|Sparkling wine with high tea at Bacco Wine Bar Pasticceria,|
Level 2, Queen Victoria Building, Sydney
|Bacco high tea|
|Our second high tea stand|
|Middle tier plate of savouries|
|Smoked salmon, cheese and dill sandwich bite|
|MiddleRoast capsicum and olive tapenade|
|Prosciutto, bocconcini, tomato and basil mini sandwich|
We got through most of the sandwiches pretty well, but then realised that there was a long way to go and only limited stomach capacity left. This high tea thing was not going to end in a ladylike fashion.
|Friand on bottom tier plate - carb fest|
|(Clockwise from top)|
Scones, brioche, friands and whipped cream
|Scone with strawberry jam and cream|
While the outsides maintained a softly crisp layer, the insides were almost to the point of springy and simply divine with the jam (which seemed gracefully low on seeds). Definitely one of my better scone memories, but even then I could only get through half of it if I had any chance of trying the cakes.
|Top tier plate of cakes|
|(Left to right) Triple Cioccolato, ricotta cannoli, passionfruit macaron|
The white macaron was coconut flavoured; the orange we guessed as passionfruit and the pink overheard as being black cherry. Each was rather subtle in flavour that without the shredded coconut top and eavesdropping, I possibly wouldn’t have known the flavours of the first and last. The passionfruit remains a guess.
While the flavours were a little light, the textures were spot on with the chocolate ganache filling of the black cherry macaron a highlight. Further eavesdropping revealed plans for Bacco to open a dedicated macaron store directly opposite the current QVB shop – look out Zumbo.
|(Left to right) Triple Cioccolato, coconut macaron, Pear Caramello|
It was here the wall was hit and the only word I knew was “No”. I couldn’t have another mouthful, even a taste of Bacco's signature triple chocolate cake, and definitely not of the walnut topped Americano dark chocolate brownie. Even many minutes later and after a strong, reviving skim cappuccino, the answer was still “No”.
I did, however, avoid mortifying food wastage by requesting the leftovers to take home (well, not the smoked salmon leftover – can you imagine that next to the pear, caramel mousse?), making a lovely treat later that day and the next.
In fact, the Triple Cioccolato cake was probably ideally served cold out of the fridge as I had it later, rather than the softened, near melting texture it was taking on at the top of the high tea stand after hours of our picking at it. It was a fabulously decadent cake of milk, white and dark chocolate layers, and undoubtedly sexy. The chocolate brownie was probably my least favourite of the lot, simply as it wasn’t as spectacular as the other or unachievable at home.
|The grape lights of Bacco|
Is this specific to Bacco who might be trying to compensate for ambience and the very average service? Or is high tea really just so much food and sugar that it gets you on a consumption/sugar high?