There's definitely no shortage of sugar quarries in the city: places to mine for sugar hits. With chocolate cafes taking over a la Starbucks of the early noughties, I'm already beginning to see the appeal of something that's just a little bit different. Throw in a wine bar and I think we're on a winner.
Walk into Chifley Plaza at lunch and you won't miss the queues for panini at Bacco Pasticceria. With the more formal Bacco Wine Bar set inside the plaza a bit more, one is spoilt for lunch choices amid high end retail temptation. I'm keeping my eyes on the sugar as that's a little more wallet-friendly than some of the other stores, but sweet temptation nonetheless.
I will admit to a soft spot for crunchy cannoli; under some delusional notion that deep fried pasta dough is healthier yet just as tasty as full cream and sugar heavy delicacies. Plus I used to have such fun filling them with vanilla and chocolate custard back in the casual cafe job days. This shell is filled with a sweet ricotta and pistachio mix; not so sweet as to be naughty but creamy enough to be a slightly wicked indulgence.
And uncovering the pretty cake box, there's trio of treasures waiting to indulge: the tri-layered Bacco slice, a massive chocolate brownie and the floaty-looking lemon torte. Five forks pause with bated breath as a few quick pics are snapped and then it's all in. The cake attack is fast and fierce, with forks crossing, lots of thoughtful tasting and re-tasting, and immediate reviews and favourites.
Somewhat disturbed by the Bacco slice, we all taste it numerous times as a whole and in its separate layers. It looks a lot like the luxuriously deadly Mortal Sin cake but in the end we conclude that only the bottom dark chocolate layer is worthy.
The brownie is topped with a delightful chocolate frosting and whimsical little balls of chocolate crackle - almost like minuscule Maltesers. We revel in the minature cracling more than the fairly standard chocolate cake studded with walnuts.
The lemon torte is the saving grace of the box: a short pastry case filled with a tart, cheek-pinching lemon curd and topped with fluffy, soft meringue.
This sweet indulgence was, admittedly, administered after a big meal but I think we did as well as we could. There's always a time and place for indulgence of the ecstactic and intoxicating kind.