Shocking as it may seem, not everyone wants chocolate for dessert. If you want as much variety in your flavours (and then even more variety in how those flavours are presented), then the restaurant Fish (which has a clever double pier design so twice as many tables are water side) at the W Retreat is the place to go. The pastry chef Sanjit Gupta (see above) has concocted a broad array of taste collections…
- Strawberry – marinated strawberries, lavender ice cream, vanilla crumble
- Mango – Swedish toast, grilled mango, mango sabayon, mango sorbet
- Passion Fruit – passion fruit parfait, passion fruit toast, passion fruit syrup
- Chocolate – bitter chocolate sorbet, white chocolate coulis, bitter chocolate mud cake
- Coconut – coconut cheese cake, candied coconut, coconut sorbet, coconut milk jelly
- Rum – classic rum baba, rum raisin ice cream, lime rum syrup
- Caramel – walnut nougat, banana parfait, molasses ice cream, toasted brioche
- Carrot – orange carrot soup, carrot spaghetti, apple dumpling, orange zested yogurt sorbet
Even with the portfolio option to hedge your bets, still choosing is a challenge. They are priced at $18. Sanjit is adding new items regularly and was experimenting with White and Black sesame when we were there. My personal favourite flavours are cherry and cinnamon so I would love to see what he would do with those.