradition for some. It’s not hard to see (or taste) why. That Valrhona dark chocolate shell is filled with toasted chocolate crumble, edible soil, and passionfruit yoghurt crispy chips with chocolate mousse, passionfruit curd, and mango caramel; “indulgent” doesn’t even begin to this magnificent creation justice, and it’ been in high demand ever since Sake Double Bay introduced it to their menu, so much so that now Urban Purveyor Group have decided to take the dessert on a little road trip for this coming Easter Weekend, which means the Dragon Egg will be available at salle Sake restaurants across Sydney, Melbourne, and Brisbane
The Dragon Egg takes three days to make. On the first, the chocolate shells are made, which involves carefully tempering a large amount of chocolate. On the second day, all the components which fill the egg are made, and on the final day, they are all assembled inside of the egg, which is gently sealed with a shiny chocolate glaze. A light dusting of gold cust is the finishing touch to the outside of the egg.
Once delivered to the table, the Dragon Egg is served under a pouring of liquid nitrogen, which makes the egg brittle enough to break open with a spoon, presenting a slightly theatrical edge to dessert. Around about 400 of these are sold each week, with ingredients used slightly changing with the seasons.
Over the Easter Long Weekend (Friday 25th March to Monday 28th March) around 50 Dragon Egg desserts will be available at each restaurant as part of the Chef’s Signature Menu, which costs $110 per person. Venues are: Saké Hamer Hall (Melbourne), Saké Eagle Street Pier (Brisbane) and the original Saké at The Rocks.
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