Prices start at $120 to feed up to ten
Perfect for… those in the know
Back when it was perfected by Lorraine Godsmark and Neil Perry in the 90s, this tart helped to define what Australian pastry could be. It’s still on the menu at Rockpool as a petit four, but the only way to get the real deal is to go straight to Lorraine, and ask her (very nicely) to make one in advance for you. What is it, you ask? Well, it’s the flakiest, most buttery pastry encasing soft, sweet Californian dates and a thick layer of creamy, unbelievably silky vanilla custard, cooked in such a way that a caramelised crust forms on the top. It takes six months to train a chef to make this dessert, such is the complexity of the pastry alone, so now Lorraine makes them all herself, and only two at a time (see why we said to ask nicely?). A back-up option here is Lorraine’s mind-blowing cheesecake, which is so fluffy, it’s like eating an actual cloud.